Are you looking for a sweet treat that’s not only delicious but also good for you? Look no further than the Mediterranean diet, which has been praised for its numerous health benefits. While most people associate the Mediterranean diet with savory dishes like salads and grilled meats, it can also be used to create incredible desserts. From classic treats like baklava and galaktoboureko to modern twists on traditional recipes, there are countless ways to incorporate Mediterranean ingredients and flavors into your sweet creations.
In this article, we’ll explore 20 delicious Mediterranean diet dessert recipes that are sure to satisfy your cravings while keeping your taste buds happy. From rich and decadent treats like dark chocolate bark and pomegranate cake to healthier options like chia seed pudding and fruit salad, there’s something for everyone on this list.
Greek Yogurt with Honey and Walnuts
This classic Greek dessert is a sweet and satisfying treat that’s perfect for any occasion. With the creamy tang of yogurt, the richness of honey, and the crunch of walnuts, this recipe is sure to become a new favorite.
Ingredients:
– 1 cup Greek yogurt
– 2 tablespoons pure honey
– 1/4 cup chopped walnuts
– Pinch of salt
Instructions:
1. In a small bowl, whisk together the yogurt and honey until well combined.
2. Stir in the chopped walnuts.
3. Sprinkle a pinch of salt over the top (optional).
4. Serve immediately, or cover and refrigerate for up to 24 hours.
Cooking Time: None! This recipe is ready in just a few minutes.
Baklava with Phyllo Dough and Pistachios
A classic Middle Eastern dessert, Baklava is a sweet and nutty delight made with layers of flaky phyllo dough, crunchy pistachios, and a hint of spices.
Ingredients:
– 1 package phyllo dough (usually found in the frozen section)
– 1 cup granulated sugar
– 1/2 cup chopped pistachios
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground cardamom
– 1/4 teaspoon salt
– 1/4 cup unsalted butter, melted
Instructions:
1. Preheat oven to 350°F (180°C).
2. Thaw phyllo dough according to package instructions.
3. In a bowl, mix sugar, pistachios, cinnamon, cardamom, and salt.
4. Layer phyllo dough in a 9×13-inch baking dish, brushing each sheet with melted butter.
5. Spread one-third of the sugar-pistachio mixture onto the phyllo layers.
6. Repeat steps 4-5 two more times, finishing with a layer of phyllo dough.
7. Bake for 45 minutes or until golden brown.
8. Let cool before cutting into squares and serving.
Cooking Time: 45 minutes
Orange and Almond Cake
This moist and flavorful cake is infused with the warmth of orange zest and the crunch of toasted almonds, making it a perfect treat for any occasion. With its subtle sweetness and delicate texture, this cake is sure to delight.
Ingredients:
– 2 cups (250g) all-purpose flour
– 1 cup (200g) granulated sugar
– 3 large eggs, at room temperature
– 1/2 cup (120ml) freshly squeezed orange juice
– 1/4 cup (30g) finely grated orange zest
– 1/2 cup (60g) sliced almonds
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 cup (60ml) unsalted butter, melted
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9-inch (23cm) round cake pan and line the bottom with parchment paper.
2. Whisk together flour, sugar, and baking powder in a medium bowl.
3. In a large bowl, whisk together eggs, orange juice, and orange zest.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in the sliced almonds and melted butter.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 35-40 minutes or until a toothpick inserted comes out clean.
Cooking Time: 35-40 minutes
Fig and Date Energy Balls
A delicious and nutritious snack that combines the natural sweetness of figs and dates with a boost of energy from rolled oats and nuts.
Ingredients:
– 1 cup dried figs, chopped
– 1/2 cup pitted dates, chopped
– 1/2 cup rolled oats
– 1/4 cup chopped almonds
– 1 tablespoon honey
– 1/4 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. In a medium-sized bowl, combine the chopped figs and dates.
2. Add the rolled oats, chopped almonds, honey, vanilla extract, and salt to the bowl.
3. Mix until well combined, using your hands or a spoon.
4. Use your hands to shape the mixture into small energy balls, about 1 inch in diameter.
5. Place the energy balls on a baking sheet lined with parchment paper.
6. Refrigerate for at least 30 minutes before serving.
Cooking Time: None! Simply prepare and store in the refrigerator for up to 5 days.
Pomegranate and Dark Chocolate Bark
This elegant treat combines the sweetness of dark chocolate with the tanginess of pomegranate seeds, creating a delightful fusion of flavors. Perfect for gifting or enjoying yourself.
Ingredients:
– 1 cup (200g) dark chocolate chips (at least 70% cocoa)
– 1/2 cup (120g) pomegranate seeds
– 1 tablespoon (15g) granulated sugar
– 1/4 teaspoon salt
Instructions:
1. Line a baking sheet with parchment paper.
2. Melt the dark chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.
3. Stir in the pomegranate seeds, granulated sugar, and salt.
4. Pour the mixture onto the prepared baking sheet.
5. Refrigerate for at least 2 hours to set.
6. Break into pieces and serve.
Cooking Time: 2 hours (chilling time)
Olive Oil and Lemon Cookies
Brighten up your baking with these refreshing olive oil and lemon cookies, perfect for a sweet treat any time of the year.
Ingredients:
– 1 cup (200g) all-purpose flour
– 1/2 cup (100g) granulated sugar
– 1/4 cup (50g) extra virgin olive oil
– 1 large egg
– 1 tablespoon freshly squeezed lemon juice
– 1 teaspoon baking powder
– Pinch of salt
– Optional: lemon zest or chopped fresh herbs for garnish
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Whisk together flour, sugar, and baking powder in a medium bowl.
3. In a large bowl, whisk together olive oil, egg, and lemon juice until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Drop rounded tablespoonfuls of dough onto the prepared baking sheet, about 2 inches apart.
6. Bake for 12-15 minutes or until lightly golden.
Cooking Time: 12-15 minutes
Chia Seed Pudding with Fresh Berries
A nutritious and delicious breakfast or snack option, this chia seed pudding is infused with the sweetness of fresh berries.
Ingredients:
– 1/2 cup chia seeds
– 1 cup unsweetened almond milk
– 1 tablespoon honey
– Pinch of salt
– Fresh berries (such as strawberries, blueberries, or raspberries)
Instructions:
1. In a small bowl, mix together chia seeds, almond milk, honey, and salt. Stir well to combine.
2. Cover the bowl with a lid or plastic wrap and refrigerate for at least 2 hours or overnight.
3. Just before serving, wash and hull the fresh berries.
4. Spoon the chia seed pudding into a bowl and top with the fresh berries.
Cooking Time: 2 hours (or overnight)
Tips: You can also add other toppings such as sliced bananas, shredded coconut, or chopped nuts to your chia seed pudding. Experiment with different combinations to find your favorite!
Mediterranean Fruit Salad with Mint
This refreshing salad combines sweet and tangy flavors of the Mediterranean with a hint of cooling mint, perfect for warm weather gatherings or as a light and revitalizing snack.
Ingredients:
– 1 cup mixed grapes (red and green)
– 1 cup sliced peaches
– 1 cup sliced nectarines
– 1/2 cup chopped fresh mint leaves
– 2 tablespoons honey
– 1 tablespoon freshly squeezed lemon juice
– Salt to taste
Instructions:
1. In a large bowl, combine the grapes, peaches, and nectarines.
2. In a small bowl, whisk together the honey and lemon juice until well combined.
3. Pour the honey-lemon mixture over the fruit and toss gently to coat.
4. Sprinkle the chopped mint leaves evenly over the salad and season with salt to taste.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None! This salad is ready in just a few minutes of preparation time.
Roasted Figs with Greek Yogurt
Roasted Figs with Greek Yogurt: A Sweet and Savory Treat
Sweet and savory, this recipe is a perfect combination of textures and flavors. Roasting figs brings out their natural sweetness, while pairing them with tangy Greek yogurt adds depth to the dish.
Ingredients:
– 4-6 fresh or dried figs
– 1/2 cup Greek yogurt
– 1 tablespoon honey
– 1/4 teaspoon salt
– Fresh mint leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Rinse the figs and pat them dry with a paper towel.
3. Place the figs on a baking sheet lined with parchment paper.
4. Roast the figs in the preheated oven for 15-20 minutes, or until they’re tender and caramelized.
5. In a small bowl, mix together the Greek yogurt, honey, and salt.
6. Once the figs are done, let them cool slightly before serving with the yogurt mixture spooned over them.
7. Garnish with fresh mint leaves, if desired.
Cooking Time: 15-20 minutes
Almond and Sesame Halva
This traditional Middle Eastern dessert combines the richness of almonds with the nutty flavor of sesame seeds, resulting in a creamy and aromatic treat. Perfect for special occasions or as a sweet snack.
Ingredients:
– 1 cup sesame seeds
– 1/2 cup ground almonds
– 1/4 cup granulated sugar
– 1/2 cup water
– 1 tablespoon lemon juice
– 1/4 teaspoon salt
Instructions:
1. Preheat the oven to 350°F (175°C).
2. In a medium saucepan, combine sesame seeds and 1/4 cup of water. Cook over low heat, stirring occasionally, until the mixture thickens and turns creamy (about 10 minutes).
3. Add ground almonds, sugar, lemon juice, and salt to the saucepan. Stir until well combined.
4. Pour the mixture into a 9×13-inch baking dish or a halva mold.
5. Bake for 25-30 minutes or until the edges are lightly golden brown.
6. Remove from the oven and let cool completely before serving.
Cooking Time: 25-30 minutes
Ricotta and Honey Stuffed Dates
This sweet and savory appetizer combines the natural sweetness of dates with the creamy richness of ricotta cheese, all wrapped up in a delicate package. Perfect for your next dinner party or gathering.
Ingredients:
– 12 pitted Medjool dates
– 8 oz ricotta cheese
– 2 tbsp honey
– Pinch of salt
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together the ricotta cheese and honey until smooth.
3. Stuff each date with about 1 tablespoon of the ricotta mixture.
4. Place the stuffed dates on a baking sheet lined with parchment paper.
5. Sprinkle a pinch of salt over the dates.
6. Bake for 10-12 minutes, or until the dates are caramelized and the cheese is lightly browned.
Cooking Time: 10-12 minutes
Lemon and Olive Oil Drizzle Cake
Brighten up your day with this moist and flavorful cake, infused with the sweetness of lemon and the richness of olive oil.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 3 large eggs, at room temperature
– 1/2 cup olive oil
– 2 lemons, zested and juiced (about 2 tablespoons)
– 1 teaspoon baking powder
– Salt to taste
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9-inch (23cm) round cake pan.
2. In a medium bowl, whisk together flour, sugar, and baking powder.
3. In a large bowl, whisk together eggs, olive oil, lemon zest, and lemon juice.
4. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
5. Pour batter into prepared pan and smooth top.
6. Bake for 35-40 minutes or until a toothpick comes out clean.
Cooking Time: 35-40 minutes
Apricot and Pistachio Biscotti
These Italian-inspired cookies are perfect for dunking in your favorite beverage or enjoying on their own. The combination of sweet apricots and crunchy pistachios adds a delightful texture and flavor to these classic biscotti.
Ingredients:
– 1 cup (2 sticks) unsalted butter, softened
– 1/2 cup granulated sugar
– 1 large egg
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup dried apricots, chopped
– 1/4 cup shelled pistachios, chopped
– 1 tablespoon orange zest (optional)
Instructions:
1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Fold in chopped apricots and pistachios. If using orange zest, fold it in at this stage.
6. Divide the dough into 2 equal pieces. Shape each piece into a log about 12 inches long.
7. Place logs on prepared baking sheet, leaving about 1 inch of space between them.
8. Bake for 25-30 minutes or until lightly golden.
9. Remove from oven and let cool for 10 minutes before slicing into 1/2-inch thick slices.
Cooking Time: 25-30 minutes
Dark Chocolate-Dipped Almonds
Transform plain almonds into a decadent treat by coating them in rich, velvety dark chocolate. Perfect for a quick indulgence or as a thoughtful gift.
Ingredients:
– 1 cup almonds
– 1 cup dark chocolate chips (at least 60% cocoa)
– 1 tablespoon shortening (such as coconut oil or vegetable shortening)
– Optional: sea salt or other toppings of your choice
Instructions:
1. Preheat oven to 350°F (180°C).
2. Line a baking sheet with parchment paper.
3. Spread almonds on the prepared baking sheet and toast for 5-7 minutes, or until fragrant and lightly browned.
4. Melt chocolate chips in a double boiler or in a microwave-safe bowl in 30-second increments, stirring between each interval until smooth.
5. Stir in shortening until combined.
6. Dip toasted almonds into the melted chocolate, coating them evenly.
7. Place dipped almonds on a parchment-lined baking sheet and refrigerate for at least 30 minutes to set.
Cooking Time: None, as this recipe is a no-bake process!
Carrot and Walnut Cake with Olive Oil
Moist and flavorful, this cake is perfect for a sweet treat or snack. The combination of grated carrots, chopped walnuts, and olive oil creates a unique and delicious dessert.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1/4 cup olive oil
– 2 large eggs
– 2 cups grated carrots
– 1 cup chopped walnuts
– Confectioners’ sugar for dusting (optional)
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9-inch (23cm) round cake pan.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine melted butter, olive oil, eggs, and grated carrots. Stir until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in chopped walnuts.
6. Pour batter into prepared cake pan and smooth top.
7. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
8. Let cool in pan for 10 minutes before transferring to a wire rack to cool completely.
Cooking Time: 45-50 minutes
Quince Paste with Cheese
Experience the sweet and savory combination of quince paste paired with cheese. This simple recipe brings together the tartness of quince with the richness of cheese, perfect for a quick snack or appetizer.
Ingredients:
– 1 cup quince paste (homemade or store-bought)
– 1/2 cup grated cheddar cheese
– 1 tablespoon honey
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Cut the quince paste into small cubes.
3. In a bowl, mix together the cubed quince paste, grated cheese, and honey until well combined.
4. Season with salt and pepper to taste.
5. Transfer the mixture to a baking dish or ramekins.
6. Bake for 10-12 minutes or until the cheese is melted and bubbly.
Cooking Time: 10-12 minutes
Rosewater and Orange Blossom Turkish Delight
Experience the sweet and fragrant flavors of Turkey with this classic recipe for rosewater and orange blossom Turkish delight. This traditional treat is perfect for special occasions or as a delightful surprise.
Ingredients:
– 1 cup granulated sugar
– 1/2 cup water
– 1 tablespoon cornstarch
– 1 teaspoon rosewater
– 1/4 teaspoon orange blossom water
– Food coloring (optional)
Instructions:
1. Combine sugar, water, and cornstarch in a medium saucepan. Cook over medium heat, stirring constantly, until the mixture reaches 230°F.
2. Remove from heat and stir in rosewater and orange blossom water.
3. Pour onto a greased surface or silicone mat. Let cool and set for at least 30 minutes.
4. Once set, cut into desired shapes. You can add food coloring to tint the Turkish delight if desired.
Cooking Time: Approximately 15-20 minutes
Tips: To enhance the flavors, you can add a few drops of rosewater or orange blossom water to the mixture before pouring it onto the surface. Enjoy!
Baked Apples with Cinnamon and Nuts
This simple recipe transforms ordinary apples into a sweet and satisfying dessert, perfect for cozy nights or brunch gatherings.
Ingredients:
– 4-6 medium-sized apples (any variety)
– 2 tbsp unsalted butter, melted
– 1 tsp ground cinnamon
– 1/4 cup chopped walnuts or pecans
– 1/4 cup brown sugar
Instructions:
1. Preheat oven to 375°F (190°C).
2. Core the apples, leaving the skins intact.
3. In a small bowl, mix together melted butter, cinnamon, and brown sugar.
4. Stuff each apple with the butter mixture, filling the core about 3/4 of the way.
5. Top each apple with chopped nuts.
6. Place the apples in a baking dish or individual ramekins.
7. Bake for 25-30 minutes, or until the apples are tender and caramelized.
Cooking Time: 25-30 minutes
Semolina Cake with Citrus Syrup
Brighten up your breakfast or brunch with this vibrant semolina cake infused with the warmth of citrus flavors. This moist and flavorful cake is topped with a zesty citrus syrup, perfect for a sunny morning treat.
Ingredients:
For the cake:
– 1 cup semolina flour
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 teaspoons grated lemon zest
– 2 tablespoons freshly squeezed lemon juice
For the citrus syrup:
– 1 cup granulated sugar
– 1 cup water
– 1/2 cup freshly squeezed orange juice
– 1/4 cup grated orange zest
– 1 tablespoon honey
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9-inch springform pan.
2. In a medium bowl, whisk together semolina flour, all-purpose flour, sugar, and salt.
3. In a large bowl, beat butter and eggs until light and fluffy. Add lemon zest and juice; mix well.
4. Gradually add the dry ingredients to the wet ingredients; mix until just combined.
5. Pour batter into prepared pan and smooth top.
6. Bake for 35-40 minutes or until a toothpick comes out clean.
7. While cake cools, prepare citrus syrup by combining sugar, water, orange juice, and zest in a saucepan. Bring to a boil; reduce heat and simmer for 5 minutes.
8. Drizzle warm citrus syrup over cooled cake.
Cooking Time: 35-40 minutes
Mediterranean Spiced Poached Pears
Mediterranean Spiced Poached Pears: A sweet and aromatic twist on traditional poached pears.
Ingredients:
– 4 ripe but firm pears (Bartlett or Anjou work well)
– 1 cup water
– 1/2 cup honey
– 1/4 cup orange juice
– 2 tablespoons lemon juice
– 1 cinnamon stick
– 6 whole cloves
– 1/4 teaspoon ground cardamom
Instructions:
1. Peel, core, and halve the pears.
2. In a large saucepan, combine the water, honey, orange juice, and lemon juice.
3. Add the cinnamon stick, cloves, and cardamom to the liquid.
4. Bring the mixture to a boil over high heat, then reduce the heat to medium-low and simmer for 10 minutes.
5. Carefully add the pear halves to the saucepan, making sure they are fully submerged in the liquid.
6. Continue to simmer for an additional 20-25 minutes, or until the pears are tender when pierced with a fork.
Cooking Time: 30-35 minutes
Serve warm or at room temperature. The poached pears can be refrigerated for up to 3 days and reheated before serving.
Summary
Indulge in the sweet side of the Mediterranean diet with these 20 delicious dessert recipes. From classic baklava to innovative chia seed pudding, these treats combine flavors and ingredients like honey, walnuts, pistachios, and pomegranate for a taste of the region’s culinary traditions. Discover unique desserts like ricotta and honey stuffed dates, carrot and walnut cake with olive oil, and semolina cake with citrus syrup. Treat your sweet tooth to a Mediterranean-inspired dessert that’s not only delicious but also healthy and nutritious.
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