Best Desserts Recipes to Cure Psoriasis Symptoms

Desserts whose ingredients coop with psoriasis can be a little difficult to make, but there are ways to do it without feeling guilty about it.

These recipes are made with natural ingredients full of nutrients that are 100% benevolent for psoriasis patients.

Start planning to get rid of those cravings with the recipes that are here for your pleasure.

Best Desserts Recipes to Cure Psoriasis Symptoms

Blueberry Mint Jelly

(serves 4)

Ingredients:

  • 2 tablespoons gelatin
  • 1 cup frozen blueberries
  • ½ cup pomegranate juice
  • 6 mint leaves, roughly chopped

How to Prepare:

Combine the gelatin and ½ cup juice.

Microwave the blueberries for 1–2 minutes until they release some juices.

Pour 1 cup of boiling water over the gelatin and stir well until dissolved.

Mix in the blueberries and mint.

Pour into muffin tray or a large baking dish and refrigerate until set.

Preparation Example:


Berry Compote

(serves 2–4)

Ingredients:

  • 1 cup frozen blueberries
  • 1 cup frozen blackberries
  • ½ teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 1 ripe pear, grated or finely chopped

How to Prepare:

Place the pear, vanilla, and half the berries in a microwave-safe bowl.

Microwave for 5 minutes.

Stir in the remaining berries and lemon juice and microwave for an additional minute.

The compote will thicken slightly as it cools.

For an even thicker consistency, add 1 tablespoon gelatin mixed with ¼ cup water to the berries before microwaving.

Preparation Example:


Pomegranate Jelly

(serves 8)

Ingredients:

  • 1 ½ cups pomegranate juice
  • 2 tablespoons gelatin
  • 1 cup boiling water

How to Prepare:

Bloom gelatin in ½ cup of the juice. Add 1 cup boiling water and stir to combine.

When gelatin is fully dissolved, stir in the remaining 1 cup of pomegranate juice.

Pour into a rectangular baking dish, silicone molds, or a muffin tray.

Refrigerate until set (1–2 hours).

Preparation Example:


Quick Vanilla Poached Pears

(serves 2)

Ingredients:

  • 2 pears
  • ½ vanilla pod
  • 1–2 tablespoons honey
  • 3/4 cup water
  • 1 teaspoon lemon zest (optional)

How to Prepare:

Peel, halve, and core pears.

Place cut side down in a microwave-safe dish.

Split the vanilla pod lengthwise and scrape out the seeds.

Combine the water, honey, lemon zest, and vanilla seeds, then pour over the pears.

Microwave 6 minutes.

Allow cooling slightly.

Serve pears with syrup poured over the top.

Preparation Example:


Melon Mint Salad

(serves 2–4)

Ingredients:

  • 2 cups honeydew melon
  • 1–2 tablespoons lime juice
  • 1 teaspoon grated lime zest
  • 1 tablespoon olive oil
  • 2 tablespoons fresh mint, chopped

How to Prepare:

Cube the watermelon and honeydew.

Pour the lime juice and olive oil over the melon, add the mint and lime zest, then toss to combine.

Preparation Example:


Chocolate Free “Chocolate” Pudding

Ingredients:

  • 3/4 cup water
  • 1/3 cup dates, chopped
  • 1/8 tsp. salt
  • 1/2 tsp vanilla
  • 2 tbsp carob powder
  • 1 1/3 cups hot cooked millet

How to Prepare:

Mix water and dates in a food processor, and process until smooth.

Transfer to a saucepan and bring to a boil.

Remove from heat, and add the rest of the ingredients.

Blend until smooth.

Chill and serve.

Preparation Example:


Carrot Muffins

Yields 12 muffins

Ingredients:

  • 1 egg
  • 1 cup rice milk
  • 4 tbsp canola oil
  • 2 cups quinoa flour or other gluten-free flour
  • 1 tsp guar gum
  • 1 tbsp flaxseed meal
  • 3 1/2 tsp gluten-free baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/4 cup brown sugar
  • 1 cup organic carrots, grated
  • 1/4 cup raisins

How to Prepare:

Preheat oven to 400 degrees F (200 degrees C, gas mark 6)

Beat together egg, rice milk, and canola oil.

Combine dry ingredients in a separate bowl.

Add liquid ingredients to dry ingredients and mix until just blended (do not over-mix).

Fold in grated carrots and raisins.

Fill 12 paper muffin cups with batter (about two-thirds full).

Bake for 20 minutes.

Preparation Example:


Low-Fat Apple and Raspberry Crumble

Dairy-Free

Ingredients:

  • 5 large cooking apples, finely sliced
  • 1 cup raspberries
  • 2 cups apple juice
  • 2 cups rolled oats
  • 2 tbsp butter or margarine
  • 2 tbsp brown sugar
  • 2 tsp of cinnamon
  • 1/2 tsp cloves

How to Prepare:

Preheat oven to 350°F (gas 4)

Arrange apple slices and raspberries in a buttered baking dish.

Pour apple juice over.

Mix rolled oats, sugar, and spices in a medium bowl.

Cut in butter or margarine with fingers until evenly dispersed.

Cover apples and raspberries with crumble topping.

Bake for 45-60 minutes in preheated oven.

Serve hot or cold.

Preparation Example:


Apple Slices with Cinnamon

(Serves 1)

Ingredients:

  • 1 medium apple, cored and sliced
  • 1/4 tsp cinnamon, ground

How to Prepare:

Place apple slices on a small serving plate.

Sprinkle with cinnamon and serve immediately.

Preparation Example:


Buckwheat Pancakes with Bananas

(Serves 2)

Ingredients:

  • 1 cup buckwheat flour
  • 1 Tbsp brown sugar
  • 2 Tbsp potato starch
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1 cup rice milk
  • 2 Tbsp canola oil
  • Vegetable cooking spray, for frying
  • 2 large bananas, sliced
  • Brown rice syrup, to serve

How to Prepare:

Combine dry ingredients in a medium bowl.

Add rice milk and canola oil, and whisk until well combined.

If the batter seems very thick, you may want to add a little extra rice milk or water.

Preheat a large nonstick skillet over medium heat. Spray with vegetable cooking spray.

With a ladle, pour batter to the size you prefer.

Even out the batter on a skillet with the back of a spoon.

Cook pancake on medium-high heat for a few minutes until bubbles appear.

Flip over and continue frying until cooked (a properly cooked pancake appears dense and not sticky when cut in the middle).

Repeat the previous step until the batter is gone.

Serve pancakes with banana slices and brown rice syrup.

Preparation Example: