A Healthy Dessert at Starbucks?

Yes, there is. In fact it's considered one of the healthiest desserts in America.

Grande Cinnamon Dolce Frappuccino Light Blended Coffee
140 calories
5 g fat (0.5 g saturated fat)
21 g sugars

This will cover your liquid dessert desires, but if you're looking for something in Starbucks' bakery case, go with the double chocolate brownie cookie instead of the drink. While most of Starbucks' muffins and cakes weigh in around 330 calories, an 8-oz serving of this cookie contains just 80 calories and 5 grams of fat.

NOT So Healthy

The largest Java Chip Frappuccino weighs in at 650 calories - 50 calories more than a Big Mac - and contains 25 grams of fat, compared with 33 grams for the Big Mac.

So next time go for the light version with lower-fat milk and artificial sweeteners.

Starbucks Nutrition Info -- www.starbucks.com

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RECIPE

Starbucks Outrageous Oatmeal Cookie

This cookie is soft and chewy and packed with dried fruit. More like a granola bar than a cookie. It still satisfies your sweet tooth with a healthy alternative to the traditional sugar-loaded cookie.

MAKE AHEAD: The cookies can be stored in an airtight container for up to 1 week.

Makes about thirty 3-inch cookies

Ingredients:

• • 1 1/2 cups old-fashioned oats (do not use quick-cooking or instant)
• • 1/2 cup flour
• • 1/2 cup dark raisins
• • 1/2 cup golden raisins
• • 1/4 cup dried cranberries
• • 1/4 teaspoon baking powder
• • 1/4 teaspoon baking soda
• • 1/2 teaspoon salt
• • 6 tablespoons (3/4 stick) unsalted butter, at room temperature
• • 1/2 cup packed dark brown sugar
• • 1/4 cup (granulated) sugar
• • 1 large egg
• • 1/2 teaspoon ground cinnamon
• • 1 teaspoon vanilla extract

Directions:

Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.

Combine the oats, flour, 1/4 cup of the dark raisins and 1/4 cup of the golden raisins, the dried cranberries, baking powder, baking soda and salt in a mixing bowl.

Combine the remaining 1/4 cup dark raisins and 1/4 cup golden raisins (for topping) in a separate bowl.

Combine the butter and sugars in the bowl of a stand mixer or hand-held mixer; beat on medium-high speed for about 2 minutes, or until light and fluffy. Add the egg, cinnamon and vanilla extract; beat on medium speed until well incorporated.

Reduce the speed to low; gradually add the oats mixture, mixing until just combined.

Drop the dough by heaping tablespoonfuls on the baking sheets, spaced 2 inches apart. Place one mounded teaspoon of raisins on top of each portion of dough (flatten the dough slightly to keep the raisins from rolling off). Bake for 12 to 16 minutes, until the cookies are light golden brown yet still soft. Cool on the baking sheets for 5 minutes on baking sheets, then transfer the cookies to a wire rack to cool completely.

Per cookie: 97 calories, 3g fat, 2g saturated fat, 13mg cholesterol, 56mg sodium, 16g carbohydrates, 1g dietary fiber, 8g sugar, 2g protein.

CLICK HERE to print the recipe card from Starbucks.