Contact Me


Desserts With Benefits Healthy Dessert Recipe Blog




Want to get in touch?

I’d love to hear from you!


Connect with me on social media, comment on a blog post, or shoot me an email:


Jessica (at) DessertsWithBenefits (dot) com






With love and good eats,


– Jess



46 comments on “Contact Me”

  1. I love your recipes!. Can you make a recipe for low carb/sugar free or low sugar candied yams with marshmallows recipe and a totally sugar free jello recipe. Most natural jello recipes have juice or fruit which still has a lot of sugar in it. I thought maybe putting in a Stevia or Xylitol drink instead of juice – any ideas?.

  2. Hi Jessica! I love your website. It’s so creative and I am excited to find new ways to eat healthy.
    Just was wondering where you purchase the majority of your pantry staples. I find it difficult to find healthy products lately.


    • dessertswithbenefits

      I buy nearly all of my ingredients online from,, and… It is so much cheaper than store-bought ingredients!

  3. Jessica,

    Hello again! As I was searching the internet for new dessert recipes, I stumbled upon this beauty:

    Apparently the restaurant serves it in multiple flavors. Any of them look delicious to me! I’d never heard of burnt almond cake (sounds like an accident 😉 before today, but all the reviewers are raving about it. So, here is my wish: I wish for this amazing dessert to be healthy and maybe even gluten-free so that I can share it with my step-mother. I found the following recipe online and with the custard, powdered sugar, buttermilk, butter, eggs, flour, etc…I have no idea where to start the substitutions.

    Ideas?? I guess I’ll have to try the real thing first to do a taste comparison. Maybe I can make it and give it away after a small taste. lol.

    Have a great day!!!

  4. Hi Jessica!
    Wow let me just say I absolutely love your blog. I also have a food blog and just began last spring in my second year at college. I just found you and have been looking through recipes like crazy..they are all so fun! Could you possibly look at my blog and let me know if you would like me to guest post for you? I would love to guest post or even let you feature a recipe of mine! Thanks in advance for your time.

    Sarah Grace

  5. Hi Jessica,
    I found your site through Pintrest and I really love it! A reader recommended one of your recipes for my recipe of the week section(with a link to your site)
    I’m contacting you to offer you a guest post on my website. I have been searching for a nutritional scientist that has a wide array of recipes and I love that you have vegan recipes. If you are interested & available to write a post it would just include the importance of a healthy balanced diet, what types of foods are best to eat and what times, (breakfast, snacks, lunch, and dinner) and any other relevant info you would like to include. Along with your post I would include a short bio about you, a link back to your site, and up to 3 photos if you wish. Current contributors of my site also add the link to their sites or through facebook. I started my facebook page so its still building but I have a regular number of readers on my site.
    Please let me know if you are interested, there is no expiration to this offer I am always looking for new contributirs.
    I look forward to speaking wit you,


    • Hi Sophia!
      Thanks, I’m so glad you found my site too! 🙂
      I haven’t done any guest posts before because it’s totally nerve-wracking to me, and I’m super busy with school and keeping up with the blog :/
      Also, I am not a Registered Dietician yet, however, there are plenty of other RD bloggers out there who you should contact for guest posts!
      Have a great week 🙂

  6. Pingback: Link-Love Saturday #4: Desserts With Benefits | A Dancer's Live-It

  7. I want to make your healthy maple syrup but don’t have Stevia in any form other than individual packets.  Any idea how many I would use when making your recipe? Could I use Splenda? I have it in several forms. 

  8. I was wondering if you have ever seen a comparison between using/making the vanilla extract (alcohol free) versus just grinding the bean and using it as a powder. Seems quicker and more to the point. I’ve seen the conversion 1/2 tsp powder vs. 1 tsp vanilla extract. Thanks! BTW, I studied Dietetics at Michigan State years ago. Never officially used the degree, but only in the last 8 years started going raw and that opened a whole new world they did not and I understand do not teach in academia. Just FYI. Nikkea

  9. I have a question, is the vanilla bean paste the “pulp” or the liquid.  I made it and then made the coffee sweetener, but my sweetener is very runny – definitely not something I would serve like honey.  It tastes good, but I feel like honey.  I did make mine with vegetable gycerin – so maybe that’s why.  The pulp part actually tastes pretty good, do you ever use that in anything?  Thanks!

    • The vanilla bean paste is the liquid that gets strained out from all the pureed pulp. I threw away the pulp but I’m sure you get use it to infuse vanilla flavor in coffee, tea, or any liquid of some sort. I’d probably place it into a nut milk bag so the fibers can’t get out, and leave it to soak a big batch of something for a little bit. Good idea, I should do that next time! 😀

  10. Ok so I have looked all over your blog and can’t find your guilt free pb fudge recipe…I bought all the ingredients and went to make it and can’t find the recipe.

  11. Hey, I found some recipes that you’re just gonna love! Just substitute erithrytol, monkfruit in the raw, and brown rice syrup for the sugar and all is well. In here, I substituted barley and quinoa flour for 2/3 of the all purpose flour, and I substituted mokfruit and erithrytol for sugar.

  12. Hello,

    I want to ask what website you have used to count nutritious for your recipes?  

  13. I just read your personal Part ll Blog. It moved me to tears. This was a (fortunately rare) sad day for me for no reason (except no sun). Your story cheered me.You go girl!

  14. Hi Jessica!  I just want to take a few minutes to tell you that I love you, your blog and all your recipes!  I bought both of your books DIY protein bars and Naughty or Nice…thank you for those!  I absolutely love them…they are worth every penny paid!  I just want to Thank you for who you are and what you do..(a benefit for us readers) your way of baking is my way of baking and you are a wonderful teacher!…  I am always learning something new!  I will continue to enjoy your newsletters and recipes and buy every cookbook you offer and also value all your advise!  THANK YOU!  THANK YOU!  Happy Healthy NewYear!  Debbie McGlynn P.S. I tried to email you… and and both came back as undelivable… so I made my contact here! 

  15. Hello Jessica! I appreciated your heartfelt personal Part II blog. I was unaware that you had a new book “Naughty or Nice” and purchased it as a way to “thank you” for all the hard work you put into your blog. I’m looking forward to receiving the book and can’t wait to get started with some recipes. Thank you again for all the hard work you do!

    • Hi Sandi!
      Thank you so much for reading through Part II of the series. I’ve been blogging for nearly FIVE years now, I thought I owed it to y’all (and myself) to be real and open.
      I truly appreciate you getting your own copy of my Naughty or Nice Cookbook!! I can’t wait for you to get it either 😉
      I hope you love all the recipes 😀
      Thanks so much for commenting Sandi, have an amazing weekend!

  16. Lee Vanderlin

    I would like to be able to search using number of calories.  If you could do that I would be able to search for the lowest-calorie desserts!

  17. can u give me an idea in yield on your sf cheescake ice cream pls

  18. kim steuernagel

    Would you please add me to your email list? I used to get your yummy recipes all the time and then they just stopped. I miss getting them. thank you, kim

  19. Lee Vanderlin

    Happy Blogisversary!!!!   Hope your latest book sells BIG TIME!!  It is wonderful
    and so are you!  Like your latest photo much better than the one on the first page……..
    consider trading?   The one on the front is just TOO, TOO  CUTESY!!!!  U are much
    better looking than that!

    Grandma Lee

  20. Lee Vanderlin

    In your Key Line Cheesecake, cal you tell me the purpose of the egg whites?  Thank you, Dear.      Grandma Lee

  21. Hey, Jessica!
    I just wanted to thank you for all the amazing work you do, you’ve made living a healthy lifestyle 100% more enjoyable! Your recipes definitely make it easier for me to make healthy choices.

    • Awww thank you SO SO much Cate! You have no idea what your comment means to me. I’ve been having such a hard time these last few weeks, your kind words put a much-needed smile on my face 😀
      You’re an angel! Thanks again Cate! Have an amazing week 🙂

  22. Love the Cherry Vanilla Chia Pudding. Can you tell me how many servings this makes? Need to figure it out for WWpoints.
    Thanks so much,

  23. What is your take on carob. I see no carob options on your site. Is it because you do not like it, or is it because it is not good for you? I ask because my dad cannot eat chocolate anymore…but he loves it. I cannot figure how to get carob to taste good, and I was wondering if you had any ideas. Thanks!

  24. Thank you!
    I am going to try the recipe! It appears you use less carob than you would chocolate.

  25. Hi Jess,
    I stumbled on your site while looking for healthy dessert potluck recipes! Love it! I recently started weight watchers and it’s all about calories, Sat. fats, fiber and sugar.
    Is there a way to find that information out with the recipes you post? WW does not care if it’s natural sugar (fruit, honey, agave) or refined, it counts as sugar and makes up the points value of the food you eat. Thanks!

    • Hi Danielle! I’m so glad you found my website and recipes 😀
      I don’t count WW points because I’m not entirely knowledgeable about that program, however I provide nutrition labels for the majority of my recipes (usually provided right below each recipe box)!

  26. Hi Jessica,

    I hope all is well! I love your blog and you give great information!

    I work with Univex Corporation, a leading Manufacturer in the Bakery Industry and Would love if we could work together on an article being cross published for both parties!

  27. Hello Jessica I follow you a blog for a long time and it’s very interesting I have a blog within the company that will deal with, I will say in the future because it is still in the construction of but in fact I will be very interesting seeing We work together, so if you would be particularly pleased to cooperate with us
    Best Regards

  28. Hi Jess,
    I stumbled onto your website while searching to make Homemade Vanilla Paste. My daughter, Rhonda with Hallstrom, posts recipes from time to time and she uses Vanilla Paste in her recipes. I goggled Vanilla Paste and found that most of the ones listed had sugar listed as the first ingredient which I didn’t want. I then goggled Homemade Vanilla Bean Paste and your website popped up…lucky me. I have printed out your recipe and I plan to make the paste and vanilla extract. My husband and I live on a farm in which we grow organic vegetables with the aim to produce, can, and eat our own products as much as possible. We really don’t eat much sweets as a rule. I was raised in the south. It was traditional to bake a homemade cake or pie every Saturday in preparation for Sunday company. I raised my family with that tradition of baking and cooking everything from scratch. I don’t bake much, but I do cook from scratch. I am looking forward to trying out your recipes with the knowledge that they will be wholesome instead of full of sugar or carbs. Thank you for taking the time and effort to post healthy recipes. Best Wishes to you on your journey of success!
    Warm Wishes,

    • Thank you so much Debbie! Glad you found my blog too! I think cooking and baking from scratch is a good habit to instill in the family. I grew up only knowing eating out and buying pre-made food, which isn’t the best and a difficult habit to get rid of. I hope you like the homemade vanilla extract and vanilla paste! They’re seriously game changers 🙂

  29. Elizabeth Wilhelm

    I will be making the lemon bars from your cookbook. You say to line the 8×8 pan with foil. I usually use parchment paper. My pan is glass. Will this matter?
    Thank you for all your recipes as I am sensitive to gluten, dairy, soy, corn, and cane sugar

  30. Hi, Jess. I sister pointed me to your blog some time ago in hopes of winning a vitamax blender. I didn’t but I did win a realization that I was eating too much sugar, that I wasn’t healthy, that I was likely a carbohydrate addict who would die younger than I had to because of it. Thank you for what you write. It does make a difference.

    I had a recipe request. Years ago I moved to the tropics; my wife and I started an orphanage on a small island in south-east Asia. It’s tropical, and for whatever reason, the tropics make menthol nice in a sweet. For example, Halls are sold in the candy section, not as medicine. The warm, sweet, mentholated lozenge just feels right when it’s this hot and this humid. Plus, with an orphanage, sore throats make the rounds often. Would you be willing to try your hand at a healthy, sugar-free dessert that’s menthol based? Preferably one that spends some time in your mouth (so the menthol can last longer)?

    You didn’t say you were taking requests, but everyone loves a good challenge 🙂

    Thank you, Jess,

    • Michael! I’m so glad you found my blog, so say thanks to your sis for me 😉
      I had the same exact realization years ago when I was in college and beginning my degree in Nutrition. Sugar is just so addicting!
      Also, kudos to you for starting an orphanage. You and your wife are angels <3
      I haven't made a hard candy before but I better give it a shot now, just for you two! I can't promise my attempts will be successful so that they can end up on the blog, but I will definitely try. Hard candies are for sure a challenge, especially without refined sugar or syrups. Stay tuned though! 🙂

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