The judges — and the people — have chewed and spoken, and the winners are in for the second annual Healthy Dessert Competition put on as a part of Suffolk Restaurant Week.

Judge’s Choice went to Vintage Tavern for its Whoopie Pie with Strawberry Sorbet. Best Presentation, also chosen by the judges, went to the Chocolate Meringue from River Stone Chophouse. People’s Choice, chosen by the votes of diners, went to Mosaic Restaurant for its Ginger Agave Panna Cotta.

Chef Kenny Reynolds at Vintage Tavern said he doesn’t do a lot of healthy desserts and that the contest challenged him. But he ultimately decided on a return to his childhood for his creation.

“With our desserts, we try to be fun and a little bit whimsical and nostalgic,” he said.

Reynolds created a whoopie pie with strawberry sorbet for his dessert.

“It was savory but still sweet,” he said. “I don’t use a ton of sugar in my desserts. We used the strawberry sorbet to try to get a little bit more savoriness to the whoopie pie.”

Bianca Wolfrey, pastry chef at River Stone Chophouse, won the presentation award for her chocolate meringue with raspberries and hazelnuts. It was presented in a champagne flute.

She said she got the idea for the dessert from a television show and adjusted the ingredients to get it within the calorie requirements for the contest.

“I came up with the chocolate meringue and thought the raspberry and hazelnuts would pair great with that,” she said.

Aaron Spring, Mosaic chef, said he put a lot of thought into his dessert.

“My main goal behind it was to try to create something that could be easily duplicated by normal, at-home cooks,” he said. “Something that was outside the box using fresh, local ingredients.”

The desserts had to adhere to strict rules: fewer than 250 calories, with less than 30 percent of those calories from fat and less than 60 percent from carbohydrates.

This year’s judges were last year’s winners: Harper Bradshaw of Harper’s Table, Jose Perez of Cedar Point Country Club and Melinda Powers of Suffolk BBQ Co.

The contest was presented by Healthy People Healthy Suffolk and sponsored by the Obici Healthcare Foundation, Love Local By Suffolk, Stop Diabetes, the Suffolk News-Herald, Suffolk Partnership for a Healthy Community and Suffolk Tourism.

Regina Brayboy, executive director of the Suffolk Partnership for a Healthy Community, was pleased to see what the chefs had come up with.

“It is quite pleasing to know that a healthy dessert is not an oxymoron,” she said. “What we are seeing here in Suffolk is that with a little creativity and a focus on taste, desserts can be both delicious and healthy.”

“We are pleased that the dessert contest adds another dimension to the traditional Suffolk Restaurant Week promotion,” Economic Development Director Kevin Hughes said. “It’s a great avenue to showcase ‘healthy indulgences’ and bring extra attention to our talented local chefs.”

Rick Spencer of the Obici Healthcare Foundation said he hopes the contest will inspire diners to choose the healthy option.

“The Obici Healthcare Foundation commends all of the chefs who participated in the dessert contest,” he said. “While there is good cause to celebrate the award winners, there’s also reason to honor all the contestants who used their talents to create great-tasting treats with a fraction of the calories, fat and sugar commonly found in desserts. We hope their patrons will make healthier meal and dessert options a routine part of their dining experiences.”