Do you have any low calorie dessert recipes?
low calorie dessert recipes image
hott_vegas
I am looking for recipes for these desserts:
Sugar Cookies
Fudge
Divinity
Fruitcake
Cheesecake
or any other ones that you really like! Thanks!
Answer
A favorite desert is a Chocolate cream pie, very delicious. You use a graham cracker pie crust, then make sugar free chocolate pudding, and use cool whip for the topping. You would never know it is a diet desert. Happy eating!!!
A favorite desert is a Chocolate cream pie, very delicious. You use a graham cracker pie crust, then make sugar free chocolate pudding, and use cool whip for the topping. You would never know it is a diet desert. Happy eating!!!
do you have any good low calorie dessert recipes?
shivadigsu
I love chocolate, but don't want to put on weight
can i get desserts with CHOCOLATE in the recipe???
Answer
You can bake a Chocolate cake and really cut calories by using egg whites instead of the yoke and instead of using oil use apple sauce. It still comes out delicious and moist.
You can bake a Chocolate cake and really cut calories by using egg whites instead of the yoke and instead of using oil use apple sauce. It still comes out delicious and moist.
I am on a diet..What is your best low fat/calorie dessert recipe?
saved_by_g
I am eating really healthy and I know that I can incorporate a low cal dessert into my menu everyday because the calories I eat are minimal.
I have a huge craving for chocolate so those recipes are appreciated too. Thanks guys!
Answer
pumpkin angel food cake:
one box of angel food cake
one regular can of pumpkin
one tablespoon pumpkin pie spice
make angel food cake according to box directions, stir in the can of pumpkin and spice. bake according to box directions.
this is a yummy fall treat, angel food cake is harmless to your diet in proportion, and the pumpkin adds fiber.
hope you enjoy!
pumpkin angel food cake:
one box of angel food cake
one regular can of pumpkin
one tablespoon pumpkin pie spice
make angel food cake according to box directions, stir in the can of pumpkin and spice. bake according to box directions.
this is a yummy fall treat, angel food cake is harmless to your diet in proportion, and the pumpkin adds fiber.
hope you enjoy!
Low-calorie and no-sugar dessert recipe that includes strawberries?
Q. Or if you know of a website that offers a variety of low calories recipes would be great. I'm going to my Mother-in-law's this weekend and want to bring something along. Her and her husband can't have sugar and I'm dieting so anything you can find would help out greatly!
Answer
Low Carb Cheesecake
This is a basic cheesecake recipe. It is fairly dense (and becomes more so when completely cold). We like it with a strawberry topping, especially when strawberries are in season. I haven't tried very much variation as far as fat levels in the cream cheese, but I think you can substitute, at least to an extent. When I tried just substituting low fat for one of the bricks, the batter seemed slightly looser, but I only detected a slight difference in the final product.
INGREDIENTS:
3 packages (1 and 1/2 lbs) cream cheese (preferably room temperature)
4 eggs (preferably room temperature)
1 and 1/2 teaspoon (1/2 Tablespoon) vanilla
1 and 1/2 teaspoon (1/2 Tablespoon) lemon juice
1 and 1/3 cups worth of artificial sweetener (I like liquid concentrages for this recipe)
1/4 cup sour cream
Crust
1 cup almond meal
2 T melted butter
2T worth artificial sweetener
PREPARATION:
Heat oven to 375 F.
Tip: If you have bricks or a pizza stone or unglazed ceramic tile*, put them on the lower rack of the oven. This will hold the heat in the oven. This is good for cheesecakes not baked in a water bath.
Well, actually, it's helpful for any kind of baking, as it keeps the heat in the oven more constant. I keep a pizza stone in the oven most of the time.)
1. Combine ingredients for crust, and press into the bottom of a springform pan. Bake for 8-10 minutes, until fragrant and beginning to brown.
Raise oven heat to 400 F., or lower to 350 F if you're using a water bath (see below).
2. Put cream cheese in mixing bowl, and beat until fluffy. Add other ingredients, scraping the bowl and beaters each time (this is very important), fully incorporating each ingredient. When all ingredients are combine, scrap one more time, beat one more minute, and pour mixture into pan over crust.
Instructions for water bath: Wrap the bottom and sides of the springform pan in foil, put it in a baking pan and pour boiling water around the sides. Bake at 350 for 60-90 minutes, checking often. When the cake is firm to touch but slightly soft in the center, or the center reaches 155 degress F., remove from oven.
Instructions for non-water bath: For this method, you start the cake at a high temperature, and it slowly drops. If you have stoneware, bricks, etc, this allows it to happen at a slower rate, and I get better results in less time. Put the cheesecake on a sheet pan in case of drippage. After putting the cheesecake in the oven at 400 degrees, turn the oven down to 200. Bake for 60-90 minutes, checking often after an hour. When the cake is firm to touch but slightly soft in the center, or the center reaches 155 degrees F., remove from oven.
Chill completely. Top with fruit, if desired, such as Sugar-Free Strawberry Topping.
Makes 16 servings.
Nutritional Information:With regular cream cheese, each servings has 1.5 grams carbohydrate, 5 grams protein, and 174 calories.
OR...
Strawberry Trifle
Prep Time: 10 Minutes - Cost: $
Servings: 15 - Difficulty Level: 2
Ratings Read Comments
Add Star Rating - Add Comments
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Email This Recipe
Ingredients
1/2 large or 1 small angel food cake
3 oz. box sugar-free strawberry gelatin
10 oz. lite frozen strawberries, thawed
2 bananas, large
2 9oz. boxes instant sugar-free vanilla pudding
9 oz. lite whipped topping
Directions
Tear cake into bite size pieces and place in bottom of ungreased 9" x 13" pan.
Dissolve gelatin in 1 cup boiling water- no cold water. Add strawberries and their juice to gelatin.
Spoon evenly over cake pieces.
Slice bananas on top and refrigerate while you prepare the pudding, which should be made with skim milk.
Pour pudding over the bananas and top with lite whipped topping. Refrigerate 1 to 2 hours.
Cut into squares to serve.
Garnish with a slice of fresh strawberry, if available.
Calories: 124
Sodium: 314 mg
Fat: 3 g
Exchanges: 1 Starch/Bread; 1/2 fruit; 1/2 fat
Source: Cooking Healthy and Fast
Author: Rachel Rudel, RD
Good Luck with your diet.. and your get together....
Low Carb Cheesecake
This is a basic cheesecake recipe. It is fairly dense (and becomes more so when completely cold). We like it with a strawberry topping, especially when strawberries are in season. I haven't tried very much variation as far as fat levels in the cream cheese, but I think you can substitute, at least to an extent. When I tried just substituting low fat for one of the bricks, the batter seemed slightly looser, but I only detected a slight difference in the final product.
INGREDIENTS:
3 packages (1 and 1/2 lbs) cream cheese (preferably room temperature)
4 eggs (preferably room temperature)
1 and 1/2 teaspoon (1/2 Tablespoon) vanilla
1 and 1/2 teaspoon (1/2 Tablespoon) lemon juice
1 and 1/3 cups worth of artificial sweetener (I like liquid concentrages for this recipe)
1/4 cup sour cream
Crust
1 cup almond meal
2 T melted butter
2T worth artificial sweetener
PREPARATION:
Heat oven to 375 F.
Tip: If you have bricks or a pizza stone or unglazed ceramic tile*, put them on the lower rack of the oven. This will hold the heat in the oven. This is good for cheesecakes not baked in a water bath.
Well, actually, it's helpful for any kind of baking, as it keeps the heat in the oven more constant. I keep a pizza stone in the oven most of the time.)
1. Combine ingredients for crust, and press into the bottom of a springform pan. Bake for 8-10 minutes, until fragrant and beginning to brown.
Raise oven heat to 400 F., or lower to 350 F if you're using a water bath (see below).
2. Put cream cheese in mixing bowl, and beat until fluffy. Add other ingredients, scraping the bowl and beaters each time (this is very important), fully incorporating each ingredient. When all ingredients are combine, scrap one more time, beat one more minute, and pour mixture into pan over crust.
Instructions for water bath: Wrap the bottom and sides of the springform pan in foil, put it in a baking pan and pour boiling water around the sides. Bake at 350 for 60-90 minutes, checking often. When the cake is firm to touch but slightly soft in the center, or the center reaches 155 degress F., remove from oven.
Instructions for non-water bath: For this method, you start the cake at a high temperature, and it slowly drops. If you have stoneware, bricks, etc, this allows it to happen at a slower rate, and I get better results in less time. Put the cheesecake on a sheet pan in case of drippage. After putting the cheesecake in the oven at 400 degrees, turn the oven down to 200. Bake for 60-90 minutes, checking often after an hour. When the cake is firm to touch but slightly soft in the center, or the center reaches 155 degrees F., remove from oven.
Chill completely. Top with fruit, if desired, such as Sugar-Free Strawberry Topping.
Makes 16 servings.
Nutritional Information:With regular cream cheese, each servings has 1.5 grams carbohydrate, 5 grams protein, and 174 calories.
OR...
Strawberry Trifle
Prep Time: 10 Minutes - Cost: $
Servings: 15 - Difficulty Level: 2
Ratings Read Comments
Add Star Rating - Add Comments
Printer-Friendly Version
Email This Recipe
Ingredients
1/2 large or 1 small angel food cake
3 oz. box sugar-free strawberry gelatin
10 oz. lite frozen strawberries, thawed
2 bananas, large
2 9oz. boxes instant sugar-free vanilla pudding
9 oz. lite whipped topping
Directions
Tear cake into bite size pieces and place in bottom of ungreased 9" x 13" pan.
Dissolve gelatin in 1 cup boiling water- no cold water. Add strawberries and their juice to gelatin.
Spoon evenly over cake pieces.
Slice bananas on top and refrigerate while you prepare the pudding, which should be made with skim milk.
Pour pudding over the bananas and top with lite whipped topping. Refrigerate 1 to 2 hours.
Cut into squares to serve.
Garnish with a slice of fresh strawberry, if available.
Calories: 124
Sodium: 314 mg
Fat: 3 g
Exchanges: 1 Starch/Bread; 1/2 fruit; 1/2 fat
Source: Cooking Healthy and Fast
Author: Rachel Rudel, RD
Good Luck with your diet.. and your get together....
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