What are some really good low calorie desserts?
low calorie desserts image
Gillian
Answer
Try these:-
- baked apple with cinnamon (naturally sweet with few calories)
- low fat, plain vanilla ice cream (without toppings)
- frozen yogurt
- canned fruit with a little low fat, whipped cream (a great substitute for ice-cream)
- fruit salad
- sliced apple with 2 teaspoons of peanut butter
- microwave popcorn (air popped and without covering it with toffee or melted butter)
- blueberry smoothie
- 3/4 cup of frozen diced mango
- plain yogurt with seeds, honey or some pureed fruit
- frozen banana pop (half a banana coated in a little plain yogurt and frozen)
- slow churned ice-cream
Try these:-
- baked apple with cinnamon (naturally sweet with few calories)
- low fat, plain vanilla ice cream (without toppings)
- frozen yogurt
- canned fruit with a little low fat, whipped cream (a great substitute for ice-cream)
- fruit salad
- sliced apple with 2 teaspoons of peanut butter
- microwave popcorn (air popped and without covering it with toffee or melted butter)
- blueberry smoothie
- 3/4 cup of frozen diced mango
- plain yogurt with seeds, honey or some pureed fruit
- frozen banana pop (half a banana coated in a little plain yogurt and frozen)
- slow churned ice-cream
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!
What are some good recipes for low calorie/fat desserts?
Bride2Be 8
Answer
Red Wine-Berry Sorbet 126 calories
1 bottle (750 ml) fruity red wine
1 cup sugar
1/4 cup water
1 cup fresh frozen raspberries
1 cup fresh frozen strawberries(cut in half)
1 cup fresh frozen blueberries
1 tablespoon lemon juice
in saucepan combine wine, water, and sugar. bring to boil.(1 min.) romove from heat and add fruits. cover and let stand for 1 hour.
with slotted spoon remove berries and put in blender. set wine mix aside. puree berries and pour on sieve over bowl to remove seeds. stir the puree with lemon juice in wine mixture. mix, pour into baking dish, cover with plastic wrap, put in freezer overnight. with spoon break the wine mix into chunks. process briefly in a food processor in batches until smooth but still frozen
serve immediately or store in containers and freeze till ready to serve.
Red Wine-Berry Sorbet 126 calories
1 bottle (750 ml) fruity red wine
1 cup sugar
1/4 cup water
1 cup fresh frozen raspberries
1 cup fresh frozen strawberries(cut in half)
1 cup fresh frozen blueberries
1 tablespoon lemon juice
in saucepan combine wine, water, and sugar. bring to boil.(1 min.) romove from heat and add fruits. cover and let stand for 1 hour.
with slotted spoon remove berries and put in blender. set wine mix aside. puree berries and pour on sieve over bowl to remove seeds. stir the puree with lemon juice in wine mixture. mix, pour into baking dish, cover with plastic wrap, put in freezer overnight. with spoon break the wine mix into chunks. process briefly in a food processor in batches until smooth but still frozen
serve immediately or store in containers and freeze till ready to serve.
Does anyone know any low calorie dessert recipes for fall and winter?
<3*
...i love the holidays...
p.s.thank you guys! and i like everything!!!!:)
Answer
Apple Crisp
2 cups sliced apples
¾ cup orange juice
1 tablespoon Splenda
1 teaspoon cinnamon
1 teaspoon lemon juice
1 cup graham cracker crumbs
2 tablespoons butter, melted
Preheat oven to 400 degrees. Prepare 1 quart casserole with non stick spray.
Place apples into casserole dish. Combine orange juice, Splenda, cinnamon and lemon juice. Pour over apples and toss. Combine graham cracker crumb with melted butter, sprinkle over apples. Cover with foil and bake for 25 minutes. Remove foil and bake additional 5 - 10 minutes.
Blueberry Coffee Cake
¾ cup butter, melted
1 cup milk
3 eggs
1 teaspoon vanilla
1 cup Splenda
½ cup sugar
2 teaspoons baking powder
3 cups all purpose white flour
1 ¾ cups frozen blueberries
1 cup brown sugar substitute
½ cup brown sugar
¾ cup all purpose white flour
2 teaspoons cinnamon
½ cup butter, softened
Preheat oven to 350 degrees. Grease and flour 9 x 13" baking dish.
In a large bowl, stir together the melted butter, milk, eggs, vanilla, Splenda and sugar. Combine 3 cups flour and baking powder, add to wet ingredients and mix well. Gently fold in blueberries. Spread evenly into prepared baking dish.
In a small bowl, stir together the brown sugars, 3/4 cup flour and cinnamon. Cut the softened butter into the flour mixture with a pastry cutter, or fork, until the mixture is crumbly. Sprinkle evenly over top of cake batter.
Bake for 35 - 40 minutes or until toothpick inserted into the center comes out clean. This cake is best served warm.
Chocolate Zucchini Cake
¾ cup raisins
2 eggs
1 cup Splenda
½ cup sugar
¾ cup oil
1 can applesauce
2 cups all purpose white flour
1 teaspoon baking soda
1 teaspoon baking powder
1 ½ teaspoons cinnamon
½ teaspoon nutmeg
¼ cup buttermilk
1 square unsweetened chocolate, melted
2 cups zucchini, grated rind and juice
1 teaspoon vanilla
Preheat oven to 350 degrees. Grease and flour a 9 x 13" baking dish.
In a small bowl, cover raisins with boiling water. Set aside to soften and cool.
Beat eggs until light and fluffy. Add sugars, beat until smooth. Add oil, then applesauce and beat 2 minutes.
Sift together flour, baking soda, baking powder, cinnamon and nutmeg and add to egg mixture. Beat until stiff, then add milk and stir until smooth. Add chocolate, zucchini and extract, stirring well after each addition. Drain raisins and add to cake batter, fold in.
Pour batter into prepared ban and bake 25 minutes or until done.
Fruit Nut Muffins
1 cup chopped dates
½ cup raisins
½ cup chopped prunes
1 cup water
½ cup butter, cubed
¼ teaspoon salt
2 eggs
1 teaspoon vanilla
1 cup all purpose white flour
1 teaspoon baking soda
½ teaspoon baking powder
½ cup chopped nuts
Preheat oven to 350 degrees. Line muffin pan with paper cups, spray with non stick spray.
In saucepan over medium high heat, combine dates, raisins, prunes and water. Boil for 5 minutes, then stir in butter and salt. Remove from heat and let cool.
When fruit mixture is cool, transfer to large mixing bowl. Beat in eggs and vanilla. In small mixing bowl, stir together flour, baking soda and baking powder, then blend into fruit mixture. Fold in nuts. Spoon into muffin cups, distribute evenly.
Bake for 15 - 20 minutes or until toothpick inserted into center comes out clean. Let cool 5 minutes before serving.
Pumpkin Parfait
1 cup pumpkin
1 package sugar free instant pudding mix, vanilla
1 teaspoon pumpkin pie spice
1 cup evaporated skim milk
1 cup skim milk
In mixing bowl, combine all ingredients. Blend with whisk until smooth. Pour into parfait glasses or individual dessert bowls. Chill several hours before serving.
Apple Crisp
2 cups sliced apples
¾ cup orange juice
1 tablespoon Splenda
1 teaspoon cinnamon
1 teaspoon lemon juice
1 cup graham cracker crumbs
2 tablespoons butter, melted
Preheat oven to 400 degrees. Prepare 1 quart casserole with non stick spray.
Place apples into casserole dish. Combine orange juice, Splenda, cinnamon and lemon juice. Pour over apples and toss. Combine graham cracker crumb with melted butter, sprinkle over apples. Cover with foil and bake for 25 minutes. Remove foil and bake additional 5 - 10 minutes.
Blueberry Coffee Cake
¾ cup butter, melted
1 cup milk
3 eggs
1 teaspoon vanilla
1 cup Splenda
½ cup sugar
2 teaspoons baking powder
3 cups all purpose white flour
1 ¾ cups frozen blueberries
1 cup brown sugar substitute
½ cup brown sugar
¾ cup all purpose white flour
2 teaspoons cinnamon
½ cup butter, softened
Preheat oven to 350 degrees. Grease and flour 9 x 13" baking dish.
In a large bowl, stir together the melted butter, milk, eggs, vanilla, Splenda and sugar. Combine 3 cups flour and baking powder, add to wet ingredients and mix well. Gently fold in blueberries. Spread evenly into prepared baking dish.
In a small bowl, stir together the brown sugars, 3/4 cup flour and cinnamon. Cut the softened butter into the flour mixture with a pastry cutter, or fork, until the mixture is crumbly. Sprinkle evenly over top of cake batter.
Bake for 35 - 40 minutes or until toothpick inserted into the center comes out clean. This cake is best served warm.
Chocolate Zucchini Cake
¾ cup raisins
2 eggs
1 cup Splenda
½ cup sugar
¾ cup oil
1 can applesauce
2 cups all purpose white flour
1 teaspoon baking soda
1 teaspoon baking powder
1 ½ teaspoons cinnamon
½ teaspoon nutmeg
¼ cup buttermilk
1 square unsweetened chocolate, melted
2 cups zucchini, grated rind and juice
1 teaspoon vanilla
Preheat oven to 350 degrees. Grease and flour a 9 x 13" baking dish.
In a small bowl, cover raisins with boiling water. Set aside to soften and cool.
Beat eggs until light and fluffy. Add sugars, beat until smooth. Add oil, then applesauce and beat 2 minutes.
Sift together flour, baking soda, baking powder, cinnamon and nutmeg and add to egg mixture. Beat until stiff, then add milk and stir until smooth. Add chocolate, zucchini and extract, stirring well after each addition. Drain raisins and add to cake batter, fold in.
Pour batter into prepared ban and bake 25 minutes or until done.
Fruit Nut Muffins
1 cup chopped dates
½ cup raisins
½ cup chopped prunes
1 cup water
½ cup butter, cubed
¼ teaspoon salt
2 eggs
1 teaspoon vanilla
1 cup all purpose white flour
1 teaspoon baking soda
½ teaspoon baking powder
½ cup chopped nuts
Preheat oven to 350 degrees. Line muffin pan with paper cups, spray with non stick spray.
In saucepan over medium high heat, combine dates, raisins, prunes and water. Boil for 5 minutes, then stir in butter and salt. Remove from heat and let cool.
When fruit mixture is cool, transfer to large mixing bowl. Beat in eggs and vanilla. In small mixing bowl, stir together flour, baking soda and baking powder, then blend into fruit mixture. Fold in nuts. Spoon into muffin cups, distribute evenly.
Bake for 15 - 20 minutes or until toothpick inserted into center comes out clean. Let cool 5 minutes before serving.
Pumpkin Parfait
1 cup pumpkin
1 package sugar free instant pudding mix, vanilla
1 teaspoon pumpkin pie spice
1 cup evaporated skim milk
1 cup skim milk
In mixing bowl, combine all ingredients. Blend with whisk until smooth. Pour into parfait glasses or individual dessert bowls. Chill several hours before serving.
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