Lowfat Desserts

Hi! Hope you can help me! I need some great tasting but lowfat desserts. Anything that is great tasting but not to fattening. Is that possible??
:0) Thanks

If you do a search on HEALTHY DESSERTS, you will find one thread at the top called healthy LOL desserts with plenty of ideas. I myself like to use berries whenever I can. Not too long ago I posted a recipe for fruit soup. It's nice with a little fat-free whipped topping. Hope this helps.

GRECIAN GOURMET

Categories: DESSERTS

1 large box orange jello
1 large can crushed pineapple -- drained, save juice
1 can mandarin oranges -- drained, save juice
1 cup miniature marshmallows
1 package dream whip -- prepared according to direction
1/2 cup chopped nuts (optional)
3 1/2 cups fruit juice and water

Drain fruit and add enough water to juice to make 3 1/2 cups. Heat this to boiling. Dissolve jello in liquid; and refrigerate until it begins to thicken. Pour in large mixing bowl and beat with mixer for 4 minutes. Fold fruit and marshmallows into jello, then fold in prepared dream whip. Pour into a 9x13' pan and garnish with chopped nuts and refrigerate until set.
***
Note: You could use sugar free fruit and jello and eliminate the nuts to make this lower in fat and sugar. This is a light dessert and good.

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Here are a couple of Weight Watcher recipes.

Magic Dessert with saltines

servings | 10
estimated POINTS per serving | 3
course | Desserts

Ingredients

1 small box fat-free sugar-free chocolate instant, pudding made with 1 1/2 cups 1% or skim milk
1 small box fat-free, sugar-free vanilla instant pudding made with 1 1/2 cups 1% or skim milk
2 sleeves fat-free saltines ( I used only 1 1/2 sleeves)
1 container, 8 oz., fat-free cool whip

Instructions

Mix puddings with milk. Divide and stir in cool whip. Layer rectangle shaped pan with crackers.
Add layer of pudding, another layer of crackers and another of pudding. Top with layer of crackers. Refrigerate 6 hours or more.

Optional: Drizzle with chocolate syrup or sliced strawberries if you wish. You can also put Cool Whip on top.

Entire recipe is 32 points
Here's the magic part- after the dessert sits, the crackers taste exactly like a thin layer of either phylo or pie crust. You must let it sit for a few hours or the crackers will not soften.

Cinnamon-sugar knots
Prep Time | 10 min
Cook Time | 15 min
Level of Difficulty | Easy

Ingredients

2 tbsp sugar
1/2 tsp ground cinnamon
11 oz refrigerated bread stick dough
1 serving(s) cooking spray, butter-flavor, or enough to coat dough

Instructions

Preheat oven to 375ºF. Coat a large baking sheet with cooking spray.
In a small bowl, combine sugar and cinnamon. Mix well and set aside.
Unroll breadsticks and cut each in half lengthwise (to make a total of 24 pieces). Arrange pieces on prepared baking sheet and coat with cooking spray. Sprinkle 1/4 teaspoon of cinnamon-sugar mixture over each piece. Tie each piece into a knot (pulling dough gently if necessary). Sprinkle remaining cinnamon-sugar mixture over knots.
Bake until puffed up and golden brown, about 15 minutes. Serve warm. Yields 2 knots per serving.

Serves | 12
POINTS per serving | 2

DIET COKE CAKE

1 box cake mix - any flavor
1 can diet soda - any flavor

Variations I've seen:
chocolate cake w/ diet coke
yellow cake w/ diet lemon-lime
use your imagination for the combinations! Oh the possibilities!


Mix the dry cake mix with 10-12 oz of diet soda. (Do not use the egg or oil listed
on the box). Spray a 9 x 12 cake pan (or cupcake tin) with non-stick spray and
bake according to package instructions.

Some have said an entire can of pop makes the cake TOO moist ... 10 oz. seems
to be the least I've seen suggested. Experiment yourself to find the best amount
for your taste.
--

Tip: Make sure to let the cake cook completely before you try to cut it. Because you aren't adding eggs, the cake will be tender and can tear if you cut it while it's warm. Some people have started adding 2 egg whites to the mix. It doesn't raise the points any (less than 1 point) but they report that the cake is firmer and rises better.


I use the cake mix, 10 oz. Diet Coke and 1/2 cup Eggbeaters. Turns out great.

BIG chocolate pumpkin cupcakes

1pkg reduced fat chocolate cake mix
1 can pumpkin
1/2 Cup water

Mix together pumpkin, water and cake mix until smooth and lump free
Bake 15-20 min at 350 degrees.

Even if you use a regular cake mix this is great cuz the pumpkin adds fiber but not really flavor. Use any flavor of cake mix. You can also make it into a cake, but the cupcakes are easy portion control.
Gail

A favourite low fat dessert I make is a frozen Raspberry Cheesecake. Great in the summer.

Rasberry Cheesecake

Base:
1 cup chocolate wafer crumbs
2 tbsp. margarine, melted.
Mix together and press into 9" spring form pan. Place in freezer.
In food processer or blender, combine:
1 8oz pkg. light cream cheese
1 can frozen raspberry juice concentrate. Thawed but not diluted.
2 tbsp. Icing sugar or Powdered sugar
1 large tub of light cool whip
Mix until ssmooth. Pour over the chocolate crumbs and freeze at least 4 hrs. before serving.
You can substitute the following juices:
Oranfe, lime cran-raspberry, or cranberry cocktail. I have used the last two and the raspberry but never made it with orange or lime. Great for summer barb-q's.

Sorry, that should be orange juice not oranfe.

Do you get the Light & Tasty magazine? There were a couple of great desserts in the most recent issue. Post on here if you do or don't have the magazine & I'll try & watch for it. If you don't I'll post them for you.

Hi! Thanks for the replys to my dessert ordeal! I was beginning to think it was impossible to enjoy dessert and not grow, LOL. I do not get the Light and Tasty magazine, so any recipes from there would be greatly appreciated!
Thanks
Susiehomemaker

Cooking Light, September 1996, p. 85
Apple Upside-Down Banana Cake

1 tablespoon stick margarine, melted
1/4 cup firmly packed brown sugar
1 1/2 cups thinly sliced peeled
Granny Smith apple
1 1/4 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
1/4 cup stick margarine, softened
1/3 cup granulated sugar
1/3 cup firmly packed brown sugar
1/2 cup mashed ripe banana
1 teaspoon vanilla extract
1 large egg
1/4 cup orange juice
2 tablespoons finely chopped pecans,
toasted

Preheat oven to 350º. Coat bottom of a 9-inch round cake pan with melted margarine. Sprinkle 1/4 cup brown sugar over margarine. Arrange apple slices spokelike, working from center of pan to edge; set aside.
Combine flour and next 5 ingredients (flour through salt) in a bowl; stir well. Set aside. Beat 1/4 cup margarine, granulated sugar, and 1/3 cup brown sugar at medium speed of a mixer until well-blended. Add banana, vanilla, and egg; beat well. Add flour mixture to creamed mixture alternately with orange juice, beginning and ending with flour mixture; alternately with orange juice, beginning and ending with flour mixture; beat well after each addition. Stir in pecans. Pour batter over apple slices.
Bake at 350º for 30 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 5 minutes on a wire rack. Loosen cake from sides of pan, using a narrow metal spatula. Invert onto a cake plate; cut into wedges. Serve warm.

Yield:8 servings Serving Size: 1 wedge per serving: fat 9 g, carbo 46 g

Fudgy Cream Cheese Brownies

3/4 cup sugar
6 tablespoons reduced-calorie stick margarine, softened
1 large egg
1 large egg white
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa
1 tablespoon vanilla extract
Cooking spray
1 ( 8-ounce) block fat-free cream
cheese, softened
1/4 cup sugar
1 large egg white

Preheat oven to 350º. Cream 3/4 cup sugar and margarine at medium speed of a mixer until light and fluffy. Add egg and 1 egg white; beat well. Add flour and cocoa to creamed mixture; beat well. Add vanilla; beat well. Pour into a 9-inch square baking pan coated with cooking spray; set aside. Beat cream cheese and 1/4 cup sugar at high speed of a mixer until smooth. Add 1 egg white; beat well. Pour cream cheese mixture over chocolate mixture; swirl together using the tip of a knife to marble. Bake at 350º for 30 minutes or until done. Cool completely on a wire rack.

Yield: 16 servings
Serving Size: 1 brownie
Per serving: fat 3 g, carbo 17 g

Low-fat Chocolate Chip Cookies

1 1/4 cups all-purpose flour
1 1/4 cups whole-wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup reduced-calorie stick margarine, softened
2/3 cup sugar
2/3 cup firmly packed brown sugar
1/4 cup applesauce
1 teaspoon vanilla extract
1 large egg
1 large egg white
1/2 cup reduced-fat semisweet chocolate chips
Cooking spray

1. Preheat oven to 350º.

2. Combine first 4 ingredients in a bowl; stir well. Set aside. Combine margarine and sugars in a large bowl; beat at medium speed of a mixer until light and fluffy. Add applesauce, vanilla, egg, and egg white; beat well. Add dry ingredients; beat at low speed until well-blended. Stir in chips.

3. Drop dough by level teaspoons, 1 inch apart, onto baking sheets coated with cooking spray. Bake at 350º for 12 minutes or until almost set. Remove from oven; let stand 2 to 3 minutes or until firm. Remove cookies from pans; let cool on wire racks.

Yield: 60 serv.
Serving Size: 1 cookie
Per serv: fat 2 g, carbo 10 g

Chocolate-Chip Cherry Pie

40 reduced-calorie chocolate wafers
2 tablespoons sugar
2 tablespoons stick margarine, melted
1 large egg white
Cooking spray
4 cups vanilla low-fat frozen yogurt
1 cup chopped pitted sweet cherries
1/2 cup semisweet chocolate minichips
1/2 cup black cherry preserves, melted

1. Preheat oven to 350º.

2. Place cookies in a food processor; process until crumbly. Add sugar,
margarine, and egg white; pulse 5 times or just until moist. Press crumb mixture evenly into a 9-inch pie plate coated with cooking spray. Bake at 350º for 8 minutes; cool on a wire rack 15 minutes. Freeze piecrust 30 minutes.

3. Place an extra-large bowl in freezer. Remove yogurt from freezer; let stand at room temperature while crust is cooling.

4. Spoon yogurt into chilled bowl. Stir cherries and mini-chips into yogurt; freeze 30 minutes or just until set but not solid.

5. Spread preserves over bottom of prepared crust. Spoon yogurt mixture evenly over preserves; freeze until set. Cover with plastic wrap; freeze 6 hours or until firm. Place pie in refrigerator 30 minutes before serving to soften.

Yield:9 serv
Per serv: fat 10 g, carbo 51 g