Low Calorie Deserts

There are so many people who loves deserts, or some type of sweet thing. So many of you look for ways to loose weight and not have to change your diet. None of us want to give up our sweets.

I have found several deserts with less than 200 calories per serving! Hard to believe, but their out there. Waiting for you to find them, make them, and enjoy every morsel; savor the flavor. So don't wait any longer, get up, go to the store, buy what you need, and make each of these great deserts.

***Chocolate-Cream Cheese Cupcakes***

Prep Time: 15 Minutes

Cook Time: 30 Minutes

Yield:

18 Servings

Contains Wheat/Gluten

Contains Dairy

Diabetes Friendly

Nutritional Info (Per Serving):

Calories: 166

Saturated Fat: 1g

Sodium: 62mg

Total Fat: 5g

Carbs: 27g

Cholesterol: 1mg

Protein: 3g

Exchanges: Starch: 1, Other Carb: 1, Fat: 1

Cab Choices: 2

Ingredients:

• 4 oz fat free cream cheese
• 1 1/3 cup sugar
• ¼ cup refrigerated or frozen egg product, thawed
• 1/3 cup semisweet miniature chocolate chips
• 1 ½ flour, all purpose
• ¼ cup unsweetened cocoa powder
• 1 tsp baking powder
• ¼ tsp baking soda
• 1/8 tsp salt
• 1 cup water
• 1/3 cup cooking oil
• 1 Tbs vinegar
• 1 tsp vanilla extract
• ½ cup low fat granola

Directions:

1. Line 18 muffin cups with paper bake cups; set aside.
2. In a small mixing bowl beat cream cheese with an electric mixer on medium speed until smooth. Add 1/3 cup of the sugar and the egg product. Beat on medium speed for 1 minute or until smooth. Stir in the semisweet chocolate pieces; set aside.
3. In a large mixing bowl, combine remaining 1 cup sugar, the flour, cocoa powder, baking powder, baking soda, and salt. Add water, oil, vinegar, and vanilla. Beat with an electric mixer on medium speed for 2 minutes, scraping sides of bowl occasionally. Spoon batter into the prepared muffin cups, filling each half full. Spoon about 1 Tbs of the cream cheese mixture over each. Sprinkle with granola.
4. Bake in a 350* oven for 25 to 30 minutes or until tops spring back when lightly touched. Cool cupcakes in pan on a wire rack for 10 minutes. Remove cupcakes from pan; cool thoroughly on wire rack.

***Banana Cream Tarts with Raspberries***

Prep Time: 30 Minutes

Cook Time: 13 Minutes

Yield:

10 Servings

Contains Wheat/Gluten

Contains Dairy

Most Popular

Diabetes Friendly

Nutritional Info (Per Serving):

Calories: 166

Saturated Fat: 3g

Sodium: 68mg

Dietary Fiber: 1g

Total Fat: 9g

Carbs: 18g

Cholesterol: 9mg

Protein: 3g

Exchanges: Other Carb: 1, Fat: 2

Carb Choices: 1

Ingredients:

• 8 oz light/fat free sour cream
• 1 medium banana
• 1 tsp granulated sugar
• 1 cup raspberries
• semisweet chocolate
• 1 ¼ cup flour, all purpose
• ¼ tsp salt
• 1/3 cup shortening
• 4 Tbs water

Directions:

Banana Cream Tarts:

1. Preheat oven to 450*F. Prepare Pastry Dough. Divide dough into 10 portions. On a lightly floured surface, use your hands to slightly flatten 1 portion. Roll dough from center to edges into a circle about 3 ½ inches in diameter. Line a 3-inch tart pan with pastry. Press pastry into fluted sides of tart pans; trim edges. Prick bottom of pastry. Repeat with remaining portions of pastry. Line pastries with a double thickness of foil.
2. Place pastry-lined tart pans on a very large baking sheet. Bake 8 minutes; remove foil. Bake for 5 to 6 minutes more or until pastry shells are golden. Cool in pans on a wire rack. Remove pastry shells from pans.
3. For filling, in a medium bowl, stir together sour cream or crème fraiche and mashed banana or mango. If desired, sweeten with sugar or sugar substitute.
4. Divide filling mixture among pastry shells; top with raspberries, banana slices and/or kiwi slices. Garnish with chocolate curls, if desired.

Tart Pastry:

In a medium bowl, stir together 1 ¼ cups all purpose flour and ¼ tsp salt. Using a pastry blender, cut in 1/3 cup shortening until pieces are pea-size. Sprinkle 1 Tbs cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening flour mixture, using 1 Tbs cold water at a time, until all of the flour mixture is moistened (4 to 5 Tbs cold water total). Form dough into a ball.

***Berry-Cream Cheese Tart***

Prep Time: 25 Minutes

Cook Time: 14 Minutes

Rest Time: 30 Minutes

Yield:

12 Servings

Contains Wheat/Gluten

Contains Dairy

Diabetes Friendly

Nutritional Info (Per Serving):

Calories: 156

Saturated Fat: 4g

Sodium: 86 mg

Dietary Fiber: 2g

Total Fat: 9g

Carbs: 15g

Cholesterol: 7mg

Protein: 2g

Exchanges: Other Carb: 1, Fat: 2

Carb Choices: 1

Ingredients:

4 oz reduced fat cream cheese

• 2 Tbs reduced sugar orange marmalade
• 4 oz frozen light whipped dessert topping, thawed
• 3 cups assorted fresh berries (such as sliced strawberries, blueberries, raspberries, and/or blackberries)
• 1 ¼ cups flour, all purpose
• ¼ Tbs salt
• 1/3 cup shortening
• 4 Tbs water

Directions:

1. Preheat oven to 450*F. Prepare Single-Crust Pastry. On a lightly floured surface, flatten the ball of pastry dough with your hands. Roll dough from center to edge into a circle about 11 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch tart pan with a removable bottom. Ease pastry into tart pan, being careful not to stretch pastry. Press pastry into fluted side of tart pan. Trim pastry generously with the tines of a fork. Line pastry with a double thickness of foil.
2. Bake for 8 minutes; remove foil. Bake for 6 to 8 minutes more or until pastry is golden brown. Cool in pan on a wire rack for 30 minutes.
3. In a medium bowl, beat cream cheese with an electric mixer on medium to high speed about 30 seconds or until fluffy. Beat in marmalade. Fold in whipped topping. Spread cream cheese mixture in bottom of cooled crust. Arrange berries on cream cheese mixture.

Single-Crust Pastry:

In a large bowl, stir together 1 ¼ cups all purpose flour and ¼ tsp salt. Using a pastry blender, cut in 1/3 cup shortening until pieces are pea-size. Sprinkle 1 Tbs cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistened (4 to 5 Tbs cold water total). Form dough into a ball.

***Apple-Pecan Upside-Down Cake***

Prep Time: 20 Minutes

Cook Time: 30 Minutes

Yield:

12 Servings

Contains Nuts

Contains Wheat/Gluten

Contains Dairy

Vegetarian Friendly

Diabetes Friendly

Nutritional Info (Per Serving):

Calories: 176

Saturated Fat: 2g

Sodium: 121mg

Dietary Fiber: 2g

Total Fat: 7g

Carbs: 26g

Cholesterol: 11mg

Protein: 3g

Exchanges: Fruit: 0.5, Other Carb: 1.5, Fat: 1.5

Carb Choices: 1.5

Ingredients:

• ¼ cup butter
• ½ cup fresh or frozen egg product, thawed
• cooking spray
• 1 cup flour, all purpose
• 2 tsp ground cinnamon
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup packed brown sugar
• ¼ cup granulated sugar
• 1 tsp vanilla extract
• ½ cup toasted pecans
• ½ tsp lemon peel
• 3 cups apples
• frozen light whipped dessert topping, thawed

Directions:

1. Let butter and eggs stand at room temperature for 30 minutes. Meanwhile, line a 9x9x2-inch baking pan with foil. Coat foil with nonstick cooking spray; set aside. In a small bowl, stir together flour, cinnamon, baking powder, and salt; set aside.
2. Preheat oven to 350*F. In a medium bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar and granulated sugar, beating on medium speed until combined and scraping bowl as needed. Beat on medium speed for 2 minutes more. Beat in egg and vanilla. Add flour mixture; beat until combined. Stir in pecans and lemon peel.
3. Arrange the cups apple slices in the prepared pan. Spread the pecan mixture over apples (the batter will be thick and may not cover apple slices).
4. Bake 25 to 30 minutes or until a toothpick inserted near the center comes out clean.
5. Cool cake in pan on a wire rack for 5 minutes. Invert cake onto a platter. Carefully remove the foil. Serve warm.
6. To serve, cut the cake into squares. If desired, top each serving with cooked apple slices and/or dessert topping. Makes 12 servings.

***Almond Panna Cotta with Blueberry Sauce***

Prep Time: 20 Minutes

Rest Time: 8 Hours

Yield:

2 Services

Contains Dairy

Vegetarian Friendly

Diabetes Friendly

Nutritional Info (Per Serving):

Calories: 183 Saturated Fat: 2g

Sodium: 65mg Dietary Fiber: 2g

Total Fat: 3g Carbs: 33g

Cholesterol: 9mg Protein: 5g

Exchanges: Dairy: 0.5 Fruit: 1

Other Carb: 1 Fat: 0.5

Carb Choices: 2

Ingredients:

* 1 tsp unflavored gelatin

* 2 Tbs water

* 1 cup whole milk

* 4 Tbs sugar

* 1 drop almond extract

* 1 cup blueberries

* 2 tsp orange juice

* 1/4 tsp cornstarch

* 1/4 tsp vanilla extract

Directions:

1. For panna cotta, in a small saucepan sprinkle gelatin over the (cold) water. Let stand for 3 minutes to soften. Cook and stir over medium heat until gelatin is

dissolved. Stir in milk and the 4 1/2 tsp sugar. Cook and stir just until milk is heated through and sugar is dissolved. Stir in almond extract. Pour into two 6 oz custard cups or disposable plastic cups. Cover and chill for at least 8 hours or until firm.

2. For sauce, in another small saucepan combine blueberries, the 1 Tbs sugar, the orange juice, and cornstarch. Cook and stir over medium heat until slightly thickened and bubbly. Cook and stir for 2 minutes more. Stir in vanilla. Transfer to a bowl. Cover and chill until ready to serve.

3. To serve, spoon the sauce into dessert dishes. Run a small knife around the edge of each panna cotta; unfold onto sauce.

***Apple-Cranberry Crisp***

Prep Time: 12 Minutes

Cook Time: 35 Minutes

Yield:

8 Servings

Serving Size: about 1/2 cup

Contains Wheat/Gluten

Contains Dairy

Vegetarian Friendly

Good for Leftovers

Most Popular

GERD Friendly

Nutritional Info: (Per Serving)

Calories: 189 Saturated Fat: 3.5g

Sodium: 62mg Dietary Fiber: 2g

Total Fat: 6g Carbs: 34.5g

Cholesterol: 16mg Protein: 0.5g

Carb Choices: 2.5

Ingredients:

* 1/3 cup flour, all purpose

* 1/4 cup granulated sugar

* 1 Tbs granulated sugar

* 1/4 cup packed brown sugar

* 1/4 cup butter

* 6 large Golden Delicious apples

* 1/4 cup dried cranberries

* 1/2 tsp ground ginger

Directions:

1. Combine flour, 1/4 cup granulated sugar, and brown sugar in a small bowl; cut in butter with a pastry blender until mixture is crumbly.

2. Combine apple, cranberries, ginger, and remaining 1 Tb granulated sugar in a large bowl; stir gently. Spoon fruit mixture into an 8-inch square pan coated with cooking spray, and sprinkle with crumb mixture. Bake at 400* for 35 minutes or until golden. Serve warm.

***Double Chocolate Brownies***

Prep Time: 10 Minutes

Cook Time: 15 Minutes

Yield:

16 Servings

Contains Wheat/Gluten

Most Popular

Diabetes Friendly

Nutritional Info: (Per Serving)

Calories: 113 Saturated Fat: 2g

Sodium: 37mg Total Fat: 4g

Carbs: 17g Cholesterol: 8mg

Protein: 1g

Exchanges: Other Carbs: 1 Fat: 1

Carb Choices: 1

Ingredients:

* cooking spray

* 1/4 cup butter

* 2/3 cup granulated sugar

* 1/2 cup water

* 1 tsp vanilla extract

* 1 cup flour, all purpose

* 1/4 cup unsweetened cocoa powder

* 1 tsp baking powder

* 1/4 cup semi-sweet miniature choc. Chips

* 2 tsp powdered sugar

Directions:

1. Preheat oven to 350*F. Lightly coat the bottom of a 9x9x2-inch baking pan with non-stick cooking spray, being careful not to coat sides of pan.

2. In a medium saucepan, melt butter; remove from heat. Stir in granulated sugar, the water, and vanilla. Stir in flour, cocoa powder, and baking powder until combined. Stir in chocolate pieces. Pour batter into prepared pan.

3. Bake for 15 to 18 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Remove from pan. Cut into 16 bars. Sprinkle with the powdered sugar.