desert recipes??`?

Question

doyou know any deserts like cake or cookies or anything else that is healthy and doesn't have many calories???? tell me how many calories are in it!!

Answer 1

A desert has no calories..it is sand. You want to request recipes for desserts.

Take 2 graham crackers, put FF Cool Whip on 1, Put the other cookie on the FFCW. Put in freezer. Local cal 'ice cream sandwich'

Answer 2

Strawberry Angel Food Cake

1 storebought Angel Food cake, torn into bite sized pieces
1 (8oz.) package no fat cream cheese, softened
1 (12 oz.) container light whipped cream
2/3 cup powdered sugar
2 lbs. fresh strawberries, sliced

With electric mixer, mix together the cream cheese, whipped cream and powdered sugar.

In a large clear glass bowl, layer half of the cake, spread half of the cream cheese mixure over that, then half of the strawberries. Repeat layers, ending with strawberries.

Chill until ready to serve.


Sorry I don't have a calorie count for this, but it is made with no fat cream cheese and light whipped cream

Answer 3

CARROT WALNUT CAKE


1 1/2 Cups Flour
2 Teaspoons Baking Powder
1 Teaspoon Baking Soda
1 Egg White
1/2 Cup plus 2 Tablespoons Sugar
3/4 Cup Fat Free Plain Yogurt 2 Tablespoons Applesauce
1 Ounce Walnuts
2 Cups Carrot, grated
6 Tablespoons Fat Free Whipped Cream Cheese
1 Tablespoon Confectioners Sugar
2 Teaspoons Lemon Juice


Preheat oven to 375°. Lightly spray 8 inch round cake pan with non-stick cooking spray. In medium bowl combine flour, baking powder and baking soda. Set aside. In another bowl beat egg white and sugar until light. Beat in the yogurt. Make a well in the dry ingredients and pour eggs mixture in and add the applesauce. Measure about 1 teaspoon chopped walnuts and set aside. Add the grated carrots and remaining walnuts into the batter and stir to combine. Spread evenly in to cake pan. Bake for 30 to 35 minutes. Let cool and remove from pan. In a small bowl, beat the whipped cream cheese, confectioner's sugar and lemon juice together. Spread over the cooled cake. Sprinkle with the remaining walnuts.


SERVINGS 8; CALORIES 263; FAT 9 g; PROTEIN 6 g; CARBS 40 g;
FIBER 1 g; CHOL 254 mg; SODIUM 269 mg
SERVING SIZE= 1/8 of Cake



ORANGE CHOCOLATE MOUSSE


2 Egg Whites
7 Tablespoons plus 2
Teaspoons Sugar
1/4 Cup Unsweetened Cocoa Powder
1/4 Cup Frozen Orange Concentrate
2 Teaspoons Orange Peel, grated
1 Cup Evaporated Skimmed Milk 3 Tablespoons Whipped Cream Cheese
2 Ounces Sweet Baking
Chocolate, finely chopped
2 Teaspoons Unflavored Gelatin
1 Teaspoon Vanilla Extract
1 Ounce Hazelnuts, chopped


In medium bowl, whisk together egg whites and sugar until smooth. Add cocoa, orange juice and 1 teaspoon of the orange peel. Beat until smooth. In small saucepan, warm 3/4 cup evaporated milk, whisking constantly, drizzle a thin stream of milk into the egg mixture. When all the milk has been added, pour the egg milk mixture back into the saucepan and cook on medium heat until thicken about 5 to 8 minutes. Mix the cream cheese and chocolate in a bowl. Place the remaining 1/4 cup milk in a small saucepan. Add the gelatin and stir until softened. Warm until the gelatin dissolves. Pour into the chocolate mixture, add vanilla and stir until combined. Transfer to serving bowls and chill for 2 hours. Toast hazelnuts until lightly browned. Sprinkle over the mousse.


SERVINGS 8; CALORIES 185; FAT 8 g; PROTEIN 6 g; CARBS 26 g;
FIBER 1 g; CHOL 58 mg; SODIUM 67 mg;
SERVING SIZE= 1/2 Cup

APPLE BROWN BETTY


3/4 Cup Dried Bread Crumbs
1 Small Lemon
1 Cup Sugar
1/2 Cup Brown Sugar, packed 1/4 Teaspoon Cinnamon
4 Small McIntosh Apples
1 Tablespoon Reduced Calorie Margarine


Preheat oven to 350°. Spray a shallow 8 in square pan with non-stick cooking spray. Sprinkle lightly with enough breadcrumbs to coat the surface. Reserve the remaining breadcrumbs. Pour over the cookie crumbs. Grate 1 teaspoon of lemon peel and squeeze 1 tablespoon of the juice. Set aside. In small dish, combine the lemon peel, sugar and cinnamon. Peel and core the apples, then cut into slices. In the pan, layer 1/3 of the apples and 1/3 of the breadcrumbs, and 1/3 of sugar mixture. Dot with 1/3 of the margarine. Repeat for 2 more layers. Sprinkle the last layer with the reserved lemon juice. Bake until apples are tender. 35 to 45 minutes. Cut into 8 equal pieces.


SERVINGS 8; CALORIES 135; FAT 3 g; PROTEIN 1 g; CARBS 28 g;
FIBER 1 g; CHOL 0 mg; SODIUM 96 mg
SERVING SIZE= 1 Square


FRUIT AND CREAM FREEZES


1/4 Cup Walnuts
2 Ripe Bananas
2 Cups Fat Free Sour Cream
1 8 OZ Can Unsweetened Crushed Pineapple 1/3 Cup Mini Marshmallows
1/4 Cup Sugar
1 Teaspoon Vanilla Extract
6 Maraschino Cherries


Line 12 muffin tins with foil liners. Place walnuts in blender and pulse until chopped. Add bananas and pulse until blended. Add the next 5 ingredients and pulse until blended. Spoon 1/4 Cup into each lined cup. Freeze until firm about 2 hours.


SERVINGS 12; CALORIES 94; FAT 2 g; PROTEIN 3 g; CARBS 16 g;
FIBER 1g; CHOL 0 mg; SODIUM 28 mg; CALC 57 mg
SERVING SIZE= 1/4 Cup


BREAD PUDDING


8 Slices Reduce Calorie Whole
Wheat Bread, cut into pieces
1/2 Cup Raisins
4 Cups Skim Milk 1 1/3 Cups Fat Free Egg Substitute
1 Tablespoon Vanilla Extract
3 Tablespoons Sugar
1/2 Teaspoon Cinnamon


Preheat Oven to 350°. Spray 2-quart casserole dish with cooking spray. Place the bread in the dish and sprinkle with raisins. In a bowl combine the remaining ingredients and mix well. Pour over the raisins. Bake about 55 minutes, until toothpick in center comes out clean.


SERVINGS 8; CALORIES 161; FAT 1 g; PROTEIN 11 g; CARBS 29 g;
FIBER 3 g; CHOL 2 mg; SODIUM 249 mg; CALC 189 mg
SERVING SIZE= 1/8 of Recipe


BLACK FOREST ICE CREAM PIE


1 Prepared Chocolate Crumb Pie Crust
3 ½ Cups Fat Free Vanilla Ice Cream
1 Cup Reduced Sugar Cherry Pie Filling 2 Whole Chocolate Graham Crackers,
broken into bit size pieces
1 Cup Fat Free Hot Fudge Ice Cream
Topping, warmed


Fill the crust with the ice cream. Top with dollops of pie filling, Insert graham crackers pieces between scoops. Place the pie lid on top and freeze for 2 hours. Remove from freezer 15-20 minutes before serving.


SERVINGS 8; CALORIES 306; FAT 7 g; PROTEIN 5 g; CARBS 58 g;
FIBER 5 g; CHOL 5 mg; SODIUM 194 mg
SERVING SIZE= 1/8 of Pie


PINEAPPLE COCONUT GELATO


1 1/2 Cups Sugar
1 1/2 Cups Water 1 (15.5 OZ) Pineapple, crushed in juice
2/3 Cups Coconut Milk


Combine first 2 ingredients in a pan. Bring to a boil. Stir until sugar dissolves. Remove from heat and cool completely. Combine the next 2 ingredients in a bowl. Stir in the sugar mixture. Blend well. Pour into a freezer can. Freeze overnight.


SERVINGS 4; CALORIES 215; FAT 4.1 g; PROTEIN .6 g; CARBS 46.5 g;
FIBER .4 g; CHOL 0 mg; IRON .8 mg; SODIUM 3 mg; CALC 11 mg
SERVING SIZE= 1/2 Cup


GUILT-FREE RASPBERRY CHEESECAKE
CREAM PIE


2 Cups Raspberries
1 Tablespoon Sugar
8 Ounces Cream Cheese; Non Fat,
room temperature
8 Ounces Cream Cheese; Low Fat,
room temperature 32 Ounces Yogurt; Skim Milk,
room temperature
2 Whole Eggs, room temperature
3/4 Cup Sugar
1 Tablespoon Vanilla
3 Tablespoons Cornstarch


The day before, strain yogurt in a cheesecloth-lined sieve in the refrigerator until yogurt resembles cream cheese. This can be done overnight. The next day; process 1 cup berries with 1 tablespoon sugar until smooth. Refrigerate until ready to use. Preheat oven to 325° In a large bowl, using an electric mixer, beat cream cheeses until completely smooth. Add yogurt cheese and beat again until smooth. Add eggs, sugar, vanilla and cornstarch, and beat 3 minutes at high speed until smooth. Spray a 9" deep dish pie plate with cooking spray. Transfer mixture to pie plate. Bake 50 to 60 minutes or until knife inserted into middle comes out clean. Chill at least 2 hours. To serve, place 1 T. sauce over each cheesecake slice and top with 2 T. whole berries.


SERVINGS 8; CALORIES 280; FAT 6 g; PROTEIN 16 g; CARBS 39 g;
FIBER 0 g; CHOL 0 mg; SODIUM 322 mg; CALC 356 mg
SERVING SI2E= 1/8 of Pie


MALT SHOP ICE CREAM PIE


2 Tablespoons Honey
1 Tablepoons Butter, Melted
12 Sugar cones, crushed (about 2 cups)
2 Cups Strawberry Low Fat Ice Cream, softened
1/4 Cup Malted Milk Powder, divided 1/2 Cup Strawberry Topping
2 Cups Vanilla Low Fat Ice Cream, soften
1/2 Cup Fat Free Hot Fudge Topping
1 1/4 Cups Canned Whipped Cream, Low fat


Combine the first 3 ingredients, stir well. Firmly press into a 9 inch Pie Plate. Freeze until firm. About 30 minutes. Place Strawberry Ice cream in a bowl with 2 Tablespoons of the Malted Milk Powder. Using a Mixer beat until smooth. Spread over the crust. Spread over the top the Strawberry topping. Freeze for 30 Minutes. Place Vanilla Ice Cream in a bowl with 2 Tablesppon of the Malted Milk Powder. Beat until Smooth. Place in freezer for 4 Hours. Serve with the Hot Chocolate topping and Whip Cream.


SERVINGS 1; CALORIES 111; FAT 0 g; PROTEIN 9 g; CARBS 17 g;
FIBER 0g; CHOL 47 mg; IRON 0 mg; SODIUM 172 mg; CALC 322 mg
SERVING SIZE= Entire Recipe


CHOCOLATE CHOCOLATE-CHIP CAKIES


2 Cups Flour
1/4 Cups Unsweetened Cocoa Powder
1 Teaspoon Baking Soda
1/4 Teaspoon Salt
1/3 Cup Packed Brown Sugar 1/4 Cup Unsalted Stick Margarine
1/3 Cup Fat Free Egg Substitute
3/4 Cup Plain Fat Free Yogurt
1 Teaspoon Vanilla
1 Cup Semisweet Chocolate Chips


Preheat oven to 375 °. Combine first 4 ingredients, in a small bowl. In large bowl, combine sugar, margarine, and egg substitute. Mix at high speed until fluffy. Add flour mixture, yogurt, and vanilla on low speed until mixture is combined. Stir in the chocolate chips. Drop dough by tablespoons onto un greased cookie sheets. Bake until firm, about 10 minutes. Cool.


SERVINGS 24; CALORIES 97; FAT 3 g; PROTEIN 2 g; CARBS 16 g;
FIBER 1 g; CHOL 88 mg; SODIUM 22 mg
SERVING SIZE= 1 Cookie


NO BAKE LEMON CHEESECAKE


1 Envelope Sugar Free Lemon Flavored Gelatin
1 Cup Boiling Water
3 Tablespoons Fresh Lemon Juice
1 (7 1/3 OZ) Package Cream Cheese 1/2 Cup Sugar
1 Teaspoon Vanilla Extract
1 12 OZ Can Evaporated Skim Milk
3 Tablespoons Graham Cracker Crumbs


In a bowl combine the gelatin and water. Stir until dissolved. Stir in lemon juice and cool. In a blender, place the next 4 ingredients, with the gelatin mixture and puree until smooth and well blended. Pour into a 12 x 8 baking dish and refrigerate for 4 hours until set. Sprinkle with the graham cracker crumbs.


SERVINGS 8; CALORIES 144; FAT 3 g; PROTEIN 8 g; CARBS 22 g;
FIBER 0 g; CHOL 12 mg; SODIUM 191 mg; CALC 169 mg
SERVING SIZE= 1/8 of Pie


BLUEBERRY CRUMB CAKE


CRUST:
1 1/4 Cups Flour, divided
5 Tablespoons Water
1 1/4 Teaspoons Lemon Juice
1 1/4 Teaspoons Sugar
3 Tablespoons Plus 2 Teaspoons
Shortening
FILLING:
4 1/2 Cups Fresh or Frozen
Blueberries

1 Cup Reduced Fat Vanilla Yogurt
1/2 Cup Brown Sugar, packed
3 Tablespoons Flour
1 1/2 Teaspoons Vanilla Extract
1/4 Teaspoon Grated Lemon Peel
1/2 Cup Graham Cracker Crumbs
2 Tablespoons Sugar
2 Tablespoons Margarine, melted


In a bowl combine 1/4 cup flour, water and lemon juice. Set aside. In another bowl, combine the remaining flour and sugar. Cut in the shortening until crumbly. Mix in the other flour mixture. Using a piece of plastic wrap, press the dough into a 4" circle. Cover with a second sheet and roll out to a 12" circle. Freeze for 10 minutes. Remove plastic wrap and transfer to a pie tin. Flute the edges. Prick bottom and sides with a fork. Line it with tin foil. Bake at 375° for 8 minutes. Remove foil and bake for 5 minutes longer. Place the blueberries in the crust. In a bowl mix the yogurt and the next 4 ingredients together. Spread over the blueberries. Combine the cracker crumbs sugar and butter together in a bowl. Sprinkle over the pie. Bake for 35-40 minutes.


SERVINGS 8; CALORIES 313; FAT 9 g; PROTEIN 4 g; CARBS 55 g;
FIBER 2 g; CHOL 9 mg; SODIUM 164 mg
SERVING SIZE= 1/8 of Pie

Exchanges: 2 starch, 1 1/2 Fruit, 1 1/2 Fat


LEMON ICE CREAM

4 Cups Low Fat Vanilla Ice
Cream, soften
1 Tablespoon Lemon Zest 1/3 Cup Fresh Lemon Juice
16 Ginger Snap Cookies

Combine the ice cream with the Lemon zest and juice Cover and freeze until Firm. Serve with Ginger Snap Cookies.


SERVINGS 8; CALORIES 184; FAT 6.4 g; PROTEIN 3.4 g; CARBS 30 g;
FIBER .3 g; CHOL 19 mg; IRON .9 mg; SODIUM 140 mg; CALC 116 mg
SERVING SIZE= 1/2 Cup Ice Cream


GINGER SNAP COOKIES

1 1/4 Cup Flour
1/2 Teaspoon Baking Soda
2 Tablespoons Dark Molasses
1 Tablespoon Cold Brewed Coffee
1/2 Cup Sugar 6 Tablespoons Margarine, soften
2 Tablespoons Crystallized Ginger
1/2 Teaspoon Cinnamon
1/4 Teaspoon Ground Cloves
2 Tablespoons Sugar
Combine flour and baking soda, set aside. Combine molasses and coffee, set aside. Beat 1/2 cup sugar and margarine at medium speed until fluffy. Add ginger, cinnamon and cloves. Beat well. Add flour mixture and molasses mixture. Beat at low speed until blended. Gently roll the dough into a ball. Wrap in plastic and freeze for 15 minutes. Shape dough into a 7" roll; flatten to 1" thickness. Wrap in plastic and freeze 8 hours or over night. Preheat oven to 350°. Cover 2 baking sheets with parchment paper. Cut dough into 40 1/8" slices. Place 1/2 inch apart on sheet. Sprinkle with the 2 tablespoons sugar. Bake for 10 minutes.


SERVINGS 40; CALORIES 45; FAT 1.8 g; PROTEIN .4 g; CARBS 7 g;
FIBER .1 g; CHOL .5 mg; IRON .4 mg; SODIUM 42 mg; CALC 11 mg
SERVING SIZE= 1 Cookie