Dessert recipes??

Question

any healthy cookies or cakes or somthin with out a lot of sugar

Answer 1

All those recipes are from the low cal Diner.Tons of lean recipes


CINNAMON SUGAR SNICKERDOODLES
1 1/4 Cup Plus 3 Tablespoons Splenda
1/2 Cup Margarine
1/2 Cup Silken Tofu, room temperature
2 Egg Whites
1 Whole Egg 2 Teaspoons Vanilla Extract
2 3/4 Cups Flour
2 Teaspoons Cream of Tartar
1 Teaspoon Baking Soda
3 Teaspoons Ground Cinnamon


In a large bowl, with an electric mixer on medium speed, combine1 1/4 cups Splenda with the next 2 ingredients. Beat in the next 3 ingredients. In a separate bowl, sift the next 3 ingredients. With mixer on low, beat the flour mixture with the butter mixture. Cover and chill 2 hours. Heat oven to 400°. In a small bowl combine the remaining Splenda (3 Tablespoons) and the cinnamon. Form small balls with the cookie dough. Roll each into the sugar mixture. Place 2 inches apart on a cookie sheet coated with cooking spray. Bake 8-10 minutes. Cool. TIP: Spray your hands with cooking spray in the dough is sticky.


SERVINGS 24; CALORIES 63; FAT 1 g; PROTEIN 2 g; CARBS 12 g;
FIBER 1 g; CHOL 8 mg; SODIUM 60 mg
SERVING SIZE= 1 Cookie




PEACH AND CINNAMON CHEESECAKE

8 Graham Crackers, finely
crushed (2 1/2 inch squares)
2 Tablespoon Reduced Calorie
Margarine, melted
2 Tablespoons plus 1/2 Cup Sugar
2 1/4 Cups Fat Free Ricotta
Cheese 3 Egg Whites
2 Tablespoons Cornstarch
1 Teaspoon Cinnamon
1 Teaspoon Almond Extract
2 Cups Fresh or Frozen Peaches, sliced


Preheat oven to 300°. In a medium bowl combine the graham cracker crumbs, margarine and 2 tablespoons sugar. Pat the mixture into an 8 1/2" spring form pan. Bake until lightly brown about 10 minutes. In a food processor, process ricotta cheese, egg whites, 1/2 sugar, cornstarch, cinnamon, and almond extract until smooth, about 30 seconds. Put mixture into a large bowl and set aside. Reserve 8 peach slices to garnish. Cut remaining slices into 1/2" dice. Fold into the ricotta mixture. Pour into crust and spread evenly. Bake 1 hour and 10 minutes. Chill.


SERVINGS 8; CALORIES 282; FAT 11 g; PROTEIN 12 g; CARBS 36 g;
FIBER 1 g; CHOL 101 mg; SODIUM 251 mg
SERVING SIZE= 1/8 of Pie

Answer 2

1

Answer 3

Almond Cookies Recipe
Source: The Heritage of Chinese Cooking

Makes 24 cookies











The almond has an interesting history in China. The sweet almond was already in cultivation in the late Tang dynasty (AD 618-906), having been brought to China from Russian Turkestan and central Asia.

The bitter almond is a local nut, which is actually the kernel of the native apricot. It is used extensively in Chinese herbal medicine for respiratory dysfunctions and is also added in carefully prescribed quantity (because of its slightly toxic properties in its raw state and its strong bitter taste) to "superior" soups such as double-boiled quail and ginseng soup.

In desserts, it is often ground and combined with milk. The technique of baking, as in the following recipe, is borrowed from the West.


RECIPE INGREDIENTS


1/2 cup granulated sugar

3/4 cup packed soft brown sugar

1/2 cup margarine

1 egg

1/2 teaspoon almond extract

2 cups all-purpose flour

1/2 teaspoon baking powder

Sesame seeds

24 blanched almonds (halves)



RECIPE METHOD


Preheat the oven to 350 degrees F. Cream the sugars with the margarine. Add the egg and almond extract and beat until fluffy.


Sift the flour and baking powder together and fold into the mixture a little at a time. Beat lightly to make a smooth dough. Do not knead the mixture too much, or the cookies will be hard.


Shape the dough into balls the size of a walnut. Dip the tops of the cookies into the sesame seeds. (You may need to slightly dampen the top of each with a little water.) Lightly press half an almond into the center and flatten a little.


Place the cookies about 1 inch apart. Bake for 8-10 minutes until golden brown. Store in airtight containers.


Recipe reprinted by permission of Weldon Russell. All rights reserved.

Answer 4

Pastel de Tres Leches or ( Milk Cake)
1-½ cups All-purpose flour
1 teaspoon Baking powder
½ cup Unsalted butter
2 cups White sugar (divided)
5 Eggs
1-½ teaspoon Vanilla extract (divided)
1 cup Milk
½ of a 14-ounce can Sweetened condensed milk
½ of a 12-ounce can Evaporated milk
1/3 cup Liqueur, Frangelico, Brandy or Chambord, for example (optional)
1-½ cups Heavy (whipping) cream
Preheat oven to 350F degrees. Grease and flour a 9x13-inch baking pan.
Sift flour and baking powder together and set aside. Cream the butter and 1 cup of the sugar together until fluffy. Add the eggs and 1/2 teaspoon of the vanilla. Beat well. Add the flour mixture to the butter mixture, 2 tablespoons at a time, mixing well until blended. Pour batter into prepared pan. Bake for 30 minutes.

When cake has finished baking, pierce it in 8 or 10 places with a fork or skewer, and let it cool. Combine the whole milk, evaporated milk, condensed milk and liqueur and pour over the top of the cooled cake. Refrigerate for at least 2 hours before serving.

Whipped Cream Topping: When ready to serve, combine the whipping cream and the remaining 1 teaspoon of vanilla and 1 cup of sugar, whipping until thick. Spread over top of cake.

Because of the milk in the cake, it is very important that you keep the cake refrigerated until ready to serve. Serve chilled.




Classy Cake Plates Caribbean Version: Replace the sweetened condensed milk with ½ cup of Coco Lopez Cream of Coconut in the milk mixture. You can also add ¼ cup rum.

Answer 5

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.

Answer 6

Nutty Creamsicle Pie...

rachel ray recipe-low carb dessert
taste like those 50/50 ice cream bars, u know the orange and white ice cream bars, i lov those(this dessert involves some time but is real easy to whip up)

anyways
crust:
11/2 cups peacans havles-finely chopped
1 tbs. sugar
6 tbs. melted butter

filling
8 oz. whipped cream cheese
juice of one orange and zest(the outer part of the orange)just the orange part not the white stuff
1 packet (0.3oz) sugar free gelatin packet
1 cup heavy cream

preheat oven to 350
stir pecans and sugar and melted butter, press evenly in 9 in pie plate until smooth crust, bake 6-8 min, til golden brown, let completely cool

mix cream cheese, juice of orange/zest and 1/2 tsp. of gelatin packet, pour over crust(once completely cooled)

then mix 1 cup of heavy cream with rest of packet til soft pearks form, pour over filling, spread decoratively,
Fridge for 2 hrs.
optional-garnish with whip, or fresh mint, or coconut,
i like to put some whip arount the edges, then sprinkle coconut and orange zest

Answer 7

You can find any recipe and replace the sugar cup for cup with splenda. That cuts out the sugar so diabetics can eat it.

Answer 8

a good dessert is Ice-cream cone cake.

Answer 9

cheesecake