Anyone have a good recipe for a low calorie desert they'd like share?

Answer 1

Hi. I'm going to college to become a Pastry Chef. I have a Low Calorie Dessert. But I'm pretty sure you know this recipe by now.
Take an Angel Food Store Bought Cake or make your own. Take some strawberries 1 cup should do it. Slice them up. Place them on the Cake get a Can of Reddi Whip and Squeeze around the cake or wherever you want it. You can chill it for up to 2 hours or you can just eat it right away. Have Fun :)

Another is just Take some Strawberries and Dip them in Dark Chocolate Sauce and place them on a Plate to in the Fridge to Harden.

And you can make a Fruit Salad any fruit would do. I like to use, Melon, Apples, Berries, and Peaches and Squeeze Lemon Juice or Whip Cream on Top.

Those Three Recipes are low calorie.

Answer 2

Chocolate-Berry Bliss
Source: Kraft
Prep Time: 5 min
Total Time: 1 hr 5 min
Makes: 6 servings, about 1/2 cup each


Delight yourself with this creamy low-fat dessert.
As a bonus, the strawberries are rich in vitamin C

2 cups fat free milk
1 pkg. (4-serving size) JELL-O Chocolate Flavor Fat Free Sugar Free Instant
Reduced Calorie Pudding & Pie Filling
1/2 cup thawed COOL WHIP FREE Whipped Topping
1 cup sliced fresh strawberries

POUR milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 min. or
until well blended. Gently stir in whipped topping. SPOON half of the pudding
mixture evenly into six dessert glasses. Top with layers of strawberries and the
remaining pudding mixture. REFRIGERATE at least 1 hour before serving. Store
leftover desserts in refrigerator.

Substitute Substitute any combination of cut-up fruit for the sliced
strawberries.

Jazz It Up Garnish each serving with additional 2 Tbsp. whipped topping and
additional strawberry slices just before serving.

Diet Exchange: 1 Starch
Nutrition (per serving) Calories 70 Total fat 0.5g Saturated fat 0g
Cholesterol 0mg Sodium 240mg Carbohydrate 14g Dietary fiber 1g Sugars 6g
Protein 3g

Answer 3

I think this is the one you are looking for....

Banana Split Dessert (4 Points * Low Fat & Low Sugar)

Here's a lower-fat and sugar version of the popular Banana Split Dessert. One serving has approx 194 calories and 6 grams of fat. That's about 4 weight watcher's points.

15 servings

1½ hour prep

INGREDIENTS

2 cups low fat graham cracker crumbs
5 tablespoons reduced fat margarine, melted
1 (12 ounce) can fat-free evaporated milk
1/4 cup nonfat milk, cold
2 (3 ounce) packages sugar-free instant vanilla pudding mix
4 medium bananas, sliced
1 (20 ounce) can unsweetened crushed canned pineapple, drained
8 ounces fat-free cool whip
3 tablespoons walnuts, chopped
1/4 cup chocolate syrup
10 maraschino cherries, quartered

DIRECTIONS

Combine cracker crumbs and margarine; press on the bottom of a 9 x 13 dish coated with nonstick cooking spray.
In a bowl, combine the milks and the pudding mixes and whisk for 2 minutes or until slightly thickened.
Spread pudding evenly over crust. Layer with bananas, drained pineapple and then whipped topping.
Sprinkle with nuts; drizzle with chocolate syrup and top with cherries.
Refrigerate for at least 1 hour before serving. Cut into 15 servings.

Answer 4

Pistachio Delight
1 package instant pistachio pudding
1 can (16-ounce) crushed pineapple
2 (8-ounce) containers low-fat plain yogurt

Mix all ingredients in a bowl and refrigerate. Let chill 2 hours before serving.

Answer 5

Salad with some French dressing, mmmmm, but make sure it is fat free dressing lol

Answer 6

weight watchers brownies.
low fat brownie mix
3 cups bran.
3 cups water.
1/4 cup chocolate chips.
Soak bran in water until absorbed.
Make brownie mix as directed.
Fold bran into brownie mix.
Add chocolate chips.
Put into medium muffin cups and bake as directed.

Answer 7

Snow Pudding
From Laura Dolson,
Your Guide to Low Carb Diets.
FREE Newsletter. Sign Up Now!
Snow pudding is light, delicious, and has almost no carbs, fat, or calories. One of my favorite special desserts as a child, only without the sugar. Traditionally served with custard sauce. Raspberry sauce is good, too. You can also substitute lime juice for the lemon, or use some of each.
INGREDIENTS:
1 Tablespoon plain gelatin powder with 1/4 cup cold water
1 C boiling water
Artificial sweetener to equal a cup of sugar
1/4 cup lemon juice
3 egg whites
PREPARATION:
1. Mix the gelatin with the cold water.

2. Add boiling water and stir to dissolve.

3. Add sweetener and lemon juice. Put in refrigerator to cool, stirring every 10 minutes or so, until it begins to thicken (this could take up to an hour).
My mother's recipe says the spoon should "leave a trail" when you stir it, but if the mixture is obviously thickening, it works.

4. With mixer on high, beat gelatin mixture until fully frothy, 1-2 minutes. A whisk attachment helps. You can use a regular whisk, but be prepared for some arm exercise!

5. Add egg whites and beat until stiff (soft peaks are good enough if they hold their shape fairly well). This might be another 2-5 minutes, so keep checking. Leave in bowl or transfer to another bowl or mold. Refrigerate - you can serve it any time, but it will set up well in about 15 minutes.

Serve with custard sauce, or defrost some frozen raspberries and sweeten to taste - this makes a nice sauce.

Nutritional Analysis:Each of 8 servings has (drum roll) about half a gram of carb and 11 calories. Raspberry sauce made from 1/4 cup frozen raspberries (no sugar added) adds 2 grams usable carbs and 2 grams fiber. Custard sauce adds about the same.
Updated: October 19, 2006

Sugar-Free Custard Sauce (Stirred Custard, Soft Custard)
From Laura Dolson,
Your Guide to Low Carb Diets.
FREE Newsletter. Sign Up Now!
This sugar-free custard sauce is the traditional way to use up the egg yolks left while making snow pudding and make a sauce for it at the same time. It's not difficult, but follow the directions carefully, or you may have scrambled egg!
INGREDIENTS:
3 egg yolks
3/4 milk and 1/4 cup cream or 1 cup milk
1/4 t vanilla
1/8 t salt
Artificial sweetener to equal 2 T sugar
PREPARATION:
1) Heat the milk or milk and cream until scalding - if it's steaming, it's probably there. I do it in the microwave.

2) Add the vanilla, sweetener, and salt to the milk.

3) Beat the egg yolks.
Add a little of the milk and mix well (this is called "tempering" the eggs so they don't cook). Repeat, adding a little more milk so you gradually bring the eggs up to temperature.

4) Put a small amount of water in the bottom of a double boiler or a pot on which you can put a bowl. Heat. The water should not touch the bottom of the bowl. Add milk and egg mixture and stir or whisk over hot/boiling water until mixture begins to thicken, then remove from heat and stir until it coats a spoon. Refrigerate.

Nutritional Analysis: Each of 8 servings (2-3 Tablespoons) has 1.5 grams of carb and 60 calories (less if you don't use the cream).
Updated: September 11, 2006

Low Carb Cheesecake
From Laura Dolson,
Your Guide to Low Carb Diets.
FREE Newsletter. Sign Up Now!
This is a basic cheesecake recipe. It is fairly dense (and becomes more so when completely cold). We like it with a strawberry topping, especially when strawberries are in season. I haven't tried very much variation as far as fat levels in the cream cheese, but I think you can substitute, at least to an extent. When I tried just substituting low fat for one of the bricks, the batter seemed slightly looser, but I only detected a slight difference in the final product.
INGREDIENTS:
3 packages (1 and 1/2 lbs) cream cheese (room temperature)
4 eggs (preferably room temperature)
1 and 1/2 teaspoon (1/2 Tablespoon) vanilla
1 and 1/2 teaspoon (1/2 Tablespoon) lemon juice
1 and 1/3 cups worth of artificial sweetener (I like liquid concentrages for this recipe)
1/4 cup sour cream
Crust:
1 cup almond meal
2 T melted butter
2T worth artificial sweetener
PREPARATION:
Heat oven to 375 F.

Tip: If you have bricks or a pizza stone or unglazed ceramic tile*, put them on the lower rack of the oven. This will hold the heat in the oven. This is good for cheesecakes not baked in a water bath.
(Well, actually, it's helpful for any kind of baking, as it keeps the heat in the oven more constant. I keep a pizza stone in the oven most of the time.)

1. Combine ingredients for crust, and press into the bottom of a springform pan. Bake for 8-10 minutes, until fragrant and beginning to brown.

Raise oven heat to 400 F., or lower to 350 F if you're using a water bath (see below).

2. Put cream cheese in mixing bowl, and beat until fluffy. Add other ingredients, scraping the bowl and beaters each time (this is very important), fully incorporating each ingredient. When all ingredients are combine, scrap one more time, beat one more minute, and pour mixture into pan over crust.


Instructions for water bath: Wrap the bottom and sides of the springform pan in foil, put it in a baking pan and pour boiling water around the sides. Bake at 350 for 60-90 minutes, checking often. When the cake is firm to touch but slightly soft in the center, or the center reaches 155 degress F., remove from oven.


Instructions for non-water bath: For this method, you start the cake at a high temperature, and it slowly drops. If you have stoneware, bricks, etc, this allows it to happen at a slower rate, and I get better results in less time. Put the cheesecake on a sheet pan in case of drippage. After putting the cheesecake in the oven at 400 degrees, turn the oven down to 200. Bake for 60-90 minutes, checking often after an hour. When the cake is firm to touch but slightly soft in the center, or the center reaches 155 degrees F., remove from oven.

Chill completely. Top with fruit, if desired, such as Sugar-Free Strawberry Topping.

Makes 16 servings.

Nutritional Information:With regular cream cheese, each servings has 1.5 grams carbohydrate, 5 grams protein, and 174 calories.

* Alton Brown of the "Good Eats" TV show says of pizza stones: "You could march down to Gourmets 'R Us and plop down 30 or 40 bucks for a pizza stone. But a well-placed, unglazed quarry tile for ninety-nine cents from a building supply will do the job just fine."

Also, try my Low Carb Pumpkin Cheesecake
Updated: October 22, 2006