Does anyone have good dessert recipes that...?

Question

aren't too sugary, that taste good, and that don't call a lot of ingredients. I don't care how many ingredients are in it, but it'd be easier if there were less.
thankyou♥

Mmmmm! How am I ever going to choose my best answer! thank you everyone who took the time to answer.

Answer 1

Sugar-free Chocolate Fondue Recipe
Ingredients
2/3 cup dry unsweetened cocoa
1/4 tsp cinnamon
1 cup skim milk
1/2 tsp vanilla or almond extract
1/2 cup granulated white Sugar Twin (sugar substitute)

Instructions
In a heavy saucepan, combine cocoa, cinnamon and milk; stir or whisk until there are no dry lumps of cocoa. Stir and cook over medium heat until mixture comes to a boil. Reduce heat; boil gently, stirring often for 5 minutes or until mixture is thick and smooth. Cool slightly. Stir in vanilla and Sugar Twin. Pour into a small enamelled fondue pot or heat-proof ceramic bowl.

Answer 2

This is my super simple Sunshine Cake. You need a box mix of yellow cake, a can of mandarin oranges, a can of crushed pineapple, and a carton of Cool Whip. Drain the oranges and save the liquid. Make the cake mix according to the box, but substitute the orange liquid for some of the water (I usually do about half water, half orange stuff). Add the oranges and give it a quick stir - the oranges will break up into little bits. Bake according to the directions and cool completely. Drain the crushed pineapple and mix it with the Cool Whip. Spread over the cake. Refrigerate the cake until you're ready to serve it. This is wonderful on a summer day because it's cool and light.

Answer 3

Pretzel Fruit Pizza
INGREDIENTS
3 cups finely crushed pretzels
2/3 cup sugar
1 1/4 cups cold butter or margarine
1 (14 ounce) can sweetened condensed milk
1/4 cup lime juice
1 tablespoon grated lime peel
1 1/2 cups whipped topping
7 cups Assorted fresh fruit
DIRECTIONS
In a bowl, combine pretzels and sugar; mix well. Cut in butter until mixture resembles coarse crumbs. Press into a 14-in. pizza pan. Bake at 375 degrees F for 8-10 minutes or until set. Cool on a wire rack; refrigerate for 30 minutes.
Meanwhile, in a bowl, combine milk, lime juice and peel. Fold in whipped topping; spread over crust. Cover and chill. Top with fruit just before serving.


I use strawberries, blueberries, kiwi, bananas, pineapple, raspberries and sometimes grapes.

Answer 4

No Sugar Apple Pie

INGREDIENTS
2 (9 inch) pie shell
3 tablespoons cornstarch
1 tablespoon ground cinnamon
1 (12 fluid ounce) can unsweetened apple juice concentrate, thawed
6 cups sliced green apples

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a small bowl whisk together cornstarch, cinnamon, and 1/3 cup of the apple juice concentrate. Set aside.
In a large saucepan simmer apples with remaining apple juice concentrate until apples are tender, about 10 minutes. Stir in cornstarch mixture and continue to simmer until thickened. Remove from heat.
Spoon apple mixture into pastry-lined pie plate. Cover with top crust. Seal and flute edges. Cut steam vents in top.
Bake in preheated oven for 45 minutes, or until crust is golden brown.

Answer 5

Here is a very simple, smooth and taste great.This easy-to-make luscious chocolate pie is enriched with chopped nuts and whipped cream.

Chocolate Satin Pie

Ingredients:

* 1 prepared 9-inch (6 oz.) graham cracker crust
* 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
* 2 large egg yolks
* 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
* Whipped cream
* 1/4 cup chopped nuts

Directions:
WHISK together evaporated milk and egg yolks in medium saucepan. Heat over medium-low heat, stirring constantly, until mixture is very hot and thickens slightly; do not boil. Remove from heat; stir in morsels until completely melted and mixture is smooth.

POUR into crust; refrigerate 3 hours or until firm. Top with whipped cream before serving; sprinkle with nuts.

Estimated Times:
Preparation - 10 min | Cooking - 5 min | Cooling Time - 3 hrs refrigerating | Yields - 10

Answer 6

Here is some recipes that I'm sure you will love:

Black Forest Parfait

3 ounces Neufchatel cream cheese
2 cups skim milk, cold
1 package (3 oz) Jell-O Sugar Free Instant Chocolate Pudding
1 tablespoon cornstarch
1/3 cup cherry juice
1 can red sour pitted cherries (1 pound), water packed
6 packages Equal sweetener

Blend cream cheese with 1/4 cup skim milk on low speed of electric mixer, until smooth. Add remaining milk and pudding mix. Mix 1 or 2 minutes, or until smooth. Mix cornstarch in cherry juice until dissolved. Add to cherries and cook until it boils for 1 minute. Remove from heat and stir in Equal. Alternately, spoon pudding and cherries into parfait dishes, ending with pudding. Garnish with 2 cherries.


Double Layer Pumpkin Cheesecake
2 (8 ounce) packages cream cheese, softened
1/2 cup sweetner
1/2 teaspoon vanilla extract
2 eggs
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crust

Preheat oven to 325 degrees. Combine cream cheese, sugar and vanilla until well blended. Using an electric mixer blend in eggs on medium speed. Do not over beat. Remove one cup of batter and set aside. Add pumpkin and spices to the batter and stir gently. Pour the 1 cup of the reserved batter into the pie crust then gently pour the pumpkin batter over the top. Bake at 325 degrees for 35 to 40 minutes or until center is almost set. Cool then refrigerate for 3 hours or overnight. Top with whipped topping before serving.

Answer 7

Are you into chocolate??? Found this really nice recipe, which is not very sugary, the last one in the source!

Answer 8

Check out the link below.
It has recipes for quite a few tasty cakes and desserts that can be prepared easily from home ..

Answer 9

seems like everyone is giving a long ideas...many methods of cooking which involve lots of ingredients.
But mine, its the simplest but i can say the tastiest!
Need:
Egg
Flour
Sugar
Method:
Beat egg and sugar until its very light n fluffy next, add in flour. Mix well and bake or steams. My house speaciality.

Thanks.

Answer 10

Try the following

Toffee-fudge Bananas with Toasted Nuts
2 large, ripe bananas
2 oz (50 g) Brazil nuts
1 lb 2 oz (500 g) Greek yoghurt
5 oz (150 g) molasses sugar
Pre-heat the grill to its highest setting.

You will also need 4 individual serving glasses, each with a capacity of 7 fl oz (200 ml).

Right, on your marks, get ready… Pop the Brazil nuts, spread out on some foil, under the grill about 4 inches (10 cm) from the heat and put a timer on for 3 minutes (if you don't have a timer keep an eye on them, because they will burn if you forget them), then keep them to one side for later.

Now peel and slice the bananas into thin rounds and place them in a large bowl, then add the yoghurt and mix well. Next, divide the mixture between the serving glasses and simply sprinkle the sugar equally over the 4 portions of banana. Now cover with clingfilm and leave in the fridge for about 3 hours – after this time the sugar will have transformed itself into lovely pools of fudge sauce. Now all you need to do is chop the toasted nuts, sprinkle them on top, serve and wait for the compliments.

Or Raspberry Crumble
For the filling:
1 lb 2 oz (500 g) raspberries
1 tablespoon golden caster sugar

For the crumble topping:
8 oz (225 g) plain flour, sifted
4 oz (110 g) butter, at room temperature, cut into small pieces
3 oz (75 g) light brown soft sugar
Pre-heat the oven to gas mark 4, 350°F (180°C).

First, make the topping. All you do is place the sifted flour, butter and sugar in the processor and give it a whiz until it resembles crumbs. If you don’t have a processor, place the flour in a large mixing bowl, then add the butter and rub it into the flour lightly, using your fingertips. Then when it all looks crumbly, and the fat has been dispersed fairly evenly, add the sugar and combine that well with the rest. Now arrange the raspberries in the dish and sprinkle over the sugar, then the crumble mixture, spreading it out all over the fruit with a fork. Place the crumble on a high shelf in the oven and bake it for 40 minutes until the top is golden. Serve with chilled pouring cream or vanilla ice cream

Or Hot Lemon Curd Souffles
For the soufflés:
3 large eggs
2 oz (50 g) golden caster sugar and 1 level dessertspoon golden caster sugar
grated zest and juice 1 medium lemon (2 tablespoons juice)

For the quick-method lemon curd:
grated zest and juice 1 small lemon
1 large egg
1½ oz (40 g) golden caster sugar
1 oz (25 g) cold unsalted butter, cut into small cubes
1 level teaspoon cornflour
To serve:
a little sifted icing sugar

Pre-heat the oven to gas mark 3, 325°F (170°C).
You will also need four ramekins with a base diameter of 2½ inches (6 cm), a top diameter of 3 inches (7.5 cm), 2 inches (5 cm) deep, lightly buttered, and a small, solid baking sheet.

First of all make the lemon curd by lightly whisking the egg in a medium-sized saucepan, then add the rest of the lemon curd ingredients and place the saucepan over a medium heat. Now whisk continuously using a balloon whisk until the mixture thickens; this won't take long – about 3 minutes in all. Next, lower the heat to its minimum setting and let the curd gently simmer for 1 further minute, continuing to whisk. After that, remove it from the heat and divide the curd between the bases of the ramekins. (This can all be done well in advance, but cover and leave at room temperature.)

When you're ready to make the soufflés, separate the eggs, putting the yolks into a medium-sized bowl and the whites into a spanking-clean larger one. Now, using an electric hand whisk, whisk the whites to the stiff-peak stage, which will take 4-5 minutes – start on a slow speed, gradually increasing to medium and then high. Then add the dessertspoon of caster sugar and whisk on a high speed for 30 seconds more. Next add the zest and lemon juice and the remaining 2 oz (50 g) of sugar to the yolks and mix them together briefly. Now take a tablespoon of the whites and fold them into the yolks to loosen the mixture, then fold the rest of the whites in using a light cutting and folding movement so as not to lose the precious air. Spoon the mixture into the prepared ramekins, piling it high like a pyramid, then run a finger round the inside rim of each one. Next place them on the baking sheet and put this in the oven on the centre shelf for 15-17 minutes or until the tops are golden. Then remove them and let them settle for about 5 minutes to allow the lemon curd to cool. They will sink a little, but that's normal. Just before serving, place them on smaller plates and give them a light dusting of icing sugar.

Or Lancaster Lemon Tart
For the pastry:
3 oz (75 g) plain flour
¾ oz (20 g) lard
¾ oz (20 g) margarine or butter
a pinch of salt

For the filling:
3 rounded tablespoons lemon curd
3 oz (75 g) butter, at room temperature
3 oz (75 g) caster sugar
1 egg, beaten lightly
1 oz (25 g) ground almonds
4 oz (110 g) self-raising flour
grated rind and juice of 1 large lemon
1 oz (25 g) whole almonds, peeled and halved
Pre-heat the oven to gas mark 6, 400°F (200°C).

Start by making the pastry. Sift the flour and salt into a large mixing bowl, holding the sieve up as high as possible to give the flour an airing. Then cut the fat into small cubes and add them to the flour. Now, using your fingertips, lightly and gently rub the pieces of fat into the flour – lifting your hands up high as you do this (again to incorporate air) and being as quick as possible.

When the mixture looks uniformly crumbly, start to sprinkle roughly 2 tablespoons of water all over. Use a round-bladed knife to start the mixing, cutting and bringing the mixture together. Carefully add more water as needed, a little at a time, then finally bring the mixture together with your hands to form a smooth ball of dough that will leave the bowl clean. (If there are any bits that won't adhere to it, you need a spot more water.) Now rest the pastry, wrapped in foil or polythene, in the refrigerator for 20-30 minutes.

Roll out the pastry and line the pie plate, fluting the edges, then spread the lemon curd all over the pastry. Now cream the butter and sugar together till pale and fluffy, then gradually beat in the egg about a teaspoonful at a time. Gently and carefully fold in the ground almonds and flour, followed by the lemon juice and grated rind. Now spread this mixture evenly over the lemon curd, smoothing it out with a palette knife. Then sprinkle the halved almonds over the surface. Bake it, on a baking sheet, in the centre of the oven for 15 minutes, then reduce the heat to gas mark 2, 300°F (150°C), and continue cooking for a further 25-30 minutes. This can be served either warm or cold with cream.


Or Lemon Souffle Omelette
grated rind and juice 1 large lemon
3 large eggs, separated
2 level dessertspoons caster sugar
½ oz (10 g) butter
brandy (optional)
You will also need a thick-based frying pan.

First of all, add the lemon rind and juice to the egg yolks, together with the sugar, and whisk until the mixture is slightly thick and creamy. Now start to melt the butter in the frying pan and turn the heat on the grill to its highest setting. Whisk the egg whites until stiff, then using a metal spoon lightly and quickly fold them into the yolks.

Now pour the lot on to the foaming butter, then fold and stir a bit to prevent anything sticking to the bottom. After about 10 seconds, place the pan under the grill, so that the top can brown nicely. Serve immediately straight from the pan. If you like to make it slightly more spectacular you can warm a small ladle and pour brandy into it. Set light to the brandy, then carry your omelette to the table, pouring the lighted brandy over just before you get there