Low Fat Dessert Recipes

I love DESSERTS! If I had my way I would eat a dessert before every meal. Here are some great recipes for low fat, yet tasty, desserts that should please just about everyone.

We all know what we should eat and that our goal should be to maintain healthy diets with good nutrition. With that said, we also know the really good desserts are loaded with calories, sugar and fat that we probably shouldn't be eating. I'm just not the type that can eat one small piece of cake or one little cookie. If it tastes great I'll want MORE. How about you?

So, if you are dieting and looking for good low fat dessert recipes....here are a few low fat recipes just for you. Or, if you are not dieting but are trying to eat healthier and you are having family over for a special event....here are a few low fat recipies to try.

This lens is dedicated to really good tasting desserts that are low fat. These are recipes from the American Heart Association and they have been taste tested to meet the specifications of a really good dessert that you will be proud to serve your family and friends.

Carrot Cake is one of my husbands very favorite cakes. This one is extra special with the cream cheese frosting. A good carrot cake "must" have cream cheese frosting. For additional flavor, and if you like pineapple, add1/2 cup finely chopped fresh or drained canned crushed pineapple into the cake batter before baking.

This recipe serves 12.

Cake Ingredients:

1 1/2 cup all purpose flour

1 1/2 teaspoons baking powder

1 1/2 teaspoons ground cinnamon

1 teaspoon baking soda

3/4 cup firmly packed light brown sugar

3/4 cup fat free or low fat buttermilk

Whites of 3 large eggs

1 teaspoon vanilla extract

1 1/2 cups grated carrots (4 to 5 medium carrots)

1/2 cup raisins (optional)

Icing Ingredients:

4 ounces reduced fat cream cheese

4 ounces fat free cream cheese

2 tablespoons fat free margarine (chilled)

1 teaspoon finely grated lemon zest

1 teaspoon vanilla extract

3 to 3 1/2 cups sifted confectioners sugar

Preheat oven to 350 degrees F. Spray two 8 inch square or round cake pans with vegetable oil spray.

For cake, in a medium bowl, stir together flour, baking powder, cinnamon and baking soda.

In a large mixing bowl, beat brown sugar and margarine with an electric mixer on medium until well blended. Add buttermilk, egg whites and vanilla. Beat on medium until well blended.

Gradually add the flour mixture to buttermilk mixture, beating onlow after each addition just until blended.

Fold in carrots and raisins ( and pineapple if desired ). Divide batter evenly between two cake pans.

Bake for 20 to 25 minutes or until a toothpick inserted in center comes out clean. Let stand on cooling racks for 10 minutes. Invert cakes onto racks, remove pans and let cool completely.

Meanwhile, in a medium mixing bowl, combine reduced-fat cream cheese, fat free cream cheese, margarine, grated lemon zest and vanilla extract and beat on low just until smooth (don't overbeat or icing will be too thin). Gradually add 3 cups confectioners sugar, beating on low until thick . Add more confectioners sugar if necessary to reach icinglike consistency. Transfer mixture to a shallow bowl, cover with plastic wrap and refrigerate until thick and spreadable, about 1 hour.

To assemble, place one cake layer on a serving plate, spread 1/2 cup icing over top of cake only. Place second cake layer on first and spread remaining icing over top and sides. Cover loosely with plastic wrap and refrigerate until ready to serve.

Calories: 289

Protein: 6 g

Carbs: 61 g

or, Raspberry Brownies

Who doesn't like blondies or brownies? I don't know of a soul who wouldn't want a blondie with a big glass of ice cold milk. I know several grandchildren (and a son-in-law or two) who would devour the whole pan. Here is a great blondie dessert that can be a brownie dessert by decreasing the flour and adding cocoa. Give this one a try. It is sure to be one of your favorite low fat desserts.

Ingredients:

1/3 cup low fat margarine

2 1/4 cups all purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

2 cups sugar

Egg substitute equivalent to 4 eggs

2 teaspoons vanilla extract

1 cup frozen lightly sweetened raspberries

1 10 ounce jar raspberry all fruit spread (optional)

Preheat oven to 350 degrees F. Spray a 13 x 9 x 2 inch baking pan with vegetable oil spray and set aside.

In a small saucepan, melt margarine and set aside.

In a medium bowl sift together flour, baking soda and salt.

In a large bowl whisk together sugar and egg substitute then whisk in vanilla and margarine. Using a spoon stir flour mixture into sugar mixture. Carefully fold in raspberries (mixture will be stiff). Pour mixture into baking pan.

Bake for 25 to 30 minutes or until a toothpick inserted in center comes out with a moist crumb. Let cool on a cooling rack for about 15 minutes before cutting.

In a small saucepan heat all fruit spread over low heat for about 5 minutes or until melted, whisking occasionally.

To serve, cut blondies into 16 bars and then pour warm raspberry sauce over individual bars.

For Brownies: Follow directions above, reducing flour to 2 cups. When margarine has melted remove from heat and whisk in 2/3 cup unsweetened cocoa powder. Let stand for 10 minutes, then whisk into sugar mixture. Continue as directed above.

Raspberry Blondie Calories: 214, Protein 4 g. and 43 g of carbs

Raspberry Brownie Calories: 201, Protein 4 g. and 41 g of carbs

I collect cookbooks. I think I have all of the Taste of Home cookbooks and just love them. Cookbooks make great gifts for your friends who love to be in the kitchen. I don't always follow the ingredients to a tee, if I don't have one of the spices or such I substitute for something I do have on hand. You would be amazed at the flavor in some of the dishes from low fat and low calorie cookbooks.

This is a mildly tart version of a low fat Key Lime Pie. It is best served frozen so it makes a wonderful summertime refresher. If you have had good Key Lime Pie in Florida or the Carolina's don't confuse this pie with those wonderful Southern pies but if you are looking for something Low Fat with lots of lime flavor this is the pie for you.

Key Limes are smaller and rounder than the more readily available Persian limes. Key limes have a higher acid content and are more yellow in color. Use Key limes if you can find them, if not the Persian limes will work just as well. If you can't find limes at all or can't get to the store but you "have to" make this pie and you have bottled lime juice, the bottled lime juice will work well in this low fat recipe.

Crust Ingredients:

1 1/4 cups low fat graham cracker crumbs (about 20 squares)

3 tablespoons light/low fat margarine

2 tablespoons sugar or sugar substitute

Filling Ingredients:

1 14 ounce can fat free sweetened condensed milk

1/2 teaspoon finely grated lime zest

1/2 cup fresh key lime juice or fresh lime juice (about 10 to12 key limes or 8 medium limes) or bottled lime juice

16 ounces fat free or light frozen whipped topping, thawed for about 1 hour at room temperature (about 6 cups)

Topping:

Fat free or light frozen whipped topping, thawed

Finely grated lime zest (optional)

Preheat oven to 375 degrees F.

For crust, in a medium bowl, stir together all crust ingredients. Press on bottom and up sides of a 9 inch pie pan.

Bake for 6 minutes. Let cool completely on a cooling rack.

For filling, in a large bowl, whisk together fat free sweetened condensed milk, grated lime zest and lime juice. Using a rubber spatula, gently fold in partially thawed whipped topping until blended. Spoon into cooled crust. Using back of a spoon make swirling motions to form a decorative top. Cover loosely with plastic wrap and freeze until firm, about 1 hour. If you prefer a puddinglike consistency, refrigerate pie until thoroughly chilled instead of freezing.

To serve, top each slice with a dollop of whipped topping and a sprinkle of lime zest. This pie will serve 8 people.

Calories: 325

Protein: 5g

Carbs: 65g

When I was a child we lived near a Candy Shop that made all of their own candies. Believe me, it was a very special place and the chocolates were wonderful. Next to Sea Foam, Turtles were one of my all time favorites. If you like Turtle Candies you will love this low fat recipe.

It has a few steps but don't let that scare you. It is easy to make and the time spent in the kitchen will be worth the ending results.

Chocolate crumb crust ingredients:

36 reduced fat chocolate flavor vanilla wafers, coarsely crumbled by hand

3 tablespoons light/low fat margarine, melted

Caramel Sauce ingredients:

1 cup sugar

1/4 cup water

3/4 cup fat free evaporated milk, room temperature

1 teaspoon vanilla extract

Filling ingredients:

1 quart nonfat ice cream or frozen yogurt such as vanilla or coffee

2 ounces reduced fat semisweet chocolate chips, finely chopped or 2 tablespoons fat free chocolate syrup

1/4 cup chopped dry roasted pecans

Preheat oven to 350 degrees F. Spray a 9 inch deep dish glass pie pan with vegetable oil spray.

For crust, in a food processor, pulse cookies until finely ground.

pour margarine through feed tube, pulsing on and off until combined. Pat into pie pan, spreading evenly on bottom and sides.

Bake for about 10 minutes or until dry. Let cool completely on a cooling rack, about 30 minute.

For caramel sauce, in a medium, heavy bottom sauce pan stir together sugar and water. Bring to a boil over medium heat, swirling pan gently once or twice, until sugar is a medium amber color or registers 300 degrees F. on a candy thermometer or instant-read thermometer. Be careful, because once caramel begins to color, it will darken very quickly. Immediately remove from heat when desired color is reached. Let cool for 1 minute.

Gently whisk in evaporated milk. If mixture forms a ball, or "seizes", put pan over medium heat and stir until mixture has dissolved. Remove from heat.

Stir in vanilla. Let cool completely, then refrigerate in an airtight container until needed. Note: Refrigerated sauce will keep for up to 1 week.

Let's assemble our low fat Frozen Turtle Pie. Soften ice cream at room temperature for about 15 minutes. Scoop into cooked pie shell and smooth top, mounding slightly. Using your finger, creat a well for sauce by making a depression around perimeter, where ice cream meets pie crust. Place in freezer for 30 minutes.

Soften caramel sauce, if necessary, by heating on stovetop over medium-low heat for 2 to 3 minutes or in microwave at 50 percent power for about 2 minutes. Drizzle sauce over ice cream allowing sauce to pool around edge. Place in freezer while preparing chocolate sauce.

Melt chocolate chips in top of a double boiler over simmering water or in microwave at 40 percent power for about 5 minutes. Drizzle over caramel sauce. Sprinkle pecans over pie. Place in freezer for 30 minutes to 24 hours.

To serve, let sit for 5 minutes at room temperature before slicing. This pie serves 12.

Calories: 234

Protein: 5 g

Carbs 47 g

After whipping up that delicious dessert make the presentation just as nice.

Looking for a "fun" food. This one is great to serve at your next backyard cookout. It looks just like a watermelon

Young and old will love the fresh taste and the unique presentation.

The best thing is that it only takes 3 ingredients, no really, only 3 ingredients and it is really easy to assemble.

Ingredients:

1 quart lime sherbet

1 quart raspberry sherbet

1/4 cup miniature chocolate chips

Put serving platter in refrigerator to chill.

Let lime sherbet stand at room temperature for about 10 minutes.

Line a 3 quart metal mixing bowl with plastic wrap, making sure to overlap bowl all around.

For the watermelon "rind" scoop lime sherbet into bowl. Using back of a large metal spoon, spread sherbet evenly over bottom and up sides of bowl, all the way to top, completely lining the bowl. Place another sheet of plastic wrap on lime sherbet layer, smooth sherbet with your hands. Put bowl in freezer for about 30 minutes while preparing filling.

For the watermelon "flesh" scoop raspberry sherbet into a large mixing bowl; add chocolate chips for "seeds". Using an electric mixer (preferably with a paddle) mix chocolate chips into sherbet until evenly blended. (Sherbet should soften but not melt.)

Remove sherbet lined bowl from freezer. Remove top layer of plastic wrap. Spoon raspberry mixture into center and press evenly to smooth. Cover with plastic wrap and freeze for at least 2 hours.

Remove from freezer abut 5 minutes before serving. Unmold onto chilled serving platter and remove plastic wrap. Using a heavy, straight-edged knife, cut bombe into quarters. Turn pieces upright and slice each quarter into four wedges, just as you would slice a watermelon.

Calories: 158

Progein: 0 g

Carbs: 32 g

Here are some great ideas for simple, yet delicious, low calorie desserts when your sweet tooth is yelling at you!

This is a most elegant looking dessert. If you need to make a big impression for a special event or just want something fun for the grandchildren, here is the dessert for you.

This is simple to make and fun to put together. So, if you have grandchildren who like to work with you in the kitchen this low fat Fresh Fruit Trifle is made for you.

Normally, Trifle is a dessert made with custard layered with sponge cake, jams and sherry. This is a low fat version sure to please.

Custard Ingredients:

1/2 cup sugar

3 tablespoons all purpose flour

2 cups fat free milk

2 large eggs or egg substitute equivalent to the 2 eggs

2 teaspoons grated lemon zest

1 teaspoon vanilla extract

Filling Ingredients:

4 tablespoons orange juice

6 cups cubed angel food cake (about 1/2 of a 9 inch cake)

1/2 cup all fruit strawbery jam, warmed

1 quart fresh strawberries, halved (3 to 4 cups)

1 pint fresh blueberries (about 2 cups)

8 ounces frozen fat free or light whipped topping, thawed

8 whole fresh strawberries

For custard, in a medium saucepan combine sugar and flour.

Whisk in fat free milk, eggs and lemon zest. Cook over medium heat for 10 to 12 minutes, or until mixture thickens and coats a metal spoon, whisking constantly. Remove from heat. Stir in vanilla. Let cool while beginning to assemble Low Fat Trifle.

To assemble, arrange half the cake cubes in a 1 1/2 or 2 quart glass bowl. Drizzle with half the warmed strawberry spread and 2 tablespoons of the orange juice. Place some halved strawberries around inside of bowl, cut side out and tips pointing up. Sprinkle half the blueberries over strawberry spread. Spoon half the custard over blueberries. Repeat, ending with custard. Spread whipped topping over custard. Cover with plastic wrap and refrigerate for 4 hours or overnight.

To serve, reach serving spoon through all layers to get all the different flavors and textures. Place each serving in a bowl or on a dessert plate, garnish with whole strawberry. You can also add some more whipped topping if you like :)

This serves 8 people with about 1 cup per serving.

Calories: 270

Protein: 7 g

Carbs 55 G

This is a must have bowl for your kitchen. Yes, Trifle looks great in this bowl but it can also be used for a great fruit or vegetable salad. You can also use these bowls for a decorative centerpiece by filling them with limes, lemons or any fruit or vegetable of your choice.

Who doesn't like a great chocolate cake.....Here is a great low fat chocolate cake recipe with a bonus of 3 different icings so you can change up this cake by just putting a different icing on it.

Cake Ingredients:

1 3/4 cups all purpose flour

1 3/4 cups firmly packed light brown sugar

1/4 cup unsweetened cocoa powder (Dutch process preferred)

1 1/2 teaspoons baking soda

1 1/2 teaspoons baking powder

1 1/4 cups fat free or low fat buttermilk

1/4 cup fat free margarine, melted

Whites of 2 large eggs

1 large egg

1 1/2 teaspoons vanilla extract

1 cup boiling water

Preheat oven to 350 degrees F. Spray two 9 inch round or square cake pans with vegetable oil spray or line with cooking parchment paper and set aside.

For cake, in a large bowl, combine flour, brown sugar, cocoa powder, baking soda and baking powder. Combine well with a fork to break up sugar. In a large mixing bowl, combine buttermilk, margarine, eggs whites, egg and vanilla. Beat with an electric mixer on low just until blended. Slowly beat in boiling water. Gradually add flour mixture while beating on low just until blended, don't overbeat. Divide batter evenly between two prepared pans.

Bake for 30 minutes, or until a toothpick inserted in center comes out clean. Let cake cool in pans on cooling racks for 10 minutes. Invert cakes onto racks, remove pans and let cakes cool completely.

Icing Ingredient for Whipped Cocoa Icing:

1/2 cup fat free milk, chilled

1 13 ounce package powdered whipped topping mix

1 teaspoon vanilla extract

1 tablespoon unsweetened cocoa powder

Combine all ingredients in a large mixing bowl. Beat with an electric mixer on low until blended. Increase setting to high and beat until stiff peaks form, about 4 minutes. Fold in cocoa powder. Cover and refrigerate until ready to use.

Calories: 255

Protein: 6 g

Carbs 53.6

Icing ingredients for Fudge Icing:

3/4 cup sugar

1/4 cup unsweetened cocoa powder (Dutch process preferred)

1 cup regular or mocha flavor fat free liquid non dairy creamer

1/3 cup reduced fat semisweet chocolate chips

In a small sauce pan, whisk together sugar, cocoa powder and enough creamer (about 1/3 cup) to make a thick paste. Add remaining creamer, whisking until blended. Bring to a boil over medium high heat, whisking constantly. Reduce heat and simmer for 2 minutes. Remove from heat. Stir in chocolate chips, whisk until chocolate melts. Transfer icing to a glass bowl and place plastic wrap directly on surface. Refrigerate until thick and spreadable, about 30 minutes. Icing will keep stored like this or in an airtight plastic bag for up to three days in the refrigerator

Calories: 127

Protein: 2 g

Carbs: 27 g.

Icing Ingredients for Milk Chocolate Icing:

2 tablespoons fat free margarine

1/2 cup sugar

1/4 cup plus 2 tablespoons fat free milk

1/4 cup milk chocolate chips

3 1/2 cups sifted confectioners sugar

1 teaspoon vanilla extract

In a small saucepan, melt margarine over medium heat.

Whisk in sugar, milk and chocolate chips. Cook for 3 minutes or until smooth, whisking constantly. Transfer to a medium glass bowl and place plastic wrap directly on surface. Refrigerate for 15 minutes. Whisk in confectioners sugar and vanilla extract until blended.

Refrigerate for up to 3 days in a glass bowl with plastic wrap directly on surface or in an airtight plastic bag.

Calories: 168

Protein: 1 g

Carbs: 40 g

To assemble cake, place one layer on a serving plate. Spread 1 cup icing over top. Repeat with second cake layer and remaining icing. Using back of a spoon, make swirling motions to form a decorative design.

Low fat desserts....those three words just don't seem to belong together, low fat with desserts....impossible. But, I have discovered some really good low fat recipes, maybe you have too. Please share your favorite.