Dessert recipes with low calorie and
carbohydrates
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Who says diet food must taste boring? These
great dessert recipes will not only make your taste buds smile but are
also low in calories.
As an added feature each recipe preview
provides you with the calories, carbohydrates, proteins and more per suggested serving. Choose the one that sounds the most
exciting and enjoy.
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Cheesecake Cups Per Serving Info: |
Calories: 131 | Carb: 9.06g | Prot: 3.05g | Fat:
9.83g Yummy cheesecake cups without the crust.
Ingredients 12 oz cream cheese 2 large eggs
1/2 cup xylitol 1 tsp vanilla extract
Directions Preheat oven to 350 °F (175 °C). Spray
12 cup muffin tin with non-stick cooking spray.
Using mixer, mix cream cheese and sugar until
creamy. Add vanilla extract and eggs, one at a
time, until combined. Mix well. Add equally to 12
cup muffin tin. Bake for 40 minutes. Let cool
and refrigerate for at least 2 hours. Middles will
sink. Fill with your favorite berries and top
with whipped topping. Enjoy.
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Zucchini Cake Per Serving Info: |
Calories: 311 | Carb: 39.16g | Prot: 3.32g | Fat:
16.12g A delicious and moist zucchini cake.
Ingredients 3 cups all purpose flour 1 tsp
salt 1 1/2 tsps baking soda 1 tsp baking
powder 2 1/2 tsps cinnamon 1 tsp vanilla
extract 3 cups zucchini, grated 2 cups sugar
1 1/4 cups vegetable oil 3 medium eggs
Directions Preheat oven to 325 °F (165 °C) and
grease cake pan. Combine flour, baking soda,
baking powder, cinnamon, sugar and salt in a large
bowl. In a separate bowl beat eggs, oil and
vanilla together. Pour wet mix into dry mix and
combine. Stir in shredded zucchini. Pour mix into
greased pan. Bake for 35 minutes or until tooth
pick comes out clean when poked in the center of the
cake.
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Lemon Cheesecake Per Serving Info: |
Calories: 338 | Carb: 4.00g | Prot: 5.50g | Fat:
32.13g This luscious low carb cheesecake is
mouthwatering. So delicious, you won't be able to
keep your family away from it.
Ingredients 8 oz cream cheese 1 1/2 tbsps
butter 1/4 cup lemon juice 1/2 cup pecan chips
24 packets sweetener
Directions Mix the
crushed nuts, melted butter and 1 tablespoon of
sweetener together. Press into the bottom of a
small, square casserole dish (the smaller the dish,
the thicker the filling will be). Put in
refrigerator and chill while you're making the
filling. Take softened cream cheese, remaining
sweetener and lemon juice and mix them all together
until fairly smooth. Spoon onto the nut "crust".
Chill in refrigerator for at least 1 hour. The
longer it chills, the more solid it will become.
Note: whipped topping can be mixed in with the cream
cheese.
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Chocolate Coffee Mousse Per Serving
Info: | Calories: 166 | Carb: 3.35g | Prot: 1.52g |
Fat: 16.93g This low carb mousse resembles an
Italian tiramisu dessert and is simply delightful.
Ingredients 2 cups heavy cream 1/3 cup
sweetener 2 tbsps instant coffee granules 4
tbsps unsweetened cocoa powder 1/2 tsp imitation
brandy 1 tsp vanilla extract 1/2 cup sour
cream
Directions In a large bowl, whip the
cream on high speed until almost forming peaks.
Add all ingredients, except sour cream, one at a
time, mixing on low speed. Add sour cream and mix
in. Serve in small, individual, serving dishes.
Garnish with chopped nuts or grated dark chocolate.
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Chocolate Popsicles Per Serving Info:
| Calories: 33 | Carb: 5.15g | Prot: 2.89g | Fat:
0.32g Easy popsicles for your diet.
Ingredients 1 1/4 cups fat free milk 1 tbsp
cocoa powder 3 servings 1 packet sweetener (splenda)
Directions Mix ingredients until smooth.
Pour into popsicle moulds. Freeze.
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Oatmeal Fruit Cobbler Per Serving
Info: | Calories: 69 | Carb: 12.54g | Prot: 1.95g |
Fat: 1.79g Oatmeal packets make this a fast
recipe to whip up before fruit goes bad.
Ingredients 2 1/2 cups slices peaches 1 cup
diced pineapple 2 packets instant oatmeal 1/2
oz walnuts 1 tbsp fat free margarine 2
servings 1 packet splenda
Directions
Pre-heat oven to 375 °F (190 °C). Place peaches
in 8 x 8" baking dish or pie plate. in separate
bowl, mix oatmeal packages with walnuts and
margarine empty Splenda into mix, mix until some
pieces stick together. Sprinkle over fruit.
Bake for about 30 minutes until brown and bubbly.
Serve with fat free topping (like lite Cool Whip).
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Chocolate Peanut Butter Oatmeal Cookies
Per Serving Info: | Calories: 163 | Carb: 17.42g |
Prot: 19.20g | Fat: 2.01g Protein and fiber
preworkout oatmeal cookies
Ingredients 3 cups oats 2 tsps cinnamon 2
tbsps powdered chocolate peanut butter 1 tsp
vanilla extract 4 scoops isofuel 3 scoops whey
protein isolate 1 cup unsweetened original almond
milk 6 tsps sugar free fiber supplement 1 tbsp
dark cocoa
Directions Preheat oven to 350
°F (175 °C) and mix all the dry ingredients. Mix
in almond milk and vanilla extract. If needed, add
water as necessary to just barely wet the
ingredients. Scoop onto a lightly oiled/greased
or nonstick baking pan and press cookies into a
uniformed thickness, about 1/3". Bake in center
rack for approximately 10-15 minutes depending on
how you like your cookies.
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Chocolate No Bake Cookies Per Serving
Info: | Calories: 84 | Carb: 10.71g | Prot: 2.36g |
Fat: 4.50g Quick and easy yummy chocolate cookies
that require no baking.
Ingredients 16 packets no calorie sweetener 6
tbsp unsweetened cocoa 6 tbsp sugar free french
vanilla liquid coffee creamer 6 tbsp caramel
almond spread 1 1/2 cups oats
Directions
Stir together sweetener, cocoa and creamer in 4-cup
glass measure or medium microwave-safe bowl.
Microwave on high for 1 to 1 1/4 minutes or until
boiling, stirring once. Stir in caramel almond
spread until blended. Stir in oats until combined.
Drop by spoonful's onto a waxed paper-lined plate.
Cool in freezer for 10 minutes before serving
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Snickerdoodles Per Serving Info: |
Calories: 50 | Carb: 8.88g | Prot: 0.74g | Fat:
1.33g A healthy and delish version of my fall
favorite cookies.
Ingredients 1/3 cup butter 1 cup sugar 1
tsp baking powder 1/2 tsp nutmeg 1/4 tsp
baking soda 1/3 cup fat free sour cream 1 tsp
vanilla 2 cups all purpose flour 1/3 second
spray cooking spray 4 tsps sugar 2 tsps
pumpkin pie spice 1/4 cup egg substitute
Directions In a large bowl, beat softened butter
with an electric mixer on medium to high speed for
30 seconds. Add the 1 cup sugar, the baking
powder, nutmeg and baking soda, beat until combined.
Beat in sour cream, egg product, and vanilla until
combined. Beat in as much of the flour as you can
with the mixer. Using a wooden spoon, stir in any
remaining flour. Cover and chill for 1 to 2 hours
or until dough is easy to handle. Pre-heat oven
to 375° F (190° C). Lightly coat cookie sheets
with nonstick cooking spray, set aside. In a small
bowl, combine the 2 Tablespoons sugar and the
pumpkin pie spice. Shape dough into 1-inch balls.
Roll balls in the sugar mixture to coat. Place balls
2 inches apart on prepared cookie sheets. Bake
for 10 to 11 minutes or until edges are golden
brown. Transfer to a wire rack to cool.
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Double-Layer Pumpkin Pie Per Serving
Info: | Calories: 322 | Carb: 54.29g | Prot: 5.37g |
Fat: 9.88g Pumpkin pie with a layer of fluffy
cream cheese
Ingredients 4 oz fat free cream cheese 1 cup
fat free milk 3 tsps white sugar 1 1/2 cups
low fat whipped topping 2 packages vanilla
instant pudding 2 tsps pumpkin pie spice 15 oz
pumpkin 1 crust, single 9" graham pie crust
Directions In medium bowl whisk together
softened cream cheese, 1 tablespoon of the milk and
the sugar. Gently stir in whipped topping (like
Cool Whip). Carefully spread in crust. In large
bowl beat 3/4 cup of milk, pudding mix and spice
with wire whisk for 1 minute. Whisk in pumpkin
(mixture will be thick.) Carefully spread over cream
cheese layer. Refrigerate at least 4 hours or
until set. Garnish as desired. Store in
refrigerator
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Peanut Butter Pie Per Serving Info: |
Calories: 322 | Carb: 26.14g | Prot: 18.28g | Fat:
17.46g A creamy, semi-healthy peanut butter pie.
Ingredients 12 oz reduced fat peanut butter 1
large egg 9 packets Splenda 8 oz fat free
cream cheese 3 3/4 oz fat free pudding 1 1/2
cups nonfat milk 4 oz low fat frozen whipped
topping
Directions Beat a cut of peanut
butter, 5 packets of Splenda, and 1 egg together.
Press mixture out, in an ungreased pie dish (like a
normal pie crust). Bake crust at 350 °F (175 °C)
for about 15 minutes, or until slightly golden brown
on top. Let cool completely. Beat cream cheese,
remaining Splenda, and 1/2 cup of peanut butter
together until smooth. Prepare pudding mix with
milk. Beat it into cream cheese mixture. Fold
frozen whipped topping (like Cool Whip) into pudding
and cream cheese mixture. Pour into cooled pie
crust. Keep cold. Serve with a blob of frozen
whipped topping on top if desired.
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Rice Pudding Per Serving Info: |
Calories: 237 | Carb: 41.52g | Prot: 9.82g | Fat:
3.08g A sweet and fun dessert made with brown
rice and sprinkled with cinnamon.
Ingredients 3 large egg whites 1 large egg
1 1/2 cups 1% lowfat milk 1/4 cup white sugar
1 tsp vanilla extract 2/3 cup cooked brown rice
1/4 tsp cinnamon
Directions In a medium
sized mixing bowl, combine egg whites, egg, milk,
sugar and vanilla. Beat until combined but not
foamy. Add cooked rice and dates and mix well.
Pour rice mixture into a 1 1/2 quart casserole dish.
Place casserole dish in a baking pan then place in
oven. Pour boiled water into baking pan around the
casserole dish to a depth of about an inch. Bake,
uncovered at 325° F (140° C) for 45 minutes or until
a knife inserted halfway between the edge and the
center comes out clean. Serve warm or chilled
with a sprinkle of cinnamon or nutmeg.
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Chocolate Pudding Per Serving Info: |
Calories: 123 | Carb: 25.20g | Prot: 4.73g | Fat:
0.60g Indulgent and virtually fat free chocolate
pudding.
Ingredients 2 cups nonfat milk 1 tsp vanilla
extract 2 tbsps unsweetened cocoa powder 3
tbsps cornstarch 3 tbsps sugar
Directions
In a saucepan, thoroughly combine the cornstarch,
sugar, and cocoa. Add the milk and stir until
very smooth. Cook on medium heat, stirring
constantly, until the pudding comes to a boil.
Lower heat and gently simmer, stirring continuously,
for 3 or 4 minutes. Stir in the vanilla, pour the
hot pudding into a decorative serving bowl or
individual custard cups, and serve warm or chill for
about 2 hours, until cold and set. Note: you can
replace the skim milk with whole milk for a richer
pudding. If you want a more intense chocolate hit,
replace the cocoa powder with 2 or 3 ounces of
high-quality semisweet chocolate, such as Scharffen
Berger. Melt the chocolate separately, then whisk it
into the other ingredients. Cook, stirring, until
the mixture simmers and thickens. Add vanilla and
serve.
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Pumpkin Bread Pudding Per Serving
Info: | Calories: 293 | Carb: 47.04g | Prot: 9.13g |
Fat: 8.38g This sweet bread pudding makes a
dessert that's sure to impress.
Ingredients 1 cup half and half 2 tbsp brown
sugar 2 large eggs 1 1/2 tsps pumpkin pie
spice 1 1/2 tsps cinnamon 1 1/2 tsps vanilla
extract 10 oz bread cubes (1/2" cubes) 1/2 cup
golden raisins 1 3/4 cups canned pumpkin
Directions Pre-heat oven to 350 °F (175 °C).
Whisk half and half, pumpkin, brown sugar, pumpkin
pie spice, cinnamon, vanilla and eggs in large bowl
to blend. Fold in bread cubes. Stir in golden
raisins. Transfer mixture to 11x7 " glass baking
dish. Let stand 15 minutes. Bake until tester
inserted in center comes out clean, approximately 40
minutes.
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