Dessert recipes with low calorie and carbohydrates

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.

 

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.
 

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.
 

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.
 

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.
 

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).
 

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.

 

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
 

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.
 

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
 

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.
 

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.
 

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.
 

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.