When we started living a low-fat lifestyle, we were sure that we would have to give up desserts. So we purchased a great ice cream machine. It is an electric Krups (the kind where you put the container in the freezer and keep it there until you need it). During the summer we frequently make fresh fruit sorbets or sherbets. We love the consistency of the sorbet/ice cream made in this machine. They are very thick and gooey (like gelato). We still don’t eat dessert very often, but when we do, these are our favorites. Do keep in mind, though, that even though these recipes are low in fat, they are all very high in calories.
Almond Creme Caramel
1/2 cup sugar
4 eggs
1 teaspoon vanilla
1/2 teaspoon almond extract
1 14 oz. can fat-free sweetened condensed milk
1 12 oz. can evaporated skim milk
1/4 cup almonds, toasted & coarsely chopped
Preheat oven to 350 degrees. Pour sugar into a 9″ skillet. Place over medium heat and cook 6 minutes or until sugar is dissolved and golden, shaking pan occasionally. Remove from heat and pour into a 9″ round cake pan. Place eggs in a medium bowl. Stir with whisk until foamy. Add extracts and milks, stir with a whisk. Stir in 1/4 cup almonds. Pour into cake pan. cover with foil and place in a large shallow baking dish. Add water to a depth of 1″. bake at 350 for 55 minutes or until a knife comes out clean. Remove from water, place on wire rack. Remove foil. Let cool in cake pan 30 minutes before serving.
Nutrition Facts
Amount Per Serving: Calories 272 – Calories from Fat 44
Percent Total Calories From: Fat 16%, Protein 16%, Carbohydrate 67%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 1g, Cholesterol 125mg, Sodium 144mg, Total Carbohydrate 46g, Dietary Fiber 0g, Sugars 0g, Protein 11g, Vitamin A 489 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units
Brownie Cheesecake
1 package fudge brownie mix
1 tablespoon water
1 teaspoon vegetable oil
1 jar prune baby food
1 egg white
Vegetable cooking spray
1 cup nonfat cottage cheese
16 ounces Neufchatel cheese, softened
8 ounces nonfat cream cheese, softened
1 1/2 cups sugar
1 tablespoon vanilla extract
1/4 teaspoon salt
3 eggs
1/4 cup semisweet chocolate, mini morsels
Preheat oven to 350°. Combine first 5 ingredients in a bowl; stir well. Spread into bottom of a 9-inch square baking pan coated with cooking spray. Bake at 350° for 25 minutes; let cool on a wire rack. Tear brownies into small pieces. Press half of pieces into bottom of a 9-inch springform pan coated with cooking spray. Set aside. Preheat oven to 300°. Place cottage cheese in a large bowl; beat at medium high speed of a mixer until almost smooth. Add cream cheeses; beat until smooth. Add sugar, vanilla, and salt; beat well. Add eggs, I at a time, beating well after each addition. Stir in chocolate. Pour half of cheese mixture into prepared pan; top with remaining brownie pieces. Pour remaining cheese mixture over brownie pieces. Bake at 300° for 40 minutes or until almost set. Turn oven off, and let cheesecake stand for 40 minutes in oven with door closed. Remove cheesecake from oven, and let cool to room temperature. Cover and chill at least 8 hours. Yield: 16 servings (serving size: 1 wedge).
Nutrition Facts
Amount Per Serving: Calories 197 – Calories from Fat 79
Percent Total Calories From: Fat 40%, Protein 15%, Carbohydrate 45%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 5g, Cholesterol 77mg, Sodium 265mg, Total Carbohydrate 22g, Dietary Fiber 0g, Sugars 0g, Protein 7g, Vitamin A 590 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
Cappuccino Creme
8 ounces egg substitute
1/2 cup sugar
3 tablespoons instant espresso powder
3 tablespoons cornstarch
2 cups skim milk
cinnamon, (optional)
Pour liquid egg substitute into small bowl; set aside. In medium saucepan, combine sugar, instant espresso or coffee and cornstarch. Slowly whisk in milk. Cook over medium heat stirring constantly, until mixture boils; boil and stir 1 minute. Slowly whisk 1/2 cup of coffee mixture into egg product, then slowly whisk egg mixture back into coffee mixture, stirring constantly. Cook over low heat, stirring constantly, 1 minute. Pour into six 6-ounce serving cups. Refrigerate at least 2 hours. Serve with whipped non-dairy topping and cinnamon if desired.
Nutrition Facts
Amount Per Serving: Calories 131 – Calories from Fat 1
Percent Total Calories From: Fat 1%, Protein 19%, Carbohydrate 80%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 1mg, Sodium 94mg, Total Carbohydrate 26g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 203 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units
Carrot Cake
1 1/2 cups all purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 cup oil
1/2 cup applesauce
4 egg whites, (or egg substitute)
1 cup shredded carrot
1/2 cup crushed pineapple w/ syrup
1 teaspoon vanilla
3 ounces low-fat cream cheese
1 teaspoon vanilla
2 cups powdered sugar, (1 box)
Mix wet ingredients. Mix dry ingredients. combine until just blended. Bake in greased and floured pan 35 minutes @ 350 degrees, or until done. For frosting: Cream the cream cheese with the vanilla. Slowly add sugar and beat until fluffy. Add a bit of milk if the frosting is too thick
Nutrition Facts
Amount Per Serving: Calories 325 – Calories from Fat 78
Percent Total Calories From: Fat 24%, Protein 3%, Carbohydrate 73%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 1g, Cholesterol 5mg, Sodium 336mg, Total Carbohydrate 59g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 155 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
Chocolate (Amaretto) Cheesecake
Crust:
1/2 cup graham crackers
Filling:
1 low-fat cream cheese
1 cup lowfat sour cream
1/3 cup cocoa
1/4 cup flour
1/4 cup Amaretto
1 teaspoon vanilla
1/2 teaspoon salt
1 egg
2 teaspoons semisweet chocolate, chips, chopped
Spray pan with butter-flavored cooking spray. Sprinkle with gram cracker crumbs. Combine filling ingredients (everything but egg & chocolate chips) in food processor then add egg until JUST blended. Fold in the grated chocolate (a little goes a long way here). Add to pan & cook at 300 degrees for 60-65 minutes if using an 8 inch pan, about 50-55 min. if sing a larger one. Cool & refrigerate overnight
Nutrition Facts
Amount Per Serving: Calories 105 – Calories from Fat 28
Percent Total Calories From: Fat 27%, Protein 13%, Carbohydrate 50%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 25mg, Sodium 200mg, Total Carbohydrate 13g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 49 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units
Cocoa Soufflé
3 tablespoons unsweetened cocoa
1/2 cup sugar
1 tablespoon cornstarch
1/2 tablespoon instant coffee granules
1/2 cup skim milk
2 egg whites
1/4 tablespoon cream of tartar
1 teaspoon vanilla
Heat oven to 350°. Coat four 6-ounce souffle dishes with nonstick spray. Sprinkle sides and bottom of dishes with 2 tablespoons sugar. In a saucepan, combine cocoa, 2 tablespoons sugar, cornstarch and coffee granules. Add milk. Cook and stir over medium heat until mixture comes to a boil (it will be very thick). Cook and stir for 1 minute more. Cool to room temperature. In a bowl, beat egg whites until foamy. Beat in cream of tartar. Slowly beat in remaining sugar until stiff peaks form. Stir vanilla into chocolate mixture; fold in egg white mixture. Divide batter between dishes. Place dishes in a large baking pan. Set pan in oven. Add hot water to large pan to a depth of 1 inch. Bake until soufflés are puffed and tops feel firm when lightly touched, about 25 minutes. Serve immediately. Makes: 4 soufflés.
Nutrition Facts
Amount Per Serving: Calories 144 – Calories from Fat 5
Percent Total Calories From: Fat 4%, Protein 10%, Carbohydrate 86%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 1mg, Sodium 116mg, Total Carbohydrate 31g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 63 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units
Creme Brulee
2 cups skim milk
1 vanilla bean
4 eggs
8 egg whites
3/4 cup sugar
2 teaspoons potato starch
1 tablespoon vanilla extract
1/2 cup light brown sugar
Preheat the oven to 300. In a heavy saucepan, slowly heat the milk with the vanilla bean; do not boil or the milk will curdle. Remove and split the bean, scrape out the seeds, and return them to the milk. Meanwhile, whisk the eggs, egg whites, sugar, potato starch and vanilla. Slowly whisk this mixture into the hot milk. Cook over low heat, stirring with a wooden spoon, until the custard coats the back of the spoon. Divide the custard into eight 6-ounce ramekins. Place the ramekins in a baking dish with 2-inch sides. Pour hot water into the baking dish, until the water comes halfway up the sides of the ramekins. Place the baking dish in the oven and bake for 35 to 40 minutes, or until a knife inserted in the center comes out clean. Remove the ramekins from the dish and place them on a rack to cool. Refrigerate until well chilled, about 2 hours. Preheat the broiler. Sprinkle each custard lightly with brown sugar, spreading it evenly to the edges. Place the ramekins on a baking sheet and broil for about 1 minutes, until the sugar is melted and bubbly. Watch carefully. Remove and serve immediately, or chill until served.
Nutrition Facts
Amount Per Serving: Calories 243 – Calories from Fat 31
Percent Total Calories From: Fat 13%, Protein 19%, Carbohydrate 68%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 143mg, Sodium 161mg, Total Carbohydrate 41g, Dietary Fiber 0g, Sugars 0g, Protein 12g, Vitamin A 377 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units
Fat Free Honey Cake
1 3/4 cups honey
1 cup strong coffee
1/2 cup currants, or raisins
3 tablespoons brandy
1/4 cup applesauce
1 1/4 cups brown sugar, packed
1 cup egg substitute
3 1/2 cups flour
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ginger
1 tablespoon grated orange zest
In a saucepan, combine the honey and coffee, bring to a boil and cool. Soak currants in brandy. Preheat the oven to 350 degrees. In the bowl of an electric mixer, blend the applesauce, brown sugar and egg substitute. Combine the flour, baking powder, baking soda, salt and spices. Stir the dry ingredients alternately with the coffee into the egg mixture. Fold in the currants and orange zest. Spray Pam in two 9×5-inch loaf pans (or use non-stick pans). Pour the batter in and bake for 1 hour; the top will be sticky, but a toothpick inserted into the center should come out clean.
Nutrition Facts
Amount Per Serving: Calories 551 – Calories from Fat 6
Percent Total Calories From: Fat 1%, Protein 6%, Carbohydrate 90%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 358mg, Total Carbohydrate 124g, Dietary Fiber 0g, Sugars 0g, Protein 9g, Vitamin A 49 units, Vitamin C 14 units, Calcium 0 units, Iron 3 units
Fruit Sorbet
2/3 cup boiling water
2/3 cup sugar
2 cups fruit puree, (peach, apricot, berries, etc, 4 cups fresh)
Pour boiling water over sugar in a small bowl. Stir till sugar is dissolved. Cover and chill. Sieve fruit puree, if necessary. Combine with sugar syrup. Freeze in ice cream maker according to manufacturer’s directions.
Nutrition Facts
Amount Per Serving: Calories 88 – Calories from Fat 0
Percent Total Calories From: Fat 0%, Protein 0%, Carbohydrate 100%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 0mg, Total Carbohydrate 22g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
Gingerbread with Lemon Glaze
1/4 cup applesauce
1/4 cup lowfat yogurt, or sour cream
1 egg
1 cup molasses
2 1/2 cups flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon nutmeg
1 teaspoon ground cloves
1 cup hot water
1/2 cup sugar
Lemon Glaze
1/2 box powdered sugar
2 lemons, juiced
Blend applesauce and yogurt together. Add sugar and mix thoroughly. Beat in egg and molasses. Sift flour together with soda, salt, and spices. Add to molasses mixture alternately with hot water, beginning and ending with flour. Pour into a greased 9×9 pan and bake at 350 for 45 minutes or until a toothpick inserted in the middle comes out clean. After removing from oven, pierce top with the tines of a fork and glaze For glaze, combine lemon juice and powdered sugar. Best served warm.
Nutrition Facts
Amount Per Serving: Calories 207 – Calories from Fat 8
Percent Total Calories From: Fat 4%, Protein 7%, Carbohydrate 89%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 18mg, Sodium 236mg, Total Carbohydrate 46g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 35 units, Vitamin C 5 units, Calcium 0 units, Iron 5 units
Jumbo Pumpkin Cookies
1/3 cup flour
3 tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1/2 cup mashed cooked pumpkin
2 tablespoons golden raisins
1 tablespoon frozen egg substitute, thawed
1 teaspoon vegetable oil
vegetable cooking spray
1 tablespoon chopped pecans
Combine first 6 ingredients in a bowl; set aside. Combine pumpkin and next 3 ingredients; add to dry ingredients, stirring just until moistened. Spoon batter into 2 (3-inch) circles on a baking sheet coated with cooking spray; sprinkle with pecans. Bake at 375° for 17 minutes or until cookies spring back when touched lightly in the center. Yield: 2 cookies
Nutrition Facts
Amount Per Serving: Calories 267 – Calories from Fat 78
Percent Total Calories From: Fat 29%, Protein 5%, Carbohydrate 65%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 1g, Cholesterol 0mg, Sodium 257mg, Total Carbohydrate 44g, Dietary Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 111 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units
New York Cheesecake
2/3 cup all-purpose flour
2 tablespoons sugar
2 tablespoons margarine, chilled & cut in small pieces
1 tablespoon ice water
Vegetable cooking spray
24 ounces nonfat cream cheese, softened
16 ounces Neufchatel cheese, softened
1 3/4 cups sugar
3 tablespoons all-purpose flour
1 tablespoon vanilla extract
1 1/2 teaspoons grated orange rind
1 teaspoon grated lemon rind
1/4 teaspoon salt
5 eggs
lemon zest
orange slice
lemon slice
Place 2/3 cup flour and 2 tablespoon sugar in a food processor, and pulse 2 times or until combined. Add chilled margarine; pulse 6 times or until mixture resembles coarse meal. With processor on, slowly pour ice water through food chute, processing just until blended (do not allow dough to form a ball). Firmly press mixture into bottom of a 9-inch springform pan coated with cooking spray. Bake at 400° foe 10 minutes; cool on a wire rack. Preheat oven to 525° or to highest oven setting.
Combine cheeses in a large bowl; beat at high speed of a mixer until smooth. Add 1 3/4 cups sugar and next 5 ingredients (sugar through salt); beat well. Add eggs, 1 at a time, beating well after each addition. Pour cheese mixture into prepared pan; bake at 525° for 7 minutes. reduce oven temperature to 200°, and bake 45 minutes or until almost set. Remove cheesecake from oven, and let cool to room temperature. Cover and chill at least 8 hours. Garnish with lemon zest, orange slices, lemon slices, if desired.
Nutrition Facts
Amount Per Serving: Calories 247 – Calories from Fat 87
Percent Total Calories From: Fat 35%, Protein 14%, Carbohydrate 50%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 5g, Cholesterol 135mg, Sodium 312mg, Total Carbohydrate 31g, Dietary Fiber 0g, Sugars 0g, Protein 9g, Vitamin A 1090 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units
Oatmeal Chocolate Chip Cookies
1/3 cup applesauce
1/2 teaspoon vanilla
2 egg whites
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 1/2 cups quick cooking rolled oats
1/2 cup semisweet chocolate chips
3/4 cup sugar
1/4 cup brown sugar, firmly packed
2 tablespoons butter
Note: People have commented that this recipe seems to need some flour. I don’t have the original recipe, so I don’t know how much flour. My advice, if you want to try this recipe, is to add flour until your cookie dough seems to be the right consistency (still moist and not falling apart dry).
Heat oven to 375. Spray cookie sheets with non-stick spray. Combine sugar, brown sugar, butter or margarine and apple sauce. Beat until well blended. Add vanilla and egg whites. Mix dry ingredients. Combine with sugar mixture. Stir in oats and chocolate chips. Drop dough by rounded teaspoons 2 inches apart onto cookie sheet. Flatten slightly. Bake at 350 degrees for 7 to 10 minutes until edges are light golden brown.
Nutrition Facts
Amount Per Serving: Calories 50 – Calories from Fat 14
Percent Total Calories From: Fat 28%, Protein 6%, Carbohydrate 66%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 1g, Cholesterol 2mg, Sodium 34mg, Total Carbohydrate 8g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 26 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
Vanilla Cream
3/4 cup low-fat cottage cheese
3 tablespoons lowfat buttermilk
3 tablespoons nonfat plain yogurt
3 tablespoons superfine sugar
1/2 vanilla bean, split, seeds scraped from the pod
1/4 teaspoon vanilla extract
Combine all ingredients except vanilla seeds in blender or food processor. Process until smooth. Add seeds and refrigerate.
Nutrition Facts
Amount Per Serving: Calories 42 – Calories from Fat 6
Percent Total Calories From: Fat 14%, Protein 36%, Carbohydrate 50%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 5mg, Sodium 118mg, Total Carbohydrate 5g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 54 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
