Posts Tagged ‘low calorie’
Low-Fat Peach-Blueberry Crisp
Frozen Berries Make This Healthy Treat Easy To Prepare!
I just love finding desserts that are easy and quick to make and that have nutritional value as well. I found this recipe at DailyMail.com and it boasts a reduced calorie count because of less butter and crumble topping than other fruit crisps. I’m happy to hear that, especially as bathing suit season approaches! And I certainly don’t want to give up my dessert! This recipe is great because you get the natural sweetness of the berries, and you can use whatever fruit combination you want, or have on hand. Feel free to add nuts to the crumble (which I always love to do) and top with low-fat yogurt. It also makes a nice big batch so it’s great for company or for lots of leftovers. Please let me know how you enjoy this delicious and healthier fruit treat!
Low-Fat Peach-Blueberry Crisp
2 1/4 cups frozen peaches, defrosted
2 1/4 cups frozen blueberries, defrosted
1/2 tsp almond extract
1/3 cup white (granulated) sugar
1 Tbsp. cornstarch
1/4 cup quick-cooking or regular oatmeal (do not use instant oatmeal)
1/2 cup flour
1/3 cup light brown sugar
1/2 tsp. ground cinnamon
1/2 tsp. freshly grated nutmeg
3 Tbsp. cold salted or unsalted butter, cut into small cubes
Combine the fruit and any accumulated juices, almond extract, white sugar and cornstarch in a large bowl, mixing well. Let it sit at room temperature for 20 minutes.
Preheat the oven to 350 degrees. Have ready an 8-by-11-inch (ungreased) shallow baking dish or one of similar volume.
Combine the oatmeal, flour, brown sugar, cinnamon and nutmeg in a separate bowl. Add the butter and use your fingers to thoroughly work it into the dry ingredients. The consistency will be crumbly.
Pour the fruit mixture into the baking dish, distributing the berries and peaches evenly. Scatter the crumb topping over the fruit, covering it as much as possible. Bake for 50 to 60 minutes, until the fruit is bubbling up the sides of the dish and the crisp topping is just starting to brown.
Let it rest for 5 minutes before serving. Makes 6 to 8 servings.
Nutrition per serving (based on 8, using unsalted butter): 190 calories, 2 g protein, 37 g carbohydrates, 5 g fat, 3 g saturated fat, 11 mg cholesterol, 0 mg sodium, 3 g dietary fiber, 26 g sugar.
COOL ‘N EASY Mousse Pie
If You Have 15 Minutes You Can Make This Low Calorie Pie!
The sunshine and warmer weather has inspired me to share this sweet, yet light, and low calorie pie recipe! I found it on KraftCanada.com and this dessert is so easy and quick that it’s even in the name…COOL ‘N EASY Mousse Pie! What’s even more fabulous about this pie is that you can make the recipe EVEN EASIER, by using a store-bought graham cracker crust! In addition to that, all you need to buy is a package of JELL-O (any flavor you like) and frozen whipped topping! Set aside 15 minutes to prepare and you’re done! Can it get any easier than that? I think this pie is perfect for any occasion, and especially when you have guests who prefer light desserts over heavy and overly sweet ones. Please let me know what JELLO-O flavors you like best for this pie. Enjoy!
COOL ‘N EASY MOUSSE PIE
1-1/4 cups HONEY MAID Graham Crumbs
1/4 cup non-hydrogenated margarine, melted
2/3 cup boiling water
1 pkg. (10.1 g) JELL-O No Sugar Added Strawberry Jelly Powder
Ice cubes
1/2 cup cold water
1-1/4 cups thawed COOL WHIP Light Whipped Topping, divided
MIX graham crumbs and margarine; press onto bottom and up side of 9-inch pie plate.
ADD boiling water to jelly powder in large bowl; stir 2 min. until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to jelly; stir until slightly thickened. Remove any unmelted ice. Add 3/4 cup Cool Whip; stir with whisk until well blended. Pour into crust. Refrigerate 4 hours or until firm.
TOP with remaining Cool Whip just before serving.
Serving Size = 1 slice (61 g) Calories – 130 Total fat – 8 g