Posts Tagged ‘low fat desserts’
Creamy “No-Cream” Pie for Summer
You Won’t Find Heavy Cream In This Smooth Low-Fat Pie!
I love smooth, creamy pies but when I’m eating them I never think about all the butter, eggs and of course heavy cream that’s needed to make them so silky. However, I just found an article at ABCNews’ website that offers a recipe for a more “figure friendly” pie that still promises all the creaminess. This recipe for Silky Buttermilk Pie With Blueberries gets its velvety texture from nonfat sweetened condensed milk and buttermilk. Plus the fruit on the top contributes to the “health factor”. Start to finish, this pie takes about 1 hour and 20 minutes…not exactly quick but the ingredients are easy to find and your effort will be rewarded with a luscious, low-fat pie in the end. Your taste buds and thighs will thank you! Enjoy!
SILKY BUTTERMILK PIE WITH BLUEBERRIES
For the filling:
1/3 cup sugar
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2 large eggs
1 large egg white
14-ounce can nonfat sweetened condensed milk
1 cup nonfat buttermilk
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 frozen 9-inch deep-dish pie shell
For the topping:
3 cups fresh blueberries
1/4 cup sugar
1/2 teaspoon ground cinnamon
Heat the oven to 325 F.
To make the filling: In a small bowl, stir together the sugar, flour, salt and nutmeg. Set aside.
In a large bowl, whisk together the eggs and egg white. Add the condensed milk, buttermilk, lemon juice and vanilla, whisking thoroughly. Whisk in the reserved sugar mixture.
Pour the filling into the pie shell. Bake for about 50 minutes, or until the filling is set and the top is lightly golden. Transfer the pie to a rack to cool until lukewarm, about 20 minutes.
To make the blueberry topping: In a small saucepan over low, stir 1 cup of the blueberries until they start to become juice, about 2 minutes. Add the sugar and stir until dissolved.
Increase the heat to medium and let the blueberries simmer, stirring occasionally, until they are thickened, about 4 minutes. Remove from the heat and stir in the cinnamon and the remaining 2 cups of blueberries. Set aside to cool until lukewarm, about 15 minutes.
Spread the blueberry mixture over the top of the pie. Serve warm, or cover with plastic wrap lightly coated with nonstick spray and refrigerate. Serves 8.
Nutrition information per serving (values are rounded to the nearest whole number): 370 calories; 74 calories from fat; 8 g fat (3 g saturated; 0 g trans fats); 57 mg cholesterol; 66 g carbohydrate; 9 g protein; 1 g fiber; 337 mg sodium.
The BEST Oatmeal Cookies
Turn This Easy Recipe Into Ice Cream Sandwiches Too!
I don’t know what it is, but the last couple of days I’ve been craving cookies like crazy! Well, I have quite a large collection of favourite cookie recipes so I didn’t have to go far to find something good. I came across the best oatmeal cookie recipe I’ve ever found and it’s by Anna Olson, Canada’s Queen of Desserts. The recipe is easy and quick requiring all the normal cookie ingredients you should have on hand…except perhaps molasses, but that’s not hard to find. I love how moist yet dense these cookies are, packed with oats and raisins and a delicious spicy flavour. Anna does not disappoint! In fact, she also recommends using these cookies for ice cream sandwiches. Sounds like a perfect summer treat to me! Enjoy!
THE BEST OATMEAL COOKIES
2/3 cup unsalted butter, room temperature
1 cup dark brown sugar, packed
1 egg
1 tbsp vanilla
1 tbsp fancy molasses
1 cup all purpose flour
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp nutmeg
1 1/2 cup oats
1 cup raisins
Preheat oven to 375° F. Cream together butter and brown sugar until smooth. Add egg and blend. Stir in vanilla and molasses. In a separate bowl, combine flour, baking powder, salt, baking soda and spices. Add to butter mixture and mix in. Add oats and raisins and stir just until oats are coated with cookie batter. Drop tablespoonfuls onto a greased or parchment-lined baking sheet and bake for 7 to 9 minutes, until cookies start to brown around the edges and loose their shine.
Cookies will keep up to a week in an airtight container. Makes 2 dozen cookies.
VARIATION: OATMEAL COOKIE ICE CREAM SANDWICHES: You will need 6 cups maple walnut ice cream and 1 1/2 cups of walnut crumbs, toasted. For sandwiches, press a small scoop of ice cream between 2 cookies. Roll edges of ice cream in walnut crumbs and chill until ready to serve. Yield: 1 dozen sandwich cookies.
Disappearing Marshmallow Brownies
These Gooey Treats Can Be Prepared in 15 Minutes!
This is a fun recipe from Allrecipes.com that I’ve made a few times and my family LOVES! The marshmallows really do disappear…and you can see them burst and melt away if you’re patient enough to watch. The kids will love making and eating this sweet dessert…which is both easy and quick! It took me about 15 minutes to prepare and about 23 to bake. I’m never patient enough to cool them thoroughly before I take a bite…but they’re delicious both warm and cool. I also love how versatile this recipe is, because I substituted semi-sweet chocolate for the butterscotch and it works really well too! Everyone will be thanking you for this delectable delight! Enjoy!
DISAPPEARING MARSHMALLOW BROWNIES
1/2 cup butter
1 cup butterscotch chips (I used semi-sweet chocolate)
2/3 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups miniature marshmallows
1 cup semisweet chocolate chips (I used white chocolate chips for colour contrast)
Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch pan.
Using a microwave-safe bowl, melt the butterscotch chips and butter together in the microwave, stirring occasionally until smooth. Set aside to cool.
In a large bowl, stir together the brown sugar, eggs, and vanilla. Mix in the melted butterscotch chips, then the flour, baking powder, and salt until smooth. Stir in the marshmallows and chocolate chips last. Spread the batter evenly into the prepared baking pan.
Bake for 20 – 25 minutes in preheated oven. Cool, and cut into squares.
Crush Your Hunger With This Smoothie
Only 145 Calories Per Cup…And It’s Filling!
In my last post, I shared some tips on how to reduce food cravings in the hopes of not over-indulging…something I know a little bit about lately. I’ve recently tried on some of my summer clothes from last year and discovered that I can no longer pull a few of them over my thighs. I wanted to blame my weight gain on my research for this website, but I honestly know that it’s because of my lack of will power and my never ending hunger. I always snack between meals and my choices aren’t the healthiest…somebody has to eat all those cookies and brownies I make for this site! So I was very happy to find this recipe on RealAge.com for a Buttermilk and Avocado Smoothie that promises only 1 cup will fill you up and only has 145 calories. Sounds good to me, and I LOVE avocado! This may not be the usual dessert recipe that I post, but don’t worry, there will be more delectable treats to come. In the meantime, I’m going to have a smoothie to crush my hunger. Enjoy!
TANGY & COOL BUTTERMILK & AVOCADO SMOOTHIE
1 cup organic fat-free cottage cheese, such as Horizon brand
2 cups 1% low-fat buttermilk
1/2 ripe avocado, peeled, seeded, and diced
1 tablespoon organic agave nectar, such as Madhava brand
4 ice cubes or 1/2 cup crushed ice
Place the cottage cheese and 1/2 cup of the buttermilk in a blender. Cover and blend until fairly smooth, about 30 seconds. Scrape down the sides of the blender; add the avocado. Cover and blend until fairly smooth, about 30 seconds. Add the remaining buttermilk and the agave nectar; cover and blend 10 seconds. Add the ice; cover and blend until the smoothie is thick and the ice has melted.
Nutritional Information (per 1-cup serving; makes 4)
Calories: 145
Saturated fat: 1.5 grams
Unsaturated fat: 3 grams
Carbohydrates: 15 grams
Protein: 11 grams
Fiber: 2 grams
Calcium: 178 milligrams
Sodium: 342 milligrams
Magnesium: 7 milligram
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
Angel Food Cake…Fat Free!
Homemade Angel Food Cake Tastes Better & Easy to Make!
Every year my sister asks our mother to make her an angel food cake for her birthday. I’m a vanilla cake person myself, but I have to admit the angel food cake is quite delicious. My mom adds a layer of chocolate pudding to the store bought cake which adds some depth and flavor since the cake alone is so light and simple. Well, after doing some reading about angel food cakes I learned that the homemade kind has a much nicer, sweeter taste than store bought, and can stand alone without puddings and icings and such. I came across an article at GadsdenTimes.com that gives great tips on making homemade angel food cake and it even claims that it’s easy to make! One simple tip is to use room-temperature egg whites because they will beat to a greater volume. Even better, the article claims that angel food cake is fat-free! That sounds good to me! The best part is that the article includes a recipe for Vanilla Butter Nut Angel Food Cake…doesn’t that sound delicious? I’m excited to make this because the recipe sounds easy and delicious, plus I’m curious to find out if angel food cake really does taste great on its own! Let me know what you think if you try this out!
VANILLA BUTTERNUT ANGEL FOOD CAKE
1 1/4 cups confectioners’ sugar
1 cup cake flour
1 1/2 cups egg whites (12 to 14 egg whites)
1 1/2 teaspoons cream of tartar
1 teaspoon vanilla extract
3/4 teaspoon vanilla butternut flavoring
1/4 teaspoon salt
1 cup granulated sugar
Preheat oven to 375 degrees. In small bowl, stir together the confectioners’ sugar and flour; set aside.
In a large bowl, combine egg whites, cream of tartar, vanilla extract, vanilla butternut flavoring and salt. With mixer at high speed, beat until well mixed. Beating at high speed, sprinkle in granulated sugar, 2 tablespoons at a time; beat just until sugar dissolves and whites form stiff peaks. Do NOT scrape bowl during beating. With rubber spatula, fold in flour mixture, about 1/4 cup at a time, just until flour disappears. Pour mixture into ungreased 10-inch angel food pan and with spatula, cut through batter to break any large air bubbles.
Bake 35 minutes or until top of cake springs back when lightly touched with finger. Any cracks on surface should look dry. Invert cake in pan on funnel; cool completely. With spatula, loosen cake from pan and remove to plate. Makes 12 servings.