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. LOW-CAL RECIPES...
D E S S E R T
Apple Brown Betty
3/4 Cup Dried Bread Crumbs
Preheat oven to 350°. Spray a shallow 8 in square pan with non-stick cooking spray.
Sprinkle lightly with enough breadcrumbs to coat the surface. Reserve the remaining breadcrumbs.
Pour over the cookie crumbs. Grated 1 teaspoon of lemon peel and squeeze 1 tablespoon of the juice. Set aside.
In small dish, combine the lemon peel, sugar and cinnamon.
Peel and core the apples, then cut into slices.
Serves: 8
1 1/2 Cups Flour
Preheat oven to 375°. Lightly spray 8 inch round cake pan with non-stick cooking spray.
In medium bowl combine flour, baking powder and baking soda. Set aside.
In another bowl beat egg white and sugar until light. Beat in the yogurt.
Make a well in the dry ingredients and pour eggs mixture in and add the applesauce.
Measure about 1 teaspoon chopped walnuts and set aside.
Add the grated carrots and remaining walnuts into the batter and stir to combine.
Spread evenly in to cake pan. Bake for 30 to 35 minutes. Let cool and remove from pan.
In a small bowl, beat the whipped cream cheese, confectioner's sugar and lemon juice together.
Spread over the cooled cake. Sprinkle with the remaining walnuts.
Serves: 8
2 1/4 Cups Flour
Preheat oven to 350°. In medium bowl stir 2 cups flour and 1/4 cup plus 2 tablespoons confectioners sugar.
Cut in margarine until mixture is crumbly.
Pat dough onto a 15 x 10 non-stick pan. Bake 10 to 15 minutes.
In a medium bowl, beat the egg whites with the remaining 1/4 Cup flour, baking powder, sugar, orange juice concentrate,
lemon juice lemon peel and vanilla. Pour over the hot crust and bake until set. 12 to 15 minutes.
Cool and sprinkle with 2 tablespoons confectioners’ sugar. Cut into 48 squares.
Serves: 24
Per Serving: 2 small squares = 125 Calories
1/4 Cup plus 1 Tablespoon Unbleached Flour
Combine flour, oat bran, cocoa, sugar, milk powder and baking soda in a large bowl; mix well.
Stir in the chocolate syrup, egg whites and vanilla extract. Fold in nuts if desired.
Coat an 8"x8" pan with non-stick cooking spray. Spread batter evenly in pan and bake at 325° for
23 minutes or just until edges are firm and center is almost set.
Cool to room temperature, cut into 2" squares and serve.
Serves: 16 squares
Cappuccino Creme
8 ounces egg substitute
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
Carrot Cake
1 1/2 cups all purpose flour
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 .
Amount Per Serving: Calories 325 - Calories from Fat 78
Creme Brulee
2 cups skim milk
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.
Amount Per Serving: Calories 243 - Calories from Fat 31
Fat Free Honey Cake
1 3/4 cups honey
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 9x5-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.
Amount Per Serving: Calories 551 - Calories from Fat 6
Fruit Sorbet
2/3 cup boiling water
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.
Amount Per Serving: Calories 88 - Calories from Fat 0
Gingerbread with Lemon Glaze
1/4 cup applesauce
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 9x9 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.
Amount Per Serving: Calories 207 - Calories from Fat 8 Jumbo Pumpkin Cookies
1/3 cup flour
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
Amount Per Serving: Calories 267 - Calories from Fat 78
New York Cheesecake
2/3 cup all-purpose flour
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.
Amount Per Serving: Calories 247 - Calories from Fat 87
Oatmeal Chocolate Chip Cookies
1/3 cup applesauce
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.
Amount Per Serving: Calories 50 - Calories from Fat 14
Vanilla Cream
3/4 cup low-fat cottage cheese
Combine all ingredients except vanilla seeds in blender or food processor. Process until smooth. Add seeds and refrigerate. |
