Limited carb, low calorie desserts for chocoholics

davadoto

Just found these while browsing for low cal and low carb recipes (2 carb allowances/serving) and just had to share. Even though the site were I found them (http://www.health.com/health/gallery/0,,20307087,00.html) says for diabetics, they are also compatible with most low carb diets.(so these recipes are low calories too, compared the original recipes for these same deserts). What I love the most is that some don't even require baking! What more could a chocoholic on a low carb, limited cal diet ask for!

I- Cookies 'n' Cream Crunch, yields 9 servings, 232 cal/serving (1 square)

1 (6 1/2-ounce) package sugar-free chocolate sandwich cookies, crushed
1/3 cup chopped pecans
3 tablespoons reduced-calorie margarine, melted
1 quart vanilla no-sugar-added, fat-free ice cream, softened


Preparation

Combine first 3 ingredients; reserve 1 cup mixture. Press remaining crumb mixture firmly in bottom of a 9-inch square pan. Freeze 10 minutes.

Spread ice cream over crumb mixture in pan. Sprinkle reserved crumb mixture over ice cream; gently press mixture into ice cream. Cover and freeze at least 8 hours.

To serve, let stand at room temperature 5 minutes; cut into 9 squares.



II- Black forest trifle (makes 12 servings, serving size 1 cup, 132 cal/serving, 28g of carbs)

1 (8-ounce) package chocolate sugar-free, low-fat cake mix (such as Sweet 'N Low)
3/4 cup water
1 (1-ounce) package chocolate sugar-free, fat-free instant pudding mix
2 cups fat-free milk
1 (16-ounce) package frozen no-sugar-added pitted cherries
2 or 3 drops of red food coloring
2 cups fat-free frozen whipped topping, thawed
Sugar-free chocolate curls (optional)


Preparation

Preheat oven to 375°.

Prepare cake mix according to package directions, using 3/4 cup water. Let cake cool in pan; remove from pan, and cut into cubes.

Prepare pudding mix according to package directions, using 2 cups fat-free milk; chill at least 30 minutes.

Thaw cherries, reserving 1/4 cup juice. Combine cherries, juice, and food coloring.

Place half of cake cubes in a 3-quart trifle bowl. Spoon half of cherries over cake; spread 1 cup pudding over cherries, and top with half of whipped topping. Repeat layers. Garnish with chocolate curls, if desired (chocolate curls not included in analysis). Cover and chill at least 8 hours.

Enjoy!
Don't hesitate to share if you have tried them out.

davadoto

Just found these while browsing for low cal and low carb recipes (2 carb allowances/serving) and just had to share. Even though the site were I found them (http://www.health.com/health/gallery/0,,20307087,00.html) says for diabetics, they are also compatible with most low carb diets.(so these recipes are low calories too, compared the original recipes for these same deserts). What I love the most is that some don't even require baking! What more could a chocoholic on a low carb, limited cal diet ask for!

I- Cookies 'n' Cream Crunch, yields 9 servings, 232 cal/serving (1 square)

1 (6 1/2-ounce) package sugar-free chocolate sandwich cookies, crushed
1/3 cup chopped pecans
3 tablespoons reduced-calorie margarine, melted
1 quart vanilla no-sugar-added, fat-free ice cream, softened


Preparation

Combine first 3 ingredients; reserve 1 cup mixture. Press remaining crumb mixture firmly in bottom of a 9-inch square pan. Freeze 10 minutes.

Spread ice cream over crumb mixture in pan. Sprinkle reserved crumb mixture over ice cream; gently press mixture into ice cream. Cover and freeze at least 8 hours.

To serve, let stand at room temperature 5 minutes; cut into 9 squares.



II- Black forest trifle (makes 12 servings, serving size 1 cup, 132 cal/serving, 28g of carbs)

1 (8-ounce) package chocolate sugar-free, low-fat cake mix (such as Sweet 'N Low)
3/4 cup water
1 (1-ounce) package chocolate sugar-free, fat-free instant pudding mix
2 cups fat-free milk
1 (16-ounce) package frozen no-sugar-added pitted cherries
2 or 3 drops of red food coloring
2 cups fat-free frozen whipped topping, thawed
Sugar-free chocolate curls (optional)


Preparation

Preheat oven to 375°.

Prepare cake mix according to package directions, using 3/4 cup water. Let cake cool in pan; remove from pan, and cut into cubes.

Prepare pudding mix according to package directions, using 2 cups fat-free milk; chill at least 30 minutes.

Thaw cherries, reserving 1/4 cup juice. Combine cherries, juice, and food coloring.

Place half of cake cubes in a 3-quart trifle bowl. Spoon half of cherries over cake; spread 1 cup pudding over cherries, and top with half of whipped topping. Repeat layers. Garnish with chocolate curls, if desired (chocolate curls not included in analysis). Cover and chill at least 8 hours.

Enjoy!
Don't hesitate to share if you have tried them out.

Other recipes welcomed!