Healthy Cookies and other desserts

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24

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  • supersarah14
    supersarah14 Posts: 170
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    Ice cream sandwiches
    Take 2 chocolate graham crackers- spoon a few scoops of Lite Cool Whip in between (dont remember...does it come in just lite or fat free? anyway- pick whatever you want! lol) ....wrap it up in aluminum foil, and FREEZE!!! Make a whole bunch at a time so they are ready when you are....and they seriously taste like a real ice cream sandwhich!!! Just without all the guilt!!! :) Enjoy~



    Strawberry Cheese Bites

    1 (8 oz.) Package Fat Free Cream Cheese, softened
    1/3 Cup Powdered Sugar
    2 teaspoons Lemon Juice
    44 Medium Strawberries, whole
    1/2 Cup Graham Cracker Crumbs

    In a small mixing bowl, beat together the cream cheese, sugar, and lemon juice until smooth and creamy, set aside. Using a paring knife, hollow out the top of each strawberry to a depth of approx. 3/4 an inch. Gently fill each with cream cheese mixture using a pastry bag just slightly above the tops. Place them on a cookie sheet(s) as you do this. Once all of the strawberries are filled, dip each top into the graham cracker crumbs and place back onto the cookie sheet(s). Place the cookie sheet(s) into the refrigerator and leave them for a few hours or over night to completely chill.

    Serves: 11 (4 each)
    Per Serving: 65 Calories; 1g Fat (10.4% calories from fat); 3g Protein; 11g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 136mg Sodium. Exchanges: 0 Grain (Starch); 0 Fruit; 0 Fat; 0 Other Carbohydrates. WWP: 1

    O.M.G. Those strawberry cheese bites sound DIVINE!!!! Guess who planing on making these this weekend? :bigsmile: This girl!
  • heniko
    heniko Posts: 796 Member
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    bump
  • muffintopteri
    muffintopteri Posts: 83
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    Bump the peanut butter and chocolate chip cookies!
  • amybear27
    amybear27 Posts: 10 Member
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    bump
  • Dom82
    Dom82 Posts: 235
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    Bump.....mmmmm cookies..... :love:
  • ingy1990
    ingy1990 Posts: 22
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    bump
  • ingy1990
    ingy1990 Posts: 22
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  • ingy1990
    ingy1990 Posts: 22
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    not doing something right
  • ingy1990
    ingy1990 Posts: 22
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    bump
  • ks1588
    ks1588 Posts: 15
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    Bump!
  • jules0516
    jules0516 Posts: 158
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    bump
  • chrissym78
    chrissym78 Posts: 628 Member
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    bump
  • danielleeeee
    danielleeeee Posts: 59
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    Every recipe sounds so yummy! Wish I had something worth adding...
  • Fat2FitChick
    Fat2FitChick Posts: 451 Member
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    This is the thread I have been searching for, yes!!
  • DHalaby73
    DHalaby73 Posts: 980 Member
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    Nathan's Lemon Cake

    This is a namesake because Nathan Coulon's mom baked it for his birthday every year. We've adapted this recipe to trim the fat and calories, and it's still a moist, lemony treat.

    Yield: 16 servings (serving size: 1 slice)

    Ingredients
    Cake:
    Cooking spray
    2 tablespoons all-purpose flour
    2 cups all-purpose flour (about 9 ounces)
    1 teaspoon baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    1 1/2 cups granulated sugar
    1/2 cup unsalted butter, softened
    3 large eggs
    1 cup nonfat buttermilk
    2 tablespoons finely grated lemon rind
    2 tablespoons fresh lemon juice
    Icing:
    3 cups powdered sugar
    1/4 cup unsalted butter, melted
    1 tablespoon lemon rind
    1/4 cup fresh lemon juice
    Lemon rind strips (optional)
    Preparation
    1. Preheat oven to 350°.

    2. To prepare cake, coat 2 (8-inch) round cake pans with cooking spray; line bottoms of pans with wax paper. Coat wax paper with cooking spray. Dust pans with 2 tablespoons flour, and set aside.

    3. Lightly spoon 2 cups flour into dry measuring cups, and level with a knife. Combine 2 cups flour, baking powder, baking soda, and salt, stirring with a whisk.

    4. Place granulated sugar and 1/2 cup butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs, one at a time, beating well after each addition. Add flour mixture and nonfat buttermilk alternately to sugar mixture, beginning and ending with the flour mixture. Beat in 2 tablespoons lemon rind and 2 tablespoons lemon juice.

    5. Pour batter into prepared pans; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 32 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack; remove wax paper from cake layers.

    6. To prepare icing, combine powdered sugar and the remaining ingredients (except lemon rind strips) in a large bowl; stir with a whisk until smooth. Place 1 cake layer on a plate; spread half of icing on top of cake. Top with remaining cake layer. Spread remaining half of icing over top of cake. Garnish with lemon rind strips, if desired. Store cake loosely covered in the refrigerator.

    Nutritional Information
    Calories:
    317 (27% from fat)
    Fat:
    9.5g (sat 5.6g,mono 2.6g,poly 0.5g)
    Protein:
    3.6g
    Carbohydrate:
    55.7g
    Fiber:
    0.6g
    Cholesterol:
    56mg
    Iron:
    1mg
    Sodium:
    165mg
    Calcium:
    52mg
  • kaveril422
    kaveril422 Posts: 116 Member
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    Bump
  • terrivision
    terrivision Posts: 58 Member
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    I will have to try those peanut butter cookies. I love peanutbutter.
  • chicalatte
    chicalatte Posts: 174
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    bump
  • CricketKate
    CricketKate Posts: 3,657 Member
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    I want to try some of these recipes. Great idea for a thread!
  • beckymike36
    beckymike36 Posts: 105 Member
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    bump!!

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