Dessert Recipes

hwjssc

This One Is MY favorite:)

DHalaby73

New York Cheesecake

This cake has a dense texture and rich cream cheese flavor. For a denser, creamier texture, cool the cake in the oven one hour with the oven door ajar instead of closed. Make a day ahead since the cooled cake needs to chill overnight.

Yield: 16 servings (serving size: 1 wedge)

Ingredients
Crust:
1 cup graham cracker crumbs (about 7 cookie sheets)
3 tablespoons sugar
1 large egg white
Cooking spray
Filling:
1 ounce all-purpose flour (about 1/4 cup)
1/2 cup 1% low-fat cottage cheese
3 (8-ounce) blocks fat-free cream cheese, softened, divided
2 (8-ounce) blocks 1/3-less-fat cream cheese, softened
1 3/4 cups sugar
1 1/2 teaspoons finely grated lemon rind
2 tablespoons fresh lemon juice
1/2 teaspoon vanilla extract
3 large eggs
3 large egg whites
Preparation
1. Preheat oven to 350°.

2. To prepare crust, combine crumbs, 3 tablespoons sugar, and 1 egg white in a bowl; toss with a fork until well blended. Lightly coat hands with cooking spray. Press crumb mixture into the bottom of a 9-inch springform pan coated with cooking spray. Bake at 350° for 8 minutes; cool on a wire rack. Reduce oven temperature to 325°.

3. To prepare filling, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine cottage cheese and 8 ounces fat-free cream cheese in a food processor, and process until smooth. Add remaining 16 ounces fat-free cream cheese, 1/3-less-fat cream cheese, flour, and next 4 ingredients (through vanilla); process until smooth. Add 3 eggs and 3 egg whites; process until blended. Pour cheese mixture into prepared pan. Bake at 325° for 65 minutes or until almost set (center will not be firm but will set as it chills). Turn oven off; cool cheesecake in closed oven 1 hour. Remove from oven; cool on a wire rack. Cover and chill 8 hours.

Nutritional Information

Calories:
259
Fat:
8g (sat 4.8g,mono 2.5g,poly 0.4g)
Protein:
12.7g
Carbohydrate:
33.9g
Fiber:
0.2g
Cholesterol:
58mg
Iron:
0.6mg
Sodium:
446mg
Calcium:
111mg

DHalaby73

Coconut Triple-Layer Cake

We cut the fat by more than 50% in this cake. For a variation, use the Lemon Filling from the White Triple-Layer Cake between the layers.

Yield: 16 servings

Ingredients
Cooking spray
1 tablespoon cake flour
3 1/2 cups sifted cake flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 3/4 cups sugar
1/4 cup butter or stick margarine, softened
1 1/2 tablespoons vegetable oil
2 large egg whites
1 2/3 cups fat-free milk
1/2 cup plain fat-free yogurt
2 1/2 teaspoons vanilla extract
1/4 teaspoon butter extract
Fluffy Coconut Frosting
2/3 cup flaked sweetened coconut
Preparation
Preheat oven to 350°.

Coat 3 (8-inch) round cake pans with cooking spray; dust with 1 tablespoon flour.

Lightly spoon sifted flour into dry measuring cups, and level with a knife. Combine sifted flour, baking powder, salt, and baking soda. Combine sugar, butter, and oil in a large bowl, and beat at medium speed of a mixer until well-blended (about 5 minutes). Add egg whites, 1 at a time, beating well after each addition. Combine the milk and yogurt. Add the flour mixture to the creamed mixture alternately with the milk mixture, beginning and ending with flour mixture. Stir in extracts.

Pour cake batter into prepared pans. Sharply tap cake pans once on countertop to remove air bubbles. Bake at 350° for 25 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pans 10 minutes on wire racks, and remove from pans. Cool completely on wire racks.

Place 1 cake layer on a plate; spread with 2/3 cup Fluffy Coconut Frosting, and top with another cake layer. Spread with 2/3 cup frosting, and top with the remaining cake layer. Spread the remaining frosting over the top and sides of the cake. Sprinkle top of cake with coconut. Store cake loosely covered in refrigerator.

Nutritional Information

Calories:
298 (18% from fat)
Fat:
5.8g (sat 3.3g,mono 1.3g,poly 0.8g)
Protein:
4.4g
Carbohydrate:
57.3g
Fiber:
0.2g
Cholesterol:
8mg
Iron:
2mg
Sodium:
195mg
Calcium:
83mg

DHalaby73

Red Raspberry Velvet Cake

Culinary historians believe this originated in New York City in the 1950s at Oscar's at the Waldorf-Astoria Hotel. Regardless of its origins, the dessert pairs red-tinted cake with creamy white frosting--a fitting combination for the holidays.

Yield: 18 servings (serving size: 1 cake slice)

Ingredients
Cooking spray
3 cups sifted cake flour
2 tablespoons unsweetened cocoa
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 2/3 cups granulated sugar
1/2 cup butter, softened
4 large egg whites
2 cups fat-free buttermilk
1 (1-ounce) bottle red food coloring
1 teaspoon vanilla extract
Frosting:
7 ounces 1/3-less-fat cream cheese
1 teaspoon vanilla extract
2 3/4 cups powdered sugar
Remaining ingredient:
1/2 cup seedless raspberry jam
Preparation
Preheat oven to 350°.

Coat 2 (9-inch) round cake pans with cooking spray, and line bottoms of pans with wax paper.

Lightly spoon 3 cups cake flour into dry measuring cups; level with a knife. Combine flour, cocoa, and next 3 ingredients (through salt). Set aside.

Beat granulated sugar and butter with a mixer at medium speed 4 minutes or until well blended. Add egg whites to sugar mixture; beat at medium speed 5 minutes or until fluffy. Combine buttermilk, food coloring, and 1 teaspoon vanilla in a small bowl; stir well with a whisk. Add flour mixture to sugar mixture alternately with buttermilk mixture, beginning and ending with flour mixture; mix just until moistened.

Pour batter into prepared cake pans. Sharply tap pans once on counter to remove air bubbles. Bake at 350° for 28 minutes or until a wooden pick inserted in center comes out clean (do not overbake). Cool in pans 10 minutes; remove from pans. Cool cake layers completely on wire racks.

To prepare frosting, combine cheese and 1 teaspoon vanilla in a medium bowl; beat with a mixer at high speed 3 minutes or until fluffy. Add powdered sugar, and beat at low speed just until blended (do not overbeat).

To assemble cake, place 1 cake layer on a plate. Spread with jam; top with second cake layer. Spread frosting over top and sides of cake. Store cake loosely covered in refrigerator.

Nutritional Information
Calories:
308 (23% from fat)
Fat:
7.9g (sat 4.9g,mono 2.1g,poly 0.3g)
Protein:
3.9g
Carbohydrate:
56.7g
Fiber:
0.5g
Cholesterol:
22mg
Iron:
1.3mg
Sodium:
269mg
Calcium:
29mg

DHalaby73

Another Awesome one..

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

iamstaceywood

Oh yeah. I'm gonna be makin some of this stuff!

DHalaby73

Double-banana Pound Cake

For banana lovers: This cake packs a double punch of banana with the fruit and liqueur. The banana liqueur is a must; it gives the cake a sweet, rich banana flavor.

Yield: 18 servings (serving size: 1 slice)

Ingredients
Cooking spray
3 tablespoons dry breadcrumbs
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground mace
1 cup mashed ripe banana
1/2 cup fat-free milk
1/2 cup banana liqueur
3/4 cup butter or stick margarine, softened
2 cups granulated sugar
1 1/2 teaspoons vanilla extract
3 large eggs
1 tablespoon powdered sugar
Preparation
Preheat oven to 350°.

Coat a 10-inch tube pan with cooking spray; dust with breadcrumbs.

Lightly spoon the flour into dry measuring cups, and level with a knife. Combine the flour, baking powder, salt, and mace in a bowl, and stir well with a whisk. Combine the mashed banana, milk, and banana liqueur in a bowl. Beat the butter in a large bowl at medium speed of a mixer until light and fluffy. Gradually add the granulated sugar and vanilla extract, and beat the mixture until well-blended. Add the eggs, 1 at a time, beating well after each addition. Add the flour mixture to the sugar mixture alternately with the banana mixture, beating at low speed, beginning and ending with the flour mixture.

Spoon the batter into prepared pan. Bake cake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Sift powdered sugar over top of cake.

Note: To freeze extra pound cake, let cake cool completely on a wire rack; then cut into individual slices. Place unglazed slices in a heavy-duty zip-top plastic bag. Remove excess air from the bag; then seal and place it in your freezer for up to four months. To thaw, let it stand at room temperature. Drizzle glaze per recipe's directions.

Note: You can use a 12 cup Bundt pan instead of the 10-inch tube pan. Just reduce the oven temperature to 325º.

Nutritional Information
Calories:
286 (28% from fat)
Fat:
8.9g (sat 5.1g,mono 2.6g,poly 0.5g)
Protein:
3.8g
Carbohydrate:
44.8g
Fiber:
0.9g
Cholesterol:
58mg
Iron:
1.3mg
Sodium:
163mg
Calcium:
37mg

kuteinfaync

This sounds yummy and easy to make! I usually go to the biggest looser for recipes! I mainly do frozen yogurt, jello or fruit with whipped cream! Lowfat of course

Lemon Ice Box Pie

2 bowls of fat free cool whip
1 can of condensed milk- fat free
1 can frozen lemonade
2 reduced fat graham cracker crust

Mix all together and pour into pie crust. Can be served chilled or frozen. My family LOVES it. 7 grams of fat according to the my recipe on here.

Peanut Butter Whipped Pie

Peanut butter to taste (I usually use 2 large tablespoons of honey peanut butter (less fat and sweeter))
1 bowl of fat free cool whip
1 reduced fat graham cracker crust
Chocolate syrup to top if you desire

Slightly melt the peanut butter, mix with cool whip, pour into crust, chill or freeze and serve. If you mix the peanut butter and feel it needs more, just melt some more and add it to the mixture. My husband pour chocolate syrup over his. I do not like chocolate so I do not add that to mine. Taste a lot like a reese peanut butter cup.

DHalaby73

Texas Sheet Cake

Best Cake. In our early days, we often used applesauce to replace fat and keep calories in check in desserts. In 2000, we used butter in a recipe that's nutritionally sound yet boasts rich, moist texture and flavor. --Recipe by Maureen Callahan (March 2000)

Yield: 20 servings (serving size: 1 slice)

Ingredients
Cooking spray
2 teaspoons all-purpose flour
2 cups all-purpose flour (about 9 ounces)
2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup water
1/2 cup butter
1/2 cup unsweetened cocoa, divided
1/2 cup low-fat buttermilk
1 tablespoon vanilla extract, divided
2 large eggs
6 tablespoons butter
1/3 cup fat-free milk
3 cups powdered sugar
1/4 cup chopped pecans, toasted
Preparation
Preheat oven to 375°.

Coat a 13 x 9-inch pan with cooking spray, and dust with 2 teaspoons flour. Set aside.

Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine 2 cups flour and next 4 ingredients (through salt) in a large bowl, stirring well with a whisk. Combine 3/4 cup water, 1/2 cup butter, and 1/4 cup cocoa in a small saucepan; bring to a boil, stirring frequently. Add to flour mixture. Beat at medium speed with an electric mixer until well blended. Add buttermilk, 1 teaspoon vanilla, and eggs; beat well. Pour batter into the prepared pan. Bake at 375° for 22 minutes or until a wooden pick inserted in center comes out clean. Place on a wire rack.

Combine 6 tablespoons butter, fat-free milk, and remaining 1/4 cup cocoa in a saucepan; bring to a boil, stirring constantly. Remove from heat. Gradually stir in powdered sugar and remaining 2 teaspoons vanilla. Spread over hot cake. Sprinkle cake with pecans. Cool completely on wire rack.

Nutritional Information
Calories:
298 (30% from fat)
Fat:
10g (sat 5.5g,mono 3.2g,poly 0.7g)
Protein:
3.1g
Carbohydrate:
49.8g
Fiber:
0.5g
Cholesterol:
44mg
Iron:
1.1mg
Sodium:
188mg
Calcium:
25mg

DHalaby73

Pineapple Upside-Down Cake

Yield: 9 servings (serving size: 1 cake square)

Ingredients
1 (20-ounce) can pineapple slices in juice, drained
Cooking spray
1/3 cup fat-free caramel topping
9 maraschino cherries, drained
5 tablespoons butter
2/3 cup sugar
2 large eggs
1/2 cup low-fat buttermilk
1 teaspoon baking powder
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon baking soda
1 1/4 cups all-purpose flour
Preparation
Preheat oven to 350°.

Press 9 pineapple slices between paper towels until barely moist; set aside. Reserve the remaining pineapple for another use.

Coat a 9-inch square baking pan with cooking spray; drizzle caramel topping over bottom of pan. Arrange prepared pineapple slices in a single layer over caramel; place 1 cherry in the center of each slice.

Place the butter in a large microwave-safe bowl. Cover and microwave at high 1 minute or until the butter melts. Add sugar, stirring with a whisk. Add eggs, and stir well. Stir in low-fat buttermilk and next 4 ingredients (buttermilk through baking soda). Lightly spoon 1 1/4 cups flour into dry measuring cups, and level with a knife. Add flour, stirring just until blended (do not overstir). Pour the batter into prepared pan.

Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool for 1 minute in pan on a wire rack. Place a plate upside down on top of the cake, and invert onto plate. Cool completely. Cut cake into squares.

Nutritional Information
Calories:
264 (27% from fat)
Fat:
7.9g (sat 4.5g,mono 2.4g,poly 0.5g)
Protein:
4g
Carbohydrate:
45.1g
Fiber:
0.9g
Cholesterol:
65mg
Iron:
1.2mg
Sodium:
280mg
Calcium:
68mg

teach1975

Some great recipes! Thanks for sharing.

DHalaby73

Mocha-Chocolate Trifle

Yield: 16 servings (serving size: about 1 cup)

Ingredients
1 (18.25-ounce) package light devil's food cake mix
1 1/3 cups water
2 tablespoons vegetable oil
2 large egg whites
1 large egg
Cooking spray
3 cups cold fat-free milk
1 (5.9-ounce) package chocolate instant pudding mix
1/2 cup Kahlúa (coffee-flavored liqueur) or 1/2 cup strong brewed coffee
1 (8-ounce) carton frozen fat-free whipped topping, thawed
1/2 cup chopped reduced-fat chocolate toffee crisp bars (about 4 bars) (such as Hershey's Sweet Escapes)
Preparation
Preheat oven to 350°.

Combine first 5 ingredients in a large bowl; beat at medium speed of a mixer until well-blended. Spoon batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on a wire rack.

Combine milk and pudding mix in a medium bowl; prepare according to package directions.

Tear half of cake into pieces; place in a 3-quart bowl or trifle dish. Pour half of Kahlúa over cake pieces; top with half of pudding, whipped topping, and chocolate bars. Repeat procedure with remaining cake, Kahlúa, pudding, whipped topping, and chocolate bars. Cover; chill at least 4 hours.

Nutritional Information
Calories:
269 (14% from fat)
Fat:
4.2g (sat 1.3g,mono 0.7g,poly 0.9g)
Protein:
4.1g
Carbohydrate:
48.4g
Fiber:
1.1g
Cholesterol:
16mg
Iron:
1mg
Sodium:
476mg
Calcium:
93mg

DHalaby73

Double-Caramel Turtle Cake

Yield: 16 servings

Ingredients
Cake:
Cooking spray
1 tablespoon all-purpose flour
1 1/2 cups boiling water
3/4 cup unsweetened cocoa
1 1/2 cups granulated sugar
6 tablespoons butter, softened
1 teaspoon vanilla extract
2 large eggs
1 2/3 cups all-purpose flour (7 1/2 ounces)
1 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
Frosting:
2 tablespoons butter
1/4 cup packed dark brown sugar
2 to 3 tablespoons fat-free milk
2 teaspoons vanilla extract
2 cups sifted powdered sugar
Topping:
2/3 cup fat-free caramel apple dip (such as T. Marzetti's)
1/4 cup finely chopped pecans, toasted
Preparation
Preheat oven to 350°.

To prepare cake, coat bottoms of 2 (8-inch) round cake pans with cooking spray (do not coat sides of pans); line bottoms with wax paper. Coat wax paper with cooking spray; dust with 1 tablespoon flour.

Combine boiling water and cocoa, stirring well with a whisk. Cool completely.

Place granulated sugar, 6 tablespoons butter, and vanilla in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Lightly spoon 1 2/3 cups flour into dry measuring cups; level with a knife. Combine 1 2/3 cups flour, baking soda, baking powder, and salt, stirring well with a whisk. Add flour mixture and cocoa mixture alternately to sugar mixture, beginning and ending with flour mixture.

Pour batter into prepared pans; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 30 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.

To prepare frosting, melt 2 tablespoons butter in a small saucepan over medium heat. Add brown sugar and 2 tablespoons milk; cook 1 minute or until sugar melts. Remove from heat; cool slightly. Combine butter mixture and 2 teaspoons vanilla in a large bowl. Gradually add powdered sugar; beat with a mixer at medium speed until smooth. Add additional milk, 1 teaspoon at a time, beating until spreading consistency.

Place 1 cake layer on a plate; spread top with half of frosting. Place caramel dip in a small zip-top plastic bag. Snip a small hole in 1 corner of bag; drizzle half of caramel dip over frosting. Top with other cake layer. Spread remaining frosting over top of cake; drizzle with remaining caramel dip. Sprinkle with pecans.

Nutritional Information
Calories:
309 (24% from fat)
Fat:
8.4g (sat 4.3g,mono 2.9g,poly 0.8g)
Protein:
3.7g
Carbohydrate:
56.7g
Fiber:
1.9g
Cholesterol:
42mg
Iron:
1.5mg
Sodium:
249mg
Calcium:
41mg

DHalaby73

Sweet Potato Trifle

The two main ingredients in this dessert, purchased angel food cake and canned sweet potatoes, mean there's no baking required. Prepare and garnish up to a day in advance.

Yield: 12 servings (serving size: about 2/3 cup)

Ingredients
1 (16-ounce) angel food cake, cut into (1-inch) cubes
3/4 cup sugar, divided
1/2 cup reduced-fat sour cream
1 (8-ounce) block 1/3-less-fat cream cheese, softened
1 (5-ounce) can evaporated fat-free milk
1/2 teaspoon vanilla extract
Dash of salt
2 (15-ounce) cans cooked peeled sweet potatoes, drained and mashed
3 tablespoons flaked sweetened coconut, toasted and divided
1 (8-ounce) container frozen fat-free whipped topping, thawed
1 tablespoon chopped pecans, toasted
Preparation
Preheat oven to 350°.

Arrange cake cubes in a single layer on a jelly roll pan. Bake at 350° for 15 minutes or until toasted, turning once.

Place 1/2 cup sugar, sour cream, and cream cheese in a large bowl; beat with a mixer at medium speed until well combined. Gradually add milk, beating until smooth. Add toasted cake cubes; fold gently to combine.

Place remaining 1/4 cup sugar, vanilla, salt, and sweet potatoes in a large bowl, and beat with a mixer at medium speed until smooth.

Spoon half of cake mixture into a trifle dish or 3-quart glass bowl; top with half of sweet potato mixture. Sprinkle 1 tablespoon coconut over sweet potato mixture; top with half of whipped topping. Repeat layers; sprinkle with remaining 1 tablespoon coconut and pecans. Cover and chill at least 1 hour.

Nutritional Information
Calories:
303 (20% from fat)
Fat:
6.9g (sat 4g,mono 1.9g,poly 0.5g)
Protein:
6.2g
Carbohydrate:
53.5g
Fiber:
1.4g
Cholesterol:
19mg
Iron:
0.9mg
Sodium:
434mg
Calcium:
125mg

DHalaby73

Mixed Berry Trifles

Any summer berries will work, and you can substitute other fruit liqueurs for the Grand Marnier. Reserve remaining liqueur for Sunday morning lattes.

Yield: 4 servings (serving size: 1 trifle)

Ingredients
3 Citrus Shortcake squares, each cut into 8 cubes
1 3/4 cups fat-free plain Greek yogurt
3 tablespoons sugar, divided
2 tablespoons Grand Marnier (orange liqueur), divided
1/2 teaspoon grated orange rind
1 cup strawberries, quartered
1 cup blackberries, halved
Preparation
1. Preheat oven to 375°.

2. Place Citrus Shortcake cubes on a baking sheet lined with parchment paper. Bake at 375° for 10 minutes or until toasted, turning after 5 minutes. Cool completely on pan on a wire rack.

3. Combine yogurt, 2 tablespoons sugar, 1 tablespoon liqueur, and rind.

4. Combine strawberries, remaining 1 tablespoon sugar, and remaining 1 tablespoon liqueur in a medium bowl. Gently stir in blackberries.

5. Place 3 shortcake cubes in each of 4 (8-ounce) glasses or dessert bowls. Top each serving with about 1 tablespoon fruit mixture; top fruit mixture with 1 1/2 tablespoons yogurt mixture. Repeat layers, ending with yogurt. Serve immediately, or cover and refrigerate up to 1 hour.

Nutritional Information
Calories:
291
Fat:
5.2g (sat 2.8g,mono 1.3g,poly 0.5g)
Protein:
12.2g
Carbohydrate:
45.5g
Fiber:
3.1g
Cholesterol:
46mg
Iron:
1.1mg
Sodium:
223mg
Calcium:
123mg

amy_marie

Kim’s Favorite Dessert – Dump Cobbler:

This sounds really good! Do you mix the Sprite with the cake mix?

Nope! Just pour the Diet Sprite over the Cake mix. After it is cooked the top is slightly cake like the inside of the cobbler is very soft / slightly gooey. Ohh soo good!

That sounds so yummy and really easy to make! Thanks, I'm making this asap!

Katybun3

Low fat Carrot Cake

Ingredients
 6 oz (175 g) dark brown soft sugar, sifted
 2 large eggs at room temperature
 4 fl oz (120 ml) sunflower oil
 7 oz (200 g) wholemeal self-raising flour
 1½ level teaspoons bicarbonate of soda
 3 rounded teaspoons mixed spice
 grated zest 1 orange
 7 oz (200 g) carrots, peeled and coarsely grated
 6 oz (175 g) sultanas
For the topping:
 9 oz (250 g) Quark (skimmed-milk soft cheese)
 ¾ oz (20 g) caster sugar
 2 teaspoons vanilla extract
 1 rounded teaspoon ground cinnamon, plus a little extra for dusting
For the syrup glaze:
 juice ½ small orange
 1 dessertspoon lemon juice
 1½ oz (40 g) dark brown soft sugar
 Pre-heat the oven to gas mark 3, 325°F (170°C).

You will also need a non-stick oblong cake tin measuring 6½ x 10 inches (16 x 25.5 cm), top measurement 7 x 10½ inches (18 x 26.5 cm),1½ inches (4 cm) deep, the base lined with silicone paper (parchment).
This recipe is taken from How to Cook Book One.

Method

Begin by whisking the 6 oz (175 g) sugar, eggs and oil together in a bowl using an electric hand whisk for 2-3 minutes. 

Then sift together the flour, bicarbonate of soda and the mixed spice into the bowl, tipping in all the bits of bran that are left in the sieve. 

Now stir all this together, then fold in the orange zest, carrots and sultanas. After that pour the mixture into the prepared tin and bake on the centre shelf of the oven for 35-40 minutes, until it is well risen and feels firm and springy to the touch when lightly pressed in the centre. 

While the cake is cooking, make the topping by mixing all the ingredients in a bowl until light and fluffy, then cover with clingfilm and chill for 1-2 hours or until needed. Now you need to make the syrup glaze, and to do this whisk together the fruit juices and sugar in a bowl. 

Then, when the cake comes out of the oven, stab it all over with a skewer and quickly spoon the syrup over as evenly as possible. Now leave the cake on one side to cool in the tin, during which time the syrup will be absorbed. 

Then, when the cake is completely cold, remove it from the tin, spread the topping over, cut it into 12 squares and dust with a little more cinnamon.

amy_marie

Kim’s Favorite Dessert – Dump Cobbler:

This sounds really good! Do you mix the Sprite with the cake mix?

Nope! Just pour the Diet Sprite over the Cake mix. After it is cooked the top is slightly cake like the inside of the cobbler is very soft / slightly gooey. Ohh soo good!

I just made it last night, it is sooo good! I used:

1/2 Pilsbury yellow cake mix, I couldn't find the Jiffy kind
1 bag frozen strawberries, about 3 cups
8 oz diet Sierra Mist

6 servings, 193 cals :flowerforyou:

lisapisa1

my go to dessert is angel food cake with strawberries and whipped topping. i cut the strawberries up ahead of time and use artifical sweetner, but you could just as easily split it into 2 containers (one with real suger, one with artifical sweetner). then get the fat-free cool whip and the regular. then your guests can choose how good they want to be

mirna_ayala0428

bump

emmyvera

my easy-very pretty-go-to-dessert! :flowerforyou:

BERRY AND WHIP ANGEL FOOD CAKE:

Only 3 ingredients:
1. angel food cake store bought
2. frozen mixed berries (blue, red, strawberry, etc)
3. 8 oz tub of sugar free or lite cool whip

-turn cake upside down on a cute cake platter.
-defrost your frozen berries. take 1/2 cup of them and mash them up and make a "sauce"
-coat the cake in the cool whip
-add berries and sauce to top and freely decorate

so easy!!! :bigsmile: