200 calorie (or less) Dessert Challenge!

SweetToothMelissa

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maeadair

Individual Raspberry-Lemon Souffles (from Bon Appetit)
(note: This is tart, not overly sweet)

Nonstick vegetable oil spray
1 12-ounce package frozen unsweetened raspberries, thawed
7 tablespoons sugar
3 tablespoons seedless raspberry jam
1 tablespoon cornstarch
1 teaspoon grated lemon peel
1 teaspoon vanilla extract
4 large egg whites
Pinch of salt

Preheat oven to 400°F. Spray six 3/4-cup soufflé dishes or custard cups with oil spray. Place dishes on baking sheet. Puree raspberries with juices in processor. Strain puree into heavy medium saucepan, pressing to extract as much liquid as possible. Add 4 tablespoons sugar, jam and cornstarch to saucepan. Whisk over medium heat until mixture boils and thickens, about 2 minutes. Add lemon peel and vanilla. Transfer to large bowl. Cool, whisking occasionally.
Using electric mixer, beat egg whites and salt in another large bowl until soft peaks form. Gradually add 3 tablespoons sugar; beat until stiff but not dry. Fold 1/3 of whites into raspberry mixture; fold in remaining whites. Divide mixture among prepared dishes. Bake soufflés until puffed and golden, about 16 minutes.


Total: Cal 705 Carb156 Fat0 Fiber20 Sodium234
Per Serving: Cal118 Carb26 Fat0 Fiber3 Sodium39

Are these nutrient values per souffle or for entire recipe?

maeadair

Poached Pears
These are delicious especially these cold winter days.

Peel /core/slice pear ( I use Bosc or Bartlett)
Take 1/4 -1/2 cup V8 VFusion Light pomegranate Blueberry juice Pour into saute pan
Add 1/8 tsp cinnamon and Dash Nutmeg ( or to your taste...I found need just a little for hint of flavor) and stir
Bring to low / slow boil ...just beyond simmer
Add Pear slices
Continue very low slow boil Cover with lid to keep heat in (WATCH make sure not fast boil)
Spoon juice over pears 2-3x during cooking
Cook til juice is REDUCED ( to your thickness preference)
ENJOY!
These are good warm or cold.

Calories 83 - 90 avg.(depending on size of Pear)
Carbs 24
Protein 1
Sodium 31

radicalreader

Individual Raspberry-Lemon Souffles (from Bon Appetit)
(note: This is tart, not overly sweet)

Nonstick vegetable oil spray
1 12-ounce package frozen unsweetened raspberries, thawed
7 tablespoons sugar
3 tablespoons seedless raspberry jam
1 tablespoon cornstarch
1 teaspoon grated lemon peel
1 teaspoon vanilla extract
4 large egg whites
Pinch of salt

Preheat oven to 400°F. Spray six 3/4-cup soufflé dishes or custard cups with oil spray. Place dishes on baking sheet. Puree raspberries with juices in processor. Strain puree into heavy medium saucepan, pressing to extract as much liquid as possible. Add 4 tablespoons sugar, jam and cornstarch to saucepan. Whisk over medium heat until mixture boils and thickens, about 2 minutes. Add lemon peel and vanilla. Transfer to large bowl. Cool, whisking occasionally.
Using electric mixer, beat egg whites and salt in another large bowl until soft peaks form. Gradually add 3 tablespoons sugar; beat until stiff but not dry. Fold 1/3 of whites into raspberry mixture; fold in remaining whites. Divide mixture among prepared dishes. Bake soufflés until puffed and golden, about 16 minutes.


Total: Cal 705 Carb156 Fat0 Fiber20 Sodium234
Per Serving: Cal118 Carb26 Fat0 Fiber3 Sodium39

Are these nutrient values per souffle or for entire recipe?

I entered this into the mfp recipe calculator.
The first row is their "Total" for the entire recipe.
The second row is "per serving" ... so that would be per mini souffle.

AmyNVegas

Crustless No sugar added Pumpkin Pie
16 servings (2 pies)

1 big can Libby's 100% Pumpkin
2 cans evaporated milk
3/4 cup xylitol ( you can use Splenda but this is what I use)
2 tsp pumpkin pie spice

Pour into 2 pie dishes sprayed with cooking spray. Bake at 425 for 15 min then turn down to 350 for about another hour.

1 serving- 59 cals-7g carb-3g fat-3g protein

StaceG1986

Bumping this for later

melkneec

I found a recipe onlie for a pie shell that was lower in calories and fat. You can't buy a pie crust that is less than about 20 grams of fat. Well maybe graham cracker.

Ingredients:
Bob's Red Mill - Unbleached White Flour, 1 1/8 cup
Spectrum Organic - Safflower Oil, 4 Tbsp. (14 g) - Must be chilled)
Generic - Egg White, 1 large egg white - lightly beaten
Heinz - Apple Cider Vinegar, 0.33 Tblsp

Directions:
1. In a bowl mix together the dry ingredients.
2. Make a well and add oil
3. Mix with a fork until it has the texture of cornmeal
4. Add egg white and vineger. Mix until incorporated
5. Form into a ball and wrap in plastic wrap.
6. Refrigerate for at least 20 mins.

(If it seems to crumble, add a drop of water at a time until it is better)

Enough for one pie crust. Serves 8.
Per serving: Calories 130, Fat 8g, Fiber 1g, Protient 3g, Carbs 14g, and Sugar 0

Much better than store bought. That leaves 70 calories for a filling.

pixelsmith73

If you make a box of regular old betty crocker chocolate (or yellow) cake mix into 24 cupcakes and frost them with one tub of regular chocolate frosting each cupcake will be just about 200 calories. Healthy? No. But a real, live, actual cupcake? Yes. The problem for me lies in having 24 cupcakes (that's 4800 delicious chocolaty calories) lying around all seductive-like in my kitchen whispering sweet nothings to me all day long. I only make them when I can get the bulk of the cupcakes out of the house quickly.

Now if you are not into boxed mixes here is a really nice recipe for chocolate cupcakes from cooking light magazine. I suck at baking and they came out great for me. I used Ghirardelli 60% Cacao Bittersweet Chocolate Chips instead of the 70% chocolate because that's what I had on hand. At 150 calories a pop you might be able to afford real frosting!

Double-Chocolate Cupcakes

Ingredients
* 1 cup all-purpose flour (about 4 1/2 ounces)
* 1/3 cup unsweetened cocoa
* 1 teaspoon baking soda
* 1/8 teaspoon salt
* 2/3 cup granulated sugar
* 1/4 cup butter, softened
* 1/2 cup egg substitute
* 1 teaspoon vanilla
* 1/2 cup 1% low-fat buttermilk
* 1 1/4 ounces dark (70 percent cocoa) chocolate, finely chopped
* 2 tablespoons powdered sugar

Preparation

Preheat oven to 350°.

Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour, cocoa, baking soda, and salt; stir with a whisk.

Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well combined (about 3 minutes). Add egg substitute and vanilla, beating well. Add flour mixture and buttermilk alternately to granulated sugar mixture, beginning and ending with flour mixture. Fold in chocolate. Spoon batter into 12 muffin cups lined with muffin cup liners. Bake at 350° for 18 minutes or until cake springs back when touched lightly in center or until wooden pick inserted in center comes out clean. Remove from pan; cool completely on a wire rack. Sprinkle with powdered sugar just before serving.

Yield: 12
Nutritional Information per cupcake
Calories:
150 (31% from fat)
Fat:
5.2g (sat 3.2g,mono 1.2g,poly 0.2g)
Protein:
3.1g
Carbohydrate:
24g
Fiber:
1.1g
Cholesterol:
11mg
Iron:
1mg
Sodium:
125mg
Calcium:
42mg

shander7

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timbotina

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1crazymom

Bump!

bballangie45

Bump for later

mroberts2702

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ptrppl6

Not a recipe, but Breyer's Rocky Road has 150 calories per half cup, and makes my sweet chocolate tooth happy!
My husband and I have also discovered that a half cup of yogurt with a cup of mixed fruit is just as satisfying as ice cream, with less than 110 calories.

melkneec

I made another dessert last night for my husband's birthday. Strawberry Cupcakes with cool whip icing. He is also trying to get healthy. Its also posted on my blog. http://imnochef.blogspot.com


<img src="http://4.bp.blogspot.com/_PG7p9KwiQV4/TVHYafGJpII/AAAAAAAAAUo/MkOIwYe2rm0/s320/DSCN2169+%28Small%29.JPG&quot;&gt;

Strawberry Cake with Cool Whip Icing
makes 24 cupcakes

Duncan Hines - Moist Duluxe Classic White Cake Mix, 1 package
Generic - 4 Scrambled Egg Whites, 1 serving
Libby's - 100% Pure Pumpkin, 1/4 cup
Jell-O - Sugar Free Jello Mix - Strawberry, 1 package
Strawberries - Frozen, unsweetened, 0.33 cup, thawed
Kraft - Cool Whip Fat Free, 1 container (50 table spoons ea.)


Mix all ingredients in a bowl except the cool whip. Set cool whip aside and let thaw. Bake cake at 350* for 35 - 40 mins. I used 2 6 inch wilton pans to make it to layers. You can make it one layer if you want. Let cool. Cut off the tops to make it level. Put one layer on a plate and spread some cool whip in the middle. Then place the other layer on top of that. Now spread the rest of the cool whip to ice the cake. Cut and serve.


I think it could have used a more strawberry flavor. It was really good but the strawberry flavor was mild. You could add more strawberry jello or more frozen strawberries. Be careful with the frozen strawberries, too many will make the cake gummy. I really liked it and it was nice to have cake today.


Calories - 108, Fat - 2g, Fiber - 0g, Protein - 2g, Carbs - 21, Sugar 11g
Listed in the database as Strawberry Cupcake - I'm No Chef

NMandaMarie

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WomanofWorth

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ej223

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kelnewt

Chocolate Parfaits
Makes 6 servings
Per serving: 196 calories, 4.6 g fat

1 (1.4 oz) package fat-free, sugar-free chocolate instant pudding mix
2 cups 1% low-fat milk
1/2 cup light sour cream
1 (8-oz) container fat-free frozen whipped topping, thawed and divided
3/4 cup chocolate graham cracker crumbs (4 cracker sheets)
1 Tbsp. freshly grated chocolate

1. Whisk together the first 3 ingredients in a bowl until blended and smooth. Fold in 1.5 cups whipped topping.
2. Spoon 1 Tbsp. crumbs into each of 6 (4-oz) glasses, and top with 1/3 cup pudding mixture. Repeat layers with remaining crumbs and pudding mixture. Top each parfait evenly with remaining whipped topping and grated chocolate. Cover adn chill at least one hour.

I used parfait glasses for these and found that it made pretty generous servings. Delicious, too!

stephsm30

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