200 calorie (or less) Dessert Challenge!

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  • cmisty2001
    cmisty2001 Posts: 59
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    Vitamuffin - chocolate 100 cal

    1/2 cup raspberries 32 cal

    No-sugar added chocolate syrup 50 cal

    Sometimes I warm it in the microwave sometimes I eat it cold
  • heniko
    heniko Posts: 796 Member
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    great ideas!
  • yaddayaddayadda
    yaddayaddayadda Posts: 430 Member
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    Thanks for all of the great ideas:-)
  • operadiva222
    operadiva222 Posts: 20
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    Bump!! I love how creative you all are with recipes!
  • melissaforster07
    melissaforster07 Posts: 145 Member
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    bump
  • rachelleahsmom
    rachelleahsmom Posts: 442 Member
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    Yum!

    I second that opinion!
  • DHalaby73
    DHalaby73 Posts: 980 Member
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    Black and White Angel Food Cake

    YIELD: 12 servings (serving size: 1 slice)

    Ingredients
    Cake:
    1 cup cake flour (about 4 ounces)
    1 1/2 cups granulated sugar, divided
    1/2 teaspoon cream of tartar
    1/4 teaspoon salt
    12 large egg whites
    1 teaspoon fresh lemon juice
    1/2 teaspoon vanilla extract
    2 tablespoons unsweetened dark cocoa (such as Hershey's Special Dark)
    Glaze:
    1 1/2 cups powdered sugar
    2 tablespoons tub light cream cheese, softened
    1 tablespoon 1% low-fat milk
    1 teaspoon vanilla extract
    3/4 teaspoon unsweetened dark cocoa (such as Hershey's Special Dark)
    Topping:
    Sliced strawberries (optional)

    Preparation

    Preheat oven to 325°.

    To prepare cake, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and 3/4 cup granulated sugar, stirring with a whisk; set aside.

    Place cream of tartar, salt, and egg whites in a large bowl; beat with a mixer at high speed until foamy. Add remaining 3/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Beat in juice and 1/2 teaspoon vanilla. Sift flour mixture over egg white mixture, 1/4 cup at a time; fold in after each addition.

    Spoon half of batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife. Sift 2 tablespoons cocoa over remaining batter; fold in. Spoon cocoa batter evenly over top of vanilla batter; break air pockets by cutting through cocoa layer with a knife. Bake at 325° for 55 minutes or until cake springs back when lightly touched. Invert pan; cool completely. Loosen cake from sides of pan using a narrow metal spatula. Invert cake onto a plate.

    To prepare glaze, place powdered sugar, cream cheese, milk, and 1 teaspoon vanilla in a medium bowl; beat with a mixer at medium speed until smooth. Drizzle half of glaze over cake.
    Add 3/4 teaspoon cocoa to remaining glaze; stir well to combine. Drizzle cocoa glaze over cake. Refrigerate 5 minutes or until glaze is set. Garnish with strawberries, if desired

    Amount per serving
    Calories: 210
    Calories from fat: 3%
    Fat: 0.6g
    Saturated fat: 0.3g
    Monounsaturated fat: 0.1g
    Polyunsaturated fat: 0.1g
    Protein: 4.7g
    Carbohydrate: 47.3g
    Fiber: 0.5g
    Cholesterol: 1mg
    Iron: 0.8mg
    Sodium: 111mg
    Calcium: 9mg
  • MaysMom
    MaysMom Posts: 103 Member
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    BUMP! Thanks!
  • madibabyxo
    madibabyxo Posts: 20
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    bumpity bump !:love:
  • perrytyra
    perrytyra Posts: 357 Member
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    I eat deep chocolate vitamuffintops with 1 Tb peanut butter and half a banana.

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