Anyone used a cookbook for 300 calorie desserts?

jennyhensley

Hello!
I am looking for a recipe book to help me with my sweet tooth..
Has anyone used a recipe book for dessert that were all under 300 calories--that use real chocolate, butter and eggs?

Thanks!
Jenny

CakeFit21

I don't have any suggestions other than entering your favorite recipes and adjusting serving sizes to fit your calorie needs. I do want to congratulate you on wanting to eat real ingredients. Don't let anybody talk you into eating fat free cool whip or low fat whatever and try and tell you "it tastes so gooooood!" And if anybody tells you to mix diet soda and boxed cake mix, run.

CatseyeHardcast

Agree, good natural ingredients are better for you in the long run. As Karincakes suggested, simply adjust serving size.

RobertaG

http://www.skinnytaste.com/
http://chocolatecoveredkatie.com/ (vegan but delish)
http://www.howsweeteats.com/
http://www.dashingdish.com/

Brookelee30

I have heard Hungry Girl has a cookbook called 300 under 300. I would think it would have something in it.

naesue

I have a 200 calorie desert cook book but it sometimes uses egg substitute and artificial sweetner. All of the ones I have tried are really good though and I am one that will tell you if a desert is bad!!!!!! There is a flourless chocolate cake recipie in here that uses real butter and eggs and both semisweet chocolate and unsweetened cocoa powder. If you want the recipie I can send it to you!

mtc1971

I would love your cake recipe.

CatseyeHardcast

flourless chocolate cake recipie this way please naesue. Sounds yummo

naesue

Flourless Chocolate Cake

3 oz semisweet chocolate, Chopped
3 T margerine ( or butter if preferred)
1 T espresso powder or instant coffee granules
2 T hot water
4 eggs seperated
2 egg whites
2/3 C Sugar Divided
3 T unsweetened cocoa powder, sifted
1 tsp Vanilla
1/2 tsp salt


1. Preheat oven to 300 F. Grease 9-inch springform pan; line bottom of pan with parchment paper.

2. Melt, chocolate and margarine in small heavy saucepan over low heat, stirring frequently; cool. Dissolve espresso powder in hot water in small bowl.

3. Place 6 egg whites in large bowl; set aside. Beat egg yolks in medium bowl with electric mixer at high speed about 5 minutes or until pale yellow in color. Add 1/3 C sugar; beat about 4 minutes or until mixture falls in ribbons from beaters. Slowly beat in melted chocolate mixture and espresso mixture at low speed just until blended. Beat in cocoa and vanilla just until blended.

4. Add salt to egg whites; beat at high speed 2 minutes or until soft peaks form. Beat in remaining 1/3 C sugar until stiff peaks form. Stir large spoonful of egg whites into chocolate mixture. Fold chocolate mixture into egg whites until almost blended. Spoon batter into prepared pan.

5. Bake 1 hour or until cake begins to pull away from side of pan. Cool on wire rack 10 minutes; run thin spatula around edge of cake. Carefully remove side of pan. Cool completely. Invert cake; remove bottom of pan and paper from cake. Cover and refrigerate at least 4 hours. Serve chilled with Whipped topping, raspberries and mint, if desired.

Makes 10 servings

Cals: 190, Total Fat: 8g, Sat Fat: 3g, Cholesterol: 85mg, Sodium: 240mg, Carbohydrate: 26g, Fiber:1 g, Protein: 4g

trouserchili

This is a recipe I used to get my pancake/sweet jonesing on when i was doing Body for Life. I'm not sure of the exact caloric content but it's around 420 for the whole batch (which makes more than I could eat), so just do half and save the other half for breakfast the next day.

Golden Pancakes

1 cup uncooked whole-grain oats (non-instant)
6 egg whites
1 cup low fat (I use 2%) cottage cheese
1/4 tsp vanilla extract
1/4 tsp ground cinnamon
1 packets sugar substitute (I use Splenda)
1/4 cup mixed berries (optional)

Lightly coat a nonstick skillet or griddle with cooking spray; place over medium heat.

In a blender combine oats, egg whites, cottage cheese, vanilla, cinnamon and sugar substitute. Blend on medium speed until smooth, about 1 minute.

Pour batter - about 1/4 cup at a time, into hot skillet. Cook pancake until bubbly on top and dry around edges, about 3 minutes. Turn and cook other side until golden brown, about 2 more minutes. Top with sugar free syrup.

Hmmm...think I'll make this for dinner tonight.

jennyhensley

Thanks so much for the recipes, website and suggestions, everyone!!! VERY helpful! I love the MFP community!

mmstgr

A friend/coworker of mine is sensitive to wheat, flour, yeast. She's found some cookbooks with amazingly yummy recipes that use real ingredients, minus yeast and wheat products. Makes them much healthier.

Alacey88

Hello!
I am looking for a recipe book to help me with my sweet tooth..
Has anyone used a recipe book for dessert that were all under 300 calories--that use real chocolate, butter and eggs?

Thanks!
Jenny

If you use Allrecipes.com, you can enter what you want to use for ingredients and click on the recipe that you like and see if the nutritional facts is available ( usually a option when you want to print).

BeckyS32

bump

Can't wait to try the flourless chocolate cake!!