I need dessert recipes minus bananas

amandapye78
amandapye78 Posts: 820 Member
in Recipes
I keep seeing these wonderful looking low cal recipes, but they all seem to call for bananas but I'm one of those rare people who are terribly allergic to bananas. Does anyone have anything?

Replies

  • drchimpanzee
    drchimpanzee Posts: 892 Member
    Everything needs more bananas :\
  • olsondre
    olsondre Posts: 198 Member
    If you like chocolate pudding, this one is great and low cal (depending on your definition of low cal). I am making it again tonight.

    http://radmegan.blogspot.com/2011/01/chocolate-pudding-with-olive-oil-sea.html
  • purplegoboom
    purplegoboom Posts: 400 Member
    You can caramelize just about any fruit and it comes out yummy and low calorie.
  • reklawn
    reklawn Posts: 112 Member
    Do you have an example of the recipes you are looking for? Typically you can substitute apple sauce, black beans, yogurt, flax, pumpkin, ect.

    http://chocolatecoveredkatie.com/2012/09/06/no-flour-black-bean-brownies/

    These are awesome haha
  • amrozes
    amrozes Posts: 26
    Chocolate Chip Muffins (gluten free/fat free/sugar free)
    (If you make 12 muffins they are about 118 calories each .... if you make mini muffins they are around 48 calories each)

    Ingredients:

    1 3/4 c oats
    3 egg whites
    3/4 cup unsweetened cocoa
    1/2 cup unsweetened applesauce
    1 tsp. vanilla extract
    1/2 cup plain Greek yogurt (or regular plain low fat yogurt)
    1/2 tsp cream of tartar (or 1-1/2 Tbsp. vinegar)
    1-1/2 tsp. baking powder
    1-1/2 tsp. baking soda
    1/4 tsp. salt
    1 cup hot water
    1 cup sugar substitute (like Splenda granular) OR 1/4 cup + 2 tbs stevia
    1/2 cup semi-sweet chocolate chips (or use white chocolate or peanut butter chips!)

    Preheat oven to 350 degrees. Line 2 (12-cup) muffin pans with foil cupcake liners, or spray muffin tin with non-stick cooking spray. Set aside.
    In a blender, (or food processor), mix all of the ingredients together, except for the chocolate chips. Blend until oats are ground and mixture is smooth.
    Place mixture in a bowl and gently stir in 1/2 of the chocolate chips (set the rest aside). Scoop mixture into prepared muffin pans.
    Place muffins tins in the oven for 10 minutes. After 10 minutes, remove muffins from the oven (but don’t shut oven off), and distribute the other half of the chocolate chips on top of each muffin.
    Place the muffins back into the oven and bake for an additional 2-5 minutes, or until a toothpick comes out clean. *Note, you could skip this step by putting all of the chips in the batter, and baking the muffins for 12-15 min straight, but this method gives the muffins the traditional ‘VitaTop Muffin’ look with the chocolate chips on top!
    Cool muffins before removing from pan. ENJOY!!!
  • Teysa
    Teysa Posts: 26
    http://yourlighterside.com/low-carb-gluten-free-dessert-recipes/

    :3 post pictures!
  • amandapye78
    amandapye78 Posts: 820 Member
    Do you have an example of the recipes you are looking for? Typically you can substitute apple sauce, black beans, yogurt, flax, pumpkin, ect.

    Not really lol, Just looking around this site and everything seems to contain bananas. I make muffins with pumpkin but was looking for something different. I guess I could try subbing applesauce.
  • booboo68
    booboo68 Posts: 302 Member
    I like to mix a can of pumpkin with a dry spice or dry chocolate cake mix and then bake as cookies. Thanks to the person who posted that recipe on here. It's good!
  • PatrickSwayzesGhost
    PatrickSwayzesGhost Posts: 300 Member
    Banana splits, substituting off-brand Twinkies or Little Debbie Swiss Rolls for the bananas.
  • MadameMoustache
    MadameMoustache Posts: 54 Member
    In baked goods, pureed bananas can be easily replaced by applesauce.
    I normally use applesauce instead of fat or eggs in sweet baked goods and it always turned well. (Well, almost ...)
  • amandapye78
    amandapye78 Posts: 820 Member
    Chocolate Chip Muffins (gluten free/fat free/sugar free)
    (If you make 12 muffins they are about 118 calories each .... if you make mini muffins they are around 48 calories each)

    Ingredients:

    1 3/4 c oats
    3 egg whites
    3/4 cup unsweetened cocoa
    1/2 cup unsweetened applesauce
    1 tsp. vanilla extract
    1/2 cup plain Greek yogurt (or regular plain low fat yogurt)
    1/2 tsp cream of tartar (or 1-1/2 Tbsp. vinegar)
    1-1/2 tsp. baking powder
    1-1/2 tsp. baking soda
    1/4 tsp. salt
    1 cup hot water
    1 cup sugar substitute (like Splenda granular) OR 1/4 cup + 2 tbs stevia
    1/2 cup semi-sweet chocolate chips (or use white chocolate or peanut butter chips!)

    Preheat oven to 350 degrees. Line 2 (12-cup) muffin pans with foil cupcake liners, or spray muffin tin with non-stick cooking spray. Set aside.
    In a blender, (or food processor), mix all of the ingredients together, except for the chocolate chips. Blend until oats are ground and mixture is smooth.
    Place mixture in a bowl and gently stir in 1/2 of the chocolate chips (set the rest aside). Scoop mixture into prepared muffin pans.
    Place muffins tins in the oven for 10 minutes. After 10 minutes, remove muffins from the oven (but don’t shut oven off), and distribute the other half of the chocolate chips on top of each muffin.
    Place the muffins back into the oven and bake for an additional 2-5 minutes, or until a toothpick comes out clean. *Note, you could skip this step by putting all of the chips in the batter, and baking the muffins for 12-15 min straight, but this method gives the muffins the traditional ‘VitaTop Muffin’ look with the chocolate chips on top!
    Cool muffins before removing from pan. ENJOY!!!

    Oooooh that looks good, will have to make that. Thanks
  • amandapye78
    amandapye78 Posts: 820 Member
    I like to mix a can of pumpkin with a dry spice or dry chocolate cake mix and then bake as cookies. Thanks to the person who posted that recipe on here. It's good!


    oooh, ok will def make that tonight!!!
  • amandapye78
    amandapye78 Posts: 820 Member
    Everything needs more bananas :\
    not me! lol
  • nrdo
    nrdo Posts: 1
    my cousin just sent me a paleo book that has a recipe for pumpkin pancakes. I haven't tried them so I can't say whether they just taste like eggs or delicious pancakes. The recipe is below. Also, I like to make almond milk (just soak almonds in water for 6 hours, drain them, then blend with water-1 cup almonds to 3 cups water. Strain it so all almond particles are gone). Then just blend with some dates and cocoa powder for vegan chocolate milk with no refined sugar!

    ingredients
    4 eggs, beaten
    1/2 cup pumpkin puree
    You may use canned, boxed, or fresh. The recipe works just-right with canned and yields a delicate pancake.
    optional: 1-2 Tbsp of coconut flour
    To keep the consistency a bit thicker/firmer if you use boxed, or freshly cooked and strained pumpkin, you may need the coconut flour. If you use it, I recommend sifting it into the wet ingredients slowly to combine it well.
    2 tablespoons butter or coconut oil, melted
    1 teaspoon pure vanilla extract
    optional: 2 tablespoons honey or maple syrup
    Leave this out if you are eating these while on the 21-Day Sugar Detox!
    1/4 teaspoon baking soda
    1 teaspoon pumpkin pie spice

    preparation
    Whisk the eggs, canned pumpkin, pure vanilla extract, and pure maple syrup together. Sift the pumpkin pie spice, cinnamon, and baking soda into the wet ingredients.
    Melt 2 tablespoons of butter in a large skillet over medium heat. Then, mix the butter into the batter.
    Grease the skillet and spoon the batter into the skillet to make pancakes of your desired size. When a few bubbles appear, flip the pancakes once to finish cooking.
    Serve with grass-fed butter and cinnamon or sliced bananas.
  • sallydurkin
    sallydurkin Posts: 211 Member
    Homemade Yogen Froz....
    Vanilla sugar free fat free Yougart (I use sillhouette)
    Blend with frozen strawberries and raspberries (you can use any frozen fruits/combinations)
    I use a 1 to 1 ratio, so mostly I use a 650g sillhouette and then just dump my frozen fruit into that container to measure, I do add a little more raspberry then strawberry love the tartness of raspberries.
    If you have have a good blender you can eat directly, but I like to blend mine then put it into the ice cream maker and stiffen it up more just like eating Yogen Froz. I freeze my leftover is there are any my kids love it.
  • Acg67
    Acg67 Posts: 12,142 Member
    http://www.myfitnesspal.com/topics/show/798571-45cal-serv-paleo-cheesecake-and-ice-cream-cookie-sandwiches?hl=paleo+ice+cream#posts-11923980
  • indymom72
    indymom72 Posts: 8
    Last night I had sugarfree choclate pudding with two tablespoons of light cool whip. It was 80 calores and was just enough to satisfy my craving for sweets. Also perfect when I just need a quick sweets fix...I used to be such a sugar junkie...haha

    on a side note, one of my best friends is allergic to bananas, she can't even be in the same room with someone eating one or her throat closes.
  • booboo68
    booboo68 Posts: 302 Member
    for the pumpkin and cake mix cookies, spray a little cooking spray on your cookie sheet. I bake them at 350 and start watching them at about 10 minutes.
  • losingdreamie
    losingdreamie Posts: 34
    I made a very good pumpkin no bake cheesecake

    1 low fat graham cracker crust
    1 brick non fat cream cheese
    1 cup pumpkin puree
    1 tsp pumpkin pie spice
    1/2 cup splenda
    1 1/2 cups light cool whip

    Mix softened cream cheese with a mixer until creamy. Add the pumpkin puree, pumpkin pie spice, and splenda. Mix well. Fold in cool whip. Pour into crust and chill for three hours or over night.

    Serves 8 160 calories

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