Gimme all your yummy, healthy, low cal dessert ideas!

2

Replies

  • saraann4
    saraann4 Posts: 1,296 Member
    When I did Weight Watchers, we always made these. Chocolate graham crackers + cool whip. Freeze. It's like an ice cream sandwich.
  • Kara52217
    Kara52217 Posts: 353 Member
    http://happyherbivore.com/recipe/blueberry-oatmeal-muffins/

    http://happyherbivore.com/recipe/butter-bean-cookies/

    I made both of these today and both are good.
    The Nutrition info is at the bottom of the pages on the website so no Guessing involved! :)
  • 1258936
    1258936 Posts: 115 Member
    Sliced Fresh Fruits - strawberries, blueberries, pineapple, rasberries, ect slightly mashed and sweetened with Stevia ( an all natural sweetner) and topped with 30 semi sweet chocolate chips. Yum Yum
  • zoeluiisa
    zoeluiisa Posts: 392
    Great ideas! Here is one:

    Pumpkin custard:

    1/2 cup pure pumpkin
    1/4 cup egg beaters or 1 egg white
    1/2 tsp cinnamon
    1/4 tsp nutmeg

    Mix above ingredients, and put in microwave for about 3 to 4 minutes. Overturn into a bowl, and pour 1/4 cup cold almond milk over the top.

    80 calories

    That sounds so good - is it tinned pumpkin or real?
  • JennetteMac
    JennetteMac Posts: 763 Member
    jnchorn; This recipe works with any cake mix. Just add the box cake mix (no additional ingredients) and a can of pumpkin puree and bake as directed.


    Could any one please tell me if this would work with apple sauce insread of punpkin puree, and if so, how mauch apple would equate to a can? ie, how much is in a can?
    Thanks
  • utahgirl247
    utahgirl247 Posts: 370 Member
    Skinny Pretzel-Crust Strawberry Cheesecake (Diabetic Friendly) – 8 large servings
    Ingredients:

    Crust:
    • 1 cup pretzels (crushed very fine; about 60 sticks)
    • 2 tablespoons sweetener of choice (I use stevia)
    • 3 tablespoons reduced calorie butter or buttery spread melted
    • 1 tablespoon water

    Filling:
    • 8 ounces fat free cream cheese, room temperature
    • 1 cup sweetener of choice (again, I use Stevia)
    • 1 cup fat free whipped topping, thawed
    • ½ teaspoon vanilla extract
    • ½ package (2 servings) sugar-free strawberry flavored jello
    • 1 cup boiling water
    • 1 cup strawberries, sliced thin

    Method:
    • Preheat oven to 400 degrees F.
    • Add all the crust ingredients together and mix well until combined (can use a food processor). Press into the bottom of an 8-inch pie dish. Bake for 8 min; cool completely.
    • Whisk together boiling water and gelatin, set aside to cool
    • Beat together cream cheese, sweetener, whipped topping, and vanilla until very smooth. Poor into cooled crust and place in the refrigerator.
    • Once the filling as firmed up a little (about 20 minutes), place cut strawberries in a circle pattern around the top. Pour jello over the top. Cool in refrigerator until firm (about 1.5 to 2 hours at least).

    Nutritional Information:
    (for 1/8 of the pie . . . a BIG piece)

    • 92 Calories
    • 17g Carbohydrates
    • 3g Sugar
    • 1g fiber
    • 1g fat
    • 5g protein
  • irishdes
    irishdes Posts: 28 Member
    Bump
  • thistime38
    thistime38 Posts: 62
    Great ideas! Here is one:

    Pumpkin custard:

    1/2 cup pure pumpkin
    1/4 cup egg beaters or 1 egg white
    1/2 tsp cinnamon
    1/4 tsp nutmeg

    Mix above ingredients, and put in microwave for about 3 to 4 minutes. Overturn into a bowl, and pour 1/4 cup cold almond milk over the top.

    80 calories


    I remember making this while i was doing weight watchers..soooo good! What is the serving size on this?
  • jetaylor63
    jetaylor63 Posts: 80 Member
    I tried this today and it was great!
  • micneg01
    micneg01 Posts: 147 Member
    When my bananas get ripe, I peel them, cut them up, and put them in baggies and place them in the freezer. When I get a chocolate craving, I put the banana in a blender with a little unsweetened almond milk and some unsweetened cocoa powder. Yum, just like soft serve ice cream. Add whatever flavor you feel like: dates, blueberries, strawberries, etc. Enjoy!
  • Minu135
    Minu135 Posts: 48
    3 2 1 mug cakes! Yummy!
  • wo1wendy
    wo1wendy Posts: 40 Member
    coming back for this post. Love the ideas. Keep them coming :smile:
  • ittybittybadonkadonk
    ittybittybadonkadonk Posts: 11,634 Member
    hungry girl.com has a recipe for pb cup which is really good and if my memory is correct the calories is 78
  • JuniperT
    JuniperT Posts: 394 Member
    I'm totally bumping this for later
  • Shabadu
    Shabadu Posts: 211
    Dehydrated water :)
  • AuntieMC
    AuntieMC Posts: 346 Member
    bump
  • judychicken
    judychicken Posts: 937 Member
    Bump
  • sleibo87
    sleibo87 Posts: 403 Member
    Bump
  • Emaflee
    Emaflee Posts: 1 Member
    108 Calorie Chocolate (vegan) cupcakes
    makes 12

    1 cup soy or Almond milk
    1 teaspoon apple cider vinegar
    1 cup all purpose flour –OR- whole wheat pastry flour
    1/3 cup unsweetened cocoa powder
    3/4 teaspoon baking soda
    1/2 teaspoon baking powder
    1/4 teaspoon salt
    3/4 cup packed light brown sugar
    1/2 cup unsweetened apple sauce
    1 teaspoon vanilla extract
    Preheat the oven to 350 degrees F. Line a standard 12 cup muffin tin with paper liners. Spritz them lightly with nonstick cooking spray.

    In a small bowl, stir together milk and vinegar. Set aside.

    In a medium bowl, whisk flour, cocoa powder, baking soda, baking powder and salt. Set aside.

    In a large bowl, combine brown sugar, applesauce, and vanilla. Pour in the now curdled milk and mix all ingredients well.

    Stir in dry ingredients until just combined. The batter will be thin and wet, similar to a runny pancake batter. Divide it evenly among the prepared muffin cups. Bake for about 18 minutes, until a toothpick inserted in the center of one comes out clean. Let cool for 10 minutes on a wire rack before removing to cool completely.

    Nutrition for 1 cupcake (unfrosted):

    Calories: 108.7, Fat: 0.6g, Cholesterol: 1mg, Sodium: 15.4mg, Carb: 29.7g, Fiber: 1.2g, Sugars: 20.5g, Protein 2.2g

    Icing recipe:
    SF Vanilla Instant pudding mix
    1/2 of the required milk on box
    LF Cool Whip

    42 calories of 2 TBS of frosting per cupcake (enough for 12 cupcakes)
  • egmacandcheese
    egmacandcheese Posts: 5
    http://www.fitnessmagazine.com/recipes/desserts/low-calorie/desserts-under-250-calories/?page=17

    and
    Healthy Peanut Butter cookies! Only 36 calories per cookie! Ingredients: 1 Cup Peanut butter 1 Cup honey 1 TSP baking soda 1 egg Mix the peanut butter and honey first then add in the egg and baking soda. Bake for 10 minutes on 350 degrees.
  • Pearlyladybug
    Pearlyladybug Posts: 882 Member
    they must be small cookies!
  • slimgurl13
    slimgurl13 Posts: 22
    CUT UP A BANANA, FREEZE FOR HOUR, BLEND SLICES WITH CUP MILK AND TABLESPOON OF PEANUT BUTTER, BLEND UNTIL CREAMY AND BAM! TASTE SO DELICIOUS!!
  • cailinlowe
    cailinlowe Posts: 161 Member
    bump
  • BLNKSN
    BLNKSN Posts: 37 Member
    Bump
  • Vini9
    Vini9 Posts: 343 Member
    Oh ........peanut butter cookies........pretzal cheesecake :) We (me and the kids) make chocolate tacos well that's what we call it. You take a flour or whole wheat taco shell, spred some nutella or justins hazelnut spread on it then top with bananas and strawberries. Enjoy!!! I forget the cals but it depends on how much you put on and what fruit you use. We sometimes do pineapple with coconut. I will sometimes eat just half and have the rest the next day. :)
  • supermodelchic
    supermodelchic Posts: 550 Member
    to cold right now, but i love frozen bananas dipped in dark chocolate... 2 inch pieces...
  • wishwriter
    wishwriter Posts: 4
    Yogurt Fluff

    4 servings
    .
    3/4 cup boiling water
    1 (8 1/2 g) package cherry Jell-O (sugar free)
    ice cube 1/2 cup cold water
    1 cup plain nonfat yogurt
    1/2 teaspoon vanilla

    In a medium bowl, stir boiling water into gelatine powder for at least 2 minutes until completely dissolved. Add enough ice cubes to cold water to measure 1 cup. Add to jello; stir until slightly thickened. Remove any unmelted ice. Add yogurt and vanilla, stir with wire whist until well blended. Pur evenly into 4 dessert dishes. Refrigerate 30 minutes or until firm. Add dollop if whipped cream before serving.

    Calories 35.8 Calories from Fat 076%Total Fat 0.1 g0%Saturated Fat 0.0 g0%Cholesterol 1.2 mg0%Sodium 49.4 mg2%Total Carbohydrate 4.7 g1%Dietary Fiber 0.0 g0%Sugars 4.7 g19%Protein 3.5 g7
  • missdelajay
    missdelajay Posts: 45 Member
    umm, bump!!!
  • sarah3333
    sarah3333 Posts: 222 Member
    Bump
  • fowlerly
    fowlerly Posts: 37 Member
    Bump

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