200 calorie (or less) Dessert Challenge!

I have been making no pudge brownies! There is a single serving recipe on the box, and I use fat free plain greek yogurt. according to the pkg, it's 110 calories- and, I usually put a little peanut butter on top while it is still warm.. delicious

Fake "cheesecake": 1/4 Cup (about 45 calories), or 1/2 Cup (about 90 calories) Fat-Free Ricotta cheese, place in a small bowl. Top with one or two tablespoons of sugar-free preserves (sugar-free raspberry preserves are 10 calories per tablespoon; others may be higher or lower). Enjoy! Sometimes I'll add one package of splenda to the ricotta, just to sweeten it up a bit, but it's not necessary. I love it with low-sugar orange marmalade. Tastes sort of like a cheesecake with a fruit topping and is well under 200 calories!

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

My fav recipe is Creamsicle De-Lite Dessert (http://imnochef.blogspot.com) I have others on my blog. I love fried apples too. mmmmmmmm



Creamsicle De-Lite Dessert


Jello - Cheesecake Sugar Free Fat Free Instant Pudding Mix , 2 pkg
Great Value - Sugar Free Jello - Orange, 2 container (2 cups ea.)
Kraft - Cool Whip Fat Free, 2 container (50 table spoons ea.)


Mix the jello according to the package instructions.
Then pour in the pudding mix into the jello mixture. (do not mix as package instructions)
Next fold in cool whip.
Chill until set.


Makes 9 - 1 cup servings.


Totals per serving:
Calories 114, Fat 0g, Fiber 0g, Protein 2g, Carbs 22, Calcium 0%

This is also good with a spice cake mix!

Great idea, I'll try it soon! Love to bake:happy:

keep

Piña Colada Cheesecake Bars

This uses a small amount of coconut flour, which is slightly sweet, high in fiber (3 grams per tablespoon), and gluten-free. Look for it in health-food stores or order online from Bob's Red Mill (www.bobsredmill.com). You also can substitute an equal amount of all-purpose flour. Standard lemons work well in this recipe, but Meyer lemons, which have sweeter flavor, are a good substitute if you see them in the store (or have a tree in your greenhouse).

Yield: 16 servings (serving size: 1 bar)

Ingredients
Crust:
1 cup graham cracker crumbs
2 tablespoons coconut flour or all-purpose flour
2 tablespoons turbinado sugar
1/2 teaspoon ground ginger
2 tablespoons butter, melted
1 tablespoon canola oil
1 tablespoon water
Cooking spray
Filling:
1 cup 2% low-fat cottage cheese
1/2 cup sugar
1/4 cup (2 ounces) block-style fat-free cream cheese, softened
1 1/2 tablespoons grated lemon rind
1 tablespoon fresh lemon juice
1 tablespoon pineapple juice
1/2 teaspoon vanilla extract
Dash of salt
3/4 cup egg substitute
Remaining ingredients:
1 cup chopped fresh pineapple
1/4 cup unsweetened shredded coconut, toasted
Preparation
Preheat oven to 350°.

To prepare crust, combine first 4 ingredients in a bowl. Add butter, oil, and 1 tablespoon water; toss well. Press mixture into the bottom of an 8-inch square baking pan coated with cooking spray. Bake at 350° for 10 minutes. Cool completely on a wire rack.

To prepare filling, combine cottage cheese and the next 7 ingredients (through salt) in a food processor, and process until smooth. Add egg substitute, and process until blended. Spread cheese mixture over cooled crust. Bake at 350° for 33 minutes or until set. Cool for 10 minutes on a wire rack. Refrigerate for 2 hours or until thoroughly chilled. Top with pineapple and coconut. Cut into 16 bars.

Nutritional Information

Calories:
117 (35% from fat)
Fat:
4.6g (sat 2.2g,mono 1.2g,poly 0.7g)
Protein:
4.1g
Carbohydrate:
15.4g
Fiber:
0.9g
Cholesterol:
6mg
Iron:
0.5mg
Sodium:
142mg
Calcium:
27mg

Cream Cheese Meltaways with Lemon Glaze

When shaping these buttery cookies, do not try to form perfectly smooth balls. If the dough is handled too much, the cookies will become heavy and dense.

Yield: 36 cookies (serving size: 1 cookie)

Ingredients
Cookies:
1 1/4 cups all-purpose flour (about 5 1/2 ounces)
1/2 cup cornstarch
1/8 teaspoon salt
1 cup powdered sugar
1/2 cup butter, softened
1/4 cup (2 ounces) block-style 1/3-less-fat cream cheese, softened
1 teaspoon vanilla extract
Glaze:
1 3/4 cups powdered sugar
1/4 cup fresh lemon juice
Preparation
Preheat oven to 375°.

To prepare cookies, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cornstarch, and salt in a medium bowl, stirring well with a whisk.

Combine 1 cup powdered sugar, butter, cheese, and vanilla in a large bowl; beat with a mixer at medium speed until light and fluffy (about 4 minutes). Add flour mixture; stir until just combined (dough will be dry and crumbly). Shape dough into 36 (1-inch) balls. Place balls 2 inches apart on baking sheets. Bake at 375° for 10 minutes or until bottoms of cookies are lightly browned. Cool 5 minutes on pans on wire racks. Remove from pans; cool completely on wire racks.

To prepare glaze, combine 1 3/4 cups powdered sugar and lemon juice, stirring with a whisk until smooth. Dip tops of cookies in glaze; place on wire racks. Let cookies stand for 30 minutes or until glaze is set.

Nutritional Information

Calories:
85 (32% from fat)
Fat:
3g (sat 1.5g,mono 1.2g,poly 0.1g)
Protein:
0.6g
Carbohydrate:
14.3g
Fiber:
0.1g
Cholesterol:
8mg
Iron:
0.2mg
Sodium:
33mg
Calcium:
3mg

Fat free plain yogurt + caramel topping.....as a dip for cut apples or bananas, or grapes...


Newcastle ale...one bottle.... (way less than 200!)

Not only have I made these to satisfy MY sweet tooth, but I've made them for others for speical occasions. They have all been a big hit!

~brownie muffins - 1 box devils food cake & 1 15oz can pumpkin
~diet coke cake - 1 box devils food cake & 1 can diet coke (or coke zero or whatever you have) Used fat-free cool whip as frosting
~angel food/pineapple cake - 1 box angel food cake & 1 can crushed pineapple and fat-free cool whip for frosting = my fav!