200 calorie (or less) Dessert Challenge!

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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!

When I was in Switzerland our guide made this simple/delicious/ooey-gooey treat!!!

Take one whole banana in its peel. DO NOT PEEL.
Cut along the spine of the banana going 1/2 way deep into banana.
Add 3-4 squares of chocolate
Place over a grill until you have an ooey-gooey chocolate filled banana!
Voila! This is my new replacement for smores!

YUMMY!

BUMP!!!:flowerforyou:

Mini graham cracker pie crust, fat free yogurt (any flavor, I love rasberries) Fat free cool whip mix them too together add into crust and freeze till firm!

Love this. Key lime pie yogurt is fabulous this way!

Ina garten from the food network always adds a little coffee to her chocolate brownie recipe. (If you have ever had her brownie recipe your would die, they are slap your mamma good). I tried it and you can't taste the coffee it just makes the chocolate taste more chocolately. Sometime chocolate desserts can taste flat. I'm going to add 1 tsp of coffee granules to to a tbls of hot water and add to the brownie recipe. If it's good enough for Ina, it's good enough for me and doesn't add calories.

bum[

Chocolate Strawberry Crepe :] 140 cals, and filling too!

Melissa's Crepe - 50 calories
Jell-o Sugar free chocolate pudding - 60 calories
4 strawberries - like 15 calories
1 serving reddi whip - 15 calories

Bump :flowerforyou:

Not a recipe, but standard go-to is Wow Cow frozen dessert. I get at local froyo places and it's 9 calories an ounce. I get the 12 oz size and they normally fill it around 14 oz so it comes to 126cal, 0g fat, 140mg sodium, 28g carb, 0g fiber, 0g sugar, 3.5g protein. It's huge, and since I eat it really slowly, it takes me a half an hour or more to finish, so it's super filling. But if I'm feeling like making something, here are some of my favorite dessert recipes.

Bananas Foster Cupcakes

Batter:
1 Box Betty Crocker Butter Pecan cake mix
1 12oz can Diet Hansen’s Root Beer
7/8 cup Mashed Banana (about 2 medium bananas or 2 ½ small bananas)
1 tsp Banana Extract

Frosting:
16 tbsp Betty Crocker Whipped Vanilla Frosting
2 tsp Cinnamon
1 ½ tsp Rum Extract

Batter:
Preheat oven as per box instructions. Hand mix bag of cake mix with one can of soda. When almost fully incorporated, add banana and extract and mix until completely incorporated. Portion into 24 paper lined cupcake pans. Bake as per box instructions

Frosting:
Mix all ingredients together in bowl, try to beat as little air as possible out of mixture. Place in fridge to chill while cupcakes finish cooking/cooling. (if you would like less of a rum flavor you can reduce the amount of extract)

After the cupcakes cool, spread 2 tsp of frosting on each cupcake.

Calories (per frosted cupcake): 123
Fat: 2g
Sodium: 146.3mg
Carb: 27g
Fiber: 2g
Sugar: 16g
Protein: 6g


Bananas Foster Roll

1 Flatout Flatbread Kids Cinnamon Wrap
¼ Medium Banana, sliced thinly
½ tsp Cinnamon
¼ cup Arctic Zero Vanilla frozen dessert, softened
1 tbsp Smuckers Sugar Free Caramel Sauce

Prior to dessert prep, spread the Arctic Zero on the cinnamon wrap. Roll, wrap in foil and place back in freezer to harden.

At dessert prep time, remove frozen roll from freezer and slice into four slices, place in a bowl

Spray pan with a quick spray of a no-calorie non-stick spray (butter flavor preferred). Add cinnamon and bananas to pan and cook until bananas are cooked. Put bananas over the top of the sliced ice cream roll and pour caramel sauce over the top.

Note – this dessert, while messier to do so, is much easier to eat with your fingers than a fork or spoon. But that’s entirely your choice.

Calories: 150
Fat: 1g
Sodium: 201mg
Carb: 33g
Fiber: 6g
Sugar: 10g
Protein: 6g

Poor Mans Bananas Foster

½ cup Arctic Zero Vanilla Frozen Dessert
½ Medium Banana, sliced
½ tsp cinnamon
1 tbsp Smuckers Sugar Free Caramel Sauce

Spray pan with a quick spray of a no-calorie non-stick spray (butter flavor preferred). Add cinnamon and bananas to pan and cook until bananas are cooked. Serve Arctic Zero into bowl. When bananas are cooked, put them on the Arctic Zero and add caramel sauce.

Calories: 130
Fat: 0
Sodum: 48mg
Carb: 31g
Fiber: 4g
Sugar: 4g
Protein: 5g


Brown Sugar Topped Pumpkin Muffins

Batter:
1 box Betty Crocker Spice Cake Mix
1 15oz can Libby’s Pumpkin
½ cup 100% All Whites Egg Whites

Topping:
4 tbsp packed brown sugar
4 tsp flour
1 tsp cinnamon
2 tbsp butter (I actually use Country Crock Margarine w/Calcium)

Preheat oven as per box instructions.

For the topping:
Mix all of the dry ingredients together until well mixed, cut in the margarine until fully mixed. It won’t resemble a crumble when using the margarine, it was more of a soft, sugary topping.

For the muffins:
In a large bowl whip the egg white until they are fluffier and higher in volume (doesn’t have to be a full whip, they are just helping to lighten the batter slightly). By hand, mix the pumpkin with the egg whites until almost fully mixed. Add in the spice cake mix and mix until all ingredients are fully incorporated. The batter will be thick. Portion into paper lined cupcake pans. Using a ¼ cup measure (and not scraping it down each time, just filling it level and dumping) the batter should yield 24 muffins.

Divide topping across all cupcakes. Unfortunately I didn’t measure this and just sorta estimated. I found that it was easiest to do by using two toothpicks to drop about four little globs of the topping on the top of the batter in the pan. It was probably somewhere in between ½-1 tsp for each one, but again, I can’t be certain.
Bake as per box instructions.

Yield = 24 muffins
Calories: 113
Fat: 1.4g
Sodium: 170.8mg
Carb: 63.1g
Fiber: 8g
Sugar: 13.2g
Protein: 2.1g


Peanut Butter Marshmallow Awesomeness Sundae

Ingredients:
½ cup Arctic Zero (I like the Cookies and Cream for this)
1 tbsp Jet-Puffed Marshmallow Fluff
2 tsp Better’n Peanut Butter
1 tbsp Reddi Wip Original

Measure and serve ½ cup serving of preferred Arctic Zero flavor frozen dessert. Measure 1 tbsp of marshmallow fluff and 2 tsp of peanut butter into small bowls (I use small, glass, mise en place bowls for this). In a slightly larger bowl, put in a small amount of water (enough to set the smaller in but not have it go up over the edge) and microwave until it boils. Place the smaller bowl of marshmallow into the water and stir until softened. Drizzle over the Arctic Zero. Repeat with peanut butter. Top with a small bit of Reddi Wip.

Calories: 98
Fat: 1g
Sodium: 132mg
Carb: 17g
Fiber: 3g
Sugar: 12g
Protein: 5g

VitaTop Caramel Sundae

1 Deep Chocolate Vitatop
1/2 cup Arctic Zero - any flavor
1 tbsp Sugar Free Smuckers Caramel Syrup
2 tbsp Reddi Wip Whipped Cream

Open VitaTop bag on one side and microwave for 20 seconds. Remove from bag and toast (I do mine on about a 3 1/2 setting, but go until you can smell the chocolate wafting out of the toaster). Place VitaTop in the bottom of a bowl. Scoop 1/2 cup of Arctic Zero on top of VitaTop. Top with 2 tbsp of caramel syrup and 2 tbsp of whipped cream.

Calories: 197
Fat: 3g
Sodium: 188mg
Carb: 46g
Fiber: 11g
Sugar: 19g
Protein: 8g

some great ideas here!
mine is a quick storebought one: fudgsicles with no sugar added. They're 40 calories feach, 10g carbs, 2g fiber.