Sugar Free or Low Sugar Desserts

I eat sugar free pudding that is only 60 calories. I thought it would taste disgusting but it actually tastes good.They have so many different flavors to try but I usually have the chocolate to get my "fix" in. If you want, you can add fat free whipped topping to it and it would only be 80 calories.

I prefer stevia to spenda but sometimes splenda is hard to get away from so I do eat it at times. I LOVE apple cobbler/ice cream & have found a substitute that is really good. I take a can of apple pie filling (no sugar added) - I use the Wal-Mart brand Great Value. I take about 2/3 cup (60 calories), sprinkle with extra cinnamon and heat it a bit in the microwave. Next I scoop 1/2 cup BlueBell Light Vanilla Ice Cream on top (140 Calories) - YUMMMMMMM!!!!! It's so good that I totally feel like I am cheating but I'm not!!!

Cupcakes!

I make cupcakes using pillsbury sugar free devil's food cake mix. Replace the oil with no sugar added apple sauce, and use egg whites instead of eggs. Mix it all up it should make about 22 or 23 cupcakes - I never manage to squeeze out 24.

For topping, mix up sugar free pudding mix with one cup of milk and one tub of low or fat free cool whip. Actually, i usually half the topping recipe because I can't manage to use all of it when I make it all.

These are super good, and my most recent incarnation (lots of chocolate) is only 85 calories per cupcake and 2 sugars.

bump

Peaches with Cava and Lemon Verbena

You can find lemon verbena plants at your local nursery. Some farmers' markets and specialty stores also sell fresh sprigs of it this time of year. If you can't find it, cook strips of lemon rind with the wine, and add 1/2 teaspoon grated lemon rind before serving. Cava is an affordable Spanish sparkling wine now widely available in this country.

Yield: 5 servings (serving size: 1 cup)
Ingredients
10 (3-inch) lemon verbena leaves
1 (750-milliliter) bottle Cava or other sparkling wine
1/2 cup sugar
6 cups sliced peaches (about 2 pounds)
1/2 teaspoon minced lemon verbena leaves
Preparation
Combine whole verbena leaves and sparkling wine in a large saucepan; bring to a boil over medium heat. Cook until reduced to 1 cup (about 15 minutes). Remove and discard the whole leaves. Add sugar, stirring until dissolved. Add sliced peaches; bring to a boil. Remove from heat. Cover and chill. Stir in minced verbena leaves just before serving.

Nutritional Information
Calories:
157 (3% from fat)
Fat:
0.5g (sat 0.0g,mono 0.1g,poly 0.1g)
Protein:
1.9g
Carbohydrate:
39.5g
Fiber:
2.7g
Cholesterol:
0.0mg
Iron:
1.1mg
Sodium:
11mg
Calcium:
23mg

Healthier Chocolate cake from www.RecipeGirl.com

i used 1/2 cup sugar here and it was sweet enough for me and even les calories

CAKE:
2 1/4 cups unsifted oat flour
1 1/2 cups nonfat dry milk powder
2/3 cup granulated sugar (or use Stevia or Splenda)
*1/3 cup unsweetened cocoa powder
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. ground cinnamon
1/8 tsp. salt
One 23 ounce jar of unsweetened applesauce (or just measure 23 ounces)
5 large egg whites, lightly beaten
3 tsp. vanilla extract

FROSTING:
One 8-ounce package low-fat cream cheese (Neufchatel), softened
1 cup powdered sugar, sift after measuring
1/2 cup unsweetened cocoa powder
3 tsp. vanilla extract
3 Tbsp. nonfat milk


1. Preheat oven to 325 degrees F. Coat 13x9x2-inch pan with nonstick cooking spray.
2. In a large bowl, whisk together oat flour, dry milk powder, sugar, cocoa, baking powder, baking soda, cinnamon and salt. In a separate bowl, whisk together applesauce, egg whites and vanilla.
3. Stir wet ingredients into dry ingredients and mix just until combined. Don’t over-mix or you may toughen the texture of the cake.
4. Pour batter into the prepared pan, smoothing to edges, and bake until springy to the touch and toothpick inserted into center of cake comes out clean- it should take anwhere from 25 to 35 minutes. Check at 25 and add minutes onto baking time if necessary.
5. Cool cake to room temperature on a wire rack.
6. Prepare frosting: With an electric mixer at low speed, beat cream cheese, sifted powdered sugar, cocoa and vanilla in a medium bowl until smooth. Slowly add nonfat milk and beat until it’s a good spreading consistency- about 1 minute.
7. Swirl frosting over top of cake. Cut into 15 squares, and serve.

Serves: 15

Cooking Tips:
*You can buy oat flour (health food sections in your market likely carry it) or you can make it yourself. Just put rolled oats into a blender and blend away until it turns into powder. Now you have oat flour!
*To make this recipe sugar free, you can use Splenda for Baking- be sure to use the kind that is specifically for baking (not the little packets that are for coffee). I haven’t tried this recipe using Splenda, so I can’t vouch for how it tastes. In the cake portion, replace granulated sugar with 1/2 cup + 2 Tbsp. Splenda. In the frosting, replace powdered sugar with 1/2 cup Splenda.
*I made this cake in a 9×13-inch pan, but I think it would work just as well baked in two 8-inch round cake pans. There certainly is enough frosting to use for a two layer cake.
*If you want to make it in a 9×13 pan and you’d like to be able to remove the entire cake from the pan and onto a platter, line the pan with parchment paper that overhangs on the sides. Spray the parchment all over with cooking spray. After cooled, you should be able to lift the entire cake out of the pan (carefully) by holding the overhanging parchment. Then you’ll need to do use some racks or baking sheets to turn, peel off the parchment and the turn right-side up onto a platter.

Nutritional Information Per Serving (divided into 15 pieces):
Calories 195
Total fat 4.7g (sat 2.3g, poly .1g, mono 1.0g)
Cholesterol 8.5mg
Sodium 218.9mg
Carbohydrates 35.3g
Fiber 3.5g
Sugars 21.3g
Protein 6.1g

WW Points: 3.5

Sugar-free Peanut Butter Cookies: (Makes 24-66 calories each)
1 cup peanut butter
1 cup granulated sweetener
1 egg
1. Mix Ingredients in a bowl.
2. Shape into walnut sized cookies.
3. Place on baking sheet and cook fo 10 minutes at 350 degrees.

http://recipes.sparkpeople.com/recipe-detail.asp?recipe=711080


Here is a similar recipe, but it incorporates baking powder and vanilla extract to make a more complex, but still easy cookie:
http://kalynskitchen.blogspot.com/2007/10/recipe-for-flourless-sugar-free-peanut.html


Peanut Butter and Jelly Cookies (70 calories each)
http://www.southbeachdiet.com/sbd/publicsite/recipes/Peanut-Butter-and-Jelly-Cookies.aspx


Almond Oatmeal Cookies (Just replace the fructose with same amount of granulated sweetener)
http://www.the-zone-diet-recipes.com/recipes/almond_oatmeal_cookies.html

Healthy Banana Cookies (without artificial sweetener!!!)
http://allrecipes.com/Recipe/Healthy-Banana-Cookies/Detail.aspx

Sugar-free Meringue Kisses: (19 calories for 2 cookies)
http://www.southbeachdiet.com/sbd/publicsite/recipes/chocolate-meringue-kisses.aspx

Almost all south-beach diet recipes are awesome, and contain no added sugars (just sweeteners):
http://www.southbeachdiet.com/sbd/publicsite/healthy-dessert-recipes.aspx


I hope I helped!

Honey Cookies
Source: dLife

Unique cookies made with applesauce and honey and drizzled with vanilla frosting.

Rating:
Prep Time: 15 minutes
Cook Time: 10 minutes
Difficulty: EASY

Ingredients
1/2 cup light honey
2 egg whites
1/2 cup unsweetened applesauce
1 tsp baking soda
1 cup white whole wheat flour
1 1/2 tsp ground ginger
2 tbsp vanilla frosting


Directions
1 Preheat oven to 350 degrees F. Spray cookie sheets with nonfat cooking spray and set aside.
2 In a large microwave-safe bowl, heat honey for 15 seconds. Stir in egg whites and applesauce with a spatula until well blended. Gradually stir in baking soda, flour, and ginger.
3 Drop by rounded teaspoonfuls onto prepared cookie sheets, about 1 1/2 inches apart.
4 Bake at 350 degrees F for 10 to 12 minutes or until lightly golden brown.
5 Microwave frosting in a small bowl 10 to 15 seconds or until melted. Lightly drizzle frosting over cookies with a spoon.


Nutrition Facts
Makes 48 servings
Amount Per Serving
Calories 24.1
Total Carbs 5.3 g
Dietary Fiber 0.4 g
Sugars 3 g
Total Fat 0.2 g
Saturated Fat 0 g
Unsaturated Fat 0.2 g
Potassium 5.4 mg
Protein 0.5 g
Sodium 29.3 mg

Sorry this one has splenda

Sugar Free Strawberry Shortcake


Source: Murray Sugar Free

Murray's Sugar Free Shortbread Cookies topped with a light cream cheese mixture and strawberries.

Rating:
Prep Time: 30 minutes
Cook Time: 30 minutes
Difficulty: EASY


Servings
Ingredients

1 cup tap water
1 oz mint (enough for garnish)
1 cup balsamic vinegar
2 tbsp fresh lemon juice
8 oz low fat cream cheese
1 tsp fresh lemon peel , grated
1/2 tsp vanilla extract
1 1/2 cup fresh sliced strawberries (21 strawberries)
1 cup SPLENDA® No Calorie Sweetener, granulated
1/2 cup SPLENDA® No Calorie Sweetener, granulated
1 tbsp SPLENDA® No Calorie Sweetener, granulated
6 oz Cookies, shortbread, sugar free (1 pkg)


Directions

1 In small saucepan combine water and 1 cup Splenda® Granular. Bring to boiling. Place 1/2 cup Splenda® Granular in shallow pan. Using tongs dip mint leaves in boiling water mixture. Coat with dry Splenda® Granular. Let dry on wax paper.
2 In small saucepan combine vinegar and lemon juice. Bring to boiling. Gently boil over medium heat about 12 minutes or until syrupy and reduced to 1/3 cup liquid. Remove from heat.
3 In small mixer bowl combine cream cheese, 1 tablespoon Splenda, lemon peel and vanilla. Beat on medium speed of electric mixer until fluffy.
4 Pipe or spoon cream cheese mixture on top of cookies. Top with strawberries. Drizzle with vinegar mixture. Garnish with mint leaves. Serve immediately.


Nutrition Facts
Makes 14 servings
Amount Per Serving
Calories 86.6
Total Carbs 15.9 g
Dietary Fiber 0.8 g
Sugars 3.4 g
Total Fat 2.5 g
Saturated Fat 0.7 g
Unsaturated Fat 1.9 g
Potassium 48.1 mg
Protein 1.3 g
Sodium 73 mg

Mocha Shortbread Cookies

Makes: approx. 2 1/2 dozen cookies
Ingredients
2 1/4 cups (560 mL) all purpose flour
1/2 cup (125 mL) SPLENDA® No Calorie Sweetener, Granulated
1/4 cup (60 mL) cocoa powder
1/4 cup (60 mL) hot water
1/4 tsp (1 mL) fine salt
1 Tbsp (15 mL) instant coffee powder
4 tsp (20 mL) pure vanilla extract
1 cup (250 mL) unsalted butter at room temperature

SPLENDA® No Calorie Sweetener, Granulated, for sprinkling

Directions

Sift flour, SPLENDA® Granulated, cocoa powder and salt and set aside. Combine hot water, instant coffee and vanilla and set aside.

Cream butter until smooth and stir in half of the dry mixture. Add coffee mixture and stir in. Add remaining dry mixture and combine until dough is evenly blended. Turn dough onto a work surface and divide in two. Shape into logs, wrap and chill for 20 minutes.

Preheat oven to 325°F (160°C) and line a baking tray with parchment paper

Unwrap dough and slice into cookies about 1/2 -inch (1 cm) thick and place on baking tray. Sprinkle each cookie in the centre with a pinch of SPLENDA® Granulated and bake for 18 minutes. Allow to cool before storing in an airtight container.


Nutritional Information
Amount per Serving:
Serving Size: 1 cookie
Total Calories: 90
Calories from Fat: 54
Total Fat: 6 g
Saturated Fat: 4 g
Cholesterol: 15 mg
Sodium: 20 mg
Total Carbohydrates: 8 g
Fibre: 0 g
Sugars: 0 g
Protein: 1 g

I got a wonderful dessert recipe from someone up here a while ago. It was chocolate graham crackers with sugar free cool whip in the middle like an ice cream sandwich. Just put it in the freezer for a few and it is just like you are eating a crunchy ice cream sandwich

thanks! I like this one. anything that I can trick myself with is fantastic! I also like the sugar free pudding by jello- the caramel's great! I've never had any successful baking experiences with sugar substitutes.... the texture's always weird without the sugar.

Thanks to all for the great suggestions.