200 calorie (or less) Dessert Challenge!

13

Replies

  • SweetToothMelissa
    SweetToothMelissa Posts: 137 Member
    bump
  • maeadair
    maeadair Posts: 496 Member
    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


    Are these nutrient values per souffle or for entire recipe?
  • maeadair
    maeadair Posts: 496 Member
    Poached Pears
    These are delicious especially these cold winter days.

    Peel /core/slice pear ( I use Bosc or Bartlett)
    Take 1/4 -1/2 cup V8 VFusion Light pomegranate Blueberry juice Pour into saute pan
    Add 1/8 tsp cinnamon and Dash Nutmeg ( or to your taste...I found need just a little for hint of flavor) and stir
    Bring to low / slow boil ...just beyond simmer
    Add Pear slices
    Continue very low slow boil Cover with lid to keep heat in (WATCH make sure not fast boil)
    Spoon juice over pears 2-3x during cooking
    Cook til juice is REDUCED ( to your thickness preference)
    ENJOY!
    These are good warm or cold.

    Calories 83 - 90 avg.(depending on size of Pear)
    Carbs 24
    Protein 1
    Sodium 31
  • radicalreader
    radicalreader Posts: 207 Member
    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


    Are these nutrient values per souffle or for entire recipe?

    I entered this into the mfp recipe calculator.
    The first row is their "Total" for the entire recipe.
    The second row is "per serving" ... so that would be per mini souffle.
  • AmyNVegas
    AmyNVegas Posts: 2,215 Member
    Crustless No sugar added Pumpkin Pie
    16 servings (2 pies)

    1 big can Libby's 100% Pumpkin
    2 cans evaporated milk
    3/4 cup xylitol ( you can use Splenda but this is what I use)
    2 tsp pumpkin pie spice

    Pour into 2 pie dishes sprayed with cooking spray. Bake at 425 for 15 min then turn down to 350 for about another hour.

    1 serving- 59 cals-7g carb-3g fat-3g protein
  • StaceG1986
    StaceG1986 Posts: 350
    Bumping this for later :smile:
  • melkneec
    melkneec Posts: 309 Member
    I found a recipe onlie for a pie shell that was lower in calories and fat. You can't buy a pie crust that is less than about 20 grams of fat. Well maybe graham cracker. :)

    Ingredients:
    Bob's Red Mill - Unbleached White Flour, 1 1/8 cup
    Spectrum Organic - Safflower Oil, 4 Tbsp. (14 g) - Must be chilled)
    Generic - Egg White, 1 large egg white - lightly beaten
    Heinz - Apple Cider Vinegar, 0.33 Tblsp

    Directions:
    1. In a bowl mix together the dry ingredients.
    2. Make a well and add oil
    3. Mix with a fork until it has the texture of cornmeal
    4. Add egg white and vineger. Mix until incorporated
    5. Form into a ball and wrap in plastic wrap.
    6. Refrigerate for at least 20 mins.

    (If it seems to crumble, add a drop of water at a time until it is better)

    Enough for one pie crust. Serves 8.
    Per serving: Calories 130, Fat 8g, Fiber 1g, Protient 3g, Carbs 14g, and Sugar 0

    Much better than store bought. :) That leaves 70 calories for a filling. :)
  • pixelsmith73
    pixelsmith73 Posts: 2 Member
    If you make a box of regular old betty crocker chocolate (or yellow) cake mix into 24 cupcakes and frost them with one tub of regular chocolate frosting each cupcake will be just about 200 calories. Healthy? No. But a real, live, actual cupcake? Yes. The problem for me lies in having 24 cupcakes (that's 4800 delicious chocolaty calories) lying around all seductive-like in my kitchen whispering sweet nothings to me all day long. I only make them when I can get the bulk of the cupcakes out of the house quickly.

    Now if you are not into boxed mixes here is a really nice recipe for chocolate cupcakes from cooking light magazine. I suck at baking and they came out great for me. I used Ghirardelli 60% Cacao Bittersweet Chocolate Chips instead of the 70% chocolate because that's what I had on hand. At 150 calories a pop you might be able to afford real frosting!

    Double-Chocolate Cupcakes

    Ingredients
    * 1 cup all-purpose flour (about 4 1/2 ounces)
    * 1/3 cup unsweetened cocoa
    * 1 teaspoon baking soda
    * 1/8 teaspoon salt
    * 2/3 cup granulated sugar
    * 1/4 cup butter, softened
    * 1/2 cup egg substitute
    * 1 teaspoon vanilla
    * 1/2 cup 1% low-fat buttermilk
    * 1 1/4 ounces dark (70 percent cocoa) chocolate, finely chopped
    * 2 tablespoons powdered sugar

    Preparation

    Preheat oven to 350°.

    Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour, cocoa, baking soda, and salt; stir with a whisk.

    Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well combined (about 3 minutes). Add egg substitute and vanilla, beating well. Add flour mixture and buttermilk alternately to granulated sugar mixture, beginning and ending with flour mixture. Fold in chocolate. Spoon batter into 12 muffin cups lined with muffin cup liners. Bake at 350° for 18 minutes or until cake springs back when touched lightly in center or until wooden pick inserted in center comes out clean. Remove from pan; cool completely on a wire rack. Sprinkle with powdered sugar just before serving.

    Yield: 12
    Nutritional Information per cupcake
    Calories:
    150 (31% from fat)
    Fat:
    5.2g (sat 3.2g,mono 1.2g,poly 0.2g)
    Protein:
    3.1g
    Carbohydrate:
    24g
    Fiber:
    1.1g
    Cholesterol:
    11mg
    Iron:
    1mg
    Sodium:
    125mg
    Calcium:
    42mg
  • shander7
    shander7 Posts: 613 Member
    bump
  • timbotina
    timbotina Posts: 1,130 Member
    bumping
  • 1crazymom
    1crazymom Posts: 434 Member
    Bump!
  • bballangie45
    bballangie45 Posts: 2
    Bump for later:love:
  • mroberts2702
    mroberts2702 Posts: 43 Member
    bump
  • ptrppl6
    ptrppl6 Posts: 21
    Not a recipe, but Breyer's Rocky Road has 150 calories per half cup, and makes my sweet chocolate tooth happy!
    My husband and I have also discovered that a half cup of yogurt with a cup of mixed fruit is just as satisfying as ice cream, with less than 110 calories.
  • melkneec
    melkneec Posts: 309 Member
    I made another dessert last night for my husband's birthday. Strawberry Cupcakes with cool whip icing. :) He is also trying to get healthy. Its also posted on my blog. :)http://imnochef.blogspot.com


    <img src="http://4.bp.blogspot.com/_PG7p9KwiQV4/TVHYafGJpII/AAAAAAAAAUo/MkOIwYe2rm0/s320/DSCN2169+%28Small%29.JPG&quot;&gt;

    Strawberry Cake with Cool Whip Icing
    makes 24 cupcakes

    Duncan Hines - Moist Duluxe Classic White Cake Mix, 1 package
    Generic - 4 Scrambled Egg Whites, 1 serving
    Libby's - 100% Pure Pumpkin, 1/4 cup
    Jell-O - Sugar Free Jello Mix - Strawberry, 1 package
    Strawberries - Frozen, unsweetened, 0.33 cup, thawed
    Kraft - Cool Whip Fat Free, 1 container (50 table spoons ea.)


    Mix all ingredients in a bowl except the cool whip. Set cool whip aside and let thaw. Bake cake at 350* for 35 - 40 mins. I used 2 6 inch wilton pans to make it to layers. You can make it one layer if you want. Let cool. Cut off the tops to make it level. Put one layer on a plate and spread some cool whip in the middle. Then place the other layer on top of that. Now spread the rest of the cool whip to ice the cake. Cut and serve.


    I think it could have used a more strawberry flavor. It was really good but the strawberry flavor was mild. You could add more strawberry jello or more frozen strawberries. Be careful with the frozen strawberries, too many will make the cake gummy. I really liked it and it was nice to have cake today. :)


    Calories - 108, Fat - 2g, Fiber - 0g, Protein - 2g, Carbs - 21, Sugar 11g
    Listed in the database as Strawberry Cupcake - I'm No Chef
  • NMandaMarie
    NMandaMarie Posts: 234 Member
    bump
  • WomanofWorth
    WomanofWorth Posts: 395 Member
    bump
  • ej223
    ej223 Posts: 20
    bump
  • kelnewt
    kelnewt Posts: 3 Member
    Chocolate Parfaits
    Makes 6 servings
    Per serving: 196 calories, 4.6 g fat

    1 (1.4 oz) package fat-free, sugar-free chocolate instant pudding mix
    2 cups 1% low-fat milk
    1/2 cup light sour cream
    1 (8-oz) container fat-free frozen whipped topping, thawed and divided
    3/4 cup chocolate graham cracker crumbs (4 cracker sheets)
    1 Tbsp. freshly grated chocolate

    1. Whisk together the first 3 ingredients in a bowl until blended and smooth. Fold in 1.5 cups whipped topping.
    2. Spoon 1 Tbsp. crumbs into each of 6 (4-oz) glasses, and top with 1/3 cup pudding mixture. Repeat layers with remaining crumbs and pudding mixture. Top each parfait evenly with remaining whipped topping and grated chocolate. Cover adn chill at least one hour.

    I used parfait glasses for these and found that it made pretty generous servings. Delicious, too!
  • stephsm30
    stephsm30 Posts: 14
    bump
  • ckilgore77
    ckilgore77 Posts: 4 Member
    Low Fat Strawberry Swirl Cheesecake

    from Gina's Weight Watcher Recipes: http://www.skinnytaste.com/2011/03/strawberry-swirl-cheesecake.html

    Servings: 9
    Size: 1 slice
    Calories: 132.9
    Fat: 5.6 g
    Carb: 15.1 g
    Fiber: 0.1 g
    Protein: 5.8 g

    Igredients

    • non stick cooking spray
    • 1/2 cup crushed graham cracker crumbs
    • 1 tbsp light butter, softened
    • 8 oz package reduced fat cream cheese, softened
    • 1/4 cup sugar
    • 6 oz fat-free vanilla Greek yogurt (I used Chobani)
    • 2 large egg whites
    • 2 tbsp lemon juice
    • 1/2 tsp vanilla extract
    • 1 tbsp all purpose flour
    • 1/4 cup strawberry jam (I used sugar free)

    Directions

    Heat oven to 350°. Coat an 8-inch square baking pan with non-stick spray.

    Mix together graham cracker crumbs and butter with a fork until evenly moistened.Press evenly into bottom of prepared pan.

    Gently beat cream cheese, sugar and vanilla until smooth using an electric mixer. Gradually beat in fat free yogurt, egg whites, lemon juice, and flour. Do not over beat.Pour over graham cracker crust.

    Stir jam until smooth. Drop by small spoonfuls over surface of filling. Using a knife,swirl jam gently through filling to create marble effect.

    Bake 25 to 30 minutes or until center is almost set. Cool to room temperature. Chill a few hours in the refrigerator.
  • mmiley1111
    mmiley1111 Posts: 36 Member
    I make this all the time using the sugar free puddings. LOVE IT!!:drinker:
  • eating4balance
    eating4balance Posts: 743 Member
    Large Blueberry Parfait: 171 calories

    - 1 container nonfat plain greek yogurt (80 calories)
    - 1/3 cup fresh blueberries (27 calories)
    - 1/4 cup fiber one cereal (30 calories)
    - 2 Tbsp (6 grams) Sliced almonds (34 calories)

    Directions: Layer and enjoy!
  • BandMom2
    BandMom2 Posts: 64
    All sounds good!
  • lolabugs
    lolabugs Posts: 141
    bump
  • tellybelle
    tellybelle Posts: 144
    bump
  • TacoGibbons
    TacoGibbons Posts: 136 Member
    Hey All! I would LOVE to know how you all satisfy your sweet tooth with dessert recipes for 200 calories or less!

    Here's Mine:

    Banana Cream Pie 159 cals. Crust: 20 vanilla goldfish & 1/2 tsp butter. Filling: 1/2 very small banana, 1/4 cup almond milk (blended together well), top: slice up other 1/2 banana. Refrigerate until firm.

    :flowerforyou:

    29 carbs, 5 fat, 1 protein, 113 sodium, 3 sugar


    Holy h*ll...that sounds amazing. Thanks!!
  • TacoGibbons
    TacoGibbons Posts: 136 Member
    If you make a box of regular old betty crocker chocolate (or yellow) cake mix into 24 cupcakes and frost them with one tub of regular chocolate frosting each cupcake will be just about 200 calories. Healthy? No. But a real, live, actual cupcake? Yes. The problem for me lies in having 24 cupcakes (that's 4800 delicious chocolaty calories) lying around all seductive-like in my kitchen whispering sweet nothings to me all day long. I only make them when I can get the bulk of the cupcakes out of the house quickly.

    Now if you are not into boxed mixes here is a really nice recipe for chocolate cupcakes from cooking light magazine. I suck at baking and they came out great for me. I used Ghirardelli 60% Cacao Bittersweet Chocolate Chips instead of the 70% chocolate because that's what I had on hand. At 150 calories a pop you might be able to afford real frosting!

    Double-Chocolate Cupcakes

    Ingredients
    * 1 cup all-purpose flour (about 4 1/2 ounces)
    * 1/3 cup unsweetened cocoa
    * 1 teaspoon baking soda
    * 1/8 teaspoon salt
    * 2/3 cup granulated sugar
    * 1/4 cup butter, softened
    * 1/2 cup egg substitute
    * 1 teaspoon vanilla
    * 1/2 cup 1% low-fat buttermilk
    * 1 1/4 ounces dark (70 percent cocoa) chocolate, finely chopped
    * 2 tablespoons powdered sugar

    Preparation

    Preheat oven to 350°.

    Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour, cocoa, baking soda, and salt; stir with a whisk.

    Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well combined (about 3 minutes). Add egg substitute and vanilla, beating well. Add flour mixture and buttermilk alternately to granulated sugar mixture, beginning and ending with flour mixture. Fold in chocolate. Spoon batter into 12 muffin cups lined with muffin cup liners. Bake at 350° for 18 minutes or until cake springs back when touched lightly in center or until wooden pick inserted in center comes out clean. Remove from pan; cool completely on a wire rack. Sprinkle with powdered sugar just before serving.

    Yield: 12
    Nutritional Information per cupcake
    Calories:
    150 (31% from fat)
    Fat:
    5.2g (sat 3.2g,mono 1.2g,poly 0.2g)
    Protein:
    3.1g
    Carbohydrate:
    24g
    Fiber:
    1.1g
    Cholesterol:
    11mg
    Iron:
    1mg
    Sodium:
    125mg
    Calcium:
    42mg

    They could be even less if you simply mix the box of cake mix with 10 oz of diet soda and bake--I sometimes add fruit or nuts to the batter.
  • evalena1
    evalena1 Posts: 1
    HI I am new to this sight, and I am very excited to get started. You have to tell me. How did you lose weight so fast?
  • audypash
    audypash Posts: 2
    I really love Pineapple Angel Food cake. You simply take a Betty Crocker Angel Food Cake Mix and add 1 can of crushed pineapple (in its on juice), gently blend with a rubber spatula and bake, that's it nothing else. A 9 X 13 pan cut into 15 pieces is how I make it. I top each piece with 2 Tbsp. light whipped cream for 151 calories
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