Help me out....Mexican style dessert

What about a Key Lime Pie, not really Mexican but might go well the dishes you described. Here is an easy recipe I have used before and can be made lighter with fat free condensed milk and low fat crust:

http://allrecipes.com/Recipe/easy-key-lime-pie-i/Detail.aspx

Also, Google recipes for flan, dessert tacos (can definitely be lightened up), dulche du leche or coconut cake or caramel cakes, Mexican wedding cookies...

flan, thres leche....

How about making Fried Banana Icecream.:)

I think it's actually called a Fried Banana Chimichanga! They are REALLY good!

Try here:

http://www.eatingwell.com/recipes_menus/collections/healthy_mexican_recipes

I love Mexican food and my favorite show on Food Network is Mexican Made Easy. I always browse her recipes when looking to make something. She does a dessert every show, so there's lots of ideas besides the normal flan and tres leches. http://www.foodnetwork.com/mexican-made-easy/index.html

I would go lazy and slice flour tortillas in strips, mist with a little oil, coat in sugar and cinnamon and bake until crispy. Serve with a little chocolate sauce with cinnamon in it and maybe some strawberries.

This is from Steven Raichlen's book Healthy Latin Cooking:

http://cookeatshare.com/recipes/bake-fried-bread-in-spice-scented-syrup-mexico-73756

I haven't made this but sounds good and I have made other things from his book and have enjoyed those.

Dulce de Leche with Apples for dipping

http://afkdinner.blogspot.com/2011/03/daevas-dulce-de-leche.html

Churros! with thick hot chocolate/choco dip.

Churros: http://allrecipes.com/Recipe/churros/Detail.aspx

Tres Leche: White cake baked, poke small holes all over the cake with serving fork. In a medium sized mixing bowl mix 1 can evaporated milk, 1 can sweetened condensed milk, and 1 pint whipping cream. Combine milks, pour over cake, allow to cool in fridge over night. It is best topped with hand whipped whipped topping, and if you lioke you can top with roasted coconut flakes, or fruit.

Crustos: Cut a stack of tortilla shells like a pizza, deep fry until browned, drain grease, roll in cinnamon and sugar.

Ambrosia Salad: Small can Tangerines, small jar of cherries, small can crushed pineapple, 1 C Coconut flakes, 1/2 bag mini fruit marshmellows, 1 cup fat free plain yogart all tossed together. Chill and serve.

Sorry I do not know what happened :embarassed:

I wish there was a way to delete these. I feel awful. At least I can go in and edit them. I hope this is the last repost.

Mexican Chocolate Soufflés

YIELD: 8 servings

COURSE: Desserts, Puddings/Custards

Ingredients
Cooking spray
3 tablespoons granulated sugar
1/2 cup granulated sugar
1/4 cup unsweetened cocoa
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon ground red pepper (optional)
3/4 cup fat-free milk
3 ounces bittersweet chocolate, chopped
1 teaspoon vanilla extract
1 teaspoon coffee-flavored liqueur (such as Kahlúa)
1 large egg yolk
1/4 teaspoon cream of tartar
6 large egg whites
2 tablespoons granulated sugar
Powdered sugar (optional)

Preparation
Preheat oven to 375°.
Coat 8 (6-ounce) ramekins with cooking spray; sprinkle with 3 tablespoons granulated sugar.

Combine 1/2 cup granulated sugar, cocoa, flour, cinnamon, salt, and pepper, if desired, in a medium saucepan. Gradually add milk, stirring with a whisk until smooth. Bring to a boil over medium-high heat; cook 1 minute, stirring constantly. Remove from heat; add chocolate, stirring with a whisk until smooth. Place chocolate mixture in a large bowl; stir in vanilla, liqueur, and egg yolk.

Place the cream of tartar and egg whites in another large bowl; beat with a mixer at high speed until foamy. Add 2 tablespoons granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-third of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture. Spoon evenly into ramekins; sharply tap ramekins 2 or 3 times on counter to level. Place ramekins on a baking sheet.

Bake at 375° for 30 minutes or until puffy and set. Sprinkle with powdered sugar, if desired. Serve immediately

Amount per serving
Calories: 178
Calories from fat: 28%
Fat: 5.6g
Saturated fat: 2.7g
Monounsaturated fat: 1.9g
Polyunsaturated fat: 0.2g
Protein: 5.3g
Carbohydrate: 30.7g
Fiber: 1.9g
Cholesterol: 26mg
Iron: 0.9mg
Sodium: 90mg
Calcium: 41mg

Mexican Chocolate Cream Pie

YIELD: 8 servings (serving size: 1 slice)
HANDS-ON: 35 MINUTES
TOTAL: 4 HOURS

COURSE: Desserts, Pies/Pastries

Ingredients
Crust:
1 1/2 cups graham cracker crumbs (about 10 cookie sheets), divided
2 tablespoons sugar
1 teaspoon ground cinnamon
1/8 teaspoon salt
2 tablespoons egg white
2 tablespoons butter, melted
Cooking spray
Filling:
1/2 cup sugar
2 tablespoons cornstarch
1 tablespoon unsweetened cocoa
1/4 teaspoon instant espresso powder
1/8 teaspoon salt
1/8 teaspoon ground red pepper
1 large egg
1 large egg yolk
1 3/4 cups 2% reduced-fat milk
2 ounces dark chocolate, chopped
1 1/2 cups frozen reduced-calorie whipped topping, thawed

Preparation
1. Preheat oven to 375°.
2. To prepare the crust, reserve 1 tablespoon crumbs for topping. Combine the remaining crumbs, 2 tablespoons sugar, cinnamon, and 1/8 teaspoon salt in a bowl, stirring well. Stir in egg white and butter. Press crumb mixture into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 375° for 9 minutes or until lightly toasted; cool completely on a wire rack.
3. To prepare filling, combine 1/2 cup sugar and the next 7 ingredients (through egg yolk) in a bowl, stirring well with a whisk. Place the milk in a medium, heavy saucepan over medium-high heat; cook until milk reaches 180° or until tiny bubbles form around edge (do not boil). Gradually add hot milk to egg mixture, stirring constantly with a whisk. Return milk mixture to pan; cook over medium heat 10 minutes or until thick and bubbly, stirring constantly. Remove from heat. Add chocolate; stir until smooth.
4. Place pan in a large ice-filled bowl for 10 minutes or until mixture cools, stirring occasionally. Spoon filling into crust, and cover surface of filling with plastic wrap. Chill for 3 hours or until set; remove plastic wrap. Spread the whipped topping over filling; sprinkle with reserved cracker crumbs


Amount per serving
Calories: 278
Fat: 10.3g
Saturated fat: 5.8g
Monounsaturated fat: 2.8g
Polyunsaturated fat: 1g
Protein: 5g
Carbohydrate: 42.1g
Fiber: 1.3g
Cholesterol: 57mg
Iron: 1.5mg
Sodium: 231mg
Calcium: 81mg

Dulce de Leche

YIELD: 2/3 cup (serving size: about 1 tablespoon)

COURSE: Sauces/Condiments

Ingredients
1 (14-ounce) can fat-free sweetened condensed milk

Preparation
Preheat oven to 400°.
Pour the sweetened condensed milk into a 9-inch pie plate, and cover with foil. Place the pie plate in a shallow roasting pan.

Add enough hot water to the pan to come halfway up the sides of the pie plate. Bake the milk at 400° for 1 1/2 hours, adding additional water as needed.

Remove the pie plate from the water. Uncover, and stir milk with a whisk until smooth

Amount per serving
Calories: 112
Calories from fat: 0.0%
Fat: 0.0g
Saturated fat: 0.0g
Monounsaturated fat: 0.0g
Polyunsaturated fat: 0.0g
Protein: 3.1g
Carbohydrate: 24.4g
Fiber: 0.0g
Cholesterol: 5mg
Iron: 0.0mg
Sodium: 41mg
Calcium: 102mg