200 Cals. or LESS Desserts

All courtesy of www.SheCooks.org

Fluffy Key Lime or Lemon Pie
(If making Key Lime, use all lime favors. If making
Lemon, use all lemon favors.)
.3-ounce package sugar-free lime or lemon Jell-O
¼ cup boiling water
2 6-ounce cartons lime or lemon yogurt
zest of 1 lime or lemon
1 tablespoon lime or lemon juice
8-ounce carton fat-free Cool Whip
purchased reduced-fat graham cracker crust
Dissolve Jell-O in the boiling water. Whisk in the yogurt, zest and lime juice. Carefully fold in the Cool
Whip. Spoon mixture into pie crust. Cover and refrigerate for three hours to set.
(8 servings / 194 calories each)

Crisp Topping for Roasted, Baked or Grilled Fruit
1 tablespoon butter, melted
2 tablespoons Truvia
1 large egg white
½ teaspoon ground cinnamon
¼ cup rolled oats (not quick-cooking)
1/3 cup slivered almonds
2 tablespoons faked coconut
Preheat oven to 400 degrees.
In a medium bowl, whisk together melted butter, Truvia, egg white, and cinnamon until combined. Stir
in the remaining ingredients.
Spray a shallow baking dish with non-stick cooking spray. Spread mixture into the prepared baking
dish and bake for 10-14 minutes or until golden brown. Stir halfway through cooking. Remove from
oven and let cool. The mixture will crisp up as it cools.
There are 396 calories in the entire batch. Divide into four or eight servings (99 calories for 4 and 49.5
calories for 8) and sprinkle over desired roasted, baked or grilled fruit. (Or use in Apple Pie Crisp recipe
as directed.)

Grilled Pineapple
4 slices pineapple
2 cups fat-free frozen vanilla yogurt
8 teaspoons fat-free caramel sauce
3 tablespoons shredded coconut, toasted
Spray grill pan with non-stick cooking spray. Place over
medium-high heat.
Carefully arrange pineapple slices on the trill. Grill for 2-3
minutes per side until you have grill marks. Remove from heat.
Place one pineapple ring on each of four serving dishes.
Top each pineapple ring with a ½ cup scoop of frozen yogurt. Drizzle each with 2 teaspoons caramel
sauce and sprinkle with ¼ of the toasted coconut
(4 servings, 186 calories each)

Chocolate Brownie Cupcakes
1 box Betty Crocker Supermoist chocolate fudge cake mix
15 ounce canned pumpkin (not pie flling)
Preheat oven to 375 degrees. Line cups of a 12-cup muffn
tin with cupcake liners.
Mix cake mix and pumpkin until combined. Divide among
the 12 muffn cups. Bake for 25 minutes.
(12 servings, 172 calories per serving)

Chocolate Overload
Per Person:
1 Chocolate Brownie Cupcake (see recipe)
1 tablespoon Jell-O dark chocolate sugar-free pudding
2 tablespoons fat-free Reddi Wip
5 raspberries
Split Chocolate Brownie Cupcake in half horizontally.
Top bottom half with pudding. Place top half over the pudding. Top with Reddi Whip and garnish with
berries.
(200 calories)