Ingredients
8 oz
low fat cream cheese, softened
8 oz
light sour cream
8 oz
frozen light whipped topping, thawed
1 tsp
vanilla extract
3 1-oz packages instant vanilla pudding mix
1/2 packet
artificial sweetener
5 cups
low fat milk
1 package(11 oz) low fat vanilla wafer cookies
7
medium bananas, sliced
Directions
Combine pudding mix, sweetener and milk in a large bowl. Stir until
thoroughly dissolved and set aside.
Beat sour cream and cream cheese in a medium bowl. Stir in whipped topping
and vanilla. Add to pudding mixture and stir thoroughly.
In a large glass serving dish, layer pudding mixture, vanilla wafers and bananas until
all ingredients are used. Chill before serving.
Serves 16
Ingredients
1 cup all-purpose flour
1 cup whole-wheat flour
2 tsp baking soda
2 cups powdered sugar
1/2 tsp allspice
1/4 tsp nutmeg
4 egg whites
1/4 cup walnuts, chopped
1/2 cup raisins
1 tsp lemon juice |
1-1/4 cups brown sugar, firmly packed
1 cup unsweetened applesauce
1/2 cup low fat buttermilk
1 tsp vanilla extract (for
cake)
1/2 tsp vanilla extract (for frosting)
8 oz can crushed pineapple, drained
2 cups carrots, shredded
1/4 cup light cream cheese
1/4 cup fat-free cream cheese
1 tsp cinnamon, ground |
DirectionsCake
Preheat oven to 350 degrees F (175 degrees C). Spray a 13-inch x 9-inch baking pan
lightly with non-stick
cooking spray. Do not flour baking pan.
Combine white and whole-wheat flour, cinnamon, baking soda, nutmeg, and allspice in a large bowl
and stir
with a whisk until thoroughly mixed; set aside.
In a medium bowl, beat egg whites until soft peaks form. Slowly beat in brown sugar, followed by the applesauce, buttermilk and
1 tsp vanilla extract. Add to
flour mixture and stir until just moist. Stir in the carrots, pineapple, raisins,
and walnuts.
Spoon batter into baking pan and bake for 35-40 minutes, until a
toothpick inserted in the center comes out clean. Cool on a wire rack before
frosting.
Frosting
Beat the light and fat-free cream cheeses together with lemon juice and 1/2
tsp vanilla extract. Add in powdered sugar
and beat until desired consistency is reached. Spread frosting over cooled cake.
Cut cake into 16 squares.
Serves 8
8
grams fat
per serving
Ingredients
Pie
1/3 cup sugar
3 Tbsp semi-sweet chocolate chips
2 tsp instant coffee powder
3 Tbsp unsweetened cocoa
1-1/2 Tbsp cornstarch
3 medium bananas, thinly sliced
1 egg, slightly beaten
1 tsp vanilla extract
12 oz evaporated skim milk
1
9-inch reduced fat graham cracker pie shell
Topping
2 cups reduced fat whipped topping
1-1/2 Tbsp unsweetened cocoa powder
1/2 tsp instant coffee powder
Directions
Pie
Stir together sugar, cocoa, cornstarch and instant coffee in a heavy saucepan. Gradually add milk and egg
to cocoa mixture and whisk until thoroughly mixed.
Cook over
medium heat, stirring constantly, until mixture is thickened. Add chocolate
chips and continue stirring until chocolate chips have melted and mixture comes to a
simmer. Do not let boil. Remove from heat and stir in vanilla.
Arrange banana slices on bottom of pie crust. Pour hot filling over banana slices.
Place a piece of plastic wrap directly on surface to prevent skin from forming
(if desired). Refrigerate pie about 2 hours or until filling is set.
Topping
Whisk together the whipped topping, cocoa and
instant coffee in medium bowl. Place topping in a pastry bag with a large star tip and pipe a
border around edge of pie or place small spoonfuls of topping inside edge.
Dust with a small amount of cocoa powder.
Serves 12
0 grams fat
per serving
Ingredients
1 small box chocolate pudding mix
2 cups skim milk
2 cups non-fat whipped topping, thawed
1 can low calorie cherry pie filling
1/4 cup cherry-flavored liqueur (optional)
16 oz ( 1 lb) fat-free chocolate pound cake
Directions
Prepare pudding according to package directions and allow to cool.
Cut pound cake into 1 inch cubes and place half of the cubes in a glass trifle dish **.
Drizzle half of the liqueur over the pound cake cubes. Cover with half of the cherry filling.
Next, cover with half of the pudding and half of the whipped topping. Repeat layers.
Cover and chill overnight before serving.
* Trifle - Originally from England, a layered dessert made with sponge cake
or moistened with alcohol, covered with jam and custard, topped with whipped
cream and garnished with candied or fresh fruits, nuts and/or grated
chocolate and refrigerated for several hours before serving.
** Trifle dish - Glass dish with clear sides ... enhances
presentation by showing the layers of the dessert.
Serves 12
0 grams fat
per serving
Ingredients
Cake
1-1/2 cups egg whites (10 to 12 large)
1-1/2 cups powdered sugar,
sifted
1 cup all-purpose flour,
sifted
1/4 cup unsweetened cocoa powder
1 cup sugar
1 1/2 tsp cream of tartar
1 tsp vanilla
Glaze
1 cup powdered sugar, sifted
1/4 tsp vanilla
2 Tbsp coffee liqueur
Directions
Cake
Place egg whites in a large mixing bowl and let stand at room
temperature for 30 minutes. Sift the
flour, cocoa, and 1-1/2 cups powdered sugar together 3 times and set aside.
Add cream of tartar and 1 teaspoon vanilla to egg whites. Beat with
an electric mixer on medium to high speed until soft peaks form (tips curl).
Gradually add granulated sugar, about 2 tablespoons at a time, beating on
medium to high speed until stiff peaks form (tips stand straight).
Sift about one-fourth of flour mixture over the beaten egg whites; fold
in gently. Repeat, folding in remaining flour mixture by fourths. Pour into
an ungreased 10-inch tube pan. Gently cut through the cake batter with a
narrow metal spatula or knife.
Bake on the lowest rack in the oven at 350 degrees F (175 degrees C) for 40 to 45 minutes or
until top springs back when lightly touched. Immediately invert cake (leave
in the pan) and cool thoroughly. Using a narrow metal spatula, loosen the sides
of the cake from the pan. Remove cake from the pan.
Glaze
Combine the 1 cup powdered sugar, the 1/4 teaspoon vanilla,
and enough of the coffee liqueur (about 2 tablespoons), 1 teaspoon at a
time, to make of drizzling consistency. Drizzle over top of the cake.
Recipe courtesy of Better Homes and Gardens.
Serves 4
0 grams fat
per serving
Ingredients
1 cup water
4
kiwis, peeled
1/2 cup sugar
5 tsp lemon juice
1/2 cup light corn syrup
1/4 tsp grated lemon zest (peel)
Instructions
Add sugar, corn syrup,
and water to medium saucepan. Cook on medium heat for 2 minutes or
until sugar is dissolved. Stir continuously to prevent scorching.
Puree kiwi in food processor or blender
and add lemon juice, lemon zest (peel), and sugar mixture.
Pour
into shallow metal pan and place in freezer until firm, approximately 1 hour.
Be sure to remove from freezer before it becomes solid.
Spoon into chilled bowl and beat with electric mixer until light and fluffy.
Return to freezer, freeze 2 hours or until firm enough to scoop.
Ingredients
2/3 cup sugar
1/4 cup margarine, softened
2 eggs
1 cup bananas, mashed
1/4 cup water
1-2/3 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly coat a 9x5x3 inch
tall loaf
pan with a non-stick cooking spray.
Beat the sugar and margarine in a medium bowl until
smooth and creamy. Beat in the eggs, water and bananas with the sugar
mixture until it is well blended.
Sift flour, baking soda, salt and baking powder and add to
mixture. Mix thoroughly and place in pan.
Bake at 350 degrees F (175 degrees C) for approximately 1
hour. Banana bread is done
when the top is firm to the touch and has a golden brown color.
Remove bread from oven
and allow
to cool on its side for 10 minutes. Remove from pan and cool on
a wire rack.
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