Strawberry cream dessert
1 container (6 oz. ) low-fat strawberry yogurt
1 cup strawberries (sliced in half)
1/4 cup strawberry flavoured liqueur
8 ladyfingers, split
Distribute the lady fingers between 4 dessert plates. Pour 1tbsp of the strawberry liqueur over lady fingers then top with the yogurt and strawberries.
Makes 4 servings at 2 WW points per serving.
*can also substitute Cassis and blackberries with LF vanilla yogurt;
peaches with peach yogurt and peach schnaps, etc. etc.
Use your imagination! :D
6oz lowfat cream cheese, room temperature
1 cup butter, room temperature
1 cup sugar
2 1/2 cups unbleached all-purpose flour
Pinch of salt
4 teaspoons baking powder
1/2 cup milk
1 cup plain yogurt
1 teaspoon vanilla
Preheat oven to 350°F.
In a large bowl and using an electric mixer on low speed, mix together
the cream cheese and butter until well blended. Blend in the sugar.
In a separate bowl, sift the flour, salt and baking powder together. Gradually add to the creamed mixture and mix until well blended. Add in the milk. Mix forabout 1 minute, and then add yogurt, vanilla, and eggs. Blend for 1-2 minutes.
Grease and flour a 9-inch loaf pan. Pour the batter into the pan and bake for 1hour, or until the cake is golden brown and a toothpick inserted into the center comes out clean. Let the cake cool on a wire rack before removing it from the pan.
Makes 1 loaf or 12 servings
Makes a nice treat with a cup of tea....I sometimes add some glace cherries to turn it into cherry bun.
16 wonton skins
2tbsp butter, melted
1tsp ground cinnamon
16 oz riccota cheese
1/2 cup confectioner's sugar (icing sugar)
1 tsp vanilla extract
1/4 semisweet chocolate chips
1 tsp butter
Preheat oven to 400 F.
Grease two baking sheets.
Brush both sides of wonton skin with butter and then sprinkle with a little cinnamon. Shape into a tube by curling opposite corners around a cannoli mold (I used a tiny funnel). Repeat to make 16 shells.
Place the shells, seam side down, on the greased baking sheets. Bake for 5-7 minutes or until the cannolis are set and slightly brown at the edges.
Remove from oven and let stand 3 minutes or until the shells have cooled and are crisp. Gently slide off baking sheet onto a plate.
In a large bowl cream together the cheese sugar and vanilla extract with and electric mixer on medium speed until well blended. Stir in 2 tbsps of the chocolate chips. Refrigerate until ready to serve.
Just before serving, spoon the riccota mixture into a pastry bag fitted with a large plain tip. Pipe riccota filling into the shells from both ends.
Place remaining 2 tbsps of chocolate chips and the 1tsp of butter into a small microwaveable bowl. Microwave on high, stirring every 20 seconds, until chocolate is almost melted. Stir completely until melted and smooth.
Using a fork, drizzle the chocolate over the cannoli.
*These weigh in at 3 WW points per peice, however I made them a little lighter by using light riccota cheese and won ton skins are listed at 5 for 1 pt(?) so I think you can get down to 2 points or even one if you use splenda instead of the sugar.
Nutritional info per cannoli:
115 cal; 6g fat, 0g fibre, 10g carbs
from Prevention low-carb recipes with alterations by moi ;)
Raspberry cheese tarts
1 1/4 cups of graham cracker crumbs
1/4 splenda granular
5 tbsp light margarine
4 oz reduced -fat cream cheese, softened
1/2 cup plain fat-free yogurt
1 cup Splenda granular
1/2 cup liquid egg substitute
1 cup frozen raspberries
Preheat oven to 350f/
Line a muffin tin with paper liners.
To prepare crust blend graham crumbs, Splenda and margarine in a bowl. Stir until well blended. Press 1 tablespoon of the mixture into each lined muffin cup.
To prepare filling place the cream cheese into a bowl. Beat with an electric mixer until soft and then add the yogurt and beat for about 1 minute until smooth. Add the Splenda and the egg substitute and mix until well blended.
Place 4 or 6 frozen raspberries into each of the crust line muffin tins then pur the cheese filling on top- dividing evenly among the cups.
Bake for 15 to 20 minutes or until firm to the touch. Chill for 2 hours before serving.
Optional garnish- 2 raspberries and a mint leaf on each tart.
Makes 10 tarts
Nutritional info per tart:
110 calories, 5 grams of fat, 1 gram of fibre
Low fat Banana Cream pie
3/4 cup sugar
1/3 cup flour
1/4 tsp. salt
2 cups skim milk
3 egg whites or eggbeaters
1 tbsp. butter
1 tsp. vanilla
1 9" low fat pie crust
2 bananas, sliced
fat free whipped cream (optional)
fat free chocolate syrup (optional)
In a medium saucepan combine sugar, flour and salt. Stir in 1 cup of milk, mix until smooth. Bring to a boil over medium heat, stirring constantly until smooth and thickened. Remove from heat.
In a bowl combine egg whites (or eggbeaters) and the remaining cup of milk.
Slowly add egg mixture to the slightly cooled milk mixture and blend then return the saucepan to the heat and bring to a boil, stirring constantly, lower heat and simmer until mixture thickens a bit more. Remove from the heat and stir in butter and vanilla.
While mixture is cooling, spread sliced bananas to the bottom of the pie crust and then pour the mixture into the pie crust. Let the pie cool completely before slicing and to with fat free whipped topping and a drizzle of chocolate syrup if desired.
Makes 8 servings
Per serving: Calories 200, Protein 4.6g, Carbohydrates 42.5g, Fat 2.2g
Thanx for posting the banana cream pie recipe! I LOVE that kind of pie and can't wait to try this recipe!
Low Fat Key Lime Pie
1 box sugar free lime jello
1/4 c. boiling water
1 container lowfat key lime flavor yogurt
1 tub fat free cool whip
prepared reduced fat graham cracker crust
Pour Jello in bowl; add the 1/4 boiling water.
Stir until dissolved.
Whisk in yogurt.
Stir in cool whip.
Pour mixture into crust.
Refrigerate at least 2 hours.
you might like this one:
ery Point Friendly Pumpkin Mousse Pie
1 low fat gaham cracker pie shell
1 container Cool Whip FREE
1 can (15oz) PURE Pumpkin
pumpkin spice,cinnamon (a few shakes)
Splenda or sugar substitute (4-8 packets) depends on hpw sweet you like it
Mix all ingredients, pour in pie crust and refigerate at least 2 hours.
Chocolate Chip Pumpkin Cakes
1 cup whole wheat flour (I like King Arthur White Whole Wheat)
1/3 cup Splenda or other sweetener
1 1/4 cup fresh or canned pumpkin
1 1/2 tbsp baking powder
pinch of salt
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp nutmeg
1/4 cup semisweet chocolate chips
Preheat oven to 375 degrees.
In a large bowl, combine all ingredients but the pumpkin and chocolate chips, and stir to combine. Add the pumpkin and mix well (dough will be very stiff). Mix in the chocolate chips.
Spray 8 cups of a standard muffin tin with cooking spray. Divide the batter between the cups evenly.
Bake for 12-15 min, or until a knife inserted in the center comes out clean.
Per Muffin (I usually have enough room to have 2 for dessert):
2 g fat
16.5 g carbs
(3 g fiber)
3 g protein
Hey guys and gals, first post here, so.....hi!!!
Tried this out over the weekend, a relatively "good for you" crumble.
2 lb (1 kg) rhubarb
8 heaped tbsp plain flour
4 oz (100 g) butter
Sugar: Demerara, soft brown, or white
1 rounded tsp ginger
1. Top and tail the rhubarb, wash and cut into inch-long (2 cm) pieces.
2. Put the rhubarb in a saucepan with the ginger, a couple of tablespoons of sugar, a very little cold water and a modest dollop of golden syrup.
3. Simmer gently over a very low heat until the rhubarb is soft and the liquid syrupy (around 20 minutes), then transfer to a deep-sided ovenproof dish.
4. Make the crumble topping by sifting the flour into a large bowl, then adding the butter in small pieces and rubbing in until the mixture resembles fine breadcrumbs.
5. Stir another couple of tablespoons of sugar into the crumble mixture; loosely cover the fruit with the crumble without pressing it down too hard, and bake in the oven, Gas Mark 5 (190°C) for about 20 minutes, until the topping is slightly golden.
This is from ahealthybalanceddiet.info - came across it at the moneysupermarket website. There are some other recipes, although haven't got round to trying them out yet.
That sounds great, but what is golden syrup?
1 package sugar free vanilla pudding (not instant, the cooked kind)
1/2 can pumpkin+ Stevia to taste
1/2 teaspoon pumpkin pie seasoning
2 cups fat free milk.
Put all ingredients in a large microwave bowl, cook and stir every couple of minutes until it boils. The calories vary according to how many individual servings you put it in. I make 6 individual servings, top with fat free cool whip and a sprinkling of dry Fiber One cereal on top. The dry cereal adds fiber and makes it taste like pie.
Rhubarb Cake Dessert
Pillsbury SUGAR FREE Yellow cake mix.
4 cups diced rhubarb
1/2 cup Splenda
1 package Vanilla instant sugar free pudding
Cool Whip, sugar free
Spray Pam on 9 x 13 pan, add diced rhubarb and sprinkle splenda on top of rhubarb.
Mix up cake mix according to directions less 1 egg.
(calls for 3 eggs, only put 2 in because of the moisture in the rhubarb) Dot batter over rhubarb carefully. Bake according to cake mix directions.
Make vanilla pudding according to package instructions.
Top the cake with the instant pudding. (I use cooked sugar free pudding, holds up better and I put it on the cake hot) Chill in refrigerator until set, then top with the Cool Whip.
Keep cake refrigerated and covered.
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