Easy low cal dessert
- Thread starter tommile
- Start date
Its funny you should mention it as I just cut a recipe out of the newspaper...so I haven't tried it but it sounds easy enough to make and tasty!
Fat Free Cheesecake Bites
1 cup 1% light cottage cheese
3 teaspoons Splenda (low cal sweetner)
1 tablespoon fresh lemon juice
1 teaspoon finely chopped lemon zest
1/2 teaspoon vanilla
6 graham wafers, each broken into four equal pieces
whole smallberries or thinly sliced strawberries for garnish
1. Add all the ingredients, except for the graham wafers and berries, into a food processor.
2. Puree on high speed for approx. 30 seconds. Scrape down the sides and process on high speed for another 30 sec- 1 minute or until the mixture is smooth.
3. Chill in the fridge for 2 or more hours to firm up the mixture.
4. Top each of the wafer pieces with 2 teaspoons of the cheese mixture and a small berry or strawberry slice.
Makes 24
Each cheese cake bite has approx 16 calories, 1.5g protein, 0.3f fat and no trans fats.
The recipe says even if you hate cottage cheese to try it as it smooths out as you mix it and the added ingredients will make it very flavorful.
I plan on trying this soon as it sounds very yummy!
Fat Free Cheesecake Bites
1 cup 1% light cottage cheese
3 teaspoons Splenda (low cal sweetner)
1 tablespoon fresh lemon juice
1 teaspoon finely chopped lemon zest
1/2 teaspoon vanilla
6 graham wafers, each broken into four equal pieces
whole smallberries or thinly sliced strawberries for garnish
1. Add all the ingredients, except for the graham wafers and berries, into a food processor.
2. Puree on high speed for approx. 30 seconds. Scrape down the sides and process on high speed for another 30 sec- 1 minute or until the mixture is smooth.
3. Chill in the fridge for 2 or more hours to firm up the mixture.
4. Top each of the wafer pieces with 2 teaspoons of the cheese mixture and a small berry or strawberry slice.
Makes 24
Each cheese cake bite has approx 16 calories, 1.5g protein, 0.3f fat and no trans fats.
The recipe says even if you hate cottage cheese to try it as it smooths out as you mix it and the added ingredients will make it very flavorful.
I plan on trying this soon as it sounds very yummy!
Similar recipe only new york style cheesecake not italian style cheesecake (though ricotta should really be used in place of the cottage cheese, it gives it a little smoother texture)
Punkin cheesecake bars
Crust
2 -3 cups graham crackers or ginger snaps (ginger snaps give it more bite and they are available low fat
1 cup pecan halves (about 4 ounces)
Filling
1 (8-ounce) package low fat cream cheese, room temperature (you COULD use fat free, but i find it has the texture of wall paper paste, if you like it -use it)
1 cup canned pure pumpkin
1/2 cup baking splenda
1 large egg
2 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp nutmeg
Topping
1 low fat cup sour cream
1 tbs splenda
1/4 teaspoon vanilla extract (or cinnamon extract)
1 tsp cinnamon
Preparation
For Crust:
Preheat oven to 350°F. Spray 9 x9 pan with baking spray.
Line rimmed baking sheet with parchment.
In food processeor, proccess crackers and nuts until mixed
Press mixture into Pan reserving one cup of crust mixture
For filling:
Blend all ingredients in same processor until smooth. Spread filling over crust; bake until set, dry in center, and beginning to rise at edges, about 20 minutes.
For topping:
Mix all ingredients in small bowl. Spread evenly over hot filling. Bake until topping sets and bubbles at edges, about 5 minutes. Cool completely in pan on rack.
Sprinkle crumbs over topping; gently press into topping. Cover; chill until cold, about 2 hours. Do ahead Can be made 2 days ahead. Keep chilled. Cut into squares.
Punkin cheesecake bars
Crust
2 -3 cups graham crackers or ginger snaps (ginger snaps give it more bite and they are available low fat
1 cup pecan halves (about 4 ounces)
Filling
1 (8-ounce) package low fat cream cheese, room temperature (you COULD use fat free, but i find it has the texture of wall paper paste, if you like it -use it)
1 cup canned pure pumpkin
1/2 cup baking splenda
1 large egg
2 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp nutmeg
Topping
1 low fat cup sour cream
1 tbs splenda
1/4 teaspoon vanilla extract (or cinnamon extract)
1 tsp cinnamon
Preparation
For Crust:
Preheat oven to 350°F. Spray 9 x9 pan with baking spray.
Line rimmed baking sheet with parchment.
In food processeor, proccess crackers and nuts until mixed
Press mixture into Pan reserving one cup of crust mixture
For filling:
Blend all ingredients in same processor until smooth. Spread filling over crust; bake until set, dry in center, and beginning to rise at edges, about 20 minutes.
For topping:
Mix all ingredients in small bowl. Spread evenly over hot filling. Bake until topping sets and bubbles at edges, about 5 minutes. Cool completely in pan on rack.
Sprinkle crumbs over topping; gently press into topping. Cover; chill until cold, about 2 hours. Do ahead Can be made 2 days ahead. Keep chilled. Cut into squares.
LowFatMilk
New member
Does Sugar Free Jello count? That's probably the easiest dessert I know, VERY low in calories, and it does have some good flavors.
Mals tip of the day to impress your friends and family
Make the sugar free jellow with 1 cup of boiling water -- dissolve - and add 1 cup of cold setlzer water.. and let set...
The bubbles in the seltzer make bubbles in the jello and it's cool looking
1 cup of boiling water, let dissolve
1 bag of frozen fruit still frozen and 1/2 cup ice water
stir and let set...
fruity jello ...
LowFatMilk
New member
Mals tip of the day to impress your friends and family
Make the sugar free jellow with 1 cup of boiling water -- dissolve - and add 1 cup of cold setlzer water.. and let set...
The bubbles in the seltzer make bubbles in the jello and it's cool looking
1 cup of boiling water, let dissolve
1 bag of frozen fruit still frozen and 1/2 cup ice water
stir and let set...
fruity jello ...
Very creative Mal, I'll have to try it like that. :O
What about using fresh fruit?
fresh fruit is fine too -just remember to reduce the water that you're using...
In the winter I use frozen fruit - one.. because it's cheaper than fresh -and 2 it makes the jello set faster...
Canned fruit is good too - -mandarin oranges are great in jello... just remember too drain it first...
In the winter I use frozen fruit - one.. because it's cheaper than fresh -and 2 it makes the jello set faster...
Canned fruit is good too - -mandarin oranges are great in jello... just remember too drain it first...
LowFatMilk
New member
I use fat free Jello pudding (of the chocolate variety) and fat free cool whip. dab a little of the cool whip on the jello and consume. YUMMMM!
only thing required is a spoon!
only thing required is a spoon!
caliyogagirl
New member
Hi there, I'm always on the lookout for the low cal desserts--major chocoholic here and always trying to cut the calories (and fat). I'm a foodie and love to cook so I'm always on the look out for low cal yummy desserts.
If you're a fan of bananas and chocolate , this looks DIVINE (and easy!)
Mmmm, can't wait to try it out and make it for my man. We're both always looking for delicious chocolate desserts (minus the calories!)
Enjoy!
Caliyogagirl