JDhd
New member
My partner picked up a Healthy Living cookbook from Kraft Canada when she was at a doctor's office this week. In it there are many low cal desserts. It's a free publication, so I thought I'd share some of the recipes here.
Mods/Admins, let me know if there's a problem posting these.
Creamy Fruit Fool
Prep: 5 min. | Total: 5 min.
MASH strawberries in medium bowl. Gently stir in whipped topping.
SPOON into four individual dessert dishes. Sprinkle with biscuit crumbs.
SERVE immediatly.
Makes 4 servings, 1/2 cup (125mL) each.
CAL 70, FAT 2.5g (sat 2.0g), CHOL 0mg, SODIUM 20mg, CARB 12g, FIBRE 1g, SUGARS 7g, PROTEIN 1g, VIT A 0%DV, VIT C 50%DV, CALCIUM 2%DV, IRON 4%DV
Neopolitan Tower Cake
Prep: 15 min. | Total: 1 hr. 15 min. (incl. refrigerating)
CUT cake horizontally into three layers. Place bottom cake layer, cut-side up, on serving plate; top with vanilla pudding. Cover with middle cake layer and chocolate pudding.
TOP with remaining cake layer, whipped topping and strawberries. Refrigerate at least 1 hour.
SPRINKLE with cocoa powder just before serving. Store leftovers in refrigerator.
Makes 12 servings, 1 piece (80g) each.
CAL 100, FAT 1.5g (sat 1.0g), CHOL 0mg, SODIUM 240mg, CARB 20g, FIBRE 1g, SUGARS 1g, PROTEIN 2g, VIT A 0%DV, VIT C 10%DV, CALCIUM 4% DV, IRON 2%DV
HOW-TO: To cut angel food cake, insert wooden toothpicks into side of cake to mark off three equal layers. Use a serrated knife with gentle sawing motion to cut cake into three horizontal layers, using the toothpicks as a guide.
Raspberry Sensation
Prep: 15 min. | Total: 3 hour 30 min. (incl. freezing)
LINE 9x5 inch loaf pan with foil. Spoon sorbet into pan; freeze 10min.
POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk 2min. or until well blended. Gently stir in whipped topping. Spread pudding mixture over sorbet layer in pan.
FREEZE at least 3 hours or up to 24 hours. To unmold, invert pan onto plate; remove foil. Top dessert with raspberries. Let stand 10 to 15 min. to soften slightly before cutting into 12 slices to serve.
Makes 12 servings, 1 slice (100g) each.
CAL 90, FAT 2.0g (sat 2.0g), CHOL 0mg, SODIUM 115mg, CARB 17g, FIBRE 1g, PROTEIN 1g, VIT A 2%DV, VIT C 8%DV, CALCIUM 4%DV, IRON 2%DV
Open-Face S'More
Prep: 5 min. | Total: 5 min.
SPREAD wafer with peanut butter; place, peanut butter-side up, on microwaveable plate. Top with marshmallows, cut sides up, and chocolate chips.
MICROWAVE on HIGH 25 sec. or until marshmallows puff and chocolate is melted.
SERVE immediately.
Makes 1 serving, 1 s'more (16g).
CAL 130, FAT 7g (sat 1.5g), CHOL 0mg, SODIUM 50mg, CARB 14g, FIBRE 1g, SUGARS 8g, PROTEIN 4g, VIT A 0%DV, VIT C 0%DV, CALCIUM 2%DV, IRON 4%DV
I spent waaay too much time formatting this post! Anyway, there are brand names in there because it's a kraft publication, I imagine it's not a problem to substitute with equivalent products from other companies. You'll just want to make sure that they're "sugar-free", "Light", "Fat-free", or otherwise healthy substitutes.
There are other recipes in the magazine for dinners and lunches. If anyon'es interested I could post those as well. I just thought, it's always nice to find some dessert recipes that could be enjoyed with reasonable restraint.
Mods/Admins, let me know if there's a problem posting these.
Creamy Fruit Fool
Prep: 5 min. | Total: 5 min.
2 cups frozen strawberries, thawed
3/4 cup thawed Cool Whip Whipped Topping Light
1 Peek Freans Lifestyle Selections Shortcake biscuit, crushed
3/4 cup thawed Cool Whip Whipped Topping Light
1 Peek Freans Lifestyle Selections Shortcake biscuit, crushed
MASH strawberries in medium bowl. Gently stir in whipped topping.
SPOON into four individual dessert dishes. Sprinkle with biscuit crumbs.
SERVE immediatly.
Makes 4 servings, 1/2 cup (125mL) each.
CAL 70, FAT 2.5g (sat 2.0g), CHOL 0mg, SODIUM 20mg, CARB 12g, FIBRE 1g, SUGARS 7g, PROTEIN 1g, VIT A 0%DV, VIT C 50%DV, CALCIUM 2%DV, IRON 4%DV
Neopolitan Tower Cake
Prep: 15 min. | Total: 1 hr. 15 min. (incl. refrigerating)
2 containers (106g ea) Jell-O No Sugar Added Refrigerated Vanilla Pudding Snack
2 containers (106g ea) Jell-O No Sugar Added Refrigerated Chocolate Pudding Snack
1 pkg. (10oz./284g) round angel food cake
3/4 cup thawed Cool Whip Whipped Topping Light
12 fresh strawberries
2 tsp. unsweetened cocoa powder
2 containers (106g ea) Jell-O No Sugar Added Refrigerated Chocolate Pudding Snack
1 pkg. (10oz./284g) round angel food cake
3/4 cup thawed Cool Whip Whipped Topping Light
12 fresh strawberries
2 tsp. unsweetened cocoa powder
CUT cake horizontally into three layers. Place bottom cake layer, cut-side up, on serving plate; top with vanilla pudding. Cover with middle cake layer and chocolate pudding.
TOP with remaining cake layer, whipped topping and strawberries. Refrigerate at least 1 hour.
SPRINKLE with cocoa powder just before serving. Store leftovers in refrigerator.
Makes 12 servings, 1 piece (80g) each.
CAL 100, FAT 1.5g (sat 1.0g), CHOL 0mg, SODIUM 240mg, CARB 20g, FIBRE 1g, SUGARS 1g, PROTEIN 2g, VIT A 0%DV, VIT C 10%DV, CALCIUM 4% DV, IRON 2%DV
HOW-TO: To cut angel food cake, insert wooden toothpicks into side of cake to mark off three equal layers. Use a serrated knife with gentle sawing motion to cut cake into three horizontal layers, using the toothpicks as a guide.
Raspberry Sensation
Prep: 15 min. | Total: 3 hour 30 min. (incl. freezing)
2 cups (1/2 of 1L container) raspberry sorbet or sherbert
1 cup cold skim milk
1 pkg. (4-serving size) Jell-O Vanilla Fat Free Instant Pudding
2 cups thawed Cool Whip Whippe Topping Light
1 cup fresh raspberries
1 cup cold skim milk
1 pkg. (4-serving size) Jell-O Vanilla Fat Free Instant Pudding
2 cups thawed Cool Whip Whippe Topping Light
1 cup fresh raspberries
LINE 9x5 inch loaf pan with foil. Spoon sorbet into pan; freeze 10min.
POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk 2min. or until well blended. Gently stir in whipped topping. Spread pudding mixture over sorbet layer in pan.
FREEZE at least 3 hours or up to 24 hours. To unmold, invert pan onto plate; remove foil. Top dessert with raspberries. Let stand 10 to 15 min. to soften slightly before cutting into 12 slices to serve.
Makes 12 servings, 1 slice (100g) each.
CAL 90, FAT 2.0g (sat 2.0g), CHOL 0mg, SODIUM 115mg, CARB 17g, FIBRE 1g, PROTEIN 1g, VIT A 2%DV, VIT C 8%DV, CALCIUM 4%DV, IRON 2%DV
Open-Face S'More
Prep: 5 min. | Total: 5 min.
1 Honey Made Graham Wafers Reduced Fat
2 tsp. Kraft All Natural Peanut Butter
1 Jet-Puffed Marshmallow, cut in half
4 Baker's Semi-Sweet Chocolate Chips
2 tsp. Kraft All Natural Peanut Butter
1 Jet-Puffed Marshmallow, cut in half
4 Baker's Semi-Sweet Chocolate Chips
SPREAD wafer with peanut butter; place, peanut butter-side up, on microwaveable plate. Top with marshmallows, cut sides up, and chocolate chips.
MICROWAVE on HIGH 25 sec. or until marshmallows puff and chocolate is melted.
SERVE immediately.
Makes 1 serving, 1 s'more (16g).
CAL 130, FAT 7g (sat 1.5g), CHOL 0mg, SODIUM 50mg, CARB 14g, FIBRE 1g, SUGARS 8g, PROTEIN 4g, VIT A 0%DV, VIT C 0%DV, CALCIUM 2%DV, IRON 4%DV
I spent waaay too much time formatting this post! Anyway, there are brand names in there because it's a kraft publication, I imagine it's not a problem to substitute with equivalent products from other companies. You'll just want to make sure that they're "sugar-free", "Light", "Fat-free", or otherwise healthy substitutes.
There are other recipes in the magazine for dinners and lunches. If anyon'es interested I could post those as well. I just thought, it's always nice to find some dessert recipes that could be enjoyed with reasonable restraint.
