Low Fat Dessert Recipes
servings | 4
estimated POINTS per serving | 2
- 2 c skin milk
- 1/2 c cup egg beaters
- 10 single serving packages of sweet and low
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 4 slices raisin bread cubes use
- 2 teaspoons of butter or margarine
Combine milk, eggs, sugar, cinnamon and salt in a 2 quart microwave safe
casserole dish. Beat with mixer
Stir in bread cubes, dot with butter
Microwave 26 to 28 minutes on Medium (simmer) or until almost set in center.
Let stand 5 minutes, to serve cut into 4 pieces.
servings | 2
estimated POINTS per serving | 2
- 2 medium fat-free flour tortillas
- 2 tsp reduced-calorie margarine
- 1/2 tsp ground cinnamon
- 1/2 tsp sugar
Preheat broiler. Arrange tortillas on nonstick baking sheet. Brush each tortilla
with 1/4 of the margarine and sprinkle with 1/4 of the cinnamon. Broil on lowest
rack until margarine is bubbly, 1 to 2 minutes. Combine remaining cinnamon with
sugar. Turn tortillas over, brush each with half of remaining margarine, then
sprinkle each with sugar remaining sugar-cinnamon mixture. Broil until
cinnamon-sugar mixture caramelizes, about 1 minute.
servings | 1
estimated POINTS per serving | 2
- 1 apple, sliced thin
- 2 tablespoons cinnamon
- spray pam (butter flavor) or equivalent
- 2 packets equal
- 1 tablespoon raisins
Place apple slices in a microwave safe dish. Coat each layer with a spray of
butter pam, generous sprinkle of cinnamon, raisins, walnuts, and equal. Once all
layers are coated, cover dish with lid or cling wrap. Microwave on med for 1 min
30 sec, and on med-high for 1 min 30 sec or until apple slices are tender.
servings | 2
estimated POINTS per serving | 4
- 1 cup canned pumpkin (NOT Pumpkin pie Filling)
- 1 tsp pumpkin pie spice
- 1 cup skim milk
- 1 cup Fat Free cool whip
- 1 package Sugar Free Fat Free instant vanilla pudding mix
Mix together pumpkin, spice and milk until well blended. Add pudding mix and
beat by hand 2 minutes. Fold in cool whip. Refrigerate.
servings | 4
estimated POINTS per serving | 1
- 2 c. water
- 1 pkg. Sugar Free COOK-N-SERVE vanilla pudding
- 1 pkg. Sugar Free strawberry jell-o
- 4 c. Strawberries
- fat Free cool whip (optional)
Bring water and pudding mix to boil, take off stove, add pkg. jell-o and stir
up. Let cool.
Clean and slice the fresh strawberries. Line a pie plate with strawberries. Pour
cooled pudding on top. Allow to set in refrigerator for at least one hour
or until firm. Top with fat free cool whip.
servings | 4
estimated POINTS per serving | 12
5 c. sliced strawberries (sweeten with 1/4 c. sugar substitute) set aside
8 oz. fat free cream cheese, softened
1/2 c. powdered sugar
8 oz. carton Cool Whip Free
1 angel food cake broken into pieces.
Beat cream cheese and powdered sugar. Fold in Cool Whip and cake cubes.
Spread into a 9x13 pan. Cover and chill for 2 hours. Before serving, spread
sweetened, sliced strawberries on top and top each serving with a dollop of Cool
Whip.
servings | 4
estimated POINTS per serving | 4
- 4 medium apple, peeled, cored and thinly sliced
- 1/2 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 2 tablespoon fresh lemon juice
- 1/4 cup all-purpose flour
- 1/4 cup uncooked old-fashioned oats
- 3 tablespoon reduced-calorie margarine
Preheat oven to 350°F.
Stir together apples, 1/4 cup of brown sugar, cinnamon and lemon juice; pour
into a 1 1/2 quart baking dish.
Cut flour, oatmeal, remaining brown sugar and margarine together with a pastry
blender or fork in a medium bowl; sprinkle over apple mixture.
Bake until apples are tender and top is browned, about 45 minutes. Yields about
1 cup per serving.
servings | 6
estimated POINTS per serving | 2
- 1 pkg. angel food cake mix -- one-step mix kind
- 1 can lemon pie filling -- (22 oz)
Preheat oven to 350°. Mix lemon pie filling with dry angel food cake mix
in large bowl. Bake in a greased jelly roll pan for 30 minutes.
If desired, bars can be topped with nuts or coconut before baking, but remember
to add the points if you add the nuts. Cool and cut into 30 bars.
servings | 3
estimated POINTS per serving | 12
- 2 1/4 cups Bisquick reduced fat baking mix
- 1 package JELL-O sugar-free instant chocolate pudding mix -- (4 serving
size)
- 2/3 cup nonfat dry milk powder
- 1/4 cup sugar substitute
- 2 Tablespoons (1/2 oz) mini chocolate chips
- 1/4 cup (1 oz) chopped walnuts
- 2 eggs slightly beaten
- 3/4 cup fat-free vanilla yogurt
- 1/2 cup water
- 2 teaspoons vegetable oil
- 1 teaspoon vanilla extract
Preheat oven to 375º F. Spray a 9-by-5-inch loaf pan with butter-flavored
cooking spray. In a large bowl, combine baking mix, dry pudding mix, dry milk
powder, sugar substitute, chocolate chips and walnuts. In a small bowl, combine
eggs, yogurt, water, oil, and vanilla extract. Add the liquid mixture to the dry
mixture. Mix gently just to combine. Evenly spread batter into prepared loaf
pan. Bake for 45-50 minutes or until a toothpick inserted in center comes out
clean. Place loaf pan on a wire rack and let set for 10 minutes. Remove bread
from pan and continue cooling on wire rack. Cut into 12 slices.
servings | 1
estimated POINTS per serving | 2
- 2 chocolate graham crackers (the whole thing)
- Fat Free Cool Whip
Allow the Cool Whip to soften so that it can be spread between the
crackers to about the thickness of a typical ice cream sandwich. re-freeze and
enjoy the taste of a real ice cream sandwich for only 2 points.
servings |1
estimated POINTS per serving | 1
- 1 can diet root beer, chilled
- 1/2 cup frozen Cool Whip Free
Place the frozen Cool Whip in a tall glass and pour the cold root beer over.
Tastes like the real thing!
servings | 5
estimated POINTS per serving | 3
- 1/2 cup canned pineapple chunks, drained
- 1/2 cup canned crushed pineapple, well drained
- 1/2 cup canned mandarin oranges, drained
- 1/2 cup vanilla yogurt
- 1/4 cup coconut flakes
- 2 tablespoon raisins
- 1 tablespoon pecans chopped
- 1 tsp nutmeg
- 1 1/2 cups mini marshmallows
Mix it all together in a bowl.
These recipes have been gathered from all over the Internet and from various
recipe books. I do not take credit as the author of any, unless specifically
stated in the recipe.
Revised: March 24, 2003
Copyright © 1999-2003 Linda Hays
All Rights Reserved