Recipe: 16 Low Fat Dessert Recipes - 1/2/98 TALK TKL Chat

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TALK TKL Chat Room - 01-02-98
Low Fat Chat: Low Fat Dessert Recipes
Ginger Pumpkin Cheesecake
Fat-Free Chocolate Cake
Low Sugar Better Than Sex Cake
Fluffy Cranberry Delight
Cocoa Angel Food Cake
Sour Cream Raisin Tarts
Light Chocolate Mousse
Rum Cake
Carrot Cake (Low fat)
Marbled Chocolate Cheesecake (Lo Cal)
Topping, Low Fat Whipped
Light 'n' Luscious Lemon Pudding
Low Fat Creme Caramel
No-Fat Chocolate Layer Cake
Chocolate Mousse (Weight Watchers)
Flan (Richard Simmons)

(1:19:36 pm) : * Exported from MasterCook *
Ginger Pumpkin Cheesecake
Recipe By : McCormick
Serving Size : 12 Preparation Time :1:15
Categories : Dessert Cheesecake
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces gingersnap cookies -- finely crushed
3 tablespoons butter -- melted
2 tablespoons sugar
16 ounces light cream cheese -- softened
3/4 cup light brown sugar
3 large eggs
2 teaspoons vanilla extract
2 teaspoons Pumpkin Pie Spice
Whipped Cream
Pecan Halves
1. Preheat oven to 325 degrees. Combine crumbs, butter and sugar. Press into
bottom and sides of 9-inch cake pan or springform pan. Bake 15 minutes. Set
aside.
2. Beat cream cheese and brown sugar until smooth. Add eggs, one at a time.
Ad remaining ingredients and beat until smooth.
3. Pour into prebaked crust. Bake for 50 minutes or until filling barely
moves when gently shaken. Cool, then chill in refrigerator for several hours
or overnight. Garnish with whipped cream and pecan halves.
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BV/AR (6:20:37 pm) : Fat-Free Chocolate Cake
8 servings
Cake:
1 1/4 cups flour
1 cup sugar
1/2 cup unsweetened cocoa
1/4 cup cornstarch
1/2 teaspoon baking soda
1/2 teaspoon salt
4 egg whites
1 cup water
1/2 cup light corn syrup, (or dark)
Glaze:
1/3 cup cocoa
2/3 cup powdered sugar
1 teaspoon vanilla extract
1 egg white
1 tablespoon water, or as needed
Cake: preheat oven to 350 degrees F. Spray 9 inch square baking pan with
cooking spray.
In large bowl, combine flour, sugar, cocoa, cornstarch, soda and salt. In
medium bowl,
whisk together egg whites, water and corn syrup. Stir egg mixture into flour
mixture until
smooth. Pour into baking pan. Bake 1/2 hour or until cake springs back when
lightly
touched. Cool on wire rack 10 minutes. Glaze: beat together cocoa, powdered
sugar,
vanilla, egg white and water by droplets. Drizzle glaze over warm cake. To
serve, cut into
squares.
Nutrition Facts
Amount Per Serving: Calories 330 - Calories from Fat 12
Percent Total Calories From: Fat 4%, Protein 7%, Carbohydrate 89%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 1g,
Cholesterol
0mg, Sodium 310mg, Total Carbohydrate 74g, Dietary Fiber 1g, Sugars 0g,
Protein 6g,
Vitamin A 2 units, Vitamin C 0 units, Calcium
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Leslie WA (7:01:39 pm) :
Low Sugar Better Than Sex Cake
1 yellow cake mix bake according to directions.
while it is baking partially drain a #2 can of natural packed crushed
pineapple. Warm pineapple in pan with Sugar equivalent to 1/2 cup sugar.
When cake is done poke holes in the top with fork evenly over cake. Spread
warm pineapple over the top. Cool. Make Sugar-Free/Fat Free Instant Vanilla
pudding. When cake has cooled spread pudding over the top. and refrigerate
at least 1 hour. Last Spread 1 8 oz. tub of Light or Fat free Cool-whip.
This is a great cake:)
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Patti/Denver (7:06:06 pm) : Fluffy Cranberry Delight
4 cups cranberries
12 packages aspartame sweetener
1 cup crushed pineapple, sugar free
24 large grapes, halved
1 ounce chopped walnuts
1 ounce mini-marshmallows
1 cup whipped topping
Grind cranberries in a food processor.
Mix cranberries with sweetener, then combine with remaining ingredients.
Chill.
Yield: 8 servings
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Pat, CT (7:06:43 pm) : FROM PREVENTION MAGAZINE (healthyideas.com)
Cocoa Angel Food Cake
Lose weight and have your cake, too -- as long as it's an angel food cake.
Angel cakes are low in
calories because they're made from egg whites and no added fat. This
chocolate version is a
delicious departure from the usual.
Times:
Standing: 30 min.; Prep: 20 min.; Baking: 30 min.;
Cooling: 1 1/2 hr.
Per serving:
Calories: 121
Fat: 0.6 g. (4% of calories)
Fiber: 2.5 g.
Cholesterol: 0 mg.
Sodium: 76 mg.
Makes: 12 servings
Cocoa Angel Food Cake
1 1/2 cups egg whites (about 12 egg whites)
3/4 cup sifted whole-wheat pastry flour or sifted unbleached flour
1/4 cup unsweetened cocoa powder
1 tsp cream of tartar
1 tsp vanilla
1/2 cup honey
Fresh fruit (such as strawberries, raspberries, blueberries or peaches)
Place the egg whites in a 5- or 6-quart bowl. Let stand at room temperature
for 30 minutes.
Meanwhile, sift the flour and cocoa powder together 4 times; set aside.
Using an electric mixer,
beat the egg whites on high speed until foamy. Add the cream of tartar and
vanilla. Then beat on
medium speed until the egg whites form soft peaks. Add the honey, 1
tablespoon at a time, and
continue beating on medium speed until the egg whites form stiff peaks but
are not dry.
Sift 1/4 of the flour mixture over the egg whites and fold in using a wire
whisk or large spatula.
Repeat sifting and folding in the flour 3 more times.
Spoon the batter into an ungreased 10" tube pan with a removable bottom. Use
a thin knife to cut
through the batter to remove any large air pockets. Bake at 350 degrees F
for 30 to 35 minutes or
until the cake springs back when lightly touched. Invert the pan onto a wire
rack and let cool for
at least 1 1/2 hours. Then remove the cake from the pan. Slice and serve
with the fresh fruit.
Chef's note: To differently flavor this cocoa cake, use 1 teaspoon of a
flavor extract (such as
almond, cherry, peppermint or orange) instead of the vanilla.
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Patti/Denver (7:11:55 pm) : Sour Cream Raisin Tarts
8 individual tart shells
1 cup skim milk
1/2 light or fat-free sour cream
1-four serving size sugar-free instant vanilla pudding
1/2 cup raisins
In medium bowl. soak raisins with hot water, let stand for 15 minutes. Cool.
Drain, reserving liquid. Mix milk, sour cream and raisin liquid. Add pudding
mix and beat. Fold in raisins. Pour into tart shells. Chill covered.
Yield: 8 servings
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CC/CA (7:20:09 pm) : Light Chocolate Mousse
1 1/4 cups skim milk
2 tablespoons cornstarch
2 tablespoons sugar
2 tablespoons unsweetened cocoa powder
2 teaspoons pure vanilla extract
1/2 cup evaporated skim milk, well chilled
2 tablespoons sugar
Combine first four ingredients and cook over medium-high heat, stirring
constantly until mixture comes to a boil. Remove from heat and stir in
extract. Place plastic wrap directly on top of mixture and chill 1 hour.
Meanwhile, beat evaporated milk at high speed with a mixer until frothy. Add
sugar and continue beating until soft peaks form. With a wire whisk, briskly
stir cocoa mixture. Gradually fold beaten evaporated milk into cocoa
mixture. Chill 1 hour.
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CC/CA (7:31:02 pm) : Rum Cake
3/4 cup sugar
1/3 cup unsalted margarine
1 teaspoon vanilla extract
1/4 cup rum
3 egg whites
1 1/2 cups all-purpose flour, unsifted
1 teaspoon baking powder
1/2 cup skim milk
1/2 cup chopped pecans
1 tablespoon sugar
1/2 cup sugar
1 tablespoon unsalted margarine
1/4 cup rum
Grease a 9 x 5 x 3-inch loaf pan with a small amount of unsalted margarine;
sprinkle with 1 tablespoon sugar, spread chopped pecans in the bottom of the
pan. Set aside.
Cream sugar and margarine. Add vanilla extract and rum. Blend. Beat in egg
whites, one at a time.
Sift flour with baking powder; stir in alternately with the milk. Pour into
prepared pan. Bake in a 350 degree F. oven for 1 hour or until a toothpick
inserted in the center comes out clean. Remove from oven, pierce top in
several places with a pick or fork.
Mix sugar, rum and margarine in a small saucepan. Heat until boiling. Boil
one minute. Pour 1/2 over top of loaf. Let cake stand 10 minutes. Remove
from pan. Pierce bottom of loaf and pour remaining sauce over the bottom of
the loaf. Cool.
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vase (8:23:53 pm) : Carrot Cake (Low fat)
Categories: Cakes, Desserts
Servings: 16
2 c Flour, all purpose 2 ts Cinnamon
1 ts Baking powder 1 ts Baking soda
3/4 ts Salt 1/4 ts Nutmeg
1 ea Crushed pineapple (8 oz can) 3 tb Vegetable oil
1 ts Vanilla 3 c Carrots, shredded
3 ea Large egg whites 1 pn Cloves
1 1/2 c Sugar
Preheat oven to 350F. Line 13 x 9 in. baking pan with foil. Coat with
vegetable cooking spray. Combine first seven ingredients in bowl. Beat
sugar, pineapple, oil and vanilla in mixer bowl until smooth. Beat in dry
ingredients until just combined. Stir in carrots. Beat egg whites in small
mixer bowl to stiff peaks. Fold into carrot mixture in 2 batches with
rubber spatula. Pour batter into pan. Bake 40 min. or until toothpick
comes out clean. Cool in pan on wire rack. Invert cake onto wax paper;
remove pan and foil. Cut into 16 pieces.
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(8:27:28 pm) : Marbled Chocolate Cheesecake (Lo Cal)
Categories: Cakes, Low-cal
Servings: 10
2/3 c Skim milk
1/4 c Skim milk
1 ea Envelope unflavored gelatin
6 tb Sugar
2 ea Eggs, separated, room temp.
2 ts Vanilla extract
12 oz Low fat cottage cheese
3 tb Unsweetened cocoa
1 x ---chocolate crumb crust----
1/2 c Vanilla wafer crumbs
1 tb Unsweetened cocoa
1 1/2 tb Butter or marg. melted
In small saucepan over medium high heat, bring 2/3 cup milk to a boil; set
aside. In container of blender, sprinkle gelatin over remaining 1/4 cup
cold skim milk; let stand 4 to 5 minutes. Add boiling skim milk; cover and
blend at low speed 2 min. Add 3 T sugar, egg yolks and vanilla; blend at
medium speed until well mixed. Add cottage cheese; blend at high speed
until smooth. Remove 3/4 c mixture to use for marbling; chill until mixture
begins to thicken. Combine 1 T sugar and cocoa; add to blender container
and blend until mixed. Pour chocolate mixture into large bowl. Chill,
stirring occasionally, until mixture mounds when dropped from spoon.
In small bowl with electric mixer at high speed, beat egg whites until
foamy. Gradually add remaining 2 T sugar; beat until stiff peaks form. Fold
beaten whites into chocolate mixture; pour chocolate mixture into prepared
crust. Spoon large dollops of vanilla mixture over chocolate; with knife or
spatula, gently swirl to create marbled effect. Cover; refrigerate until
firm, about 4 to 5 hours. Chocolate Crumb Crust In small bowl, combine
crumbs and cocoa; add butter and stir until evenly blended. Press mixture
evenly on bottom of 9 in. springform pan.
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(8:29:09 pm) : Topping, Low Fat Whipped
Categories: Desserts, Low-cal
Servings: 1
1/3 c Evaporated skim milk 1/2 ts Unflavored gelatin
1 tb Cold water 1 tb Sugar
1/2 ts Vanilla extract 1 ts Lemon juice
Chill evaporated milk. Sprinkle gelatin over cold water in small saucepan,
then stir over low heat until dissolved. Add to milk and beat until stiff.
Add sugar, vanilla and lemon juice. Use immediately, or beat again before
serving. Makes 1/2 c. 1 serving = 2T, 29 cal.
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(8:31:58 pm) : Title: LIGHT 'N' LUSCIOUS LEMON PUDDING
Categories: Desserts
Yield: 6 servings
--------------------------------PUDDING BASE--------------------------------
1 1/4 c Sugar
1/2 c Cornstarch
1 1/2 c Water
3 Egg yolks - slightly beaten
2 tb Butter
2 ts Lemon rind - grated
----------------------------------MERINGUE----------------------------------
3 Egg whites
1/4 ts Lemon juice
1/4 c Sugar
Calories per serving: Number of Servings: 0 Fat grams per
serving:
: Approx. Cook Time: Cholesterol per serving: Marks:
*DIRECTIONS*
Pudding Base: In a saucepan combine sugar and corn starch. Gradually blend
in water. Cook and stir over medium heat until mixture comes to a boil and
thickens. Boil and stir 1 minute longer. Whisk about 1/3 the mixture into
egg yolks; return yolk mixture to pan. Cook and stir over low heat 1
minutes. Stir in butter, lemon rind and juice. Cover surface with plastic
wrap; cool.
Meringue: Beat egg whites with lemon juice until frothy. Gradually beat in
sugar until mixture forms stiff peaks. Fold meringue into cooled pudding.
Refrigerate until serving. Serve with fresh fruit, if desired. Yields 4-5
servings. Cooling time: about 1 hour.
Note: For uncooked meringue use only Canada Grade A eggs, with clean,
uncracked shells.
Alternative: For a richer dessert eliminate meringue step and instead fold
in 1 cup whipping cream, whipped into cooled pudding. Refrigerate until
served.
Calgary Co-op News - June, 1991
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(8:34:20 pm) : Title: LOW FAT CREME CARAMEL
Categories: Low-cal, Desserts
Yield: 6 servings
3/4 c Sugar
1/2 c Water
3 Eggs
2 Egg whites
2 c Evaporated skim milk
3 tb Maple syrup
1 1/2 ts Vanilla
1/4 ts Salt
Heat oven to 350. In saucepan combine 1/2 c sugar and water boil until
medium-brown. Place 1 tb in each of 6 custard cups. In a bowl mix eggs,
whites, milk, syrup, sugar and salt. Strain into cups. Place cups in baking
pan and add water to reach 1/2" up cups. Bake 35-40 min until knife comes
out clean. 230 cal 4 g fat. 15% of calories from fat. Source: Canadian
House and Home magazine
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(8:35:18 pm) : Title: NO-FAT CHOCOLATE LAYER CAKE
Categories: Desserts
Yield: 7 servings
3 1/4 c Unsifted flour
2 1/4 c Sugar
1 c Unsweetened cocoa powder
1/2 c Cornstarch
1 tb Baking powder
1 ts Baking soda
1 1/2 ts Salt
FROM: Shelley Rodgers (Jolly Rodgers:the Portuguese Pirate!
(1:161/202))
Basic Baking Mix Use this premeasured mix to prepare chocolate cookies,
brownies or a cake. Makes 7 cups of mix.
Sift together all ingredients. Store in tightly covered container at room
temperature. Stir before using.
Chocolate Layer Cake For a simple cake, spread layers with raspberry jam
and sprinkle top with confectioners' sugar. For a more elaborate cake, add
fresh berries and Quick-Cook Fluffy Frosting.
4 egg whites
3/4 cup evaporated skim milk
1/4 cup corn syrup
1 tsp vanilla
2 cups Basic Baking Mix (recipe above)
1/3 cup seedless raspberry jam 1/2
pint fresh raspberries (optional) confectioners' sugar (optional) OR
Quick-Cook Fluffy Frosting (optional) (recipe follows)
Preheat oven to 325F degrees.
Beat egg whites in small bowl until soft peaks form.
Stir together skim milk, corn syrup and vanilla in large bowl. Beat in
baking mix at low speed until blended. Fold in 1/4 the egg whites until
blended. Gently fold in remaining egg whites just until incorporated.
Divide batter evenly between two 8-inch round cake pans coated with
nonstick vegetable-oil cooking spray.
Bake in preheated 325F degree oven for 20-25 minutes or until wooden pick
inserted in center comes out clean. Cool cakes in pans on wire rack for 15
minutes. Turn out onto rack to cool completely.
Spread one layer with raspberry jam; sprinkle with half the fresh
raspberries, if you wish. Dust with confectioners sugar or dollop some of
frosting over jam and berries, if desired. Dust remaining layer with
confectioners' sugar or spread with remaining frosting. Place on top of
first layer. Garnish with remaining berries, if using. Serve at once or
refrigerate up to 1 hour before serving. [They did *not* frost the sides.
The sides of the cake layers show the frosting, berries and jam oozing
through.]
[Note: the picture on the cover showed the top layer being swirled with the
frosting, dotted with berries and then, dusted with cocoa powder. This
dusting of brown cocoa powder on the white frosting looks delightful with
the brown layers showing at the sides.]
Per serving: 154 calories, 4 g protein, .39 g fat, 34 g carbohydrate, 176
mg sodium, 1 mg cholesterol.
Exchanges: 1 starch/bread, 1 fruit.
Quick-Cook Fluffy Icing
3/4 cup sugar
3 Tbsp water
2 tsp corn syrup
1/2 tsp vanilla
1/8 tsp salt
1 egg white
Combine all 6 ingredients in the top of a double boiler; beat until
blended. Place over boiling water. Beat at high speed for 4 5 minutes or
until soft peaks form. Scrape into medium-sized bowl. Beat at high speed
until thick and spreadable. Makes
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(8:36:53 pm) : Title: CHOCOLATE MOUSSE (WEIGHT WATCHERS)
Categories: Desserts, Low-fat
Yield: 4 servings
1 Envelope unflavored gelatin
1 c Water
1 tb + 1 t. unsweetened cocoa
1 c Part skim ricotta cheese
2 tb + 2 t. chocolate syrup
1/2 c Thawed frozen dairy whipped
-topping
1/2 oz Dark chocolate, grated
1. In a small saucepan, sprinkle gelatin over water; let stand a few
minutes to soften. Set over low heat, cook stirring constantly until
dissolved. Remove from heat. Add cocoa; stir until dissolved.
2. In a food processor, combine gelatin mixture, ricotta cheese, and
chocolate syrup, and puree 30 seconds, until smooth.
3. Pour chocolate mixture into 4 individual dessert dishes, cover and
refrigerate 1 hour, or until set.
4. Top each serving with 2 Tb. whipped topping, sprinkle evenly with grated
chocolate.
Each serving provides: 1 protein, 80 optional calories Per serving: 172
calories, 9 g protein, 8 g fat, 16 g carbohydrate, 172 mg calcium, 93 mg
sodium, 19 mg cholesterol, 1 g dietary fiber
Source: Weight Watchers Magazine Light and Easy New Family Classics 1993
Typed for you by: Linda Fields, Cyberealm BBS Watertown, NY 315-786-1120
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Cow/AR (10:29:37 pm) : * Exported from MasterCook II *
Flan
Recipe By : Richard Simmons
Serving Size : 1 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup sugar
2 large eggs
1 can evaporated skim milk
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
Preheat oven to 350. In small nonstick skillet heat 2 tablespoons sugar over
med high heat. When sugar has caramelized ( turned medium brown), divide it
equally over the bottoms of four 6 ounce souffle dishes or custard cups. Set
aside to cool. In medium bowl whisk eggs to combine without making foam. Add
salt and remaining sugar. Whisk to mix . Stir in milk, vanilla and spice.
Divide custard over cooled sugar in souffle dishes. Place dishes in small
baking pan. Place pan in oven. Pour enough hot water into baking pan to come
halfway up sides of dishes. Bake for 35 to 45 min until knife inserted just
off center of flan comes clean. It should be slightly loose in the center.
142 calories 1 percent fat 10 g protein
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