I'm very aware that some of these are not healthy... but I have an extreme sweet tooth so when i'm looking for a low calorie sweet treat, these recipes help! It's all about moderation and portion size!
One of my favorite things to satisfy a sweet tooth are Quaker's Chocolate Quakes Rice Cakes... they're mini rice cakes, 13 are 120 calories and they're so delicious! I always stock up when they're on sale. You can also just eat about 6 or 7 and dip them in some lite whipped cream!
One of my favorite things to satisfy a sweet tooth are Quaker's Chocolate Quakes Rice Cakes... they're mini rice cakes, 13 are 120 calories and they're so delicious! I always stock up when they're on sale. You can also just eat about 6 or 7 and dip them in some lite whipped cream!
Also, lately i've been buying fat free - sugar free pudding and jello. The pudding is great to serve up with 2 tbsp. of lite whipped cream and a dash of cinnamon on top!
Skinny Funfetti Cupcakes[makes 24 cupcakes]
Cupcake Ingredients:
Frosting Ingredients:
Cupcake Directions:
Frosting Directions:
[110 calories per frosted cupcake]
This fantastic recipe comes from Six Sisters' Stuff!
Thread peach chunks and cut-up store-bought angel food cake onto skewers and grill until marks appear. Layer in a juice glass with Greek-style yogurt and honey.
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Funfetti Cake Batter Dip[Makes 1 serving]
Wisk cake mix and yogurt until smooth. Fold in cool whip. Refrigerate until serving. Serve with pretzels or animal crackers. [Nutrition facts for dip only:
107 calories, 20 g carbs, 4 g protein, 191 mg sodium, 1 g fiber] This amazing recipe is from Liz over at Little Bitty Bakes!
Summer Fruit Salad
This recipe is from Out of the Box Food.
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Cheesecake Fruit Dip[Makes 1 serving]
In a small bowl, combine all of your ingredients. You will need to stir for a few minutes to really cream everything together. You don't want lumps from your cream cheese, so stir and mash cream cheese mixture till smooth. Serve with fruit slices and enjoy!
[110 calories, 11.5 g carbs, 13.5 g protein, 0.5 g fat -- does not include fruit]
This recipe is from the amazing Stephanie over at Stephanie.Fitness!
Dark Chocolate Covered Strawberries
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PB, Chocolate & Banana FroYo[Makes 4 servings]
[159 calories per 1/2 cup, 4 g fat, 19 g carbs, 2 g fiber, 10 g protein]
This recipe is from Prevention.com!
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Strawberry Cream Pie[Makes 8 servings]
Grind walnuts/pecans and shredded coconut in food processor, press in bottom of 9" pie pan, building up the sides slightly.
Place remaining ingredients in blender and blend until smooth and creamy, pour into pie pan, arrange sliced strawberries on top and refrigerate between 30 min. and 3 hours. |
4 Ingredient Chocolate Cookies 'n' Cream Ice Cream[Makes 1 pint - serving size = 1/2 cup]
*Note: needs an ice cream maker... but may be possible with a blender if you freeze the coconut milk into an ice cube tray ahead of time*
1. Combine the coconut milk, sugar, and cocoa powder in a blender and blend for 20 seconds. Pour the liquid mixture into the bowl of an ice cream maker and churn according to the manufacturer's instructions. During the last 5 minutes of churning, add the crushed Oreos.
2. Transfer the ice cream to a plastic container, cover, and freeze until ready to eat. Original recipe from Alice at Savory Sweet Life. I found the recipe from Maria at Two Peas and Their Pod.
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Mango Summer Treat[Makes 4 servings]
[223 calories, 8 g protein, 48 g carbs, 3 g fiber, 2 g fat, 32 mg sodium]
This recipe is from Prevention.com!
Mascarpone cheese (~90 calories/ 2 tbsp.) + 4 graham crackers (120 calories) + sliced strawberries (~50 calories)
Saute chopped apples & oats in butter. Spoon into cups & serve w/lite whipped cream.
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Raw Triple Berry Crisp[Makes 6-8 servings]
Berries:
Topping:
1. Wash and slice all strawberries into bite sized pieces. In a large bowl, mix the sliced strawberries, and other washed berries. Toss with maple syrup or agave nectar.
2. Prepare the topping in a food processor by pulsing all ingredients until just mixed. You want to leave this mixture very chunky, so be sure not to over process. 3. In a 1.4 litre (1.5 quart) casserole dish, add most of the berry mixture, leaving a few tablespoons or so. Spread evenly. Now add most of the topping over top of the berries, reserving a few tablespoons. Now sprinkle on the remaining berries, and finally the rest of the topping. Serve immediately, or chill for 1 hour. Serve with your favorite low-fat ice cream! Note: This raw crisp does not keep in the fridge overnight as it gets very watery. Be sure to mix just prior to serving. If making individual servings, keep berries and topping separate and create a bowl at a time. This recipe is from Oh She Glows.
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Spiced Pear Ice Cream[Makes 1 quart - serving size = 1/2 cup]
1. Rinse, peel and core the pears. Chop into 1″ cubes and toss together with the 2 tablespoons of sugar and all the spices. Place in a medium saucepan and cook over medium low heat for about 6-7 minutes, until the pears have completely softened. Remove from heat and set aside to cool.
2. In a separate bowl, whisk together the egg yolks and remaining sugar until smooth. Heat the milk & cream in a saucepan, making sure the mixture doesn’t come to a boil. Carefully pour the heated cream mixture into the egg mixture, whisking vigorously to prevent the egg from cooking. Return the custard to the saucepan and cook over medium low heat for about 8 minutes, stirring constantly. The custard will be ready when it coats the back of a wooden spoon. Cool in an ice bath for about 10 minutes. 3. Using a hand blender, purée the pears until smooth. Combine the purée with the custard and mix well. Pour the mixture into a deep metal pan and place in the freezer for about 45 minutes. Remove from freezer, stir the frozen bits into the rest of the mixture until smooth and return to the freezer for 30 minutes. Repeat this process every 30 minutes for about 2 hours, making sure the mixture is completely smooth before returning to the freezer. 4. Pour the mixture into an airtight container and cover with a thin layer of plastic wrap. Freeze until ready to use. Garnish with cinnamon sticks or drizzle caramel sauce on top, and enjoy! This recipe is from the amazing Kimberly at Poor Girl Eats Well!
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Mini Ice Cream Sandwiches[Makes 4 servings -
Serving size: 3 ice cream sandwiches]
[220 calories, 8 g fat, 4 g protein, 35 g carbs, 1 g fiber, 170 mg sodium]
This recipe is from FoodNetwork.Com.
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Balsamic Strawberries with Ricotta Cream[Makes 4 servings - serving size: about 1/3 cup cream and 1/2 cup berries -
2 hr 17 min] (I know this is a long time for prep but it looks so delicious!)
[180 calories, 5 g fat, 8 g protein, 27 g carbs, 2 g fiber, 80 mg sodium]
This recipe is from FoodNetwork.Com.
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Raspberry S'mores[Makes 1 serving]
Use ½ of the sheet for each s’more (2 pieces), top with a melted marshmallow and small piece of dark chocolate and three berries each.
[185 calories, 3.6 g fat, 3 g protein, 35 g carbs, 2 g fiber]
This recipe is from Shape.com!
Mini Chocolate Cream Pies
Spoon 1/4 cup prepared low-fat chocolate pudding into 8 packaged mini phyllo shells (such as Athen's); top each with 1/2 teaspoon storebought light whipped cream. Dust with ground cinnamon. [57 calories per pie] |
Choco-Hazelnut & Pear Paninis[Makes 4 servings -
Serving size = 1/2 panini]
[112 calories per serving] |
Peanut Butter Haystacks[Serving size = 2 haystacks]
[194 calories] |
Chocolate Banana Wontons[Makes 6 servings]
This recipe is from DoctorOz.com. I removed the use of powdered sugar.
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Death By Chocolate[Makes 1 serving]
1.) Measure all ingredients and pour into a microwavable dish/mug/bowl.
2.) Microwave for 2 minutes or so. My microwave cooked it perfect in 2 minutes, but it could vary depending on your microwave. 3.) Top with natural peanut butter, almond butter, coconut butter or whatever kind of healthy fat topping your little heart desires as a frosting which will increase the healthy fats and calories of the recipe if your macros call for more healthy fats for this meal in your day. :) [127 calories, 9 g carbs, 5 g fat, 16 g protein, 2 g sugar]
This recipe is from the amazing Crystal over at Spoonful of Fit!
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Five Minute FixesThese desserts are about 100 calories and take no more than 5 minutes to make!
Recipes taken from Women's Health July/August 2007 issue. Strawberry English Fool:
1/2 cup strawberries mashed with 1/4 cup fat-free nondairy whipped topping. Papaya Colada: 1/2 papaya topped with 1 1/4 cup pineapple sorbet. Mediterranean Parfait: 1 tsp honey drizzled over 1/2 cup fat-free Greek yogurt, sprinkled with finely chopped walnuts. Tiramisu In A Cup: 1 shot espresso over 1 1/4 cup fat-free or low-fat vanilla ice cream, dusted with cocoa powder. Dark Angel: 1 small slice angel food cake topped with 7 or 8 chocolate chips and lightly toasted in oven (chips melt & form frosting) Choco-Berries: 1 1/4 cup chocolate sorbet topped with 1/2 cup raspberries. |
No Guilt Sweet Treat[Makes 1 serving]
Mix everything together then top with strawberries! Recipe from the ChaLEAN Extreme DVD. |
Banana Nut Bread
This recipe is from Ohsoshabbybydebbie.com.
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Pumpkin Spice Frappe[Makes 2 servings]
In a blender add coffee, pumpkin, vanilla, pumpkin spice, stevia and coconut milk. Blend until smooth.
Pour into a glass and top with whip cream and sprinkle of cinnamon. [Calories: 45.6, 2.6 g fat, 0 g cholesterol, 8.9 mg sodium, 3.9 g carbs, 2.2 g sugar, 1.1 g protein]
This recipe is from PeanutButterAndPeppers.com!
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Ooey Gooey Rocky Road Cookies[Makes 2 dozen cookies]
This amazing recipe is from FifteenSpatulas.com!
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Hungry Girl's Club Soda Chocolate Cake[Makes 12 servings]
[171 calories, 3.5 g fat, 301 mg sodium, 34 g carbs, 19 g sugar, 1.5 g protein] -- May vary depending on cake mix.
This recipe is from DoctorOz.com!
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Iced Pumpkin Cookies[Makes 36 cookies]
Glaze
This recipe is from the fantastic Kelly over at Eat-Yourself-Skinny!
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