Low calorie, Low cholesterol, Low saturated fat, Low sodium, Heart healthy, Healthy weight, Gluten free.
Seriously delicious and guilt free desert.
Bananas cooked in a delectable brown-sugar-rum sauce make for a quick yet impressive dessert. This desert tastes like something you would have at an upscale restaurant! Super quick to make too. My friends and family loves this dish. ENJOY!!! ENJOY!!!
Active Time: 20 minutes
Total Time: 20 minutes
Ingredients
2 tablespoons brown sugar
1 teaspoon butter
1/2 teaspoon canola oil
2 tablespoons dark rum
1 teaspoon lime juice
1/8 teaspoon ground cinnamon
2 small bananas, quartered
1/4 cup low-fat vanilla yogurt
Preparation
1.Stir brown sugar, butter and oil in a medium skillet over medium heat until bubbling. Add rum, lime juice and cinnamon and cook until slightly thickened. Add bananas and cook, stirring, until tender. Divide between 2 bowls and top with a dollop of low-fat vanilla yogurt.
208 calorie Per serving
Showing posts with label Desserts. Show all posts
Showing posts with label Desserts. Show all posts
Tuesday, October 5, 2010
Wednesday, August 11, 2010
RECIPE OF THE DAY! BERRIES WITH LEMON SORBET
This tasty low calorie dessert is guilt free, and easy to make. Your kids will ask for this dessert over and over again. ENJOY!
Makes 8 servings
Active Time: 10 minutes
Total Time: 30 minutes
Ingredients
1 pint strawberries, diced
1/2 pint raspberries
2 Tbsp sugar
2 tsp lemon juice
2 pints lemon sorbet
Fresh mint sprigs (optional)
Preparation
Planning Tip: Line a baking sheet with nonstick foil. Place scoops of sorbet on pan and freeze until ready to serve.
1. Toss strawberries, raspberries, sugar and lemon juice in a bowl until evenly coated. Let stand 20 minutes until juicy.
2. Spoon berry mixture onto serving plates; top with a scoop of lemon sorbet. If using mint, lightly coat small sprigs with water, sprinkle with a little additional sugar and garnish plate.
124 Calories Per Serving
Makes 8 servings
Active Time: 10 minutes
Total Time: 30 minutes
Ingredients
1 pint strawberries, diced
1/2 pint raspberries
2 Tbsp sugar
2 tsp lemon juice
2 pints lemon sorbet
Fresh mint sprigs (optional)
Preparation
Planning Tip: Line a baking sheet with nonstick foil. Place scoops of sorbet on pan and freeze until ready to serve.
1. Toss strawberries, raspberries, sugar and lemon juice in a bowl until evenly coated. Let stand 20 minutes until juicy.
2. Spoon berry mixture onto serving plates; top with a scoop of lemon sorbet. If using mint, lightly coat small sprigs with water, sprinkle with a little additional sugar and garnish plate.
124 Calories Per Serving
Monday, July 19, 2010
RECIPE OF THE DAY! STRAWBERRY CHEESECAKE NO-BAKING
Another guilt free dessert only 164 calories per slice. Looking for a nice dessert on a hot summer's day,I have just the one for you. Strawberry Cheesecake No-Baking will help keep your kitchen cool-no oven is needed. This cheesecake will be a big hit for your dinner partys,or outdoor Bar-BQ's. I am sure your friends and family will love it too. ENJOY!
Makes 12 slices
Active Time: 25 minutes
Total Time: 4 hours 25 minutes
Ingredients
Crust
6 whole lowfat honey graham crackers (2‑squares each), crushed to fine crumbs
2 Tbsp butter, melted, and mixed with 1 Tbsp honey
Filling
1 box (3 oz) strawberry-kiwi flavor gelatin
2/3 cup boiling water
1 tub (16 oz) 1% fat cottage cheese
2 bricks (8 oz each) fat-free cream cheese, softened
2 Tbsp sugar
2 tsp strawberry extract or 1 tsp vanilla extract
Topping
1 pt (about 12 oz) fresh strawberries
2 Tbsp strawberry jelly, melted
Garnish: small mint leaves
Preparation
1. Coat an 8 x 3-in. springform pan with nonstick spray.
2. Crust: Mix crumbs with butter mixture until evenly moistened. Press firmly over bottom and 3/4 in. up side of prepared pan. Place in freezer.
3. Filling: Dissolve gelatin in boiling water in a 1-cup measure. Purée cottage cheese in food processor until creamy. Add gelatin, cream cheese, sugar and extract; process until smooth. Pour into prepared crust; smooth top. Cover and refrigerate 4 hours, or until set.
4. Topping: Wash and dry berries; remove stems. Quarter each lengthwise and place in a bowl; add jelly and gently toss to coat. Remove sides of springform pan; place cheesecake on serving plate. Spoon on berry mixture; sprinkle with mint leaves.
Planning Tip: Can be made, without the strawberry topping, up to 3 days ahead. Refrigerate covered. Prepare Topping just before serving.
164 Calories Per Serving
Makes 12 slices
Active Time: 25 minutes
Total Time: 4 hours 25 minutes
Ingredients
Crust
6 whole lowfat honey graham crackers (2‑squares each), crushed to fine crumbs
2 Tbsp butter, melted, and mixed with 1 Tbsp honey
Filling
1 box (3 oz) strawberry-kiwi flavor gelatin
2/3 cup boiling water
1 tub (16 oz) 1% fat cottage cheese
2 bricks (8 oz each) fat-free cream cheese, softened
2 Tbsp sugar
2 tsp strawberry extract or 1 tsp vanilla extract
Topping
1 pt (about 12 oz) fresh strawberries
2 Tbsp strawberry jelly, melted
Garnish: small mint leaves
Preparation
1. Coat an 8 x 3-in. springform pan with nonstick spray.
2. Crust: Mix crumbs with butter mixture until evenly moistened. Press firmly over bottom and 3/4 in. up side of prepared pan. Place in freezer.
3. Filling: Dissolve gelatin in boiling water in a 1-cup measure. Purée cottage cheese in food processor until creamy. Add gelatin, cream cheese, sugar and extract; process until smooth. Pour into prepared crust; smooth top. Cover and refrigerate 4 hours, or until set.
4. Topping: Wash and dry berries; remove stems. Quarter each lengthwise and place in a bowl; add jelly and gently toss to coat. Remove sides of springform pan; place cheesecake on serving plate. Spoon on berry mixture; sprinkle with mint leaves.
Planning Tip: Can be made, without the strawberry topping, up to 3 days ahead. Refrigerate covered. Prepare Topping just before serving.
164 Calories Per Serving
Monday, July 12, 2010
RECIPE OF THE DAY! CHEESECAKE MOCHA BARS
What a great low calorie dessert. This will fill all the chocolate needs you may have. ENJOY! Guilt Free
Makes 1 Pan
Active Time: 18 minutes
Total Time: 4 hours
CRUST
30 reduced-fat chocolate sandwich cookies (such as Oreos)
1/4 cup fat-free bottled hot fudge topping, not heated
1 envelope unflavored gelatin
1/2 cup cold strong coffee
2 bricks (8 oz each) 1/3-less-fat cream cheese
(Neufchâtel), softened
3/4 cup sugar
1 cup (8 oz) reduced-fat sour cream
1 bar (3 oz) bittersweet chocolate, broken up and melted
Garnish: chocolate coffee beans
Preparation
1. You'll need a 13 x 9-in. baking pan lined with nonstick foil to extend about 2 in. above narrow ends of pan.
2. Crust: Pulse cookies in food processor until fine crumbs. Add fudge topping to crumbs; pulse to moisten. Press firmly in prepared pan. Freeze while proceeding.
3. Sprinkle gelatin over coffee in a small saucepan; let stand 2 minutes. Stir over low heat until steaming and granules dissolve. Remove from heat.
4. Beat cream cheese and sugar in a large bowl with mixer on high speed until smooth. On low speed, beat in sour cream, the coffee mixture and chocolate until blended. Pour into crust, cover and refrigerate 4 hours or until firm.
5. Lift foil by ends onto cutting board. Cut crosswise into 8 strips, then each strip into 6 bars. Add coffee beans to top.4 hr includes chilling time
84 Calories Per Serving
Makes 1 Pan
Active Time: 18 minutes
Total Time: 4 hours
CRUST
30 reduced-fat chocolate sandwich cookies (such as Oreos)
1/4 cup fat-free bottled hot fudge topping, not heated
1 envelope unflavored gelatin
1/2 cup cold strong coffee
2 bricks (8 oz each) 1/3-less-fat cream cheese
(Neufchâtel), softened
3/4 cup sugar
1 cup (8 oz) reduced-fat sour cream
1 bar (3 oz) bittersweet chocolate, broken up and melted
Garnish: chocolate coffee beans
Preparation
1. You'll need a 13 x 9-in. baking pan lined with nonstick foil to extend about 2 in. above narrow ends of pan.
2. Crust: Pulse cookies in food processor until fine crumbs. Add fudge topping to crumbs; pulse to moisten. Press firmly in prepared pan. Freeze while proceeding.
3. Sprinkle gelatin over coffee in a small saucepan; let stand 2 minutes. Stir over low heat until steaming and granules dissolve. Remove from heat.
4. Beat cream cheese and sugar in a large bowl with mixer on high speed until smooth. On low speed, beat in sour cream, the coffee mixture and chocolate until blended. Pour into crust, cover and refrigerate 4 hours or until firm.
5. Lift foil by ends onto cutting board. Cut crosswise into 8 strips, then each strip into 6 bars. Add coffee beans to top.4 hr includes chilling time
84 Calories Per Serving
Saturday, June 19, 2010
RECIPE OF THE DAY! WATERMELON AND GRAPE KAOBOS
Summer temperatures mean moving everything outdoors, including your eats! Picnicking is one of the best parts of the season, and it’s a great way to involve the whole family while basking in nature’s beauty. There are three key factors to packing the perfect picnic: each dish should be able to be made ahead of time, not spoil quickly and be transported easily. Steer clear of heavy toppings, sticky sauces and mayo-based recipes—they’ll create a mess and attract insects; the latter can even pose a health risk. Instead, choose items that are easy to eat with your hands (or just with a fork—no knives allowed!) and will be safe to nibble on after an hour or two has passed (assuming you don’t leave the dishes out in the glaring sun—which is never a good idea, regardless of ingredients)
My creative picnic recipes will have everyone at the table asking for more without guilt. Watermelon Kabobs
Makes 16 kabobs
Total Time: 45 minutes
INGREDIENTS
1/2 small seedless watermelon (about 7 lb), rind removed
1 lb large seedless green grapes, removed from stems
1 pt blueberries
1 lime
2 Tbsp sugar
PREPARATION
1. Have ready sixteen 6 to 8-in. wooden skewers, and line a rimmed baking sheet with plastic wrap.
2. Cut watermelon in chunks. Alternating fruits, thread on skewers. Arrange on baking sheet, cover with plastic wrap and refrigerate until serving.
3. Grate zest and squeeze juice from lime. Put zest, lime juice and sugar in a small bowl, let stand 10 minutes, then stir until sugar dissolves.
4. Just before serving, drizzle or brush kabobs with lime syrup. Transfer to serving platter.
Planning Tip: Can be prepared through Step 2 up to 1 day ahead.
Per 1 kabob 71 Calories
My creative picnic recipes will have everyone at the table asking for more without guilt. Watermelon Kabobs
Makes 16 kabobs
Total Time: 45 minutes
INGREDIENTS
1/2 small seedless watermelon (about 7 lb), rind removed
1 lb large seedless green grapes, removed from stems
1 pt blueberries
1 lime
2 Tbsp sugar
PREPARATION
1. Have ready sixteen 6 to 8-in. wooden skewers, and line a rimmed baking sheet with plastic wrap.
2. Cut watermelon in chunks. Alternating fruits, thread on skewers. Arrange on baking sheet, cover with plastic wrap and refrigerate until serving.
3. Grate zest and squeeze juice from lime. Put zest, lime juice and sugar in a small bowl, let stand 10 minutes, then stir until sugar dissolves.
4. Just before serving, drizzle or brush kabobs with lime syrup. Transfer to serving platter.
Planning Tip: Can be prepared through Step 2 up to 1 day ahead.
Per 1 kabob 71 Calories
Sunday, June 13, 2010
RECIPE OF THE DAY! TWICE-DIPPED STRAWBERRIES
Twice the deliciousness of dipped strawberries by using melted bittersweet chocolate and white chocolate for this easy and enticing dessert.
Makes 20 dipped strawberries
Total Time: 30 minutes
INGREDIENTS
1 container (16 oz) strawberries
1 cup white chocolate chips
4 tsp vegetable shortening
1 cup bittersweet chocolate chips
PREPARATION
1. Wipe strawberries clean; dry with paper towels. Place on foil-lined or wax paper–lined baking sheet or tray.
2. Place white chocolate chips and vegetable shortening into one small glass bowl, bittersweet chocolate chips into another small glass bowl. Microwave white chocolate chips as package directs for melting. Stir until smooth.
3. Dip strawberries into white chocolate, place on tray and refrigerate until set. Microwave bittersweet chocolate chips as package directs for melting, then dip strawberries to cover halfway up the white chocolate. Return to tray; refrigerate or let stand at room temperature to set.
Per 1 Strawberry Serving 112 Calories
Makes 20 dipped strawberries
Total Time: 30 minutes
INGREDIENTS
1 container (16 oz) strawberries
1 cup white chocolate chips
4 tsp vegetable shortening
1 cup bittersweet chocolate chips
PREPARATION
1. Wipe strawberries clean; dry with paper towels. Place on foil-lined or wax paper–lined baking sheet or tray.
2. Place white chocolate chips and vegetable shortening into one small glass bowl, bittersweet chocolate chips into another small glass bowl. Microwave white chocolate chips as package directs for melting. Stir until smooth.
3. Dip strawberries into white chocolate, place on tray and refrigerate until set. Microwave bittersweet chocolate chips as package directs for melting, then dip strawberries to cover halfway up the white chocolate. Return to tray; refrigerate or let stand at room temperature to set.
Per 1 Strawberry Serving 112 Calories
Saturday, June 12, 2010
RECIPE OF THE DAY! LOW CALORIE ICE CREAM SANDWICHES
This is a favorite with both Adults & Kids. Your kids will enjoy helping you make this ice cream sandwich.
Makes 1 Ice Cream Sandwich
1/3 cup slightly softened strawberry ice cream or any ice of your choice ( I use low fat ice cream)
Chocolate or vanilla pizzelles or chocolate or butter wafer cookies
PREPARATION;
Sandwich 1/3 cup slightly softened strawberry ice cream between chocolate or vanilla pizzelles or chocolate or butter wafer cookies. Freeze 1 hour or until firm.
1 sandwich 132 Calories
Makes 1 Ice Cream Sandwich
1/3 cup slightly softened strawberry ice cream or any ice of your choice ( I use low fat ice cream)
Chocolate or vanilla pizzelles or chocolate or butter wafer cookies
PREPARATION;
Sandwich 1/3 cup slightly softened strawberry ice cream between chocolate or vanilla pizzelles or chocolate or butter wafer cookies. Freeze 1 hour or until firm.
1 sandwich 132 Calories
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