dessert
(12 Recipes) Created by JUDENOW
Recipes in this Collection
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Who can resist thick, creamy decadent cheesecake? Try this low-fat version in the single serving size. Carbs: 14.4g | Fat: 4.4g | Fiber: 0.1g | Protein: 6g | Calories: 120.6
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Our healthier taco salad uses a salt-free taco seasoning from Chef Meg, plus plenty of dark, leafy greens. Submitted by SP_STEPF Carbs: 25.9g | Fat: 9.5g | Fiber: 7.6g | Protein: 21.5g | Calories: 267
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As good as ice cream with none of the guilt Submitted by STEFANIEMH Carbs: 55.1g | Fat: 1.4g | Fiber: 5.5g | Protein: 4.1g | Calories: 227.5
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A lowfat version of this yummy drink. Submitted by TIERRA67 Carbs: 22.8g | Fat: 0.6g | Fiber: 0.5g | Protein: 2.7g | Calories: 106.1
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This recipe has been marked private.
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When I want chocolate mousse, only the real deal will do. This version is low in fat, but it's still creamy and rich. The hardest part is waiting for it to cool! Submitted by CHEF_MEG Carbs: 27.4g | Fat: 3g | Fiber: 2.9g | Protein: 7.5g | Calories: 145.8
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These meringues are a fun treat when served with low-fat vanilla ice cream and fresh fruit. Submitted by CHEF_MEG Carbs: 12g | Fat: 0.4g | Fiber: 0.9g | Protein: 3g | Calories: 55.1
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Receipe says it makes 36 but I don't have small muffin pans so I had 24 larger ones. They would look better baked in small muffin pans. Submitted by KKOCYAN Carbs: 13.7g | Fat: 0.9g | Fiber: 1.3g | Protein: 1.9g | Calories: 69.5
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Traditional cookies get a tasty twist! Submitted by PHULLER Carbs: 9.4g | Fat: 3.1g | Fiber: 0.8g | Protein: 0.9g | Calories: 66.7
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An early recipe for Girl Scout (TM) cookies, provided by Stacy Conradt Submitted by SLAVE-TO-CATS Carbs: 5.8g | Fat: 2.8g | Fiber: 0.1g | Protein: 0.6g | Calories: 50.3
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These taste pretty close to the girl scout cookie--Savannah Cookie Submitted by VICKYJBIRD Carbs: 21.1g | Fat: 4.4g | Fiber: 0.4g | Protein: 2.6g | Calories: 123.5
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This Banana Chocolate Cupcake recipe makes 24 regular-sized cupcakes which is perfect for a large gathering or birthday party. The batter is a snap to make because you just stir the wet ingredients together in one bowl and the dry ingredients together in another bowl. Mix the two and you are done. The batter is quite thin so use an ice cream scoop or small ladle to fill the muffin cups. Now while the recipe calls for cocoa powder, it doesn't specify which kind, which means you can use either regular unsweetened or Dutch-processed. As always, keep in mind that the type and brand of cocoa powder you use will determine the flavor of the cupcakes, so use the best you can afford. The other ingredient in this batter to take note of, is that the fat is in liquid form (canola or corn oil). The reason I bring this up is because oil makes for a moist and tender cupcake that stores very well, with the added advantage that they can be refrigerated and still stay soft. Submitted by RITOKITAX Carbs: 14.5g | Fat: 2.8g | Fiber: 0.9g | Protein: 1.3g | Calories: 83.7
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