Dessert Recipes (Most Popular)
Rice pudding is a dish eaten around the world in many variations. It always contains some type of milk or cream to help achieve its thick, rich consistency, but the good news is that you don't have to stick with just plain ol' soy milk. Coconut milk is a great alternative to reach for instead.
I made these for my daughter with Celiac Disease, not for those watching their weight! But if you can stick to one or two, they are worth working into your calorie budget. Using GF Oats, these flourless cookies are a fantastic (not low cal) treat!
These can't get any lower in calorie or higher in taste. Top with sugar free whipped cream and berries and you have yourself a perfect summertime treat!
This is the perfect dessert to have on a hot summer night. Cool, creamy, refreshing AND if you substitute Splenda for sugar you save yourself many calories!
Yummmmmmmy cherry surprise cake! Eat warm and it tastes more like a cobbler... serve with a scoop of lf/ff ice cream for an extra special treat!
Stolen from Canadian Living Muffins and More recipe Book. Terrific lower fat cake with lovely tart cherries as a topper.
Simple recipe ... with super sweet strawberries like the ones we get up here in summertime, the sugar could be left out. Delish with chocolate cake!
These are sort of like macaroons but there's no coconut flakes, just coconut flour. You can't really taste the cinnamon but it gives the cookies a little more intense flavor. You can add more spice if you want a more "Mexican chocolate" style of cookie.
This is delicious, mostly non-dairy (at least, non-lactose as far as I know), and has 20g of protein. To lower the calorie hit you can eliminate or reduce the amount of dairy-free ice cream.
A friend made these for an office party with little square buttery pretzels and Rolo candies. I decided to "improve" on the idea. The pretzel thins are very crunchy so it's a big contrast to the squishy, dark chocolate Riesen candies. The best thing is each cookie is only 58 calories. Eat two and you're just topping 115 calories, but you feel like you have really splurged.
You could make these lower-calorie by cutting the Riesen in half for each cookie and substituting another pretzel thin for the pecan, making a pretzel-caramel-pretzel sandwich.
Just recording how we made some delicious (but not healthy) brownies with Krusteaz mix. For a healthier version, use the healthier mix - CarbSmart or nonfat. (These have 2g of saturated fat and 2.5g of trans fat in each brownie!)
These cookies rely on intense flavors to make up for their small size. The melted butter, plus the long baking time at a low temperature, are what makes them crunchy. (So, if you want them chewier, adjust accordingly.)
These are low-carb, but not sugar-free. They're kept in the freezer for a quick snack that's mostly fat (about 1/5 the amount of carbs that are in a peanut butter cup).
Substituting almonds for my usual dark chocolate chips and a smidgen of vanilla and decaf vanilla instant coffee for my usual coffee-flavored yogurt, also throwing in some of the "plain" yogurt to reduce the sugar.
This easy and delicious fudge recipe calls for protein-rich peanut butter and antioxidant-rich raw chocolate powder, making it a decadent treat that is much healthier than conventional store-bought fudge.
Although this fudge is made with all-natural ingredients, it is best to eat only one or two small pieces at a time, as eating honey-rich foods can stress one's blood sugar-regulating mechanisms.
Yeah. I know. Sugar free, fat free Jello and fancy don't even sound good. But when you throw in 'that even a man can make' it sounds more interesting, or at least it sounds like something you can throw on the counter and give us guys something that you can 'reasonably' expect to come out right. So here's the dealio...
Whut ure gonna knead...
1 - box of your favorite flavor Sugar Free Jello stuff
1 - box of Fat Free Sugar Free Vanilla Instant Pudding
1 - container of whipped cream.. Fat free
Now.. fire up the grill and put a pan of water on it. When the water gets hot enough that it has those little bubbles popping up in it on a pretty regular basis, pour some of it in a bowl about the size of a mite league football helmet. If you like it weak, or if more people came to your SuperBowl party than you invited... pour a bunch of water. If you like it strong, or aren't planning on sharing any of it... pour less water. The more water...the weaker the flavor, but the bigger the number of servings.
Now add the Jello mix..( I know.. I know.. both boxes say Jello on 'em... use the one with the clear lookin' but colored stuff first.) After you get that mixed up pretty good... add the Vanilla Instant Pudding Mix. Stir that up until there ain't no streaks left. Now add the cool whip. Stir that in there pretty good, but it don't really matter if it gets all mixed up or not. For some the cool whip is sort of a 'reward' for putting up with the other jello-ee stuff. Anyway, when you get it stirred up...put the whole thing in the fridge to get firmed up. It takes longer if you open the fridge, plus the only way to test it is by sticking your finger in it and people will be able to see where you done that.
Other tips for the epicuriously challenged...
If you use a small box of jello, use a small box of pudding. If you use the big box of Jello, use the big box of Pudding. This ain't rocket scientist stuff. It's jello. You eat it. If you don't think it's creamy enough…then add another box of pudding or whipped cream. I use the sugar free stuff because I have diabetes. If I didn't have diabetes, I'd use the sugar stuff and probably add even more sugar. Then again.. That may be why I have DB in the first place.
If you get stuck making this recipe.. I don't know what to tell you. Boiling water ain't that hard.