Dessert Recipes (Most Popular)
I love this light fruit desert as it is very satisfying and fat free. Works especially great on hot summer days. You can pick and choose what flavor you wish to make it.
From xGFx.com, a completely Vegan & Gluten Free site.
http://recipes.xgfx.org/2011/04/d
ate-sweetened-coconut-milk-ice-cream-s
oy-free/
This is a creamy coconut milk based treat that is sugar-free, yet plenty-sweet. I always have a can or two of coconut milk in the fridge, that way if I need to make a quick ice cream or whipped cream I don’t have to wait for the milk to chill. If you’re making this ice cream with room temperature coconut milk, the ice cream mixture will probably need to chill in the fridge for a couple of hours instead of just one.
(recipe from sheddingit.com)
These cookies are delish! They have a cake-like texture which sets them apart from normal cookies. Enjoy!
The standard recipe from side of the Rice Krispies box. Made in a 9x13 pan. Cut into 12 large pieces.
This is a very easy to make cake that tastes elegant plus it is not so high in calories! 190 calories per serving won't hurt!
This is an easy, delicious, and healthful dessert to boost your protein intake for the day.
The nutritional info I have is for the basic recipe without the chocolate chips, nuts, or fruit added. I almost always add a mix-in because they are so tasty!
My 2 year old son loves them and asks for them regularly.
I was having a Cinco de Mayo party and also love brownies so decided to experiement. Here is the yummy result! very easy, too!
I got this from the Taste of Home website and man is it good. It is one of the lite desserts. Their ingredients yielded a little higher calories but not much. It makes 18 servings of 3/4 C each of a very rich holiday dessert layered with gingerbread cake, pumpkin/butterscotch pudding mix and reduced fat whipped topping. Yum!
These cookies are so yummy. There are some healthy alternatives for the ingredients such as substitute applesauce for veg. oil, and use 2 egg whites instead of whole egg.
Complement your meal with coffee at its best—a simply lovely baked custard of rich-tasting espresso.
This is a great dessert for all South Beach dieters. Taken from southbeachdiet.com
These are good when you need that chocolate fix. Much less calories and fat than the majority of brownies out there!
This light, refreshing cake is the perfect end to a traditional Brazilian meal. Garnish with powdered sugar and fresh fruit for a festive presentation.
This is a wake up in the middle of the night thinking about it good cake... or sneak a piece in the laundry room (when you should be ironing haha) cake... rich and golden buttery yellow, fragrant with ripe bananas, and topped with a sweet, yet tangy, thick glaze draped over it, this is some seriously delicious cake! Don’t be put off by the low baking temperature or the freezer step, both things keep this cake as wonderful as it is! After glazing, keep this sucker in the fridge, if you can wait that long!
A nice light and cool pie. Very low calorie but high in taste. You can add fresh or frozen fruit for added flavor,
Chia seeds are my new favorite cooking tool! They are seriously amazing and you can get so creative with them. Here is, however, a very basic pudding that is so nutritious and tastes awesome!
Adapted from foodografia to use both kinds of cheese and berries in my fridge, reduce the sugar a tad and get rid of the egg. The result is a delicious, not-too-sweet, smooth custard like dessert that won't hurt your waistline if you choose it for breakfast!
Gooey, very chewy and over the top delicious - that's what these bars are made of! The parchment is really a good idea with this recipe, I guess greased foil would work but you need to take the bars out of the pan to cut them.
Just rich and sweet enough without being heavy and cloying, this creamy lemon cheesecake combines the unique qualities of ricotta and mascarpone with the traditional block cream cheese to make a tangy dessert that's out of this world!
A request came in from one of my bakery clients (who happens to be from Malaysia, not Thailand), who asked me if I could make her a pumpkin pie using two very unusual ingredients: creamed coconut and peanut butter. Not one to turn down an interesting kitchen experiment, this is what I came up with!
