DESSERTS+SWEETS

Guilt Free Super Fudgy Chocolate Cupcakes

servings: 24 – size: 1 cupcake – old points: 2 pts – points+: 3pts – calories: 100 – carbs: 20 g – fat: 2g     (not including glaze)

Ingredients

  • 18.25 oz Duncan Hines Dark Chocolate Fudge Cake Mix
  • 1.4 oz sugar free, far free, instant chocolate pudding
  • 1 cup canned pumpkin (not pumpkin pie filling)
  • 1 1/3 cups water
  • Glaze:
  • 1/2 cup confectioner’s sugar
  • 1 tbsp unsweetened cocoa powder
  • 1 tbsp low fat milk
  • 1/2 tsp vanilla extract

» Show more

Directions

  1. Preheat oven to 350F. Line cupcake tin with liners.
  2. Combine pumpkin puree and water in a large bowl: mix to combine. Add chocolate pudding mix, and mix well.
  3. Fill cupcake liners 2/3 full and bake about 25-30 min, or until a toothpick inserted comes out clean. Cool in pan on wire rack for 15 min.
  4. For the glaze: combine all dry ingredients, add vanilla and milk, blend until smooth.
  5. Add to a piping bag or use a zip lock bag and cut the corner off, drizzle onto cooled cupcakes.

» Show less

————————————————————————————-

The Best Low Fat Chocolate Chip Cookies

servings: 12 – size: 2 cookies – points+: 5pts – smart points: 7pts – calories: 170 – carbs: 32g – fat: 5g

Ingredients

  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 tbsp margarine, melted
  • 1 egg white
  • 2 tbsp applesauce
  • 1 tps vanilla extract
  • 1/2 cup all purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup mini chocolate chips

» Show more

Directions

  1. Preheat oven to 350F. Line two cookie sheets with non stick baking liners, or lightly spray cookie sheets with cooking spray.
  2. In a large bowl, combine the flour, baking soda and salt and stir to blend. In another bowl, whisk the sugars, margarine, egg white, applesauce and vanilla together until light and fluffy.
  3. Whisk the dry ingredients into the wet ingredients in two additions until the batter is very well blended. If the batter looks more “crumbly” than smooth, add just a drop of water at a time until it smooths out.
  4. Fold in chocolate chips.
  5. Drop by level spoonfuls about 1 inch apart onto the baking sheets.
  6. Bake 8-10 min.  Remove from the oven, and let them stand for 5 min before removing the cookies from the pans to cool on wire racks.  Makes 2 dozen cookies.

» Show less

————————————————————————————-

Low Fat Banana Nut Oatmeal Cookies

servings: 15 – size: 2 cookies – points+:5pts – smart points: 7 – calories: 170 – fat: 7g – carbs: 27g 

Ingredients

  • 1 cup baking soda
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 2 tbsp margarine, soft
  • 1/2 cup sugar
  • 1/2 cup unpacked brown sugar
  • 1 large egg
  • 1/2 cup mashed ripe banana
  • 1 tsp vanilla extract
  • 2 cups quick oats
  • 3/4 cup chopped walnuts

» Show more

Directions

  1. Preheat oven to 350F, line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon.
  3. In a large bowl, with a mixer, cream together the butter and the sugars on medium speed.
  4. Add the egg, followed by the mashed banana and vanilla extract.
  5. Working by hand, stir in the flour mixture and the oats until just combined and no streaks of flour remain: stir in the chopped walnuts.
  6. Drop heaping tablespoons full of the dough onto prepared baking sheets. Bake for about 10-12 min, or until cookies become light brown at the edges.
  7. Let cool on baking sheet for 3-4 min, then transfer to a wire rack to cool completely.  Makes about 30 cookies.

» Show less

————————————————————————————

Skinny Chocolate Cake

servings: 20 – size: 2.5×2.25 inch slice – points+: 4pts – smart points: 7 – calories: 160 – fat: 2.5g – carbs: 30g 

Ingredients

  • 1 1/2 cups sugar
  • 3 tbsp canola oil
  • 4 oz unsweetened apple sauce
  • 1 egg
  • 2 egg whites
  • 1 cup hot coffee
  • 3/4 cups unsweetened cocoa powder
  • 1 tbsp vanilla extract
  • 1 cup fat free milk
  • 2 cups cake flour (not self rising)
  • 1 package instant chocolate pudding (not sugar free)
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tbsp baking soda
  • 1/4 cup plain fat free Greek yogurt
  • spray oil

» Show more

Directions

  1. Preheat oven to 325F. Lightly spray and flour your cake pan.
  2. In a large bowl, combine flour, dry chocolate pudding mix, salt, baking powder and baking soda and set aside. (dry ingredients)
  3. In a medium bowl, combine hot coffee with the cocoa powder until it dissolves. Slowly add milk and vanilla extract . Set aside (wet ingredients)
  4. In a stand mixer on low speed, combine the sugar and oil: mix to combine well.
  5. Add the applesauce until mixed through. Then add eggs and egg whites until incorporated.
  6. Starting with the dry ingredients , slowly add a little of the dry, then a little of the wet ingredients, alternating between wet and dry until all the ingredients are mixed in.
  7. Add the Greek yogurt and just stir to combine. Pour into the cake pan and transfer to oven.  
  8. Depending on the pan you use, bake for 40 min or until toothpick inserted comes out clean.  Cupcakes will be closer to 25-30 min.

» Show less

————————————————————————————-

Chocolate Banana Souffles

servings: 4 – size: 6oz – points+: 4pts – smart points: 3 – calories: 130 – carbs: 22g – Fat: 3 g

Ingredients

  • 2 ripe medium bananas
  • 1 tbsp cornstarch
  • 1/4 cup unsweetened cocoa powder
  • 1 tbsp vanilla extract
  • 2 large egg whites
  • 4 tbsp sugar
  • cooking spray

» Show more

Directions

  1. Preheat oven to 400F. Coat 4, 6 oz ramekins with butter flavored cooking spray. Place on baking sheet.
  2. In a medium bowl, mash bananas and vanilla together. Sift cornstarch and cocoa powder over bananas and stir well.
  3. In another medium bowl, beat egg whites with sugar until they form soft peaks. Fold 1/3 of egg whites into banana mixture. When incorporated, fold in the rest of the egg whites. Spoon mixture into ramekins.
  4. Wipe the top 1/4 inch “collar” of the ramekin to remove any excess batter so that the souffle will rise straight and place ramekins on a baking sheet. Bake at 400F for 15 min. 

» Show less

————————————————————————————

Low Fat Swirled Strawberry Cheescake

servings: 9 – size: 1 slice – ponts +: 4pts – smart points: 6 -calories: 130 – carbs: 14g – fat: 5g 

Ingredients

  • cooking spray
  • 1/2 cup crushed graham crackers
  • 1 tbsp margarine, softened
  • 8 oz package reduced fat cream cheese, softened
  • 1/4 cup sugar
  • 6oz fat free vanilla Greek yogurt
  • 2 large egg whites
  • 2 tbsp lemon juice
  • 1 tbsp all purpose flour
  • 1/3 cup strawberry jam

» Show more

Directions

  1. Heat oven to 350. Coat an 8 inch square baking pan with non stick spray.
  2. Mix together graham cracker crumbs and margarine with a fork until evenly moistened.
  3. Gently beat cream cheese, sugar and vanilla until smooth using an electric mixer. Gradually beat in the fat free yogurt, egg whites, lemon juice, and flour. Don’t over beat. Pour over graham cracker crust.
  4. Stir jam until smooth. Drop by small spoon fulls over surface of filling. Using a knife, swirl jam gently through filling to create marble effect.
  5. Bake 25-30 min or until center is almost set. Cool to room temperature. Chill a few hrs in the fridge.

» Show less

————————————————————————————-

Low Fat Carrot Cake with Cream Cheese Frosting

servings: 16 -size: 1 slice – points+: 6pts – smart points: 9pts – calories: 200 – fat: 5g – carbs: 34g

Ingredients

  • 3/4 cup all purpose flour
  • 3/4 cup whole wheat flour
  • 1 cup granulated sugar
  • 1/4 cup flaked sweetened coconut
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 tbsp cinnamon
  • 2 tbsp canola oil
  • 2 large egg
  • 2 tbsp vanilla
  • 2 cups grated carrots, peeled
  • 20 oz can crushed pineapple in juice, drained
  • 1/4 cup chopped walnuts plus 1/4 cup for topping
  • Cream Cheese Frosting:
  • 8 oz 1/3 fat Philadelphia Cream Cheese
  • 1 cup powdered sugar
  • 1 tsp vanilla extract

» Show more

Directions

  1. Preheat oven to 350F  In a large bowl, combine flour, sugar, coconut, baking soda, salt and spices, stir well with a whisk.
  2. In a medium bowl, combine oil, eggs, and vanilla, stir well. Add grated carrots and pineapple. Mix well. Fold wet ingredients with the dry ingredients, batter will be stiff and dry, but keep folding it and it will all come together. Fold in 1/4 cup chopped nuts.
  3. Spoon batter into an 8×3″ cake pan coated with cooking spray. Bake at 350 for about 40-50 min depending on pan size or until a toothpick comes out clean and cake is pulling away from sides of pan. Cool cake completely on a wire rack.
  4. To prepare frosting, beat together cream cheese, powdered sugar and vanilla until smooth. Spread frosting over top of cake. Garnish with remaining chopped walnuts.

» Show less

————————————————————————————-

Cherry Custard

serves: 4 – size: 1 custard – points +: 4pts – smart points: 5 – calories: 150 – carbs: 25g – fat: 2g 

Ingredients

  • 1 1/3 cups of pitted cherries, sliced in half
  • 2 large eggs
  • 1/3 cup raw sugar
  • 1/4 cup all purpose flour, sifted
  • pinch of salt
  • 1/2 cup fat free milk
  • 1 tbsp vanilla extract
  • powdered sugar for dusting
  • baking spray

» Show more

Directions

  1. Preheat oven to 350F. Lightly spray 4-5oz ramekins with baking spray and dust with a little flour. Toss in the cherries.
  2. Whisk the eggs, sugar, salt, and flour until smooth.
  3. Add the milk and vanilla extract. Whisk until smooth. Pour into baking dish.
  4. Bake for 25-28 min or until lightly browned and a toothpick inserted comes out clean. When you pull it out of the oven, it will be puffed up, but will deflate while cooling. Cool on a wire rack.

» Show less

————————————————————————————-

4 Minute Caramel Sauce

serves: 8 – size: 1tbsp – calories: 80 – carbs: 12g – fat: 4g – smart points: 4 WWP+: 2

Ingredients

  • 2 tbsp unsalted butter
  • 1/2 cup brown sugar
  • 1/4 cup half and half
  • 1/2 tsp vanilla

» Show more

Directions

  1. In a glass bowl or measuring cup, melt the butter int he microwave.
  2. When melted, whisk in the sugar and half and half and microwave for 2 min.
  3. Add vanilla and whisk caramel together again, then microwave for an additional 2 min.
  4. Allow to cool. then transfer to a sealable glass jar to store it.

» Show less

————————————————————————————-

Skinny Chewy Gingerbread Cookies

serves: 15 – size: 2 cookies – WWP+: 4 – smart points: 6 – calories: 130 – carbs: 23g – fat: 4g 

Ingredients

  • 4 tbsp unsalted butter (1/2 stick) softened
  • 3/4 cup brown sugar
  • 1 egg
  • 2 tbsp molasses
  • 1/2 cup applesauce
  • 2 cups whole wheat white flour
  • 1 tsp baking soda
  • 1 tbsp cinnamon
  • 1 tsp ground ginger
  • 1 tsp nutmeg
  • 1/4 tsp salt

» Show more

Directions

  1. In a large mixing bowl with an electric mixer, or a stand mixer with the paddle attachment, beat the butter and brown sugar together on medium speed until fluffy.
  2. Beat in the egg until incorporated, then beat in the molasses and applesauce until mixed well.
  3. In a separate mixing bowl, stir together the rest of the dry ingredients. Add it to the sugar and molasses mixture in 3 batches, mixing well between each addition.
  4. Cover the cookie dough with plastic wrap and refrigerate for 2 hrs.
  5. When ready to bake, preheat the oven to 350F and line 2 baking sheets with either parchment paper or silicone baking mat.
  6. Roll the dough into balls about 1 1/2 tbsp wide, or use a small cookie scoop.
  7. Place 2 inches apart and bake for 8-10 min. 

» Show less

————————————————————————————-

No Bake Pumpkin Cheescake

serves: 8 – size: 1 slice – WWP+: 4 – smart points: 7 – calories: 140 – fat: 6g – carbs: 16g

Ingredients

  1. 8 oz package 1/2 less fat cream cheese, softened
  2. 1/2 cup brown sugar
  3. 15 oz can 100 pure pumpkin puree (not pie filling)
  4. 3/4 cup plain nonfat Greek yogurt
  5. 1 tbsp vanilla
  6. 1 tbsp cinnamon
  7. 1 tsp nutmeg
  8. 1 pre made reduced fat graham cracker pie crust

» Show more

Directions

  1. With an electric mixer, cream the cream cheese and sugar together until smooth. (beat on high)
  2. Beat in the rest of the ingredients until incorporated.
  3. Pour into the prepared pie crust and refrigerate 4 hrs to overnight.

» Show less

————————————————————————————-

Slim Pumpkin Pie

serves: 8 – size: 1 slice – smart points: 7 – WWP+: 5 – calories: 170 – fat: 7g – carbs: 25g

Ingredients

  • Crust: 1 cup all purpose flour
  • 1 tsp sugar
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 3 1/2 tbsp vegetable oil
  • 2-3 tbsp cold water
  • Filling:15 oz can 100% pure pumpkin puree
  • 1 cup unsweetened almond milk
  • 3 egg whites, beaten
  • 1/3 cup brown sugar
  • 1 tbsp vanilla extract
  • 1 tbsp cinnamon

» Show more

Directions

  1. Crust: In a medium mixing bowl, whisk together the flour, sugar, baking powder and salt.
  2. In a small mixing bowl or measuring cup, stir together the oil and water with a fork to combine.
  3. Pour the oil and water mixture into the dry ingredients and stir together with a fork until evenly moistened. Add more cold water one tsp at a time if needed until moistened.
  4. Transfer the dough to a 9 inch pie dish and press the dough evenly along the bottom, sides and edges of the pie dish. The crust is going to be very thin, so be careful not to tear holes in it.
  5. Crimp the edges, or press with the lines of a fork as desired, then set aside until ready to fill.
  6. Filling: Preheat the oven to 400F.
  7. In a large bowl, stir all of the ingredients together until thoroughly combines.
  8. Pour the filling in the set- aside pie shell and place the pie on a cookie sheet to put into the oven.
  9. Bake for 15 min, then lower the temperature to 350F and continue baking for 1 1/2 hrs, or until the center is set.
  10. Allow the pie to come up to room temperature on a cooling rack for at least an hr before serving.

» Show less

————————————————————————————-

Low Fat Banana Cookies

serves: 12 – size: 2 cookies -WWP+: 3 – smart points: 4 – calories: 100 – carbs: 16g – fat: 4g

Ingredients 

  • 3 very ripe bananas
  • 1 tsp baking soda
  • 3 tbsp margarine, room temp
  • 3 tbsp plain nonfat Greek yogurt
  • 1/4 cup sugar
  • 1 egg
  • 1 tbsp vanilla
  • 2/3 cup whole wheat white flour
  • 1 oz package  Jello Sugar Free Vanilla Pudding Mix
  • 1/4 tsp salt

» Show more

Directions

  1. Preheat the oven to 350F and line 2 baking sheets with parchment paper, or a nonstick baking mat.
  2. In a small bowl, mash the bananas together with the baking soda, and set aside until ready to use.
  3. In a stand mixer, or a hand mixer, cream together the butter, yogurt and sugar.
  4. Beat in the egg and vanilla and mix until combined.
  5. In a small bowl, whisk together the flour, pudding mix and salt. Add half of the dry mixture to the creamed mixture, mix to combine, then add remaining dry mix.
  6. With the mixer on the lowest setting, fold in the set aside mashed bananas.
  7. Scoop 24 heaping tablespoons ( about 1 1/2 tbsp measure) on the prepared baking sheets and bake for 8-10 min, until slightly golden.
  8. Transfer to a cooling rack, allow to rest for 10-15 min before eating.

» Show less

————————————————————————————-

Low Fat  Tiramisu

serves: 12 – size: 1/12 –  calories: 200 – fat: 2g – carbs: 40g – WWP+:5

Ingredients

  • 16 oz box Pillsbury Reduced Sugar Fat Free Angel Food Cake Mix
  • 1 1/2 cups cooled, strong brewed, flavored coffee, or espresso
  • 1.4 oz box Jell-o Chocolate Fat Free/ Sugar Free Pudding Dessert
  • 2 cups skim milk
  • 1 cup light riccota cheese
  • 1 cup Cool Whip Free
  • 1 tbsp vanilla extract
  • 3 tbsp stevia ( or favorite low calorie sweetener)
  • 1/2 cup unsweetened cocoa powder

» Show more

Directions

  1. Begin by making the angel food cake as directed on the box.
  2. Bake angel food cake in the oven and allow to cool.
  3. While angel food cake is baking, prepare chocolate pudding as directed using the 2 cups of skim  milk. Place prepared chocolate pudding in the fridge  to set.
  4. Once angel food cakes have cooled, place one of the cakes in the bottom of a deep round dish.
  5. Drizzle half the cooled coffee over the cake or until desired saturation is reached.
  6. Next, remove the chocolate pudding from fridge and spread half the mixture over the angel food cake.
  7. In a bowl, combine cheese, stevia, CoolWhip, and vanilla, and mix well.
  8. Spread 1/2 of the cheese mixture on top of chocolate pudding layer and then top with 1/2 the cocoa.
  9. Next, layer the remaining angel food cake on top of the mixture.
  10. Again, cover with coffee until desired saturation is reached.
  11. Spread remaining chocolate pudding mixture on top of angel food cake.
  12. Next, spread remaining cheese mixture on top.
  13. Lastly, sprinkle cocoa over dish until lightly covered. Best when eaten immediately.

» Show less

————————————————————————————-

4 Ingredient Chocolate Banana Ice Cream

serves: 2 – size: 1 cup – WWP+: 5 – calories: 167 – carbs: 30g – fat: 6g

Ingredients

  • 3 bananas, sliced and frozen
  • 2 tbsp heavy cream
  • 1 tsp stevia (or favorite low calorie sweetener)
  • 1 1/2  tbsp cocoa powder

» Show more

Directions

  1. Place all the ingredients in a food processor or high speed blender and blend until smooth.
  2. Transfer to a freezer safe container large enough to hold 2 cups, and freeze for at least 3 hrs.
  3. Scoop with an ice cream scoop and serve cold.

» Show less

Leave a Reply

Your email address will not be published. Required fields are marked *