These five low calorie desserts provide a healthy ending to any meal. Low calorie desserts can still be sweet and tempting in spite of being low calorie. The trick to making low calorie desserts is to use healthy but tasty ingredients such as cocoa, fruit, and and low fat dairy products.
To make mocha mousse you will need:
- 8 oz. fat-free whipped topping
- 2 tablespoons unsweetened cocoa
- 1 tablespoon instant coffee
- Add all ingredients to a mixing bowl. Beat on low speed (or whisk by hand) until blended.
- Spoon into four small bowls. Cover with plastic wrap and freeze for at least two hours before serving.
To make cranberry blueberry pie, you will need:
- 2 cups cranberries, whole
- 2 cups blueberries
- 1 cup sugar
- 3 tablespoons flour
- 1 9" ready-to-bake pie crust, choose a low calorie version if available
- Mix berries. Combine sugar and cornstarch. Stir into mixed berries.
- Spread mixture into ready-to-bake pie shell. Bake at 425 degrees for one hour.
To make low calorie lemon pudding cake, you will need:
- Canola cooking spray
- 2 tablespoons butter
- 6 tablespoons sugar substitute meant for baking
- 6 tablespoons super-fine granulated sugar
- 2 large eggs
- 1/3 cup lemon juice
- Zest from one lemon, finely chopped
- 1/2 cup unbleached flour
- 1 1/4 cups low-fat milk
- Preheat the oven to 350 degrees. Coat a nine-inch pie dish with cooking spray.
- In a mixing bowl, cream the butter or margarine well with an electric mixer. Add the sugar substitute and sugar and beat well.
- Separate the eggs. Save the egg whites in another mixing bowl. Add the yolks to the butter mixture one by one. Gradually add the lemon juice and lemon zest. Slowly add the milk to make a thin batter. Set aside.
- In a separate bowl, beat the egg whites until they are stiff with an electric mixer. Gently fold the egg whites into the lemon mixture. Pour the batter into the prepared pie plate.
- Place the pie plate into the preheated oven and bake 30 to 40 minutes. Remove the pie plate from the oven and allow the pudding cake to cool. Serve with fresh sliced strawberries.
To make fruit crumble, you will need:
- 2 1/2 cups fresh or frozen fruit, such as blueberries or peaches
- 1 tablespoon granulated sugar
- 3 tablespoons whole-wheat or all-purpose flour, divided
- 1 tablespoon orange juice
- 1/2 cup rolled oats
- 1/4 cup chopped almonds, or pecans
- 3 tablespoons brown sugar
- 1/4 teaspoon ground cinnamon
- 2 tablespoons canola oil
- Preheat oven to 400°F. Combine fruit with granulated sugar, one tablespoon flour and orange juice. Divide among four six-ounce ovenproof ramekins.
- Combine oats, nuts, and brown sugar. Add the remaining two tablespoons flour and cinnamon. Drizzle with oil and stir to combine. Sprinkle over the fruit mixture.
- Place the ramekins on a baking sheet. Bake until the fruit is bubbling and the topping is golden, about 25 minutes. Let stand for at least ten minutes before serving.
To make low calorie peach sundaes, you will need:
- 3 ripe peaches, halved and pitted
- 1 tablespoon brown sugar
- 2 teaspoons lemon juice
- 3 cups low calorie vanilla frozen yogurt
- 6 gingersnaps, crumbled
- Preheat oven to 425°F. Coat a baking sheet with cooking spray.
- Toss peach halves with brown sugar and lemon juice. Place them cut-side-up on the prepared baking sheet. Roast until the peaches are tender, 25 to 30 minutes.
- Top each peach half with one half cup of frozen yogurt. Sprinkle with crumbled gingersnaps. This is one of the easiest low calorie desserts to make.