Most desserts get a bad reputation because they are made of a lot of butter, sugar and other stuff that is usually a “no no” when we are trying to watch what we eat. But let’s face it, if you’re like me where dessert is the favorite course of a meal, it’s hard to just say no every day. Here is something that I made today that at least includes fruit and oatmeal and is “Delicious & Light”.
Dark Cherry Bars
Preheat oven 350o
1 – 16 ounce bag of frozen dark pitted cherries – defrosted
¼ cup Chambord (raspberry liquor)
¼ cup cornstarch
¼ cup sugar
Topping and Crust:
1 cup flour
1 cup oatmeal
2/3 cup brown sugar
½ cup low calorie butter spread
1 teaspoon cinnamon
¼ teaspoon baking soda
Place pitted cherries into a food processor and puree until chunky.
In a saucepot, stir in Chambord with cornstarch. Add cherries and sugar and cook until thick and bubbly (about 10 minutes). Mixture should be about as thick as a fruit preserve. Remove from heat and allow to cool.
Prepare crust and topping: In a mixing bowl, combine flour, oatmeal, brown sugar, cinnamon and baking soda and stir until combined.
Add melted butter spread and stir until the mixture resembles coarse crumbs.
Spray a 9 X 9-inch baking pan with cooking spray. Press half of the oatmeal mixture into the bottom of the baking pan, Spoon the filling on top then add the remaining oatmeal mixture on top.
I know it has been too long since I have posted a new fun recipe to try. The summer season has left me no time to enjoy experimenting with tasty low fat recipes. I am hopefully getting back into the groove and have an easy – 5 minute – recipe that you can put together for a BBQ you may be going to.
The other day I was going to a friend’s house and had no time to make anything so I bought:
1 Angel food cake
1 quart fresh strawberries
1 container of strawberry gel glaze
1. Rinse and slice the strawberries
2. Remove the cake from it’s container and pour strawberry glaze on top.
3. Decorate with sliced strawberries and refrigerate.
You are done – instant dessert that is sweet, delicious and fat free.
I recently came across an ice box cake recipe and was very curious to try it as a delicious and light dessert. I have heard of ice box cakes before but really had no idea how incredibly easy they are. The recipe below is for toasted coconut but you can replace the coconut with ½ cup toasted almonds and substitute almond extract for the coconut extract and have a brand new recipe.
I love the idea of ice box cakes because they are so versatile and you can change flavors as you like. Also, there is no baking and they can be made the day before which makes them easy for company.
Toasted Coconut-Graham Cracker Ice Box Cake
Prep Time: 45 minutes
Cook Time: 7 – 10 minutes
Refrigerator Time: 2 hours and overnight
Estimated Values per Serving:
Calories: 110 Fat: 2 grams
½ cup sweetened shredded coconut
1/3 cup egg substitute
½ cup sugar
2 tablespoons corn starch
1 ½ cup skim milk
½ teaspoon vanilla extract
½ teaspoon coconut extract
12 graham crackers
3 cup fat free whipped topping
Heat oven on broil. Place shredded coconut in a baking pan and place under broiler. Stand at oven and toast coconut until lightly browned (takes about 2 – 5 minutes). Remove coconut from oven and set aside to cool.
In a medium saucepan, combine egg substitute, sugar, cornstarch and milk. Cook on low heat, stirring constantly, until mixture begins to steam. Once warmed, increase the heat slightly to medium low, stirring constantly, until mixture becomes thick and bubbly (about 5 minutes). While constantly stirring, cook for an additional 2 minutes.
Remove from heat and stir in toasted coconut, vanilla and coconut extracts.
Spoon custard into a bowl and cover with plastic (pressing directly onto surface of custard to prevent skin from forming). Refrigerate until cool (about 2 hours).
Line the bottom of an 8-inch baking dish with 6 of the graham crackers (break into pieces to fill space).
Fold in 1 cup of the whipped topping to the custard and then spoon half of the custard mixture on top of the graham crackers. Repeat with remaining 6 graham crackers and then the rest of the custard mixture. Cover and refrigerate overnight.
Just before serving, spread the remaining whipped topping on top of the cake and serve cold.
A friend of mine was telling me how she really enjoyed these sweet tortilla crisps at her sister’s BBQ. The originals are coated in butter then sprinkled with cinnamon sugar and baked. I was thinking about how I could make these without the butter while also enhancing it a little and here is what I came up with. I had my friend try these to make sure they passed the “delicious” test and she said they made the grade. If you prefer, you can omit the ice cream and simply cut the tortillas, coat with cooking spray, sprinkle with cinnamon sugar and bake too.
Mexican Style Ice Cream Sandwiches
Preheat oven 425o
Prep Time: 10 minutes
Cook Time: 10 minutes
Estimated Values per Serving:
Calories: 200 Fat: 5 grams
10 medium flour soft tortillas
1/3 cup sugar
2 teaspoons ground cinnamon
2 ½ cups low fat ice cream
Cut 2 circles in each tortilla (about the size of a large biscuit).
Combine sugar and cinnamon in a medium bowl.
Coat one side of each tortilla with cooking spray and sprinkle a little cinnamon sugar on top.
Coat a large baking sheet with cooking spray.
Place the uncoated (non-sugared) side of each tortilla on the baking sheet and cook for 10 – 15 minutes until crisp.
Remove tortilla crisps and cool on a wire rack.
Scoop about ¼ cup ice cream onto one of the tortilla crisps then add another tortilla crisp so that the ice cream is “sandwiched” between two crisps. Continue until you have 10 total ice cream sandwiches.
Wrap in plastic wrap and freeze for at least 1 hour before serving.
This is a beautiful sweet treat for your love this Valentine’s holiday. It takes a little while to prepare but you can make all of the components in advance and assemble at the last minute. Instead of buying something at a store, add a little romance to this holiday season and bake up some love instead.
Preheat oven 300o
Prep Time: 30 minutes
Cook Time: 45 minutes + 45 minutes cool time in oven
Decorating Time: 10 minutes
Estimated Values per Serving:
Calories: 375 Fat: 6 grams
3 egg whites – at room temperature
1 teaspoon vanilla
¼ teaspoon cream of tarter
Dash of salt
15 drops red food coloring (optional)
1 cup sugar
Cover a baking sheet with parchment paper and draw 6 hearts as a template for the shells. Turn over parchment paper and set onto baking sheet.
In a electric mixer, add egg whites, vanilla, cream of tarter, salt and food coloring. Beat on medium speed until soft peaks form (the tips curl). Slowly add the sugar, one tablespoon at a time, beating on high speed until very stiff peaks form (tips stand straight up).
Spoon meringue into a pastry bag fitted with a wide tip and pipe the meringue onto the parchment paper, using your heart drawing as a guide. Build the sides of the hearts up so they form a shallow cup. Save a little of the meringue to create 6 rosettes on the parchment paper between the hearts.
Bake for 35 minutes then turn off the oven, keep the door closed, and let stand in the oven for at least 45 more minutes.
Remove the meringues and cool.
Chocolate Ganache hearts:
1 (6 ounce) bag of semi-sweet chocolate chips
1 tablespoon Chambord liquor
2 tablespoons fat free half and half
Spray a silicon heart or chocolate heart mold with cooking spray and refrigerate until ready to use.
Place chocolate chips in a small bowl and add Chambord.
Heat the half and half until steaming hot. Pour the half and half into the chocolate mixture and mix until all the chocolate is melted.
Pour chocolate mixture into the molds. Refrigerate until form.
1 bag ( ounces) frozen raspberries – defrosted
2 tablespoons Chambord liquor
2 tablespoons sugar
Combine raspberries, Chambord and sugar in a blender.
Puree for about 30 seconds until mashed.
Fat free whipped cream (from a can or whipped topping)
Chocolate ganache hearts
Place a large heart on a dessert plate. Spread whipped cream on one side with raspberry sauce on the other side.
Toast cubed bread in the broiler until slightly browned (about 1 minute), turn bread over and broil on the other side until lightly browned (about 1 more minute). Place toasted bread in a bowl and pour eggnog on top. Allow the bread to soak in the eggnog for 1 hour.
In a medium bowl, whisk together egg substitute, sugar, vanilla and rum extract and nutmeg. Pour on top of bread mixture and gently fold in.
Coat an 8 X 12 baking pan with cooking spray. Spoon bread pudding into baking dish. Bake 1 hour. Remove from oven and cool to room temperature.
Rum Sauce Ingredients:
1 tablespoon butter
½ cup brown sugar
2 tablespoons rum
Rum Sauce Directions:
Melt butter in a small skillet. Add brown sugar and stir until sugar is moistened.
Add rum and ignite. Cook rum sauce until the flames have disappeared and the sugar is dissolved (about 2 minutes).
Pour sauce over cooled bread pudding and serve at room temperature.