5 healthy desserts recipes

In the disposition for something sweet? These vibe great treats are light in calories and fat. So proceed, grab another.

Rating: 4.5 out of 5.

1. Pear Bundt Cake

Next time you make cake from a blend, attempt this simple and heavenly recipe. The pears and syrup include sweet flavor and keep the cake from drying out. Also, since there’s no oil added to the batter, this delicate fall-immaculate cake is shockingly low in fat. — Veronica Ross, Columbia Heights, Minnesota

  • Total Time ; Prep: 15 min. Bake: 50 min. + cooling
  • Makes :16 servings

Ingredients

  • 1 can (15 ounces) reduced-sugar sliced pears
  • 1 package white cake mix (regular size)
  • 2 large egg whites, room temperature
  • 1 large egg, room temperature
  • 2 teaspoons confectioners’ sugar

Directions

  • Drain pears, reserving the syrup; chop pears. Place pears and syrup in a large bowl; add the cake mix, egg whites and egg. Beat on low speed for 30 seconds. Beat on high for 4 minutes.
  • Coat a 10-in. fluted tube pan with cooking spray and dust with flour. Add batter.
  • Bake at 350° until a toothpick inserted in the center comes out clean, 50-55 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners’ sugar.
Nutrition Facts

1 slice: 149 calories, 3g fat (1g saturated fat), 12mg cholesterol, 232mg sodium, 28g carbohydrate (16g sugars, 0 fiber), 2g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

2.Gran’s Apple Cake

My grandma sometimes brought over this magnificent cake warm from the stove. The hot apple flavor joined with the sweet cream cheddar icing made this pastry a prized recipe . Despite the fact that I’ve helped it up, it’s as yet a family top pick. — Lauris Conrad, Turlock, California

  • Total Time : Prep: 20 min. Bake: 35 min. + cooling
  • Makes : 18 servings

Ingredients

  • 1-2/3 cups sugar
  • 2 large eggs, room temperature
  • 1/2 cup unsweetened applesauce
  • 2 tablespoons canola oil
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 3/4 teaspoon salt
  • 6 cups chopped peeled tart apples
  • 1/2 cup chopped pecans
  • FROSTING:
  • 4 ounces reduced-fat cream cheese
  • 2 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • 1 cup confectioners’ sugar

Directions

  • Preheat oven to 350°. Coat a 13×9-in. baking pan with cooking spray.
  • In a large bowl, beat sugar, eggs, applesauce, oil and vanilla until well blended. In another bowl, whisk flour, baking soda, cinnamon and salt; gradually beat into sugar mixture. Fold in apples and pecans.
  • Transfer to prepared pan. Bake 35-40 minutes or until top is golden brown and a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
  • In a small bowl, beat cream cheese, butter and vanilla until smooth. Gradually beat in confectioners’ sugar (mixture will be soft). Spread over cake. Refrigerate leftovers.
Nutrition Facts

1 piece: 241 calories, 7g fat (2g saturated fat), 29mg cholesterol, 284mg sodium, 42g carbohydrate (30g sugars, 1g fiber), 3g protein.

3.Chocolate-Topped Strawberry Cheesecake

reamy and airy, this exquisite dessert is the ideal unique for a spring dinner party . I love the blend of smooth strawberry cheesecake and brittle chocolate hull—and how rich it looks on the table. — Kathy Berger, Dry Ridge, Kentucky

  • Total Time : Prep: 35 min. + chilling Bake: 10 min. + cooling
  • Makes :12 servings

Ingredients

  • 1-1/4 cups chocolate graham cracker crumbs (about 9 whole crackers)
  • 1/4 cup butter, melted
  • 2 envelopes unflavored gelatin
  • 1/2 cup cold water
  • 16 ounces fresh or frozen unsweetened strawberries, thawed
  • 2 packages (8 ounces each) fat-free cream cheese, cubed
  • cup Daisy fat-free cottage cheese
  • Sugar substitute equivalent to 3/4 cup sugar
  • 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed, divided
  • 1/2 cup chocolate ice cream topping
  • 1 cup quartered fresh strawberries

Directions

  • Preheat oven to 350°. Mix cracker crumbs and butter; press onto bottom and 1 in. up sides of a 9-in. springform pan coated with cooking spray. Place on a baking sheet. Bake until set, about 10 minutes. Cool completely on a wire rack.
  • In a small saucepan, sprinkle gelatin over cold water; let stand 1 minute. Heat over low heat, stirring until gelatin is completely dissolved; remove from heat.
  • Hull strawberries if necessary; puree in a food processor. Remove to a bowl. Add cream cheese, cottage cheese and sugar substitute to food processor; process until smooth. While processing, gradually add gelatin mixture. Add pureed strawberries; process until blended. Transfer to a large bowl; fold in 2 cups whipped topping. Pour into crust. Refrigerate, covered, until set, 2-3 hours.
  • Loosen sides of cheesecake with a knife; remove rim. To serve, top with chocolate topping, remaining whipped topping and quartered strawberries.
Editor’s Note

This recipe was tested with Splenda no-calorie sweetener.

Nutrition Facts

1 slice: 244 calories, 8g fat (5g saturated fat), 16mg cholesterol, 463mg sodium, 29g carbohydrate (17g sugars, 2g fiber), 10g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.

4. Fluffy Key Lime Pie

if you wanna something new, try this no-heat Key lime pie recipe. It’s low in fat, sugar and more ingredientes. It really is the best Key lime pie recipe ever! — Frances Van Fossan, Warren, Michigan

  • Total Time :Prep: 20 min. + chilling
  • Makes : 8 servings

ingredients

  • 1/4 cup boiling water
  • 1 package (0.3 ounce) sugar-free lime gelatin
  • 2 cartons (6 ounces each) Key lime yogurt
  • 1 carton (8 ounces) frozen fat-free whipped topping, thawed
  • 1 reduced-fat graham cracker crust (6 ounces)

Directions

  • In a large bowl, add boiling water to gelatin; stir 2 minutes to completely dissolve. Whisk in yogurt. Fold in whipped topping. Pour into crust.
  • Refrigerate, covered, until set, about 2 hours.
Nutrition Facts

1 piece: 194 calories, 3g fat (1g saturated fat), 2mg cholesterol, 159mg sodium, 33g carbohydrate (18g sugars, 0 fiber), 3g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

5.Light Strawberry Pie

people rave about this delicious strawberry pie. The best part is that it’s a low-sugar vibe that you won’t feel remorseful eating. — Lou Wright, Rockford, Illinois

  • Total Time : Prep: 25 min. + chilling
  • makes: 8 servings

Ingredients

  • 1 can (8 ounces) unsweetened crushed pineapple
  • 1 package (8 ounce) sugar-free cook-and-serve vanilla pudding mix
  • 1 package (3 ounce) sugar-free strawberry gelatin
  • 3 cups sliced fresh strawberries
  • 1 reduced-fat graham cracker crust (8 inches)
  • 1/2 cup reduced-fat whipped topping

Directions

  • Drain pineapple, reserving juice in a 2-cup measuring cup. Set pineapple aside. Add enough water to juice to measure 1-1/2 cups; transfer to a saucepan. Whisk in the pudding mix and gelatin until combined. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in pineapple. Remove from the heat; cool for 10 minutes.
  • Add the strawberries; toss gently to coat. Pour into crust. Refrigerate until set, about 3 hours. Garnish each piece with 1 tablespoon whipped topping. Refrigerate leftovers.
Nutrition Facts

1 piece: 159 calories, 4g fat (2g saturated fat), 0 cholesterol, 172mg sodium, 29g carbohydrate (14g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 fruit, 1/2 fat.

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