Low- Fat Desserts

These recipes are from FatFree.com.

Blueberry Angel Food Dessert

Ingredients:

• 1 cup all-purpose flour
• 1 cup confectioners sugar
• 12 egg whites
• 1 1/2 tsp. cream of tartar
• 1/4 tsp. salt 1 cup granulated sugar
• 1 1/2 tsp. vanilla
• 1 bag frozen berries (I used blueberries b/c that's all we had in the freezer this evening) 1/4-1/2 container fat-free whipped topping

What to do: In a bowl, mix flour and confectioners sugar. Set aside. In a large, clean mixing bowl, beat egg whites, salt, and cream of tartar until foamy. Beat granulated sugar in, 2 tablespoons at a time, until stiff peaks form. Gently fold in vanilla. Next, sprinkling about 1/4 cup at a time, gently fold in flour/sugar mixture just until it disappears into your meringue. Push 3/4 batter into an ungreased bundt pan. Spoon 1/4-1/2 container of the whipped topping over batter, making a layer. Then spread the blueberries over that to make another layer. Top with a final layer of the remaining batter. Bake at 375 degrees for about 35-40 minutes.

Serve with a dollop of whipped topping. (Very good warm out of the oven!)

Chocolate Decadence

For the crust : In a medium saucepan stir together the following : 1 c couscous 1 c sugar ( I used 1/2 sugar and half substitute ) 1/4 c cocoa 1/4 teas salt 2 1/2 c water

Bring to a simmer and cook over medium heat until thickened, about 7 min. Spread in the bottom of an ungreased 9 inch Springform pan.

In another saucepan, combine : 1/2 c sugar 5 Tablespoons cornstarch 3 Tablespoons cocoa 2 cups soy or rice milk

Whisk smooth, then cook over medium heat, stirring constantly until thick ( like pudding ). Spread cooled pudding over top of couscous crust. Refrigerate 2 hours before serving. ( actually you could make any style pudding - tofu for example blended with honey and cocoa ) that you like and spread over couscous crust and then chill at least 2 hours before serving.

12 servings 161 cal, 3 grams protein, 1 gram fat, 106 mg sodium

From the Oprah Winfrey show: Mango Fruit Parfait (Work for Vegan)

• 2 c. cubed mango (2 mangoes)
• 24 strawberries, hulled
• .25 c freshly squeezed orange juice
• 1 c. peeled and sliced kiwi (4 kiwis)
• 12 raspberries

Combine all mangoes and orange juice in a blender and puree until smooth. Slice 20 of the strawberries, leave 4 whole. Line the bottom of 4 balloon wine glasses with the sliced strawberries. Pour a think layer of mango puree over each to cover. Reserving 4 kiwi slices, layer the rest on top of the puree. Divide the remainder of the mango puree among the glasses. Top each with a slice of kiwi surrounded by raspberries. Make a slit in each of the whole strawberries and position 1 on the rim of each glass. Cover the parfaits with plastic wrap and refrigerate for 15 minutes.

Serves 4 fat=0.8 Cal=139

Raspberry-Rhubarb Crumble

Preheat oven to 375F. The filling:

• 4 cups fruit (I used 2 cups of raspberries and 2 cups of rhubarb. Both grow copiously in my back yard)
• 1/2 cup white sugar
• 1/2 cup flour

Mix all the ingredients in a bowl and stir to coat the fruit with the sugar and flour. Set aside for 20 minutes.

The Topping:

• 1.5 cups rolled oats
• 1.5 cups brown sugar
• 3 or 4 tablespoons of frozen apple juice concentrate

Mix the dry ingredients. Dribble enough of the apple juice concentrate over the mix to moisten it, mix it up. Put the fruit into a 9x12 pan, and spread the topping over top. Bake for 20 minutes.

Instant Fruit Sorbet

• 2 cups fresh or frozen fruit (almost any fruit except bananas)
• 1/4 cup (60 ml) or more apple juice

If using fresh fruit, freeze before preparing. Place the frozen fruit and apple juice in an electric blender or food processor and process, scraping down the sides of the container often, until it reaches the desired consistency. Add more apple juice if necessary. Serve immediately or store in freezer. Makes about 2 cups (500 ml).

Fat-Free Chewy Chocolate Cookies

• 1 1/2 c. flour
• 1/2 c. sugar
• 1/2 c. unsweetened cocoa
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1/2 c. Karo (light or dark)
• 3 egg whites

Spray cookie sheets with cooking spray. In large bowl, combine flour, sugar, cocoa, baking soda and salt. Stir in corn syrup and egg white until blended (dough will be thick and slightly sticky). Drop by rounded teaspoon onto prepared cookie sheets. Bake at 350 degrees for 7 to 9 minutes or just until set (cookies will be soft when pressed). Do not overbake. Cool on rack.

Angel Food Cake

• 1 3/4 c. egg whites (approx. 12 eggs)
• 1 1/2 t. cream of tartar
• 1/4 t. salt
• 1 1/2 cups granulated sugar
• 1 1/4 c. sifted whole wheat flour
• 2 t. vanilla extract
• 3/4 t. almond extract
• 3/4 t. fresh lemon juice

Combine egg whites, cream of tartar, and salt. Beat to very soft peaks. Then, mixing on low, gradually add sugar 1 T. at a time. Then add flour 1 T. at a time in the same manner. Do not overmix.

Fold in vanilla, almond extract, and lemon juice. Place mixture into nonstick angel food pan and bake on bottom rack at 350 degrees for 45 - 50 minutes or until tooth pick inserted into it comes out clean and the top feels dry. Invert pan and cool.

Frosting recipe: (Keep the frosting refrigerated and frost at serving time.)

• Fat-free Cool Whip
• orange, lime or any flavor sugar free Jello

Mix together. If using orange Jello, orange flavoring may also be added. Actually, it is delicious without any frosting at all.

Easy Angel Food Cake

• 1 1/2 c powdered sugar -- sifted
• 1 c unbleached flour -- sifted
• 1 1/2 c egg whites -- slightly beaten
• 1 1/2 teaspoons cream of tartar
• 2 teaspoons pure vanilla extract
• 1/4 teaspoon salt
• 1/4 teaspoon almond extract
• 1 c granulated sugar

Preheat oven to 375. Mix powdered sugar and flour in a mixing bowl; set aside. In separate mixing bowl, beat egg whites, cream of tartar, vanilla extract, salt, and almond extract at high speed until well blended. Gradually sprinkle in granulated sugar, 2 tablespoons at a time while beating at high speed. Beat just until sugar is dissolved and egg whites stand in stiff peaks. Do not scrape sides of bowl during beating. Fold in flour mixture, about 1/4 at a time, with a rubber spatula just until flour disappears. Pour mixture in unprepared 10" tube pan. Cut through batter to break large air bubbles with metal spatula,. Bake for 35 minutes. Remove from oven and set upside-down until cooled.

Serves 12; 175 Calories; 0g Fat (0% calories from fat); 4g Protein; 40g Carbohydrate; 0mg Cholesterol; 94mg Sodium

Orange Creamsicle Pie

• 1 8 oz. package fat free cream cheese
• 1 8 oz. container fat free orange yogurt
• 5 packets Equal
• 1/4 teaspoon vanilla extract
• 1 small package sugar free orange gelatin
• 1 cup fat free cool whip
• l low fat graham cracker pie crust

1. Beat cream cheese and yogurt until creamy.

2. Add equal and vanilla extract, continue mixing.

3. Stir in orange gelatin, beat to blend.

4. Fold in Cool Whip.

5. Pour into pie crust and chill for least 2 hours.

Serves 8. Per serving: Calories 226, Fiber 0.2g, Total fat 7.7g, Protein 12.8g, Saturated fat 3.9g, Sodium 501mg, WW points 5, Carbohydrates 24.4g

Optional: Add Cool Whip to the edges of the pie and garnish with slivers of lime for color.

Strawberry Cobbler

• 1 pkg. (8oz.) Fresh Strawberries
• 3 stalks Strawberry Rhubarb
• 1/2 cup brown sugar
• 1/2 cup water
• 2 teaspoon lemon juice
• 1 1/2 cups (low fat) Bisquick
• 1/2 cup skim milk
• 1 (8 oz.) container Cool Whip Lite

1. Clean and hull strawberries - Cut into 1/2-inch pieces.

2. Wash rhubarb - Cut into 1/2 inch pieces.

3. Place slices, water, brown sugar and lemon juice in a large pan with a tight fitting cover, heat on medium just until it begins to boil.

4. In the meantime mix Bisquick and milk with a fork until soft dough forms.

5. Gradually add Bisquick dough to the boiling fruit, in the shape of small balls, Cook on medium for 10 minutes uncovered. Cover and cook for an additional 10 minutes.

6. Pour into a large serving dish all at once, cool, cover with cool whip and a few whole strawberries for added color.

Yields 6 to 8 servings. Per serving: 276 cal, 3 pro, 57 carbohydrates, 1mg cholesterol, 219 mg sod