Dessert Recipes

 

Karen's Cherry Cheesecake Cupcakes 

cals: 75kcal | fat: 2.48g | carbs: 8.43g | prot: 4.33g



Ingredients

Directions

  1. Soften cream cheese. Preheat oven to 375 degrees. Place 12 cupcake liners in cupcake tin. Spray each one lightly with nonstick spray. In a small bowl, combine graham cracker crumbs and melted butter. Place 1 Tbsp of mixture into each cupcake liner, pressing down slightly. Place in refrigerator until ready to fill.
  2. Cream cream cheese with a mixer until fluffy. Add lemon juice, vanilla, egg whites, and splenda. Beat until Smooth. Spoon evenly into cupcake liners until all has been used (approx. 1 1/2-2 Tbsp per liner). Bake at 375 for 15 minutes or until set.
  3. Remove from oven and allow to cool. Top each cheesecake with 1 Tbsp cherry pie filling! Enjoy!


Purple Cow Smoothie

cals: 141kcal | fat: 0.47g | carbs: 27.19g | prot: 8.43g

low fat low calorie This is a family favorite. Very versatile. You can use plain yogurt, but with the kids, I find vanilla is simple enough. I sometimes add frozen bananas. Great way to use up bananas that are getting too ripe. Just peel and store in freezer bag in freezer til ready to use. I also add protein powder to this if I know it will be a high carb day for me meal wise. I make each one individually and it makes a pretty big 12 oz cup. The frozen berries keep you from having to add ice and the bananas make it creamier. I also sometimes substitute 1/4 cup of the milk with 1/4 cup orange juice. I like the Trop 50 which is 50 calorie orange juice and way lower in carbs. Play with the recipe til you find one that works good for you.

Ingredients

Directions

  1. Add all ingredients to the blender (I prefer to have my liquid on bottom then yogurt then fruit). Blend on high until it stops churning. Open top, scrape sides if necessary and let the smoothie "burp". Blend on high again until it seems to quit "growing". Pour into at least a 12 oz glass and enjoy. This is great for taking with you in the morning.

Healthy Strawberry Cheesecake

cals: 132kcal | fat: 0.22g | carbs: 20.35g | prot: 8.99g
low fat

Ingredients

Directions

  1. Blend ricotta cheese, cream cheese (softened), cool whip, and splenda with mixer until smooth. Layer 1/3 strawberries on bottom of a clear glass dish. Layer 1/2 of cheese mixture. Repeat with 1/3 strawberries, 1/2 cheese, 1/3 strawberries. Top off with blueberries. Freeze 2 hours or refrigerate overnight until set. Scoop out with ice cream scoop or cut into slices.

White Chocolate Cheesecake

cals: 279kcal | fat: 3.50g | carbs: 33.50g | prot: 7.65g
This is the most delicious desert I have ever had. It is perfect for summer desserts! It is FAT FREE without the crust or you can pour it into a reduced fat graham cracker crust and eat as full fledged cheesecake! I use this as a delicious snack to bring protein up and fat down in the evening to balance my diet!

Ingredients

Directions

  1. Make sure cream cheese is fully softened and beat until creamy with a mixer. Beat 1/2 cup milk and cream cheese. Add pudding and other 1 1/2 cup milk. Beat until smooth. Fold in cool whip gently. (if using a pie crust pour into crust and smooth.)Cover and refrigerate for 2-3 hours until set.
  2. If using a pie crust, you would want to double the pudding boxes. Do not double the milk or any other ingredients. If you do use a pie crust, make sure you add it to your diet as 1/8th serving of the pie crust and the 1/4 box of pudding per serving.

 

Healthy Double Layer Pumpkin Cheesecake

 

cals: 222kcal | fat: 3.82g | carbs: 31.44g | prot: 8.94g
low fat, as low carb as I can get it, and decent on protein. Not bad for a dessert though!

Ingredients

Directions

  1. Soften cream cheese. Beat softened cream cheese, 1 Tbsp milk, and splenda with a wire whisk until smooth and creamy. Gently fold in cool whip. Pour into pie crust.
  2. Beat pumpkin, 1 cup milk, pudding mixes, and pumpkin pie spice until smooth. Pour over cream cheese mixture in pie crust.
  3. Cover and refrigerated 4 hours or until set!

 

Blueberry Chocolate Muffins

cals: 124kcal | fat: 0.84g | carbs: 31.20g | prot: 3.44g
high fiber

Ingredients

Directions

  1. Heat oven to 375 degrees. Place paper baking cup in each of 12 muffin cups, or grease bottoms only of muffin cups with cooking spray. Place cereal in zippie bag and crush, or use a food processor to crush.
  2. In bowl, stir cereal and buttermilk; let stand 5 minutes. Stir in applesauce and eggwhtes. Stir in flour, sugar, cocoa, baking soda and salt until moistened. Gently stir in blueberries. Divide batter evenly among muffin cups.
  3. Bake 20-25 minutes or until toothpick inserted in center comes out clean. immediately remove from pan.

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