When we started on a low-fat lifestyle, we were sure that we would have to give up desserts, which was not a particular problem because we didn't eat dessert very often. But, my husband is a total "chocoholic" and the thought of giving up chocolate was not a pleasant one for him. Then I discovered that desserts made with cocoa were much lower in fat than desserts made with chocolate. We have found that "dutch process cocoa" makes a much better dessert than any other cocoa. We buy ours at Trader Joes. We also purchased a great ice cream machine. It is an electric Krups (the kind where you put the container in the freezer and keep it there until you need it). During the summer we frequently make fresh fruit sorbets or sherberts. We love the consistency of the sorbet/ice cream made in this machine. They are very thick and gooey (like gelato). We still don't eat dessert very often, but when we do, these are our favorites.

Apple-Raisin Bread Pudding

4 cups cubed low-sodium white bread
1 1/2 cups diced baking apples
1/2 cup seedless raisins
1 1/2 cups skim milk
3/4 cup egg beaters or egg whites
1/2 cup sugar
2 tablespoons margarine, melted
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

In greased 2-quart casserole, combine bread cubes, apples and raisins; set aside. Combine milk, egg beaters, sugar, margarine, vanilla, cinnamon and nutmeg; pour over bread mixture. Bake at 350 degrees F. for 45 to 50 minutes or until knife inserted in center comes out clean. Serve warm. Serves 8. Calories: 289, Fat: 5 grams per serving.

Blood Orange Sorbet

4 cups orange juice, (blood oranges)
1 cup sugar
grated zest of 2 oranges

Strain orange juice through fine-mesh sieve into a bowl. Add sugar and zest and stir until sugar is dissolved. Chill. Freeze in ice-cream freezer. Serves 6. Calories 121, Fat: 0 grams per serving.

Cheese Blintzes

Note: This recipe is still pretty high in fat, but since my husband loves blintzes, make these for him on occasion as a special treat!

3/4 cup flour
1 cup skim milk
2 each eggs
1 each egg white
1 pound lowfat creamed cottage cheese
1 ounce lowfat cream cheese
1 each egg
2 tablespoons sugar
1 teaspoon lemon zest, grated
1/2 teaspoon vanilla
1/2 cup lowfat sour cream
1/4 cup fruit preserves

To make pancakes: In blender combine all ingredients and process until smooth. Spray an 8" nonstick skillet with cooking spray and heat over medium heat. Pour in 2 tbs. batter. Tilt pan to spread batter. Cook until underside is golden. Slip onto plate and set aside. Repeat stacking cooled pancakes between waxed paper. To make the filling: Squeeze the moisture from the cottage cheese by wrapping in cheesecloth and squeezing firmly. You should end up with 1 cup of dry cottage cheese. Place in foodprocessor or blender with cream cheese, egg white, sugar and lemon zest. Blend until smooth. Preheat oven to 400 degrees. Spray a 9 x 13 inch baking dish with nonstick cooking spray. Spoon about 2 tbs filling in center of each pancake. Fold. Place seam side down in dish. Bake for 15 to 20 minutes. Top with sour cream and preserves. Serves 4. Calories: 416, Fat: 11 grams per serving.

Cherry Granita

2 cups sour cherries, pitted
1/2 cup dry white wine
1/3 cup honey, preferably wildflower
1 1/2 tablespoons kirsch
1 tablespoon fresh lemon juice

In a food processor or blender, using on/off motion, chop cherries finely. Pour into medium bowl. In small bowl, stir together wine and honey until honey is dissolved. Add to cherries along with kirsch and lemon juice. Freeze in ice cream freezer. Serves 4. Calories: 181, Fat 1 gram per serving.

Fresh Berry Gratin

3 cups fresh berries, (raspberries, blueberries and/or blackberries)
4 ounces lowfat cream cheese
3 tablespoons skim milk
1 tablespoon fresh lemon juice
1/3 cup packed light brown sugar

Place berries in an even layer in a 9 inch pie plate or divide among 4 individual gratin dishes. In small bowl whisk together cream cheese, milk and lemon juice. Spread over the berries, leaving the outer edge uncovered. Set aside in the refrigerator for up to 1 hour. Preheat the broiler. Press sugar through a coarse sieve over the berries, covering them evenly. Broil until the sugar has melted, about 4 minutes. Serve immediately. Serves 4. Calories: 131, Fat: 5 grams per serving.

Frozen Berry Yogurt

4 cups fresh or frozen berries, (raspberries, blackberries or blueberries)
1 banana
1/2 cup brown sugar
1/2 cup frozen orange juice concentrate
1 teaspoon vanilla
2 cups lowfat yogurt

In food processor or blender, puree berries until smooth. Pass through a sieve to remove seeds. There should be about 2 cups. Puree banana in food processor, add berry puree, brown sugar, orange juice and vanilla and blend. Add yogurt and blend briefly. Freeze in an ice-cream freezer, following manufacturers instructions. Serves 8. Calories: 134, Fat: 1 gram per serving.

Light and Easy Chocolate Cheese Filled Angel Cake

This lighter chocolate dessert has a bonus because it is also easy to prepare. Plan to make this recipe one day ahead to let the yogurt "drain" in your refrigerator.

1 (10-inch) white angel food cake
1/3 cup sugar
3 tablespoons dutch process cocoa
2 tablespoons hot water
1 cup yogurt cheese
1 1/2 teaspoons vanilla extract, divided
1 envelope dry whipped topping mix, (1.3 oz.)
1/2 cup cold skim milk

Prepare yogurt cheese. Cut angel food cake into 3 horizontal layers. In small bowl, stir together sugar, cocoa and hot water until smooth; stir in 1 teaspoon vanilla. Stir in yogurt cheese until well blended. Prepare whipped topping mix as directed on package, using 1/2 cup milk and remaining 1/2 teaspoon vanilla; fold into cocoa mixture. Spread cocoa mixture between layers and on top and sides of cake. Cover and refrigerate. Serves 8. Calories: 141, Fat: 2 grams per serving.

Limelight Cheesecake

2 tablespoons honey
1 tablespoon water
1 cup graham cracker crumbs
1 envelope unflavored gelatin
1/4 cup water
1 12 oz. can lite evaporated skim milk
1 8 oz. package fat free cream cheese, softened
2 tablespoons lime juice
1 teaspoon grated lime rind
1/2 cup skim milk
green food color
low calorie sweetener

Combine honey and water; add to crumbs. Mix well; press into 9" springform pan or pie plate. Soften gelatin in water; stir over low heat until dissolved or dissolve in microwave. Stir into evaporated skim milk; chill until thickened but not set. Whip on high speed of electric mixer until stiff peaks form. Mix cream cheese, lime juice and rind until blended. Gradually add skim milk and food color mixing until smooth and blended. Add low calorie sweetener to taste; fold into evaporated milk mixture. Pour over crust; chill until firm. Serves 10 to 12. Calories: 85, Fat: 1 gram per serving.

Low Fat Fudge Brownie Sundae

1 cup all-purpose flour
3/4 cup granulated sugar
1/4 cup unsweetened cocoa
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup skim milk
1/4 cup natural applesauce
1 teaspoon vanilla extract
3/4 cup brown sugar
1/4 cup unsweetened cocoa
1 1/4 cups hot water
low fat frozen yogurt

Preheat oven to 350 degrees F. Spray an 8 x 8-inch baking pan with cooking spray. In a large mixing bowl, combine flour, sugar, 1/4 cup cocoa, baking powder and salt. Add milk, Mott's Natural Apple Sauce and vanilla to dry ingredients. Stir to blend. Spoon batter into prepared pan. In a medium-size bowl, combine brown sugar, 1/4 cup cocoa and hot water. Stir to blend. Pour over batter in prepared pan. Bake for 40 minutes. Remove cake from oven and cool in pan on a wire rack. Serve with a scoop of low fat frozen yogurt and spoon the chocolate sauce that has formed on the bottom of the pan over the brownie as a topping. Serves 6. Calories: 287, Fat: 1 gram per serving.

Meyer Lemon Sherbet

1 cup sugar
2 tablespoons sugar
1 cup lemon juice, (Meyer lemons)
1/2 teaspoon gelatin
grated zest of 1 lemon

In medium saucepan combine sugar with 2 1/4 c. water. Boil for 5 minutes without stirring. Remove from heat and stir in lemon juice. In small saucepan sprinkle gelatin over 2 tbs. cold water. Let stand for 1 minute to soften. Heat until the gelatin is dissolved. Stir into lemon juice mixture and chill. Freeze in ice-cream maker. Stir zest into sherbet before serving. Serves 6. Calories: 282, Fat: 0 per serving.

Rum Raisin Frozen Yogurt

1/3 cup dark rum
1 cup dark seedless raisins
1/3 cup evaporated skim milk
1 envelope unflavored gelatin
1/2 cup brown sugar
1/2 cup light corn syrup
1/2 teaspoon vanilla
1 quart lowfat yogurt

Combine rum and raisins in a small bowl and allow to stand for several hours or overnight. Combine milk and gelatin in a small saucepan and allow gelatin to soften about 1 minute. Stir in sugar and cook, stirring, over medium-low heat until sugar and gelatin are dissolved. Remove from heat and add corn syrup and vanilla. Let cool and stir in yogurt and rum-raisin mixture. Freeze in ice cream maker. 6 servings. Calories: 347, Fat: 2 grams per serving.

Sinfully Rich Lowfat Fudge Sauce

1/2 cup sugar
1/4 cup Dutch process cocoa
1 tablespoon plus 1 teaspoon cornstarch
1/2 cup evaporated skim milk
2 teaspoons vanilla extract

In small saucepan, stir together sugar, cocoa and cornstarch; stir in evaporated milk. Cook over low heat, stirring constantly with wire whisk, until mixture boils; continue cooking and stirring until thickened and smooth. Remove from heat; stir in vanilla. Serve as warm or cold sauce with fresh fruits and cake, if desired. Refrigerate leftover sauce. Serves 6. Calories: 85, Fat: 0 grams per serving.

Trimmed Down Chocoberry Cheesecake

1/2 cup graham cracker crumbs
1 tablespoon butter or margarine, melted
1 cup nonfat cottage cheese
1 8 oz. package Neufchatel cheese, (light cream cheese) softened
1 cup sugar
1/3 cup Dutch Process Cocoa
1 10 oz. package frozen strawberries in syrup, thawed and drained
1/3 cup frozen egg substitute, thawed
strawberries, for topping
whipped topping, for topping

Heat oven to 325 degrees F. Stir together graham cracker crumbs and melted butter or margarine; press onto bottom of 8-inch springform pan. In food processor, place cottage cheese; process until smooth. Add cream cheese, sugar, cocoa and strawberries and process until smooth. Stir in egg substitute. Pour gently onto graham mixture in pan. Bake 55 to 60 minutes or just until almost set in center. Cool completely in pan on wire rack. Refrigerate; serve cold, topped with whipped topping and strawberries. Serves 14. Calories: 152, Fat: 6 grams per serving.

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