Dessert recipes for diet conscious people. We love cheesecake, apple crisp, apple pie, brownies, etc.?

Thank you in advance for your helpful recipes. No links please.Dessert recipes for diet conscious people. We love cheesecake, apple crisp, apple pie, brownies, etc.?
Blueberries are so good for you..full of antioxidants and fiber. The crumble in this recipe is made with heart-healthy canola oil, rather than butter...enjoy!





***Blueberry Crumble***





2 1/2 cups fresh or frozen blueberries or other fruit


1 tablespoon sugar


1 tablespoon whole-wheat or all-purpose flour


1 tablespoon orange juice


1 cup Crumble Topping (recipe follows)





1. Preheat oven to 400掳F.


2. Toss berries (or other fruit) with sugar, flour and juice. Divide the mixture among four 6-ounce glass ramekins or other ovenproof dishes. Top each with 1/4 cup Crumble Topping. Place the dishes on a baking sheet.


3. Bake the crumbles until the tops are browned and the filling is bubbling, 20 to 25 minutes. Let stand for at least 10 minutes before serving.





Crumble:


1 1/2 cups old-fashioned rolled oats


3/4 cup pecans or almonds, chopped


1/2 cup brown sugar


1/3 cup whole-wheat or all-purpose flour


3/4 teaspoon ground cinnamon


5 tablespoons canola oil





Combine oats, nuts, brown sugar, flour and cinnamon in a medium bowl and stir until well blended. Drizzle oil over the dry ingredients and stir until evenly moistened.





****Cheesecake-Swirled Brownies****





Cheesecake topping


4 ounces reduced-fat cream cheese (Neufchatel)


1/4 cup sugar


1 large egg


1 tablespoon all-purpose flour


1 tablespoon nonfat plain yogurt


1/2 teaspoon vanilla extract





Brownie layer


2/3 cup whole-wheat pastry flour


1/2 cup unsweetened cocoa powder


1/4 teaspoon salt


1 large egg


2 large egg whites


1 1/4 cups packed light brown sugar


1/4 cup canola oil


1/4 cup strong brewed (or prepared instant) coffee or black tea


2 teaspoons vanilla extract





1. Preheat oven to 350掳 F. Coat a 7-by-11-inch brownie pan or baking pan with cooking spray.


2. To prepare topping: Place cream cheese in a small mixing bowl and beat with an electric mixer until smooth and creamy. Add sugar and beat until smooth. Add egg, flour, yogurt and vanilla; beat until well blended.


3. To prepare brownie layer: Whisk whole-wheat flour, cocoa and salt in a bowl. Place egg, egg whites and brown sugar in a large bowl and beat with the electric mixer on medium speed until smooth. Add oil, coffee (or tea) and vanilla; beat until well blended. Add the dry ingredients and beat on low speed just until well blended, stopping once to scrape down the sides.


4. Scrape about half of the brownie batter into the prepared pan. Slowly pour the topping evenly on top. Drop the remaining brownie batter in large dollops over the topping. Draw the tip of a sharp knife or skewer through the two batters to create a swirled effect.


5. Bake the brownies until the top is just firm to the touch, about 20 minutes. Let cool completely in the pan on a wire rack. Coat a knife with cooking spray and cut into 24 bars.





NUTRITION INFORMATION: Per bar: 105 calories; 4 g fat (1 g sat, 2 g mono); 21 mg cholesterol; 16 g carbohydrate; 2 g protein; 1 g fiber; 54 mg sodium.





***Banana Cake with Coconut Cream Frosting***





Cake


1 cup whole-wheat pastry flour (see Ingredient note)


1 cup all-purpose flour


1 1/2 teaspoons baking powder


1 1/2 teaspoons baking soda


2 teaspoons ground cinnamon


1/2 teaspoon ground nutmeg


1/2 teaspoon salt


2 tablespoons butter


1 large egg white


1 large egg, separated


1/4 teaspoon cream of tartar


1 1/2 cups sugar, divided


1 cup mashed very ripe bananas (2 large)


3 tablespoons canola oil


1 teaspoon vanilla extract


1/2 cup buttermilk





Coconut-cream frosting


1/3 cup unsweetened coconut chips or flaked coconut


12 ounces reduced-fat cream cheese


1/2 cup confectioners' sugar


1/2 teaspoon coconut extract





1. To prepare cake: Preheat oven to 350 degrees F. Coat two 9-inch round cake pans with cooking spray. Dust lightly with flour, shaking out the excess (or use cooking spray with flour).


2. Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, cinnamon, nutmeg and salt in a large bowl.


3. Melt butter in a small saucepan over low heat. Cook, swirling, until it turns a nutty brown, 1 to 3 minutes. Transfer to a bowl to cool.


4. Beat egg whites in a large bowl with an electric mixer on low speed until foamy. Add cream of tartar, increase speed to medium-high and beat until soft peaks form. Gradually add 1/2 cup sugar, beating until stiff but not dry (this can take up to 5 minutes).


5. Combine the melted butter, egg yolk, remaining 1 cup sugar, bananas, oil and vanilla in a large bowl. With mixer on low speed, alternately add the dry ingredients and buttermilk; beat until just blended. Beat in a heaping spoonful of the whites. Using a whisk, fold in the remaining whites. Pour the batter into the prepared pans.


6. Bake the cake until a skewer inserted in the center comes out clean, 30 to 40 minutes. Let cool in the pans on a wire rack for 10 minutes. Invert onto the racks and let cool completely.


7. To prepare frosting %26amp; assemble cake: Toast coconut in a pie pan at 350 degrees F until lightly browned and fragrant, 2 to 4 minutes.


8. Combine cream cheese, confectioners' sugar and coconut extract in a large bowl; beat with an electric mixer on medium speed until smooth and creamy.


9. Frost the cake, using a little less than half the frosting between layers and the rest on the top. Garnish with the toasted coconut.





And of course, I saved the best for last..





****Chocolate Truffle Cheesecake****





Crust


1 cup chocolate wafer crumbs (about 20 wafers)


1 tablespoon brown sugar


1 tablespoon canola oil


1 teaspoon instant coffee granules dissolved in 2 teaspoons hot water





Filling


24 ounces 1% cottage cheese (3 cups)


12 ounces reduced-fat cream cheese (1 1/2 cups), cut into pieces


1 cup packed brown sugar


1/2 cup granulated sugar


3/4 cup unsweetened cocoa powder


1/4 cup cornstarch


1 large egg


2 large egg whites


2 tablespoons instant coffee granules dissolved in 2 tablespoons hot water


2 teaspoons vanilla extract


1/4 teaspoon salt


2 ounces bittersweet (not unsweetened) chocolate, melted


16 chocolate-covered coffee beans (optional)





1. Preheat oven to 325掳F. Put a kettle of water on to heat for the water bath. Spray a 9-inch springform pan with cooking spray. Wrap the outside bottom of the pan with a double thickness of foil.


2. To prepare crust: Blend crumbs, sugar, oil and coffee in a small bowl with a fork or your fingertips. Press into the bottom of the pan.


3. To prepare filling: Puree cottage cheese in a food processor until very smooth, stopping once or twice to scrape down the sides. Add cream cheese, brown sugar, granulated sugar, cocoa and cornstarch. Process until smooth. Add egg, egg whites, coffee, vanilla, salt and chocolate and blend well. Pour into the crust-lined pan.


4. Place the cheesecake in a roasting pan and pour in enough boiling water to come 1/2 inch up the side of the springform pan.


5. Bake the cheesecake until the edges are set but the center still jiggles, about 50 minutes. Turn off the oven. Spray a knife with cooking spray and run it around the edge of the pan. Let stand in the oven, with the door ajar, for 1 hour. Transfer from the water bath to a wire rack; remove foil. Let cool to room temperature, about 2 hours. Refrigerate, uncovered, until chilled.


6. Before serving, garnish the cheesecake with chocolate-covered coffee beans, if using.Dessert recipes for diet conscious people. We love cheesecake, apple crisp, apple pie, brownies, etc.?
NEW YORK STYLE CHEESECAKE (No crust)


All ingredients at room temperature


4 eggs (separated)


1 1/2 c. splenda


4 T. flour (S/R)


2 tsp. vanilla


2 pkg. reduced fat cream cheese


1 pkg reduced fat neufchatel cheese


8 oz. reduced fat ricotta


Beat eggs for 2 minutes. Add sugar, vanilla and flour, and cheeses. Set aside . Beat egg whites till soft peak stage. Fold egg whites into cheese mixture gently. Pour into buttered 10 inch spring form pan. Bake 1 hour at 325 degrees. Turn oven off, open door a crack and let rest in oven for 1 hour more. Cool at room temperature. Refrigerate 6 hours before serving. 12 to 16 servings





Best topping:


1 c. low cal. whipped topping


1/4 c. sifted powdered sugar


fold gently with 1t. vanilla





top cheesecake when totally cold......
I don't know of any recipes, but No-Pudge Brownie Mix makes amazing 100 calorie brownies. They have tons of flavors. I get it at Stop and Shop. One way to cut back on calories is to use Splenda on Splenda blends instead of Sugar.
You will not miss the fat whatsoever in this silky smooth and creamy low-fat cheesecake.


INGREDIENTS:


Crust:


2 cups crushed low-fat graham crackers (about 15 whole)


1/3 cup sugar


1 teaspoon cinnamon


1/2 teaspoon grated nutmeg


1/2 teaspoon ground ginger


1/4 cup canola oil


2 Tablespoons frozen apple juice concentrate


Filling:


2 cups nonfat cottage cheese


2 (8-ounce) packages Neufchatel cream cheese


1-1/2 cups sugar


4 large egg whites


6 Tablespoons cornstarch


6 Tablespoons cake flour


3 Tablespoons lemon juice


1 Tablespoon plus 1 teaspoon vanilla extract


2 cups nonfat sour cream


1 Tablespoon finely minced lemon zest


PREPARATION:


Make the crust:


In a mixing bowl, combine the graham crackers, sugar, nutmeg, ginger, canola oil, and apple juice concentrate and toss with a fork until the mixture holds together. Press evenly into a 10-inch springform pan. Refrigerate.





Preheat the oven to 325 degrees F.





Make the filling:


In a food processor fitted with the metal blade, blend the cottage cheese until smooth. Add the cream cheese a little at a time and blend until smooth. Gradually add the sugar, mixing well, after each addition. Add the egg whites, one at a time, beating until mixed. Add the cornstarch, flour, lemon juice and vanilla and blend. Add the sour cream and lemon zest and blend until smooth. Wrap the bottom of the pan in foil to come halfway up the sides. Transfer to the prepared springform pan.





Place the pan in a larger pan. Add enough hot water to come halfway up the foil but not over its edges and bake for about one hour, or until firm around the edges.





Turn off the oven and let the cheesecake stand in the oven for 2 hours. Remove and let cool completely on a wire rack. Release the sides of the pan and chill the cheesecake until ready to serve.





Note: Some food processor bowls may not hold the entire mixture. If this is the case, pour half the batter into a bowl while you complete mixing the rest of the ingredients. combine all the batter in the bowl and stir vigorously with a spatula to blend. Transfer to the springform pan.
Hot Fudge Pudding Cake

















During the baking a cake layer forms on top and a rich chocolate sauce appears on bottom. Serve with vanilla ice cream or whip cream.





1 cup Bisquick or low fat Bisquick biscuit/pancake mix


1 cup sugar (or sugar substitute equivalent)


3 tablspoons plus 1/3 cup of unsweetened cocoa powder


1/2 cup milk


1 tp vanilla


1 2/3 cup hot water


Powdered sugar (optional)





Mix bisquick, 1/2 cup sugar and 3 tbs cocoa in a greased 8 inch square baking dish. Stir in milk and vanilla until well blended. Sprinkle evenly with remaining 1/3 cup cocoa and 1/2 cup sugar. Pour on water. Bake in preheated 350 F oven for 40 minutes or until top is firm. Dust with powdered sugar. Serve at once in bowl with sauce spooned over cake. Make 6 servings.





or





Miniature Cheesecakes





1 1/2 packages (8 oz size) cream cheese


1/2 cup sugar or (sugar substitute equivalent)


2 eggs


3/4 tsp vanilla








Topping:


1 cup sour cream


1/4 cup sugar


1/2 tsp vanilla


strawberry or pineapple preserves





Let cream cheese soften in a medium size bowl; add 1/2 cup sugar, and cream together thoroughly.





Add eggs, on at a time, beating well after each addition.





Add 3/4 tsp vanilla and beat until smooth and creamy.





Place paper cupcake (foil if you have them) in a muffin tin and using a teaspoon, fill each one 2/3 full. Bake in a preheated 300 F oven 20 to 25 minutes. Cool 10 minutes (cakes will cave in slightly in center).





Make topping: In a small bowl, thoroughly mix sour cream, sugar and vanilla. Using a teaspoon top each with a small amount, enough to cover the top. Top with small amount of preserves in center of each cake. Return pan to oven and bake an additional 10 minutes. Makes about 2-3 dozen.
Sugar Free CARAMEL APPLE DESSERT


1 can crushed pineapple (in its own juice - do not drain)


1 small box sugar free instant butterscotch pudding


1 8-oz container sugar free Cool Whip


4 c. diced apples (leave peels on)


In large bowl, add the box of dry pudding mix to the can of pineapple and mix well. Stir in the Cool Whip and apples and chill for a couple of hours.





114 Calories; 22g carbs; 2.6 g.fat





My husband is diabetic and I make cheesecake alot for him (I 've been catering desserts 30+ years)... You can substitute Splenda for the sugar in cheesecake recipes; and crushed sugar-free cookies for the crust. You could substitute the low-fat Neufechatel cheese for the cream cheese too...





Breyers and Blue Bunny make fantastic low-carb, low-sugar ice creams.... You can top ice cream with homemade chunky applesauce:





Cut up 4-5 apples (can add some pears too) - peeled or not - and put in a casserole dish; sprinkle with some Splenda and cinnamon (do not add water). Cover and microwave about 4-5 min. Stir, and microwave a little more (3-5 min - depending on how many apples). Then, mash with a fork for a chunky mash (or can puree for finer applesauce).... Good to eat as is, or over ice cream ...
Do you like meringue? meringue cookies are low fat





Meringue Mushrooms





INGREDIENTS


1/2 cup egg whites


1/4 teaspoon cream of tartar


1/4 teaspoon salt


1 teaspoon vanilla extract


1 cup white sugar


1 tablespoon unsweetened cocoa powder


4 ounces chocolate confectioners' coating





DIRECTIONS


Preheat the oven to 225 degrees F (110 degrees C). Line 2 cookie sheets with parchment paper or aluminum foil.


In a large glass or metal bowl, use an electric mixer to whip egg whites until foamy. Add cream of tartar, salt, and vanilla. Continue whipping until the whites hold soft peaks. Gradually sprinkle in the sugar so that it does not sink to the bottom, and continue whipping until the mixture holds stiff shiny peaks.


Place a round tip into a pastry bag, and fill the bag half way with the meringue. To pipe the mushroom caps, squeeze out round mounds of meringue onto one of the prepared cookie sheets. Pull the bag off to the side to avoid making peaks on the top. For the stems, press out a tiny bit of meringue onto the other sheet, then pull the bag straight up. They should resemble candy kisses. Do not worry about making all of the pieces exactly the same. The mushrooms will look more natural if the pieces are different sizes. Dust the mushroom caps lightly with cocoa using a small sifter or strainer.


Bake for 1 hour in the preheated oven, or until the caps are dry enough to easily remove from the cookie sheets. Set aside to cool completely. Melt the coating chocolate in a metal bowl over simmering water, or in a glass bowl in the microwave, stirring occasionally until smooth.


Poke a small hole in the bottom of a mushroom cap. Spread chocolate over the bottom of the cap. Dip the tip of a stem in chocolate, and press lightly into the hole. When the chocolate sets, they will hold together. Repeat with remaining pieces. Store at room temperature in a dry place or tin.














Pavlova is also low fat %26amp; its really nice





Grapefruit Pavlova





Ingredients:


Meringue


4 egg whites, room temperature


3/4 cup sugar


1 tsp cornstarch


1/2 tsp lemon juice or white vinegar


Cream


1 cup whipping cream


3 tbsp cr猫me fra卯che or sour cream


2 tbsp sugar


5 tbsp raspberry juice, from fresh or frozen berries


Fruit


3 pink grapefruits


Topping


1/2 cup sugar


1 tbsp corn syrup


2 tbsp water





To Assemble


For meringue, preheat oven to 225掳 F. Trace 8 4-inch circles onto 2 sheets of parchment paper (4 per sheet). Turn paper over (so ink doesn鈥檛 transfer to meringues) and line baking sheets. In a mixer fitted with the whisk attachment or with electric beaters, whip egg whites until frothy. While whipping gradually add in sugar and beat until stiff peaks. By hand, fold in gently cornstarch and lemon juice or vinegar until incorporated. Spread onto traced circles. Bake for 25 to 40 minutes 鈥?if meringue starts to show signs of colouring, reduce oven temperature slightly. Allow to cool.


For cream, whip cream to medium peaks and fold in cr猫me fra卯che, sugar and raspberry juice. Chill until ready to serve.


For grapefruits, cut away grapefruit skins and pith with a serrated knife. Slice into thin discs (you should get about 16 slices).


For topping, in a small saucepan, bring sugar, corn syrup and water up to a boil. Cook without stirring for 3 to 4 minutes, until it turns light brown. Pour syrup onto a sheet of greased parchment paper and allow to cool. Pulse the caramelized sugar in a food processor to grind finely.


To serve, place meringue onto serving plate and dollop with raspberry cream. Arrange 2 grapefruit slice