Low Fat Desserts
The following recipes are delicious and also good if you are on a diet :
Raspberry Toffee Sauce
Ingredients :
- 400 g caster sugar
- 650 g frozen raspberries
- 1/2 lemon juice
Preparation time : 10 min
Place the sugar in a heavy-based saucepan and add a little water to just moisten the sugar.
Stir over a low heat until the sugar is dissolved, then bring the mixture to the boil over a low heat and boil until it is a pale golden colour.
Place the frozen raspberries in a food processor and, with the motor still running, drizzle in the hot sugar mixture, and process until smooth.
Add the lemon juice and process briefly, and strain if desired; and serve warm or cold.
Chilled Lemonade Dessert Recipe
Ingredients:
-1 thackeray
-1 1/2 cup ; cold water
-3 oz pkg lemon sugar free jello
-8 oz pkg neufchatel cheese, softened
-1/3 cup frozen lemonade concentrate
-1 tsp lemon peel, grated
-2 cup non-dairy whipped topping, thawed
Bring water to boil. Gradually add to gelatin in small bowl; stir until dis
Variation:
Substitute eight individual 1/2 cup molds for the 6 cup mold.
Calories: 160; 10 g fat; 150 mg sodium; 25 mg cholesterol
Servings: 8
Berry Pudding
Ingredients:
-1 lb soft tofu, drained well
-2 cup fresh or frozen strawberries
-1 or raspberries
-3/4 cup frozen concentrated fruit
-1 juice, (i.e. apple or white)
-1 grape, rasperry
Instructions:
Put it all in a blender or food processer till smooth. If you want fruit
chunks, save some berries out, chop coarsely, and stir in. Chill and serve
in pretty glasses, or put into ice cream cones for the kids. It also makes
a nice "sauce" for angel cake and fresh berries.
Creamy Bread Pudding With Brandied Figs Recipe
Ingredients:
1/2 lb day-old italian bread, crusts trimmed -loaf cut into 1/2-inch cubes -4 cups
2 large eggs
1 large egg white
1 cup skim milk
3/4 cup nonfat sweetened condensed milk
1/4 cup sugar, plus 1 tablespoon
2 tsp pure vanilla extract
1 1/2 cup brandy
1/3 cup sliced dried mission figs
Instructions:
1. Preheat oven to 325°F. Spread bread cubes in a 1- to 1 1/2-quart shallow
baking dish.
2. In a medium bowl, whisk whole eggs and egg white until frothy; set
aside. In a saucepan, combine skim milk, sweetened condensed milk and 1
tablespoon sugar. Stir over medium heat until quite hot but not boiling.
Remove from the heat and stir in vanilla. Gradually whisk the hot milk into
the eggs. Pour the mixture onto the bread cubes, pressing down with a
spoon to make sure the cubes are fully soaked.
3. Set the baking dish in a roasting pan. Add enough boiling water to come
halfway up the outside of the smaller dish. Place in the oven and bake
until the top is lightly golden and the custard is set in the center, 40 to
50 minutes.
4. Meanwhile, combine brandy, 1/4 cup sugar, figs and 1/3 cup water in a
saucepan. Bring to a simmer over low heat. Cover and simmer gently for 10
minutes. Uncover and simmer until reduced to 1 cup, about 20 minutes. Serve
the brandied figs warm over the bread pudding.
Makes 6 servings.
355 calories per serving: 10 grams protein, 2 grams fat (0.6 gram saturated
fat), 61 grams carbohydrate; 245 mg sodium; 77 mg cholesterol; 2 grams
fiber.
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