Our Favorite Dessert Recipes

Plum Spice Upside Down Cake
Mini Chocolate Cheesecake
Frozen Graham Cracker Treats
Pumpkin Pie (no crust)
Margarita Pie
Chocolate Pistachio Poke Cake 		Chocolate Mousse
Crystal Lite Smoothy
Dreamsicle
Cranberry Pineapple Spice Loaf
Angelfood Cake Roll

Plum Spice Upside Down Cake

from Rhetta
Sweet, juicy plums over a light gingerbread cake is a feast for both your eyes and your appetite.
  • 1 serving cooking spray, butter-flavored
  • 9 small plums, sliced (un peeled)
  • 1/3 c. dark brown sugar
  • 1/2 c. reduced-calorie margarine
  • 1 large egg
  • 1 large egg white
  • 1 t. vanilla extract
  • 1 c. Splenda No Calorie Sweetener
  • 1 c. all-purpose flour
  • 1 t. baking powder
  • 1/2 t. baking soda
  • 2 t. ground cinnamon
  • 1-1/2 t. ground ginger
  • 1 T. powdered sugar
Preheat oven to 325�F. Coat a 9-inch square pan with cooking spray. Spread plums in pan, sprinkle with 2 tablespoons of brown sugar and set aside. With an electric mixer, beat together remaining brown sugar and margarine until creamy. Beat in egg, egg white and vanilla, scraping down sides of bowl, for 1 minute. Beat in Splenda at medium speed for 1 minute. In a bowl, stir together flour, baking powder, baking soda, cinnamon and ginger. Stir into egg batter and beat at low speed for 30 seconds to mix (batter will be thick); gently spoon batter over plums, spreading with back of spoon. Bake cake until sides begin to pull away from pan and cake is light golden brown, about 30 minutes. Remove from oven and set aside 30 minutes. Place a large platter over pan and invert cake onto platter. Dust with powdered sugar and cut into 9 squares. Makes 9 Servings: 4 Points per Serving

MINI CHOCOLATE CHEESECAKES

from Rhetta
Chocolate, sweetened cheese, creamy topping ? who could resist? There's no need to since these cakes are just 1 POINT each.
  • 10 pieces chocolate wafers, crumbled
  • 1-1/2 c. fat-free cottage cheese
  • 1/4 c. unsweetened cocoa
  • 1/4 c. sugar
  • 1 t. vanilla extract
  • 3 medium egg whites
  • 3 T. cornstarch
  • 1/2 c. lite whipped topping
Preheat oven to 350�F. Coat 12 muffin cups with cooking spray; divide wafer crumbs among cups. Cream cottage cheese in a food processor until fluffy, about 1 minute. Add remaining ingredients, except whipped topping, and process until smooth, about 30 seconds more. If you do not have a food processor, this can be done with an electric mixer although the final product will not be as smooth and creamy. Divide batter among muffin cups. Bake until firm, about 20 minutes; cool completely. Trace each muffin cup with a knife to loosen cheesecakes, remove from muffin cups and garnish each with 2 teaspoons of whipped topping. Yields one 3-inch cheesecake per serving. Makes 12 Servings: 1 Point per Serving

Frozen Graham Cracker Treats

from Dawnetta
Take lowfat chocolate graham crackers and put lowfat pudding (chocolate or banana sounds good to me, lol) between them and freeze

Chocolate Mousse

from TamiJoy
  • 1 envelope unflavored gelatin
  • 2 tablespoons unsweetened cocoa
  • 2 eggs, separated
  • 2 cups low-fat milk divided
  • 5 packets Sweet'N Low
  • 1 1/2 teaspoons vanilla
In medium-size saucepan, mix gelatin and cocoa. In separate bowl, beat egg yolks with 1 cup milk. Blend into gelatin mixture. Let stand 1 minute to soften gelatin. Stir over low heat until gelatin is completely dissolved, about 5 minutes. Add remaining milk, Sweet'N Low, and vanilla. Pour into large bowl and chill, stirring occasionally, until mixture mounds slightly when dropped from spoon. In separate large bowl, beat egg whites until soft peaks form; gradually add gelatin mixture and beat until doubled in volume, about 5 minutes. Chill until mixture is slightly thickened. Turn into dessert dishes or 1-quart bowl and chill until set.

Per Serving (1/2 cup): Calories: 65 Protein: 5 gm Carbohydrates: 5 gm Fat: 3gm Sodium: 65mg

Crystal Lite Smoothy

from Miriam
  • 6 ice cubes
  • 3 cups water
  • 1 cup fat free milk
  • 1 package (small tube) crystal lite
  • 2 tablespoons fat free vanilla yogurt (can used plain or flavored as long as fat free)
mix all in blender. 2 pts for the whole blender. :)

Dreamsicle

from Rhetta
  • 1 pkg. sugar free orange jello
  • 1 pkg. sugar free vanilla pudding
  • 1 can of mandarin oranges
  • 1 pkg fat free Cool Whip
Dissolve jello in 1 cup hot water, add ice or water to make 2 cups, let sit for 5 minutes. With mixer add vanilla pudding, then add drained oranges, & fold in Cool Whip. Refrigerate until set. serving (1 c) = 1 point

Pumpkin Pie (no crust)

from Rhetta
  • 1 16 oz canned pumpkin
  • 1/2 cup egg substitute
  • 1 teaspoon ground allspice
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 12 pkgs Equal OR 2/3 cup sugar
  • 1 12-ounce can evaporated skim milk
Preheat oven to 400�F. Combine all ingredients in a large bowl, blend well, and pour into 1 qt casserole dish, lightly sprayed with cooking spray. Bake for 50 to 60 minutes. May be served warm or at room temperature. You may also add a little fat free Cool Whip, if desired. 8 servings = (3 pts Per serving) Calories 137, Fat 1 g, Protein 6 g, Carbs 26 g, Sodium 86 mg

Cranberry Pineapple Spice Loaf

from Rhetta
  • 1 Krusteaz Cranberry-Orange muffin mix
  • 1/2 c crushed pineapple, drained
  • 1/2 tsp cinnamon
Mix muffin mix, pineapple and cinnamon. Pour into 8" loaf pan.
Bake at 350� for 45 - 50 minutes. Cool.
12 servings = 2 pts
OR
24 servings = 1 pt

You could also use the muffin mix and substitute orange juice instead of the water that the mix calls for. Bake according to directions.

MARGARITA PIE

from Rhetta
Chill out on hot days with this frozen pie. The pretzel crust offers the perfect salty contrast to the tart lime flavoring.
  • 2-1/3 oz. pretzels, miniature twists (about 2 cups)
  • 1 T. sugar
  • 2 T. reduced-calorie margarine
  • 6 oz. frozen concentrate limeade, slightly thawed
  • 4 c. light vanilla ice cream
  • 1-1/2 oz. tequila, about 3 T.
  • 1/2 oz. orange-flavored liqueur, about 1 T.
  • 1 t. lime zest
Preheat oven to 375�F. In a food processor or blender, crush pretzel twists until crumbs form. Add sugar; pulse until combined. Add margarine and mix well. With machine running, add 2 tablespoons of the limeade concentrate, processing until well mixed. Place mixture in an ungreased 9-inch pie plate. With back of spoon, press mixture firmly into bottom and up sides of pan to form pie shell. Bake at 375�F until set, about 5 minutes. Place in freezer for 10 minutes to cool. Meanwhile, in a clean food processor or electric mixer, combine ice cream, remaining limeade concentrate, tequila and liqueur; process or mix until just blended. Spoon into cooled pie shell and sprinkle with lime zest. Freeze for 2 hours before cutting into 8 slices. Makes 8 Servings: 4 Points per Serving

Angel Food Cake Roll

from Dena
  • 1 pkg (16 oz) Angel Food Cake Mix
  • 5 tsp Confectioners' Sugar
  • 1 carton (8 oz) Reduced-Fat Strawberry Yogurt
  • 1 pkg (1 oz) Instant Sugar-Free Vanilla Pudding Mix
  • 3 drops Red Food Coloring, optional
  • 2 cups Reduced-Fat Whipped Topping
Line a 15x10x1 inch baking pan with waxed paper.
Prepare cake according to package directions.
Pour batter into prepared pan.
Bake at 350 degrees for 15-20 minutes or until cake springs back when lightly touched.
Cool for 5 minutes.
Turn cake onto a clean kitchen towel dusted with confectioners' sugar.
Gently peel off waxed paper.
Roll up jelly-roll style in the towel, starting with a short side..
COol on a wire rack.
In a bowl, whisk the yogurt, pudding mix and food coloring, if desired.
Fold in whipped topping.
Unroll cake; spread filling evenly over cake to within 1/2 inch of edges. Roll up.
Cover and freeze. Remove from freezer 30 minutes before slicing.
Serves 10.

One Serving (one slice) - 5 Points

Chocolate Pistachio Poke Cake

from Dena
  • 2 cups Carnation Nonfat Dry Milk Powder*
  • 3 1/2 cups water*
  • 1 tablespoon distilled white vinegar
  • 1 1/2 cups Bisquick Reduced Fat Baking Mix
  • 3/4 cup grandular Splenda
  • 1/4 cup unsweetned cocoa
  • 1 teaspoon baking powder
  • 1/4 cup I Can't Believe It's Not Butter Light Margarine
  • 1 1/2 teaspoons vanilla extract
  • 2 (4-serving) pkgs Jell-O sugar-free instant
  • Pistachio pudding mix*
  • 1 1/2 cups Cool Whip Free
Preheat oven to 350 degrees. Spray a 9-by-13-inch cake pan with butter-flavored cooking spray. In a small bowl, combine 2/3 cup dry milk powder, 1 cup water, and vinegar. Set aside.
In a large bowl, combine baking mix, Splenda, cocoa, and baking powder. Add milk mixture, margarine and vanilla extraact. Using an electric mixer, blend on Low for 30 seconds. Continue blending on High for 2 minutes.
Spread batter evenly into prepared cake pan. Bake for 15 to 18 minutes or until a toothpick inserted near center comes out clean. Using the handle of a wooden spoon, evenly poke holes into warm cake at 1-inch intervals.
In a large bowl,combine 1 packages dry pudding mix, 2/3 cup dry milk powder, and 1 1/2 cups water. Mix well using a wire whisk. Spread pudding mixture evenly over top of cake, making sure it runs into holes. Refrigerate while preparing topping. In same bowl, combine remaining package of dry pudding mix, remaining 2/3 cup dry milk powder, and remaining 1 cup water. Mix well using a wire whisk. Blend in Cool Whip Free. Evenly spread topping over top.
Refrigerate for at least 1 hour. Cut into 12 servings.

Serves 12 - Eaach serving equals: HE: 2/3 Br, 3/4 Fa, 1/2 SM, 1/4 Sl, 18 OC 181 Calories, 5g Fa, 6g Pr, 28g Ca, a428mg So, 179mg Cl, 1g Fi Diabetic: 1 1/2 /St/Ca, 1/2 Fa, 1/2 SM

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