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This section of the website is for low fat & low carb Desserts
If you have a recipe you would like to share please send it to Kimberly Advent. If you send a picture of yourself I will put that beside your recipe.
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Sugarless Apple Pie Arlene Taylor
6 cups sliced peeled tart apples (about 4 large)
1/3 cup apple juice concentrate
2 tablespoons quick-cooking tapioca
1 teaspoon ground cinnamon
1 unbaked pastry shell (9 inches)
1/4 cup finely chopped walnuts
In a large bowl, combine the first four ingredients; let stand for 15 minutes. Stir & pour into pastry shell. Sprinkle with nuts. Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees; bake 40-50 minutes longer or until apples are tender. Cover edges with foil during the last 15 minutes if necessary.
Yield: 8 servings. Nutritional Analysis: One serving equals 195 calories, 63 mg sodium, 5 mg cholesterol, 32 gm carbohydrate, 2 gm protein, 8 gm fat. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1 fruit.
Snowballs Madeline Scholfield
4 cups All-Bran cereal
1 cup dried pitted prunes
1-2/3 cups raisins
1-1/2 cups dried apricots
2 cups chopped pecans
Confectioners' sugar
Place cereal & prunes in a food processor or blender; cover & process until cereal is crumbled. Add raisins, apricots & pecans; process until finely chopped. Shape into 1-in. balls; roll in confectioners' sugar. Store in an airtight container in the refrigerator. Roll again in sugar before serving.
Yield: about 5-1/2 dozen Nutritional Analysis: One piece equals 64 calories, 59 mg sodium, 0 cholesterol, 11 gm carbohydrate, 1 gm protein, 3 gm fat. Diabetic Exchanges:1/2 starch, 1/2 fat.
Low-Fat Cheesecake Vera Reid
2 packages (8 ounces each) fat-free cream cheese, softened
2/3 cup plus 3 tablespoons sugar, divided
1-1/2 teaspoons vanilla extract, divided
Egg substitue equivalent to 3 eggs
1 cup (8 ounces) nonfat sour cream
1 cup reduced-sugar cherry pie filling
In a mixing bowl, beat cream cheese, 2/3 cup sugar & 1/2 teaspoon vanilla until fluffy. Gradually add egg substitute; beat until smooth. Pour into a 9-in. pie plate that has been coated with nonstick cooking spray. Bake at 350 degrees for 30-35 minutes or until puffy & light brown around the edges. Cool on a wire rack for 10 minutes. Meanwhile, combine sour cream & remaining sugar & vanilla. Spread over cheesecake. Bake 15 minutes longer. Cool completely on a wire rack. Refrigerate. Before serving, top each serving with 2 tablespoons of cherry pie filling.
Yield: 8 servings. Nutritional Analysis: One serving equals 214 calories, 342 mg sodium, 5 mg cholesterol, 37 gm carbohydrate, 14 gm protein, 1 gm fat. Diabetic Exchanges:2 starch, 1 very lean meat, 1/2 fruit.
Gelatin Fruit Salad Eleanor Mielke
1 cup unsweetened applesauce
1 package (.6 ounce) sugar-free cherry gelatin
1 can (12 ounces) or 1-1/2 cups diet ginger ale
1 can (8 ounces) unsweetened crushed pineapple, undrained
Apple slices & fresh mint, optional
In a saucepan, bring the applesauce to a boil; remove from the heat. Stir in gelatin until dissolved. Slowly add ginger ale & pineapple. Pour into a 2-qt. serving bowl. Chill until set. Garnish with apples & mint if desired.
Yield: 8 servings Nutritional Analysis: One serving equals 30 calories, 53 mg sodium, 0 cholesterol, 7 gm carbohyrate, 1 gm protein, trace fat. Diabetic Exchanges:1/2 fruit.
Lo-Cal Apple Snack Nancey Horan
4 medium Golden Delicious apples, peeled, cored & sliced into rounds
1/2 cup apple juice
1/4 teaspoon ground cinnamon
1 tablespoon grated lemon peel
In an ungreased 11-in. x 7-in. x 2-in. microwave-safe baking dish, arrange apples in two rows. Pour apple juice over apples. Sprinkle with cinnamon & lemon peel. Cover & microwave on high for 7 minutes or until apples are tender, turning after 3-1/2 minutes.
Yield: 4 servings. Nutritional Analysis: One serving equals 88 calories, 1 mg sodium, 0 cholesterol, 23 gm carbohydrate, trace protein, trace fat. Diabetic Exchanges:1-1/2 fruit.
Apple Nut Bars Karen Nelson
2 egg whites
2/3 cup sugar
1/2 teaspoon vanilla extract
1/2 cup all-pupose flour
1 teaspoon baking powder
2 cups chopped unpeeled tart apples
1/4 cup chopped pecans
In a bowl, whisk egg whites, sugar & vanilla for about 1-1/2 minutes. Add flour & baking powder; whisk for 1 minute. Fold in the apples & pecans. Pour into an 8-in. square baking pan coated with nonstick cooking spray. Bake at 350 degrees for 25-30 minutes or until the bars test done. Cool.
Yield: 1 dozen. Nutritional Analysis: One bar equals 73 calories, 50 mg sodium, 0 cholesterol, 14 gm carbohydrate, 1 gm protein, 2 gm fat. Diabetic Exchanges:1 starch
Fluffy Rice Dessert Janice Todd
1 package (.3 ounce) sugar-free cherry gelatin
1 cup boiling water
1 can (20 ounces) unsweetened crushed pineapple
1-1/2 cups hot cooked rice
1 cup light whipped topping
In a bowl, dissolve gelatin in boiling water. Drain pineapple, reserving juice; set pineapple aside. Add juice to gelatin; sitr in rice. Chill until mixture begins to thicken. Fold in whipped topping & pineapple. Chill for 1 hour.
Yield: 10 servings. Nutritional Analysis: One 1/2-cup serving equals 79 calories, 19 mg sodium, 0 cholesterol, 16 gm carohydrate, 1 gm protein, 1 gm fat. Diabetic Exchanges: 1/2 starch, 1/2 fruit.
Orange Pineapple Torte Karen Mellinger
1 package (18-1/4 ounces) yellow light cake mix
2 packages (1 ounce each) instant sugar-free vanilla pudding mix, divided
4 egg whites
1 cup water
1/4 cup vegetable oil
1/4 teaspoon baking soda
1 cup cold skim milk
1 carton (8 ounces) frozen light whipped topping, thawed
1 can (20 ounces) unsweetened crushed pineapple, well drained
1 can (11 ounces) mandarin oranges, drained, divided
Fresh mint, optional
In a mixing boil, combine cake mix, one package of pudding mix, egg whites, water, oil & baking soda. Beat on low speed for 1 minute; beat on medium for 4 minutes. Pour into two greased & floured 9-in. round cake pans. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove pans to wire rack to cool completely. For filling, combine milk & remaining pudding mix. Whisk for 2 minutes; let stand for 2 minutes. Fold in whipped topping. In a medium bowl combine 1-1/2 cups pudding mixture with pineapple & half of the oranges. Slice each cake layer in half horizontally. Spread pineapple mixture between the layers. Frost top & sides of cake with remaining pudding mixture. Garnish with remaining oranges & mint if desired.
Yield: 12 servings. Nutritional Analysis: One serving equals 335 calories, 516 mg sodium, trace cholesterol, 58 gm carbohydrate, 4 gm protein, 9 gm fat. Diabetic Exchanges: 2 starch, 2 fruit, 2 fat.
Banana Graham Dessert Kathy Baker
1 package (1.5 ounces) instant sugar-free vanilla pudding mix
2-3/4 cups cold skim milk
1 cup (8ounces) nonfat sour cream
12 reduced-fat graham crackers
2 large firm bananas, sliced
In a mixing bowl, beat pudding mix & milk on low speed for 2 mihutes. Fold in sour cream. Let stand for 5 minutes. In a 3-qt. bowl, layer a third of the graham crackers, banans & pudding mixture. Repeat layers twice. Refrigerate.
Yield: 9 servings. Nutritional Analysis: One 1/2-cup serving equals 114 calories, 141 mg sodium, 4 mg cholesterol, 22 gm carbohydrate, 5 gm protein, 1 gm fat. Diabetic Exchanges: 1-1/2 starch.
Low fat & Carb Main Dishes
Good for you Salads
Sugar free & Low Carb Desserts
Appetizers & Side Dishes
Healthy Breads
Yummy Soups
Go back to Recipes page.
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