Dessert Recipes with under 300 calories.. they will surprise you!

[acaisha]

Boston Cream Pie Made Over

average rating

(7)

prep time

15 min

total time

1 hr 15 min

makes

8 servings, 1 piece (90 g) each

What You Need

1 pkg. (4-serving size) Jell-O Vanilla Fat Free Instant Pudding

1-1/2 cups cold skim milk

1 cup thawed Cool Whip Light Whipped Topping, divided

1 prepared round angel food cake (284 g), cut horizontally into 3 layers

1 square Baker's Semi-Sweet Chocolate, chopped

Make It

BEAT pudding mix and milk in medium bowl with whisk 2 min. Stir in 1/2 cup Cool Whip.

STACK cake layers on serving plate, spreading pudding mixture between layers.

MICROWAVE chocolate and remaining Cool Whip in microwaveable bowl on HIGH 30 sec.; stir until chocolate is completely melted and mixture is well blended. Spoon over cake. Refrigerate 1 hour, or up until 4 hours, removing from refrigerator 30 min. before serving.

kraft kitchens tips

Make Ahead

Dessert can be made up to 4 hours in advance. Remove from refrigerator 30 min. before serving.

How to Safely Store Cool Whip Desserts

Whether made in advance or left over, desserts frosted or decorated with Cool Whip Whipped Topping should be covered and stored in the refrigerator.

Makeover - How We Did It

We've taken a classic recipe and made it over by preparing with Jell-0 Vanilla Fat Free Instant Pudding, skim milk, Cool Whip Light Whipped Topping and an angel food cake. We also eliminated both the butter and icing sugar in the chocolate topping. With these changes, you'll save 140 calories and 9 grams of total fat, including 2.5 grams of saturated fat, per serving.

nutritional information

serving size = 1 piece (90 g)

per serving

 

Calories

 160

Total fat

 3 g

Saturated fat

 2 g

Cholesterol

 0 mg

Sodium

 360 mg

Carbohydrate

 31 g

Dietary fibre

 0 g

Sugars

 16 g

Protein

 4 g

Vitamin A

 2 %DV

Vitamin C

 0 %DV

Calcium

 8 %DV

Iron

 2 %DV

Nutrition Bonus

[acaisha]

Fruit Terrine Supreme

 

average rating

(4)

prep time

20 min

total time

3 hr 20 min

makes

10 servings, 1/10 recipe (92 g) each

What You Need

1-1/2 cups boiling water

2 pkg. (9.1 g each) Jell-O No Sugar Added Lemon Jelly Powder

Zest and juice from 1 small orange, divided

1 cup ice cubes

2 cups thawed Cool Whip Light Whipped Topping

1 cup frozen blueberries, thawed

1/4 cup sugar

Make It

 

ADD boiling water to jelly powders in medium bowl; stir 2 min. until completely dissolved. Reserve 2 Tbsp. orange juice for later use. Add remaining juice and ice to jelly; stir until ice is melted. Refrigerate 10 min. or until slightly thickened.

WHISK in Cool Whip and zest; pour into 9x5-inch loaf pan sprayed with cooking spray. Refrigerate 3 hours or until firm. Unmould just before serving.

ADD reserved orange juice to blender with remaining ingredients; blend until smooth. Spoon over individual servings of dessert.

kraft kitchens tips

Substitute

Prepare using frozen raspberries. Strain through sieve before spooning over individual servings.

How to Unmould Terrine

To unmould, dip bottom of pan in warm water for 15 sec., then invert onto platter.

nutritional information

serving size = 1/10 recipe (92 g)

per serving

 

Calories

 70

Total fat

 2.5 g

Saturated fat

 2 g

Cholesterol

 0 mg

Sodium

 80 mg

Carbohydrate

 12 g

Dietary fibre

 1 g

Sugars

 9 g

Protein

 1 g

Vitamin A

 0 %DV

Vitamin C

 8 %DV

Calcium

 0 %DV

Iron

 0 %DV

Diabetes Food Choices

1/2 Carbohydrates + 1/2 Fats

[acaisha]

Creamy Lemon Squares

 

average rating

(110)

prep time

25 min

total time

3 hr 53 min

makes

16 servings, 1 square (53 g) each

What You Need

1 cup Honey Maid Graham Crumbs

1/2 cup flour

1/4 cup packed brown sugar

1/4 cup cold non-hydrogenated margarine

1 pkg. (250 g) Philadelphia Light Brick Cream Cheese Spread, softened

1 cup granulated sugar

2 eggs

2 Tbsp. flour

3 Tbsp. lemon zest, divided

1/4 cup fresh lemon juice

1/4 tsp. Magic Baking Powder

2 tsp. icing sugar

Make It

HEAT oven to 350ºF.

LINE 8-inch square pan with foil, with ends of foil extending over sides. Mix crumbs, 1/2 cup flour and brown sugar in medium bowl. Cut in margarine with pastry blender or 2 knives until mixture resembles coarse crumbs; press onto bottom of prepared pan. Bake 15 min.

MEANWHILE, beat cream cheese spread and granulated sugar with mixer until well blended. Add eggs and 2 Tbsp. flour; mix well. Blend in 1 Tbsp. lemon zest, juice and baking powder; pour over crust.

BAKE 25 to 28 min. or until centre is set. Cool completely. Refrigerate 2 hours. Sprinkle with icing sugar and remaining zest just before cutting into squares to serve.

kraft kitchens tips

How to Easily Sprinkle with Icing Sugar

Measure icing sugar into fine-meshed wire strainer, then shake over dessert.

Note from the Kraft Kitchens

For a softer crust, reduce crust baking time to 5 min.

Make Ahead

Dessert can be refrigerated up to 24 hours before serving.

nutritional information

serving size = 1 square (53 g)

per serving

 

Calories

 180

Total fat

 7 g

Saturated fat

 2.5 g

Cholesterol

 35 mg

Sodium

 180 mg

Carbohydrate

 26 g

Dietary fibre

 1 g

Sugars

 19 g

Protein

 3 g

Vitamin A

 8 %DV

Vitamin C

 6 %DV

Calcium

 2 %DV

Iron

 4 %DV

[acaisha]

Cream Puffs

 

average rating

(0)

prep time

30 min

total time

1 hr 25 min

makes

16 servings, 1 cream puff (28 g) each

What You Need

1/2 cup water

2 Tbsp. butter

1/2 cup flour

2 eggs

1 pkg. (4-serving size) Jell-O Vanilla Fat Free Instant Pudding

1 cup cold skim milk

3/4 cup thawed Cool Whip Light Whipped Topping

1 square Baker's Premium 70% Cacao Dark Chocolate

Make It

HEAT oven to 400ºF.

BRING water and butter to boil in large saucepan. Add flour. Remove from heat. Stir vigorously until well blended. Return to heat; cook and stir on medium heat 2 min. or until mixture pulls away from side of pan and forms ball. Cool 5 min. Add eggs, 1 at a time, beating with wooden spoon after each until well blended. Drop, 2 inches apart, into 16 small mounds on baking sheets sprayed with cooking spray.

BAKE 25 min. or until golden brown. Remove to wire racks; cool completely. Meanwhile, beat pudding mix and milk in medium bowl with whisk 2 min. Stir in Cool Whip. Refrigerate until ready to use.

CUT puffs horizontally in half with serrated knife; remove any soft dough from insides of puffs. Fill bottoms of puffs with pudding mixture; replace tops. Melt chocolate as directed on package; drizzle over cream puffs.

kraft kitchens tips

How to Store

Keep refrigerated.

nutritional information

serving size = 1 cream puff (28 g)

per serving

 

Calories

 35

Total fat

 2 g

Saturated fat

 1 g

Cholesterol

 15 mg

Sodium

 55 mg

Carbohydrate

 4 g

Dietary fibre

 0 g

Sugars

 1 g

Protein

 1 g

Vitamin A

 2 %DV

Vitamin C

 0 %DV

Calcium

 2 %DV

Iron

 2 %DV

Diabetes Food Choices

1/2 Fats

[acaisha]

Cheesecake Brownies

 

average rating

(57)

prep time

10 min

total time

40 min

makes

18 servings, 1 brownie (63 g) each

What You Need

1 pkg. (440 g) brownie mix

1/2 cup applesauce

3 egg whites, divided

1/4 cup water

1 pkg. (250 g) Philadelphia Light Brick Cream Cheese Spread, softened

1/2 cup sugar

1/4 cup flour

Make It

HEAT oven to 350°F.

MIX brownie mix, applesauce, 2 egg whites and water until well blended. Pour into 13x9-inch pan sprayed with cooking spray.

BEAT cream cheese spread, sugar, flour and remaining egg white with mixer until well blended; spoon over brownie batter. Swirl gently with knife.

BAKE 28 to 30 min. or until toothpick inserted in centre comes out with fudgy crumbs. (Do not overbake.) Cool completely.

kraft kitchens tips

Mocha Cheesecake Brownies

Prepare as directed, mixing 2 Tbsp. Maxwell House Instant Coffee Original Roast Granules with the water before using to prepare brownie batter.

nutritional information

serving size = 1 brownie (63 g)

per serving

 

Calories

 170

Total fat

 6 g

Saturated fat

 2.5 g

Cholesterol

 10 mg

Sodium

 150 mg

Carbohydrate

 27 g

Dietary fibre

 1 g

Sugars

 18 g

Protein

 3 g

Vitamin A

 4 %DV

Vitamin C

 0 %DV

Calcium

 2 %DV

Iron

 4 %DV

Nutrition Bonus

Help your family and friends eat right with this delicious dessert that is prepared with better-for-you products.

[acaisha]

Angel Lush

 

average rating

(480)

prep time

15 min

total time

1 hr 15 min

makes

10

What You Need

1 pkg. (4-serving size) Jell-O Vanilla Fat Free Instant Pudding

1 can (14 fl oz/398 mL) crushed pineapple in juice, undrained

1 cup thawed Cool Whip Light Whipped Topping

1 store-bought angel food cake (284 g)

10 fresh strawberries

Make It

 

MIX dry pudding mix and pineapple in medium bowl. Gently stir in whipped topping.

CUT cake horizontally into three layers. Place bottom cake layer, cut-side up, on serving plate; top with one-third of the pudding mixture. Repeat layers two times.

REFRIGERATE at least 1 hour. Top with strawberries just before serving. Store leftovers in refrigerator.

kraft kitchens tips

Variation

Omit cake and serve filling as a chilled dessert.

How to Cut Angel Food Cake

Mark cake into three layers by inserting wooden toothpicks around side of cake. Use a serrated knife and gentle sawing motion to easily cut the cake as desired.

nutritional information

serving size = 1 piece (100 g)

per serving

 

Calories

 130

Total fat

 1.5 g

Saturated fat

 1 g

Cholesterol

 0 mg

Sodium

 340 mg

Carbohydrate

 28 g

Dietary fibre

 1 g

Sugars

 8 g

Protein

 2 g

Vitamin A

 0 %DV

Vitamin C

 20 %DV

Calcium

 4 %DV

Iron

 2 %DV

Diabetes Food Choices

2 Carbohydrates

Nutrition Bonus

Serve up this heavenly dessert for a treat. It can be part of a healthy eating plan.

[acaisha]

Chocolate-Berry Trifle

 

average rating

(0)

prep time

15 min

total time

15 min

makes

10 servings, 1/2 cup (125 mL) each

What You Need

1 pkg. (4-serving size) Jell-O Chocolate Fat Free Instant Pudding

1-1/2 cups cold skim milk

1 cup thawed Cool Whip Light Whipped Topping

4 cups angel food cake cubes

2 cups small fresh strawberries, sliced

Make It

 

BEAT pudding mix and milk in medium bowl with whisk 2 min. Stir in Cool Whip.

PLACE half the cake cubes in 1.5-L serving bowl; cover with layers of 1/3 of the berries and half the pudding mixture. Repeat layers.

ARRANGE remaining berries on top to resemble flower or other design.

nutritional information

serving size = 1/2 cup (125 mL)

per serving

 

Calories

 90

Total fat

 1.5 g

Saturated fat

 1 g

Cholesterol

 0 mg

Sodium

 260 mg

Carbohydrate

 18 g

Dietary fibre

 1 g

Sugars

 5 g

Protein

 3 g

Vitamin A

 2 %DV

Vitamin C

 35 %DV

Calcium

 6 %DV

Iron

 2 %DV

Diabetes Food Choices

1 Carbohydrates

Nutrition Bonus

Made with better-for-you products, this refreshing dessert can be a delicious addition to your healthful eating plan. And as a bonus, the strawberries in it provide a good source of vitamin C.

[acaisha]

Chocolate-Banana Parfaits

 

average rating

(11)

prep time

5 min

total time

1 hr 5 min

makes

4 servings, 3/4 cup (175 mL) each

What You Need

1 pkg. (4-serving size) Jell-O Chocolate Fat Free Instant Pudding

2 cups cold skim milk

2 bananas, sliced

3/4 cup thawed Cool Whip Light Whipped Topping, divided

Make It

 

BEAT pudding mix and milk with whisk 2 min.

SPOON half the pudding evenly into 4 dessert glasses. Cover with layers of bananas and 1/2 cup COOL WHIP; top with remaining pudding and COOL WHIP.

REFRIGERATE 1 hour.

kraft kitchens tips

Substitute

Prepare using Cool Whip 95% Fat Free Whipped Topping.

Make Ahead

Parfaits can be made ahead of time. Refrigerate up to 4 hours before serving.

nutritional information

serving size = 3/4 cup (175 mL)

per serving

 

Calories

 160

Total fat

 2.5 g

Saturated fat

 2.5 g

Cholesterol

 0 mg

Sodium

 380 mg

Carbohydrate

 31 g

Dietary fibre

 2 g

Sugars

 16 g

Protein

 5 g

Vitamin A

 6 %DV

Vitamin C

 8 %DV

Calcium

 15 %DV

Iron

 2 %DV

Nutrition Bonus

These luscious parfaits, made with better-for-you products, provide a good source of calcium from the milk.

[acaisha]

Cool & Creamy Pineapple Squares

 

average rating

(10)

prep time

15 min

total time

3 hr 15 min

makes

12 servings, one piece (80 g) each

What You Need

15 Honey Maid Graham Wafers

1 cup cold skim milk

1 pkg. (30 g) Jell-O Vanilla Fat Free Instant Pudding

1-1/2 cups chopped fresh pineapple, drained

3/4 cup plain low-fat yogurt

1 cup thawed Cool Whip Light Whipped Topping

Make It

 

COVER bottom of 13x9-inch pan with graham wafers.

ADD milk to dry pudding mix in large bowl. Beat with wire whisk 2 min. or until well blended. Stir in pineapple and yogurt; spoon over wafers. Top evenly with whipped topping; cover.

REFRIGERATE at least 3 hours or overnight. Store any leftover dessert in refrigerator.

kraft kitchens tips

Pina Colada Squares

Prepare as directed. Sprinkle with 1/4 cup toasted shredded coconut just before serving.

Substitute

Substitute 1 can (398 mL/14 fl oz) pineapple tidbits in juice, well drained, for the chopped fresh pineapple.

nutritional information

serving size = 1 piece (80 g)

per serving

 

Calories

 90

Total fat

 2.5 g

Saturated fat

 1.5 g

Cholesterol

 0 mg

Sodium

 180 mg

Carbohydrate

 15 g

Dietary fibre

 1 g

Sugars

 7 g

Protein

 2 g

Vitamin A

 2 %DV

Vitamin C

 20 %DV

Calcium

 6 %DV

Iron

 2 %DV

Diabetes Food Choices

1 Carbohydrates + 1/2 Fats

Nutrition Bonus

Help your friends and family eat right with this delicious dessert that is made with better-for-you products!

[acaisha]

Raspberry Souffle Cheesecake

 

average rating

(4)

prep time

15 min

total time

4 hr 15 min

makes

8 servings, 1/8 recipe (53 g)

What You Need

3 Honey Maid 40% Less Fat Graham Wafers, crushed (about 3 Tbsp.), divided

2/3 cup boiling water

1 pkg. (10.3 g) Jell-O No Sugar Added Raspberry Jelly Powder

1 cup low-fat cottage cheese

1 tub (250 g) Philadelphia 95% Fat Free Cream Cheese Product

1-1/2 cups thawed Cool Whip Light Whipped Topping

Make It

 

SPRINKLE half the wafer crumbs onto side of 8- or 9-inch springform pan sprayed with cooking spray.

ADD boiling water to jelly powder in large bowl; stir 2 min. until completely dissolved. Cool 5 min. Pour into blender. Add cottage cheese and cream cheese product; blend well, stopping occasionally to scrape side of blender. Pour into large bowl.

WHISK in Cool Whip until well blended. Pour into prepared pan; smooth top with spatula. Sprinkle remaining wafer crumbs around edge. Refrigerate 4 hours or until set. Run knife around rim of pan to loosen cake; remove rim.

kraft kitchens tips

Special Extra

Garnish with lemon slices, fresh raspberries and mint sprigs just before serving.

Substitute

Substitute a 9-inch pie plate for the springform pan.

nutritional information

serving size = 1/8 recipe (53 g)

per serving

 

Calories

 110

Total fat

 4 g

Saturated fat

 3 g

Cholesterol

 5 mg

Sodium

 420 mg

Carbohydrate

 9 g

Dietary fibre

 0 g

Sugars

 6 g

Protein

 9 g

Vitamin A

 2 %DV

Vitamin C

 0 %DV

Calcium

 6 %DV

Iron

 2 %DV

Diabetes Food Choices

1/2 Carbohydrates + 1/2 Meat & Alternatives

Nutrition Bonus

You're sure to love the creamy raspberry flavour of this delectable cheesecake. As a bonus, the fat free cream cheese is a source of calcium.

[acaisha]

Rhubarb Dump Cake

 

average rating

(16)

prep time

15 min

total time

1 hr

makes

16 servings, 1/16 recipe (121 g) each

What You Need

1 lb. (450 g) fresh rhubarb, chopped (about 4 cups)

1/2 cup sugar

1 pkg. (85 g) Jell-O Strawberry Jelly Powder

1 pkg. (2-layer size) white cake mix

1 cup water

1/3 cup butter, melted

1 cup thawed Cool Whip Whipped Topping

Make It

HEAT oven to 350ºF.

PLACE rhubarb in 13x9-inch baking dish sprayed with cooking spray; sprinkle with sugar and dry jelly powder.

STIR cake mix, water and butter with fork just until cake mix is moistened. (Do not overmix.) Pour over rhubarb; spread to completely cover rhubarb.

BAKE 45 min. or until golden brown. Serve warm topped with Cool Whip.

kraft kitchens tips

Substitute

Prepare using a yellow cake mix.

Special Extra

Top each serving with a dash of ground cinnamon or ginger.

Make Ahead

Cake is also excellent served cold. Cake can be baked ahead of time. Cool completely, then refrigerate until ready to serve.

nutritional information

serving size = 1/16 recipe (121 g)

per serving

 

Calories

 230

Total fat

 8 g

Saturated fat

 4 g

Cholesterol

 10 mg

Sodium

 260 mg

Carbohydrate

 38 g

Dietary fibre

 1 g

Sugars

 29 g

Protein

 2 g

Vitamin A

 4 %DV

Vitamin C

 4 %DV

Calcium

 8 %DV

Iron

 4 %DV