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Weight Loss, Fitness & Health Weight Loss, Fitness & Health

*~ Desserts ~*

Posted by on Jan. 16, 2011 at 8:06 PM
  • 70 Replies

Share your healthy desserts here ~

Gluten-Free Spice Cake

 Gluten-Free Spice Cake

A medley of seasonal spices fills this cake with mouthwatering flavor. You'll want to try it even if you don't follow a gluten-free diet! 
9 ServingsPrep: 25 min. Bake: 30 min. + cooling

Ingredients

  • 3/4 cup unsweetened applesauce
  • 1/2 cup honey
  • 2 eggs
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • 1 cup brown rice flour
  • 1/2 cup soy flour
  • 1-1/2 teaspoons ground ginger
  • 1-1/2 teaspoons ground cinnamon
  • 1-1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon ground cloves
  • 1/2 cup finely chopped walnuts
  • 1/4 cup finely chopped dried apricots
  • 1 teaspoon grated orange peel
  • 1 teaspoon confectioners' sugar

Directions

  • In a large bowl, beat the applesauce, honey, eggs, oil and vanilla
  • until well blended. Combine the rice flour, soy flour, ginger,
  • cinnamon, baking powder, salt, baking soda, nutmeg, allspice and
  • cloves; gradually beat into applesauce mixture until blended. Stir in the walnuts, apricots and orange peel.
  • Transfer to an 8-in. square baking dish coated with cooking spray.
  • Bake at 350° for 28-32 minutes or until a toothpick inserted
  • near the center comes out clean. Cool on a wire rack. Sprinkle with
  • confectioners' sugar.
  • Yield: 9 servings.
Nutrition Facts: 1 piece equals 249 calories, 9 g fat (1 g saturated fat), 47 mg cholesterol, 241 mg sodium, 41 g carbohydrate, 3 g fiber, 5 g protein.

by on Jan. 16, 2011 at 8:06 PM
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Replies (1-10):
dntbgmeb4cofe
by on Jan. 16, 2011 at 8:59 PM

This is a recipe makeover.

Becky wrote, “I got this recipe from a friend several years ago and have taken it to many get-togethers. They go quickly. After having some health problems, I was wondering if these delicious bars could be lightened.”

The team wanted to go after the fat first. Here’s why:

  • 1 tablespoon butter = 11 g fat
  • 4 ounces of cream cheese = 40 g fat

To keep fat-free cream cheese creamy and smooth while baking, a heavier cream cheese needs to be added. So they used a careful combination of reduced-fat and fat-free cream cheese to lower fat significantly.

By using egg substitute and removing just over a tablespoon of butter in the crust, they were able to save over 16 g of fat from each serving.

We hope you like our makeover; we’re sure Becky will, too! “With many friends and relatives watching what they eat, it’ll be great to have something to take to get-togethers that I can feel good about!”

Tasty Tip: Considering all of the other changes, we kept regular granulated sugar in the filling to keep the flavor as close to the original as possible.

Makeover Cheesecake Bars

 Makeover Cheesecake Bars

With a very rich, creamy cheesecake filling over a thick nutty crust, it's not difficult to figure out why people love Becky Stone's bars so much! They come from her kitchen in Menomonee Falls, Wisconsin.
9 ServingsPrep: 25 min. Bake: 15 min. + chilling

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup ground walnuts
  • 3 tablespoons brown sugar blend
  • 1/4 cup cold butter

  • FILLING:
  • 4 ounces reduced-fat cream cheese
  • 4 ounces fat-free cream cheese
  • 1/3 cup sugar
  • 2 teaspoons all-purpose flour
  • 1/4 cup egg substitute
  • 2 tablespoons fat-free milk
  • 1 tablespoon lemon juice
  • 1/2 teaspoon vanilla extract

Directions

  • In a small bowl, combine the flour, walnuts and brown sugar blend;
  • cut in butter until crumbly. Set aside 2/3 cup for topping; press
  • remaining crumb mixture into an 8-in. square baking dish coated with
  • cooking spray. Bake at 350° for 9-11 minutes or until lightly
  • browned.
  • Meanwhile, in a small bowl, beat the cream cheeses, sugar and flour
  • until light and fluffy. Beat in the egg substitute, milk, lemon
  • juice and vanilla just until blended. Pour over crust; sprinkle with
  • reserved crumb mixture.
  • Bake for 12-15 minutes or until filling is set. Cool on a wire rack for 1 hour. Refrigerate for at least 2 hours. Cut into bars.
  • Refrigerate leftovers. Yield: 9 servings.
Nutrition Facts: 1 bar equals 219 calories, 11 g fat (5 g saturated fat), 24 mg cholesterol, 191 mg sodium, 25 g carbohydrate, 1 g fiber, 6 g protein.
dntbgmeb4cofe
by on Jan. 16, 2011 at 9:01 PM

Makeover Chocolate Texas Sheet Cake

 Makeover Chocolate Texas Sheet Cake

Our Test Kitchen cut half of the fat from the recipe Kristi Wells of Raleigh, North Carolina originally sent. The result, however, is nothing short of delicious. In fact, our tasting panel couldn't get enough of the moist chocolate cake and rich icing.
20 ServingsPrep: 25 min. Bake: 20 min. + cooling

Ingredients

  • 1/2 cup butter, cubed
  • 1 cup water
  • 1/4 cup HERSHEY®’S Cocoa
  • 1 cup all-purpose flour
  • 1 cup cake flour
  • 1 cup sugar blend
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs, lightly beaten
  • 1/2 cup reduced-fat sour cream
  • 1/2 cup unsweetened applesauce

  • FROSTING:
  • 1/2 cup reduced-fat butter, softened
  • 3 cups confectioners' sugar
  • 1/4 cup HERSHEY®’S Cocoa
  • 1 teaspoon vanilla extract
  • 2 to 3 tablespoons fat-free milk

Directions

  • In a large saucepan, bring the butter, water and cocoa just to a
  • boil. Immediately remove from the heat. Combine the flours, sugar
  • blend, baking soda and salt; stir into butter mixture. Combine the eggs, sour cream and applesauce; stir into butter mixture until blended.
  • Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with cooking
  • spray. Bake at 350° for 18-25 minutes or until a toothpick
  • inserted near the center comes out clean. Cool on a wire rack.
  • For frosting, in a large bowl, beat butter and confectioners' sugar
  • until light and fluffy. Add the cocoa, vanilla and enough milk to
  • achieve desired consistency. Spread over cake. Yield: 20 servings.
Editor's Note: This recipe was tested with Land O'Lakes light stick butter and Splenda sugar blend.
Nutrition Facts: 1 piece equals 242 calories, 8 g fat (5 g saturated fat), 44 mg cholesterol, 208 mg sodium, 40 g carbohydrate, 1 g fiber, 3 g protein.
dntbgmeb4cofe
by on Jan. 16, 2011 at 9:03 PM

Makeover Easy Apple Cake

 Makeover Easy Apple Cake

Flavored with cinnamon and apples, Sherry Ashenfelter’s rich, old-fashioned apple cake is down-home delicious, with less than half the fat of the original recipe she shared in Waterville, Ohio .
20 ServingsPrep: 25 min. Bake: 30 min. + cooling

Ingredients

  • 3/4 cup sugar
  • 2/3 cup unsweetened applesauce
  • 1/2 cup sugar blend
  • 3 eggs
  • 1/4 cup canola oil
  • 1-1/4 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup ground flaxseed
  • 1-1/4 teaspoons baking powder
  • 1-1/4 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2 cups finely chopped peeled tart apples
  • 1/2 cup chopped walnuts, toasted
  • 1-1/4 cups reduced-fat whipped topping

Directions

  • In a large bowl, beat the sugar, applesauce, sugar blend, eggs, oil
  • and vanilla until well blended. Combine the flour, flaxseed, baking
  • powder, cinnamon, salt and baking soda; gradually beat into sugar
  • mixture until blended. Fold in apples and walnuts.
  • Transfer to a 13-in. x 9-in. baking dish coated with cooking spray.
  • Bake at 350° for 28-35 minutes or until a toothpick inserted
  • near the center comes out clean. Cool on a wire rack. Serve with
  • whipped topping. Yield: 20 servings.
Click here to find out more!
Nutrition Facts: 1 piece with 1 tablespoon topping equals 184 calories, 7 g fat (2 g saturated fat), 32 mg cholesterol, 170 mg sodium, 27 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1 fat.
dntbgmeb4cofe
by on Jan. 19, 2011 at 11:21 PM

Beth's Banana Chocolate Chip Muffins 

For a snack or dessert, they're good! 

INGREDIENTS
1 cup bananas, mashed (about 2 1/2 medium bananas)
1 large egg
1/2 cup applesauce
1 tbsp stevia or 1/2 cup splenda
1 cup whole wheat flour
1 cup regular flour
1/4 cup milk, 1%
1/4 tsp vanilla extract
2 tsp baking powder
3 tbsp semi-sweet mini chocolate chips 

DIRECTIONS
Mix all ingredients in large bowl. Fill 16 muffin tins or papers about halfway. (I used an ice cream scoop to spoon it because the dough will be thick.)
Bake 350 degrees for 20 mins. 
ENJOY!


Number of Servings: 16

Recipe submitted by SparkPeople user FIREFLY75. 

Nutritional Info
Amount Per Serving:
Calories: 92.2
Total Fat: 0.6g
Total Carbs: 16.1g
      Dietary Fiber: 1.5mg
Protein: 2.4g
See Full Information
dntbgmeb4cofe
by on Jan. 22, 2011 at 2:12 AM

Makeover Dirt Dessert

 Makeover Dirt Dessert
This lightened-up dessert from the original sent in by Kristi Linton of Bay City, Michigan makes an amazing after-dinner treat. Break out the spoons and make sure you get a bite, because this is one dessert that won't be around for long!
20 ServingsPrep: 30 min. + chilling

Ingredients

  • 1 package (8 ounces) fat-free cream cheese
  • 1 package (3 ounces) cream cheese, softened
  • 3/4 cup confectioners' sugar
  • 3-1/2 cups cold fat-free milk
  • 2 packages (1 ounce each) sugar-free instant vanilla pudding mix
  • 1 carton (12 ounces) frozen reduced-fat whipped topping, thawed
  • 1 package (18 ounces) reduced-fat cream-filled chocolate sandwich cookies, crushed

Directions

  • In a large bowl, beat cream cheeses and confectioners' sugar until
  • smooth. In a large bowl, whisk milk and pudding mixes for 2 minutes;
  • let stand for 2 minutes or until soft-set. Gradually stir into cream
  • cheese mixture. Fold in whipped topping.
  • Spread 1-1/3 cups of crushed cookies into an ungreased 13-in. x 9-in.
  • dish. Layer with half of the pudding mixture and half of the
  • remaining cookies. Repeat layers. Refrigerate for at least 1 hour
  • before serving. Yield: 20 servings.
Nutrition Facts: 1/2 cup equals 208 calories, 6 g fat (4 g saturated fat), 6 mg cholesterol, 364 mg sodium, 33 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1 fat.
dntbgmeb4cofe
by on Jan. 22, 2011 at 2:14 AM

Makeover Frozen Mocha Cheesecake Loaf

 Makeover Frozen Mocha Cheesecake Loaf
No one would ever suspect that Makeover Frozen Mocha Cheesecake Loaf has 60% less fat and 129 fewer calories than the original. In addition, this version of the frosty treat has 72% less cholesterol.
12 ServingsPrep: 30 min. + freezing

Ingredients

  • 1-1/2 cups reduced-fat cream-filled chocolate sandwich cookie crumbs
  • 4-1/2 teaspoons butter, melted
  • 1 package (8 ounces) reduced-fat cream cheese
  • 1 can (14 ounces) fat-free sweetened condensed milk
  • 1 tablespoon vanilla extract
  • 4 cups reduced-fat whipped topping
  • 7 teaspoons instant coffee granules
  • 1 tablespoon hot water
  • 1/2 cup chocolate syrup

Directions

  • Line a 9-in. x 5-in. loaf pan with heavy-duty foil. In a small bowl,
  • combine cookie crumbs and butter. Press firmly onto the bottom and
  • 1/2 in. up the sides of prepared pan.
  • In a large bowl, beat cream cheese until light and fluffy. Add milk
  • and vanilla and mix well. Fold in whipped topping. Spoon half of the
  • mixture into another bowl and set aside. Dissolve coffee granules in
  • hot water; fold into remaining cream cheese mixture. Fold in
  • chocolate syrup.
  • Spoon half of the chocolate mixture over crust. Top with half of the
  • reserved cream cheese mixture. Repeat layers (pan will be full).
  • Freeze, uncovered, for 6 hours or until set. Cover and freeze until
  • serving. Use foil to lift out of pan; cut into slices. Yield: 12
  • servings.
Nutrition Facts: 1 slice equals 299 calories, 10 g fat (7 g saturated fat), 19 mg cholesterol, 219 mg sodium, 45 g carbohydrate, 1 g fiber, 6 g protein.
mcginnisc
by Claire on Jan. 24, 2011 at 10:40 PM

Cranberry Pistachio Biscotti   Yield: 2 1/2 dozen

3/4 cup sugar

1/4 cup canola oil

2 eggs

2 tsp vanilla extract

1 tsp almond extract

1 3/4 cups all purpose flour

1 tsp baking powder

1/4 tsp salt

2/3 cup chopped pistachios

1/2 cup dried cranberries

 In a bowl, beat sugar and oil  until blended. Beat in eggs, then extracts. Combine flour, baking powder and salt; gradually add to sugar mixture and mix well ( dough will be stiff). Stir in pistachios and cranberries.

Divide dough in half. With floured hands, shape each half into a 12 inch x2 inch rectangle on a parchment paper-lined baking sheet. Bake at 350 for 18-22 minutes or until set.

Place pan on wire rack. When cool enough to handle, transfer to a cutting board; cut with a serrated knife into 3/4 inch slices. Place cut side down on ungreased baking sheets. Bake for 12-14 minutes or until firm. Remove to wire racks to cool. Store in an airtight container.

Nutrition facts: 1 cookie equals : 85 calories Fat: 3g  Saturated fat: trace Cholesterol: 13mg Sodium: 46 mg Carbohydrate: 12 g Fiber: 1g Protein: 2g

Diabetic Exchange: 1 starch

" I can do all things through Christ who strengthens me" Phillipians 4:13

Group Mod- Healthy Weight Loss



mcginnisc
by Claire on Jan. 24, 2011 at 10:46 PM

Light Chocolate Truffles  Yield: 1 1/2 dozen

1/3 cup semi sweet chocolate chips

4 oz reduced fat cream cheese

1/3 cup plus 2 tsp baking cocoa, divided

1 1/4 cups plus 2 tsp confectioner's sugar, divided

In a microwave, melt chocolate chips, stir until smooth.

In a bowl, beat cream cheese until fluffly. Beat in 1/3 cup cocoa and melted chocolate. Gradually beat in 1 1/4 cups confectioner's sugar. Coat hands with confectioner's sugar; roll chocolate mixture into 1 inch balls. Roll in remaining cocoa or confectioner's sugar. Refrigerate at least an hour.

Nutrition facts: 1 truffle equals : Calories-62 Fat-2g Sat. Fat- 1 g Cholesterol- 4 mg Sodium-24 mg

Carb-11 g Fiber- trace Protein- 1 g

Diabetic Exchange- 1/2 starch 1/2 fat

" I can do all things through Christ who strengthens me" Phillipians 4:13

Group Mod- Healthy Weight Loss



ChaoticAtBest
by on Jan. 27, 2011 at 9:41 PM

Chocolate Walnut Cake Recipe

 

Chocolate Walnut Cake

Quick Info:

Servings
Contains NutsContains Nuts
Contains Wheat/GlutenContains Wheat/Gluten
Contains EggContains Egg
VegetarianVegetarian
Nutritional Info (Per serving):
Calories: 285, Saturated Fat: 2g, Sodium: 159mg, Dietary Fiber: 2g, Total Fat: 10g, Carbs: 45g, Cholesterol: 141mg, Protein: 7g
Carb Choices: 3
Recipe Source: Eating Well
Prep Time: 1 h
Cook Time: 45 mins
Rest Time: 2 h
Total Time: 3 h 45 mins

Ingredients

  • 8 large egg(s), at room temperature
  • 1 cup(s) sugar, granulated, divided
  • 1/2 cup(s) sugar, brown, dark, packed
  • 1 1/2 cup(s) nuts, walnuts, toasted, ground, or 2 cups walnut halves, ground
  • 2 teaspoon vanilla extract
  • 6 tablespoon flour, all-purpose
  • 1/3 cup(s) cocoa powder, unsweetened, sifted
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon, ground
  • 3/4 cup(s) orange marmalade, or other jam, such as apricot or raspberry
  • 1 teaspoon sugar, powdered

Preparation

1. Preheat oven to 375 degrees F. Lightly oil and flour a 9-inch springform pan, tapping out any excess flour.

2. Crack 2 eggs into a large bowl. Separate 2 more eggs, placing the whites in a second large bowl and adding the yolks to the bowl with the whole eggs. Separate the remaining 4 eggs, adding the whites to the other whites (reserve the 4 yolks for another use.) You should have 6 whites in one bowl, 2 whole eggs plus 2 yolks in the other bowl.

3. Beat the egg whites with an electric mixer at high speed until foamy. Add 1/3 cup granulated sugar and continue beating until soft peaks form. Set aside.

4. Clean and dry the beaters. Add brown sugar and the remaining 2/3 cup granulated sugar to the eggs and yolks and beat with the mixer at medium speed until thick and light in color, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula; beat in the toasted ground nuts and vanilla until combined. Beat in flour, cocoa powder, salt and cinnamon just until combined, scraping down the sides as needed. Fold in 1 cup of the beaten whites with a rubber spatula until smooth, then fold in the remaining whites with very gentle arcs, just until incorporated (some white streaks may still be visible). Gently pour the batter into the prepared pan.

5. Place the pan in the oven and reduce heat to 325 degrees F. Bake the cake until set, puffed and spongy but nonetheless firm, 40 to 45 minutes. Transfer to a wire rack and let cool completely, about 2 hours. As it cools, the cake will shrink away from the sides of the pan.

6. Remove the pan's side. Release the cake from the pan's bottom using a long, thin, metal spatula and carefully transfer it to a serving plate. Slice the cake horizontally into two layers with a long, thin knife. Gently lift off the top. Spread the marmalade (or jam) over the bottom layer and replace the top. Do not press down. Sprinkle with confectioners' sugar just before serving.
ChaoticAtBest
by on Feb. 1, 2011 at 8:01 PM

Blueberry and White Chocolate Chunk Ginger Cookies Recipe

 

Blueberry and White Chocolate Chunk Ginger Cookies

Quick Info:

Servings
Quick MealQuick Meal
Contains Wheat/GlutenContains Wheat/Gluten
Contains DairyContains Dairy
Contains EggContains Egg
VegetarianVegetarian
GERD-FriendlyGERD-Friendly
Heart-HealthyHeart-Healthy
Diabetes-FriendlyDiabetes-Friendly
Nutritional Info (Per serving):
Calories: 115, Saturated Fat: 1g, Sodium: 84mg, Dietary Fiber: 1g, Total Fat: 4g, Carbs: 17g, Cholesterol: 9mg, Protein: 2g
Carb Choices: 1
Recipe Source: Eating Well
Prep Time: 15 mins
Cook Time: 10 mins
Rest Time: 10 mins
Total Time: 35 mins

Ingredients

  • 1 cup(s) flour, all-purpose
  • 1/4 cup(s) wheat germ
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ginger, ground
  • 1 large egg(s)
  • 3/4 cup(s) sugar, brown, dark, packed
  • 1/3 cup(s) canola oil
  • 1 teaspoon vanilla extract
  • 1/2 cup(s) oats, quick-cooking or old-fashioned (not instant)
  • 2 ounce(s) chocolate, white, chopped
  • 1/3 cup(s) blueberries, dried
  • 1/4 cup(s) ginger, crystallized, chopped

Preparation

1. Position racks in upper and lower thirds of oven; preheat to 375°F.

2. Whisk flour, wheat germ, baking soda, salt and ground ginger in a small bowl. Whisk egg, brown sugar, oil and vanilla in a large bowl. Add the dry ingredients to the wet ingredients; stir to combine.
 
3. Add oats, chocolate, blueberries and crystallized ginger; stir just to combine. Drop by rounded tablespoonfuls onto 2 ungreased baking sheets, 1 1/2 inches apart.
 
4. Bake the cookies until puffed and barely golden around the edges, switching the pans back to front and top to bottom halfway through, 8 to 10 minutes. Cool on the pans for 2 minutes; transfer to a wire rack to cool completely.
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