This is one of those good old fashioned tasting desserts. So refreshing, so simple. This mildly tart sorbet is great served with seasonal berries.
206 calories per serving
2 c low fat buttermilk
1/4 c sugar
1/4 c light corn syrup
3 c mix of seasonal berries (I used sliced strawberries and blueberries)
Mix buttermilk, ¼ c sugar and corn syrup and place in an ice cream maker and freeze according to manufacturer instructions. Freeze for an hour or until firm then place in serving bowls and cover with fresh berries.
So extremely yummy and so easy to put together – you buy a prepared angel food cake, mix up an orange juice syrup and add some fruit – feel free to mix it up and use whatever is the freshest at your market. This week I added fresh blackberries !
205 calories per serving
1 small angel food cake
1 cup orange juice
1 orange, peeled and cut into slices and then cut in quarters (or one small can mandarin oranges, drained and rinsed lightly)
1/3 c Splenda
1 T plus 1 t cornstarch
1 large banana, sliced
2 kiwis, peeled and cut into pieces
Mix OJ, Splenda and cornstarch and blend to dissolve cornstarch. Bring to a boil then reduce heat and thicken the sauce cooking a few minutes. When done, stir in the bananas and kiwi and stir to coat. Add oranges and mix then serve the fruit mix over cake.
Add some Cool Whip Lite for a great indulgent dessert.
Rich, creamy and very flavorful. The family won’t even know they are eating healthy cottage cheese ! So much healthier than sugar laden puddings, ice creams, etc.
210 calories per serving
16 oz. low fat cottage cheese
1/4 c sugar
1 T cocoa powder
1 1/2 t instant coffee powder
2 cups sliced strawberries
1/2 cup + 2 T Cool Whip Lite
1/4 cup sliced almonds, toasted
Blend cottage cheese, sugar, cocoa and coffee in a blender. Take 1half of the mixture out of the blender and distribute among the 4 parfait cups. Place 2 T Cool Whip in blender and quickly blend. Distribute half the berries in the parfait glasses. Then add the remainder of the mocha mix and the remainder of the berries. Top with Cool Whip and nuts.
Festive, fruity, summery and a great drink for entertaining.
155 calories per serving
1 c cherries, sliced off the pit or pitted and sliced
1 c blueberries
1 c raspberries
1 c strawberries, sliced
1 nectarine, chopped
2 c apricot nectar
750 ml bottle white or red wine
2 c lemon lime seltzer
Add fruit to nectar and chill an hour or more. Add wine and seltzer just before serving.
These are such a hit and it’s no wonder why ! The pastry filled with strawberries and cream is perfect – then you add some drizzled chocolate and you have a heavenly dessert.
152 calories per serving
1 box (2 sheets) frozen puff pastry, thawed according to package directions
24 large strawberries, sliced
1 8 oz. container Light Cool Whip
Preheat oven to 450 degrees (or the temperature your puff pastry box instructs). Spray a baking sheet with Pam. Unfold each pastry sheet and cut into 12 pieces (making a total of 24 pieces). Bake 15 minutes or according to package instructions. Let cool and then gently split each in half so you can make a ‘sandwich’. Spread 2 T of Cool Whip in each, then top with 1 sliced strawberry. Close up the ‘sandwich’. Make all sandwiches and then drizzle each with 2 t of chocolate syrup.
This was a very sweet pie perfect for a hot summer day. I added lots of extra raspberries as a garnish and it really hit the spot !
230 calories per serving
8 oz. low fat cream cheese, softened
1 small package instant lemon pudding
1 c skim milk
2 t grated lemon zest
2 c Cool Whip, thawed and divided
¼ c raspberry preserves
Low fat graham crust
1 c raspberries + extras for garnish
Beat cream cheese, pudding, milk and lemon with electric beater and then gently stir in 1 c Cool Whip. Spoon preserves on bottom of crust and cover with the pudding mix. Top with the rest of the Cool Whip and the raspberries. Refrigerate 4 hours. Garnish each slice with extra berries.
Since you start with brownie mix, this one couldn’t be easier. And the results are quite elegant, quite decadent and very chocolatey Make this one the next time you have guests over and you can have a full portion of dessert for under 400 calories !
350 calories per serving
15.8 oz. package of fudge brownie mix
¼ c water
2 T oil
Heat oven to 350 degrees. Line 2 nine inch round (you could use square as well) cake pans with foil and spray with Pam. Be sure to start at one side and press the foil down into the crease before moving around – if you try to do it all at once, the foil invariably rips. Combine brownie ingredients and mix well with a spoon and pour into the 2 pans and spread out so the whole pan is covered then bake 18-20 minutes or until toothpick in center comes out clean. Cool the pans 20 minutes and then lift out foil and then cool cakes 1 hour longer. Place one brownie top side down on plate and spread with ½ the Cool Whip and lay on ½ the strawberry slices. Place the second brownie on top, top side up and spread with the rest of the Cool Whip and the rest of the strawberries. Placing the first one down with the top toward the plate means the 2 layers where the cakes meet are both nice and flat and this way you don’t get one sliding off the other 🙂