I love desserts that are quick and easy – there’s nothing like opening a box, melting and drizzling, and ending up with a dessert that makes your mouth water for more ! These are a cross between a cookie and a candy and at only 87 calories per serving, I like them even better
Place cookies flat side up in a single layer. Microwave caramels to melt, stiffing frequently. Let stand 5 minutes. Melt chocolate. Spoon 1/2 t caramel on to each cookie then top with a nut and drizzle with chocolate.
Not Cinnabon, but definitely a tasty and low cal substitute when you’re in the mood for something sweet and gooey. Have 2 rounds for only 120 calories – add a nice latte and it’s a decadent snack. This recipe is definitely kid friendly – very sweet, very cinnamony !
60 calories per serving (1 roll=1serving)
8 oz low fat crescent rolls
2 t sugar
2 t cinnamon
2 T very finely chopped walnuts
Butter flavored Pam
2/3 c powdered sugar
1 T skim milk
Preheat oven to 375 degrees. Unroll dough and press together perforations. Cut lengthwise and sprinkle both halves with cinnamon, sugar and nuts. Roll pressing firmly to make nice even rolls without air bubbles. Pinch the seams to keep the rolls closed. Cut each roll into 10 rounds. Coat a baking sheet with Pam and place rolls on their sides on the sheets. Bake 10-12 minutes or until golden brown. Mix the sugar and milk and drizzle over the hot rounds and serve immediately.
You either love scones or hate them – I am a lover This is a great recipe that turns out a delicious fruit and nut scone. The cranberries are just sweet enough without making these too, too sweet. And the pistachios are a nice change from the typical walnuts or pecans found in baked goods.
187 calories per serving
3 c flour
1 1/2 t cream of tartar
3/4 t baking soda
1/2 t salt
2 T orange zest
6 T butter
1/3 c Splenda
3/4 c skim milk
1/2 c dried cranberries
1/2 c chopped pistachios (no salt)
Some extra water if dough is too dry.
Preheat oven to 425 degrees. Spray a cookie sheet with Pam. Combine flour, tartar, baking soda, salt and zest in a large bowl and cut in butter with a pastry blender ( a hand held tool available at all kitchen goods stores) or pulse in a food processor.
Once crumbly, add Splenda and milk and stir just until moistened. Add cranberries and nuts and pat dough to a 3/4 inch thick circle on a lightly floured surface. If dough is too dry, add a few tablespoons of water but not too much – this is a very dry dough. Use a 2 1/2 round biscuit cutter to make scones (or any other shape – just adjust calories accordingly). Place on baking sheet and cook 12-15 minutes or until lightly browned.