Doing Dessert!

100 Calorie Frosted Angel Food Cake Slices

100 Calories! 0 Fat! 23g Carbs! 2g Protein!

Frosting Ingredients:

• 1 Cup Powdered Sugar
• 1 Container Fat Free Cool Whip

(Mix together with spoon)

I used Boxed Angel Food Cake Pillsbury Fat Free.

Makes 16 Slices! 

Yellow Cupcakes

2 1/4 cups cake flour
3/4 cup SPLENDA® No Calorie Sweetener, Granulated
1/4 cup granulated sugar
3/4 cup softened unsalted butter
1/2 cup nonfat dry milk
2 teaspoons baking powder
3/4 teaspoon baking soda 
1/4 teaspoon salt
3/4 cup buttermilk
3 large eggs
2 teaspoons vanilla extract
1/2 teaspoon almond extract

1. Preheat oven to 350°F (175°C). Place 18 paper baking cups into muffin pans. Set aside.
2. Place cake flour, SPLENDA Granulated Sweetener, sugar and softened unsalted butter in a large mixing bowl Mix 1 to 2 minutes with electric mixer set on medium speed, until butter is mixed into flour mixture.
3. Add nonfat dry milk, baking powder, baking soda and salt. Mix on low speed until blended.
4. Mix buttermilk, eggs and extracts in a small bowl. Stir well. Add 2/3 of the buttermilk mixture to the flour mixture. Mix on medium speed mixing until the liquids are just blended into the flour mixture. Stop the mixer and scrape the sides and bottom of the bowl. Mix on medium-high speed about 45 to 60 seconds until the batter starts to become lighter in appearance. Reduce mixer speed to low and add remaining liquids. Mix on medium speed until blended. Stop mixer and scrape sides and bottom of bowl again. Mix on medium high speed an additional 30 seconds.
5. Pour cake batter into prepared pans. Bake cupcakes in preheated 350°F (175°C) oven 12 to 15 minutes or until a wooden toothpick inserted in the center of the cupcake comes out clean.

Makes 18 servings.

Nutritional Facts Per Serving (1 cupcake): Calories: 160; Calories from Fat: 80; Total Fat: 9g; Saturated Fat: 5g; Cholesterol: 50mg; Sodium: 130mg; Total Carbs: 14g; Dietary Fiber: 2g; Sugars: 4g; Protein: 6g

I used Sugar free Pillsbury Frosting for the top!

My sugar free cookie Recipe 79 calories 1 cookie.

1 3/4 c. flour (Find whole grain)
1/2 tsp. baking powder
3/4 c. (unsalted ff) butter
1 pkg. sugar free Jello (any flavor)
1 egg
1 tsp. vanillaCream butter and Jello, mix in eggs and vanilla. Add Flour and baking powder. Roll out dough 1/2 inch think and cut in shapes. Bake 350 degrees for about 8 Minutes.
I used Sugar Free Pillsbury Frosting on the Top it added an extra 50 calories, but that’s up to you!

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Double Dark-Chocolate and Ginger Biscotti Per serving: 84 calories; 1 g protein; 4 g fat; 10 g carbs; 1 g fiber

(Recipe from Martha Stewart)

Ingredients

Makes 2 1/2 dozen

• 1 cup all-purpose flour, spooned and leveled
• 1/3 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 large egg, plus 1 large egg yolk
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1/4 cup canola oil
• 1/2 cup walnuts, coarsely chopped
• 3 ounces dark chocolate, coarsely chopped (1/2 cup)
• 1/4 cup finely chopped crystallized ginger

Directions

1. Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt until well combined; set aside. In the large bowl of an electric mixer, beat egg, egg yolk, and sugar until light and fluffy; beat in the vanilla and oil until well combined.
3. With the mixer on low, beat in dry ingredients until combined. Fold in walnuts, chocolate, and ginger with a rubber spatula (dough will be stiff).
4. With moistened hands shape the dough into 2 logs, each about 9 inches long and 2 1/2 inches wide. Bake until set on top, about 20 minutes. Cool 10 minutes in pan. Reduce oven temperature to 325 degrees.
5. Transfer logs to a cutting board and, with a serrated knife, cut each log on the diagonal into 16 slices, each 1/2 inch thick. Bake until crisp, about 20 minutes, turning the biscotti over midway through. Cool 5 minutes on a baking sheet, then transfer to a wire rack to cool completely. Store in an airtight container for up to a week.

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Almond Crescent Cookies

These four-ingredient cookies are sweetened with vanilla sugar. Makes 3 dozen (70 calories each).

Ingredients

Makes 3 dozen

• 1/3 cup sugar
• 1/2 cup whole blanched almonds, finely ground
• 5 ounces (10 tablespoons) unsalted butter, room temperature
• 1 1/2 cups plus 1 tablespoon all-purpose flour
• Vanilla sugar, for rolling

Directions

1. Beat all ingredients until combined, about 2 minutes. Let rest at room temperature for 2 hour.
2. Preheat oven to 325 degrees. Roll 1 tablespoon of dough into a crescent shape. Place on a baking sheet. Repeat. Bake until light golden brown, 25 to 30 minutes. Cool on trays for 10 minutes. Roll in vanilla sugar.
   
   Note: To make vanilla sugar, split two vanilla beans and place in an airtight container with 2 cups sugar. Let stand overnight and up to 3 months.

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Almonds and Dark Chocolate

A half-ounce of 70 percent dark chocolate and four slivered almonds is an easy, no-bake way to satisfy your sweet tooth (96 calories).

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CHOCOLATE - CHUNK COOKIES WITH ALMONDS

The nutritional value of traditional chocolate chip cookies is upped by using bittersweet dark chocolate, oat flour, brown rice syrup, and natural almonds. Makes 4 dozen cookies (104 calories each).

Ingredients

Makes 4 dozen cookies

• 1 cup whole-wheat flour, spooned and leveled
• 1 cup unbleached all-purpose flour, spooned and leveled
• 1/2 cup oat flour, spooned and leveled
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup canola oil
• 1/2 cup brown-rice syrup
• 1/2 cup granulated sugar
• 1 large egg
• 1 tablespoon water
• 1 1/2 teaspoons pure vanilla extract
• 7 ounces bittersweet chocolate (70 percent cacao), coarsely chopped
• 1 cup natural almonds, toasted and coarsely chopped

Directions

1. In a medium bowl, whisk together the flours, baking soda, and salt.
2. In a large bowl, whisk together the oil, rice syrup, sugar, egg, water, and vanilla until completely blended. Stir the dry ingredients into the wet ingredients; fold in the chocolate and nuts. Cover and refrigerate for at least one hour or as long as overnight.
3. Preheat the oven to 375 degrees. Line two baking sheets with parchment paper. Scoop the dough by rounded tablespoons onto the baking sheets, spacing them 2 inches apart. Bake until light golden brown, 10 to 13 minutes, rotating the sheets halfway through.
4. Cool cookies on the baking sheets for 5 minutes, then transfer to a rack to cool completely. Repeat with the remaining dough.

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Fudge Brownies

The secret ingredients in these brownies-made-healthier are whole-wheat flour and sweet potato puree. Makes 12 brownies (148 calories each).

Ingredients

Makes 12

• 4 tablespoons (1/2 stick) unsalted butter
• 2/3 cup natural unsweetened cocoa powder
• 1/2 cup whole-wheat pastry flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup sugar
• 2/3 cup sweet-potato puree
• 1 large egg
• 1 1/2 teaspoons vanilla extract
• 1/4 teaspoon instant coffee powder

Directions

1. Heat oven to 350 degrees. Butter an 8-inch square pan; set aside. In a medium saucepan over low heat, melt butter. Remove pan from heat, and stir in cocoa. Let cool slightly.
2. Meanwhile, in a small bowl, whisk together flour, baking powder, and salt.
3. Stir in sugar and sweet-potato puree, then egg. In a small bowl, stir together vanilla and coffee until coffee is dissolved; add to cocoa mixture.
4. Add flour mixture to cocoa mixture and stir until no traces of flour remain. Spoon into prepared pan; smooth the top. Bake until surface of brownies looks barely dry and an inserted knife comes out with a few moist crumbs, about 20 minutes. Cool to room temperature before serving.

 

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Fat Free Sugar Free Mini Mint Meringues!

Calories: 36 for 5 meringues | Total Fat: 0g Protein 2.4g

Ingredients

• 2 egg whites
• 1/2 cup substitute sugar
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract
• Food Coloring of your choice

Directions

1. Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
2. In large bowl, beat egg whites until stiff, but not dry. Gradually beat in sugar substitute until a little of the mixture between your thumb and forefinger feels smooth, not gritty. Stir in vanilla, peppermint and coloring . Pipe or spoon small portions onto baking tray and bake 35 minutes, or until dry but not brown. Turn off oven and leave meringues to cool inside.

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Indoor S’Mores

Nutrition

Per serving: 98 calories; 3 g fat ( 1 g sat , 0 g mono ); 0 mg cholesterol; 18 g carbohydrates; 1 g protein; 0 g fiber; 70 mg sodium; 33 mg potassium.

Ingredients

• 2 whole graham crackers, broken in half
• 4 large marshmallow
• 2 tablespoons bittersweet chocolate chips, melted

Preparation

1. Position oven rack in the upper third of the oven; preheat broiler.
2. Place graham cracker halves on a baking sheet; top each with 1 marshmallow. Broil, with the oven door ajar and watching carefully, until the marshmallows are golden brown, 45 to 75 seconds. Remove from the oven and drizzle each S’more with a little melted chocolate.

Tips & Notes

• Tip: To melt chocolate: Microwave on Medium for 1 minute. Stir, then continue microwaving on Medium in 20-second intervals until melted, stirring after each interval. Or place in the top of a double boiler over hot, but not boiling, water. Stir until melted.

Fudgy Low-Fat Brownies (America’s Test Kitchen) Recipe

Makes 16 brownies. 2X2inch 114 calories. 17 carbohydrates and 2g of protein

Ingredients

    * 3/4 cup All-purpose Flour
    * 1/3 cup Organic Dutch-process Cocoa Powder
    * 1/2 tsp Baking Powder
    * 2 oz Bittersweet Chocolate
    * 2 tbsp Unsalted Butter
    * 2 tbsp Low Fat Sour Cream
    * 1 tbsp Chocolate Flavored Syrup
    * 2 tsp Pure Vanilla Extract
    * 1 Large Egg
    * 1 large Egg White
    * 1 cup Sugar, Granulated
    * 1/4 tsp Table Salt

Directions

TIPS:
Melt the chocolate and butter together in a bowl set over a pan of simmering water or in a microwave set to 50 percent power. For a truly fudgy consistency, don’t overbake the brownies; as soon as a toothpick inserted into the center comes out with sticky crumbs attached, the brownies are done. If the toothpick emerges with no crumbs, the brownies will be cakey.

INSTRUCTIONS:
1. Adjust oven rack to middle position and heat oven to 350 degrees. Fold two 12-inch pieces foil lengthwise so each measures 7 inches wide. Fit 1 sheet into 8-inch-square baking dish, pushing foil into corners and up sides of pan (overhang will help in removal of brownies). Repeat with second sheet, placing in pan perpendicular to first sheet. Spray foil with cooking spray.

2. Whisk flour, cocoa, baking powder, and salt together in medium bowl. Melt bittersweet chocolate and butter in large bowl until smooth . Cool 2 to 3 minutes, then whisk in sour cream, chocolate syrup, vanilla, egg, egg white, and sugar. Using rubber spatula, fold dry ingredients into chocolate mixture until combined.

3. Pour batter into pan, spread into corners, and level surface with spatula. Bake until slightly puffed and toothpick inserted in center comes out with a few sticky crumbs attached, 20 to 25 minutes. Cool brownies completely in pan on wire rack, at least 1 hour.

Remove brownies from pan using foil handles. Cut into 2-inch squares and serve. To keep brownies moist, do not cut until ready to serve.

Fortune Cookies Recipe

38 Calories 1g fat 1g protein 6g of carbs

Ingredients

    * 5 tbsp Butter, Unsalted
    * 1 cup All Purpose Flour
    * 1 tsp Pure Almond Extract
    * 3 tbsp 2% Reduced Fat Milk
    * 1 cup Granulated Sugar
    * 4 Egg White Large

Directions

1. Heat oven to 400 degrees. Spray a cookie sheet liberally with cooking spray. Melt butter in a small saucepan over low heat; set aside.

2. In the bowl of an electric mixer, combine egg whites and sugar, and beat on medium speed, about 30 seconds. Add flour and salt, and beat until combined. Add butter, heavy cream, and almond extract, and beat until combined, about 30 seconds.

3. Pour 1 tablespoon of batter onto half of the baking sheet, and spread with the back of a spoon into a thin 5-inch circle; repeat on the other half of the sheet. Bake until the edges of the cookies turn golden brown, about 8 minutes.

4. Transfer baking sheet to a heat-resistant surface. Working as quickly as possible, slide a spatula (an offset spatula, available at specialty kitchen shops, works best) under one of the cookies. Lift it up, and place it on a clean kitchen towel. Using your fingers, fold the cookie in half, pinching the top together to form a loose semicircle. Hold the cookie with your index fingers inserted at each open end, and slide your thumbs together along the bottom line. Press into the center of the cookie while bending the two open ends together and down to form the shape of a fortune cookie. This whole process should take about 10 seconds. Once the cookie hardens, which begins to happen almost immediately, you cannot fold it. Place the fortune cookie on the kitchen towel to cool, and shape the second cookie. Repeat until all the batter is used up. To speed up the process, bake four cookies at a time, staggering two cookie sheets by 4 minutes to give you time to shape. To avoid wasting batter, practice folding with a circle of paper first.

5. Write your message on a long strip of sturdy art paper, such as Japanese moriki. Thread the fortune through the cookie when it has cooled.

SUNDAE

98 CALORIES!

No Sugar Added Fruit Cocktail 1 cup                         

Kraft Sugar Free Jello Mix (Cherry)
Fat Free Reddi Whip 4 tbsp
Marishino Cherry

PUDDING-TINI!

Calorie Total 150. Fat 0. Carbohydrates 14 Protein 4.5

I was definitely having a sweet tooth last night! Instead of digging in the ice cream bowl I whipped up a sugar free/ fat free pudding dessert!

*Ingredients

• 3 Medium Apple Slices
• Unsweetened Almond Breeze Milk
• Fat Free/ Sugar Free Chocolate Pudding Mix
• Fat Free/ Sugar Free Vanilla Pudding Mix
• 5 Nabisco Oreo Thins
• Fat Free Reddi Whip

1. Prepare Pudding mixes with directions on packet. (Instead of using Skim Milk use Unsweetened Almond Breeze)

2. Chop up apple slices into cubes.

3. After Pudding has firmed add 1/2 cup of Vanilla Pudding to Martini Glass, add a couple apple cubes over layer. Cover that layer with 1/2 cup of Chocolate Pudding and sprinkle apple cubes over layer. Repeat this one more time so that you finally have 4 layers of pudding.

4. Add 4 tablespoons of Fat Free Reddi Whip to the top.

5. Stick Oreo thins into the Reddi Whip!

Gingerbread-White Chocolate Blondies

Makes 48 Squares. Calories 136. Fat 6g. Protein 4g. Carb 17g

Ingredients

    * 2 3/4 cups Unbleached All-Purpose Flour
    * 1 1/4 tsp Pure Baking Soda
    * 1 1/4 tsp Salt
    * 1 tsp Ginger, Ground
    * 1/2 tsp Cloves, Ground
    * 1 1/4 cups Unsalted Butter
    * 1 1/4 cups Natural Light Brown Sugar
    * 5/8 cup Sugar, Granulated
    * 2 Large Egg
    * 1 egg yolk
    * 1 1/4 tsp Pure Vanilla Extract
    * 1/3 cup Unsulphured Blackstrap Molasses
    * 10 oz White Chocolate Baking Bar

Directions

1. Preheat oven to 350 degrees. Coat a 17-by-12-inch rimmed baking sheet with cooking spray. Line bottom with parchment cut to fit, and coat parchment. Whisk together flour, baking soda, salt, and spices.

2. Beat butter and brown and granulated sugars with a mixer on medium-high speed until pale and fluffy. Add eggs and yolk, 1 at a time, beating well after each addition and scraping down sides of bowl as needed. Beat in vanilla and molasses. Reduce speed to low. Gradually add flour mixture, and beat until just combined. Stir in white chocolate.

3. Spread batter into prepared pan. Bake until edges are golden, about 25 minutes. Let cool completely in pan on a wire rack. Cut into 2-inch squares or desired shape. Blondies can be stored in an airtight container for up to 1 week.

Mixed Berry Frozen Yogurt

65 calories 1/2 cup

3/4 almond breeze unsweetened
4 cups nonfat vanilla yogurt
2 cups frozen unsweetened mixed berries, thawed, divided
1 teaspoon vanilla extract (optional)

-mix milk & sugar substitute (Optional) until sugar dissolves
-process half the berries in a food processor until they are slightly broken up
-add berries & vanilla to mixture, freeze in ice cream maker

Sugar Free Coconut Truffles!!!

Approximately 65 calories for two truffles.

Ingredients:

• 1 1/2 cups fine unsweetened shredded coconut

• 5-6 tablespoons coconut oil

• 1/3 cup coconut milk

• 1/3 cup erythritol or 1/4 cup xylitol

• Pure stevia extract, to taste (start with 1/16 of a teaspoon)

• Sugar Free Wilton Candy Melts. (White Chocolate or Milk Chocolate)

• Pinch of unrefined sea salt

Preparation:

Melt erythritol over medium heat in a saucepan until liquefied.

Stir together coconut oil, coconut milk, unsweetened coconut, salt, and stevia.

Pour in hot erythritol and mix together thoroughly until coconut oil is melted, forming a smooth paste.

Drop dollops of the coconut mixture on to aluminum foil or waxed paper, and shape into balls with your fingertips.

Freeze for 5 minutes, or until filling is firm and cold.

Melt Wilton Candy Melts with a Chocolate Melter or In a Glass Container in the Microwave.

Dip filling into chocolate, return to wax paper I use a chocolate dipper but many people use toothpicks for fast fix.

After the chocolate begins to harden it will be ready to eat!!

Vanilla Pudding Cupcakes

78 Calories 7g Protein 15g Carbohydrates.

Makes about 16

• 1/2 cup minus 1 1/2 teaspoon low-fat milk (2%, 1%, skim)

• 1 vanilla bean

• 1/2 cup low-fat ricotta cheese

• 1 egg

• 2 egg whites

• 3/4 cup granulated sugar

• 1 1/4 cup minus 1 tablespoon flour

• 1/4 cup whole wheat flour

• 1 tablespoon unsweetened cocoa powder

• Pinch salt

• 1 3/4 teaspoon baking powder

• 1/2 teaspoon vanilla extract

• 1 teaspoon red color 
• Fat Free Sugar Free Vanilla Pudding Mix
• Unsweetened Almond Breeze

Preheat oven to 350 degrees. Fill cupcake tins with cupcake liners or use silcone cupcake molds. Lightly spray with cooking spray.


Slice open the vanilla bean and scrape out the seeds. Place the seeds and bean into the milk, set aside. Using an electric mixer, cream together ricotta cheese and sugar. Add egg and egg whites, beating after each. In a separate bowl, combine flours, baking powder, cocoa and pinch of salt. Slowly add to the ricotta mixture until completely combined. Remove the vanilla bean from the milk, squeeze out any moisture and discard. Add vanilla extract and food coloring to milk. Add milk to batter and mix until combined. Scoop batter into cupcake liners, bake for 20-25 minutes, until the tops have a rounded top, and a toothpick comes out clean. Remove from tins and cool.

Prepare Fat Free Sugar Free Pudding with Almond Breeze. When Firm add 1/3 cup of pudding mix on cupcakes for topping.

 Cranberry Orange Cookies

50 Calories 7.8 Carbohydrates 2g Protein 1g Fat

• 1/3 cup low fat ricotta cheese

• 1/2 cup sugar

• 3/4 cup minus 1 tablespoon whole wheat flour

• 3/4 cup minus 2 tablespoons white flour

• 1/3 cup craisins (dried cranberries) finely chopped plus 30

• 1/2 cup powdered sugar + extra

• 1/4 cup orange juice + extra

• 1/4 teaspoon salt

• 1/2 teaspoon orange zest + extra

• 1/16 teaspoon fresh grated ginger

• Pinch of cinnamon

Preheat oven to 300. Cover 2 cookie sheets with non-stick foil.

In a large bowl, use a whisk to cream ricotta cheese and sugar. Spoon flour into measuring cups and level. In a medium bowl combine flour, cranberries, powdered sugar, and cinnamon. Add flour mixture to ricotta and sugar. Beat until just combined. Mix in orange juice, orange zest and ginger until moistened. Form into a ball, wrap in plastic wrap, and refrigerate for 1 hour. Once chilled, roll dough into 30 1-inch balls. Place 2 inches apart on cookie sheets and lightly press with a fork. Bake for 25 minutes. Cool.

Sugar Free Snicker Doodle Cupcakes

2 1/4 cups cake flour2 tbsps Ground Cinnamon3/4 cup SPLENDA® No Calorie Sweetener, Granulated
3/4 cup softened unsalted butter
1/2 cup nonfat dry milk
2 teaspoons baking powder
3/4 teaspoon baking soda 
1/4 teaspoon salt
3/4 cup buttermilk
3 large eggs
2 teaspoons vanilla extract
1/2 teaspoon almond extract

1. Preheat oven to 350°F (175°C). Place 18 paper baking cups into muffin pans. Set aside.
2. Place cake flour, SPLENDA Granulated Sweetener, cinnamon and softened unsalted butter in a large mixing bowl Mix 1 to 2 minutes with electric mixer set on medium speed, until butter is mixed into flour mixture.
3. Add nonfat dry milk, baking powder, baking soda and salt. Mix on low speed until blended.
4. Mix buttermilk, eggs and extracts in a small bowl. Stir well. Add 2/3 of the buttermilk mixture to the flour mixture. Mix on medium speed mixing until the liquids are just blended into the flour mixture. Stop the mixer and scrape the sides and bottom of the bowl. Mix on medium-high speed about 45 to 60 seconds until the batter starts to become lighter in appearance. Reduce mixer speed to low and add remaining liquids. Mix on medium speed until blended. Stop mixer and scrape sides and bottom of bowl again. Mix on medium high speed an additional 30 seconds.
5. Pour cake batter into prepared pans. Bake cupcakes in preheated 350°F (175°C) oven 12 to 15 minutes or until a wooden toothpick inserted in the center of the cupcake comes out clean.

For the Topping You can do two things!!!

1. Reddi Whip with Cinnamon sprinkled over the top!
2. I used Pillsbury Sugar Free Frosting mixed with 3 tbsps of ground cinnamon!

Makes 18 servings.

Nutritional Facts Per Serving (1 cupcake): Calories: 160; Calories from Fat: 80; Total Fat: 9g; Saturated Fat: 5g; Cholesterol: 50mg; Sodium: 130mg; Total Carbs: 14g; Dietary Fiber: 2g; Sugars: 4g; Protein: 6g

Sugar Free-Low Calorie Carrot Cupcakes

105 Calories 6g Protein .9g Fat , 3g Fiber, 17g Carbs

Makes 15 Cupcakes

Ingredients

1 cup AP Flour
1 cup Whole Wheat Flour
2 tsp. Baking Soda
1 tsp. Cinnamon, ground
1/2 tsp. Allspice
1/4 tsp. Nutmeg, ground
4 egg whites
1 1/4 cups Brown Sugar Twin (Brown Sugar Substitute)
1 cup Applesauce, unsweetened
1/2 cup Buttermilk, lowfat
1 tsp. Vanilla Extract
8 oz. can pineapple crushed, drained
2 cups Carrots, grated
1/2 cup Raisins 
1 cup Cream Cheese, Fat Free
2 cups powered Splenda, see below
1 tsp. Lemon juice
1/2 tsp. Vanilla Extract

Directions

PREPARATION:
Preheat oven to 350 degrees.

Combine flours, baking soda, cinnamon, allspice and nutmeg in a large bowl. Stir with a whisk. In another bowl, beat egg whites until soft peaks form.

Beat in Brown Sugar Twin slowly, followed by the applesauce, buttermilk and vanilla. Add to flour mixture and stir until just moist. Stir in the pineapple, carrots, and raisins. Spoon batter into baking pan and bake for 35-40 minutes, until a toothpick inserted in the center comes out clean. Cool on a wire rack before frosting.

For the frosting:
To make powdered Splenda, place regular Splenda in a food processor and grind it into a fine powder.
Beat cream cheese together with lemon juice and vanilla. Add in powdered Splenda until desired consistency. Spread over cooled cake.

Fruit and Chocolate Kabobs!

112 Calories

1 Medium Banana

6 Medium Strawberries

3 Melted Chocolate Hershey Kisses

Kabob Sticks

Cheerio Cheese Cake

Calories 97 ,Fat 0, Carb 16, Protein 8

Ingredients:

• 1/4 Cup Non Fat Cottage Cheese
• 1 Serving Sugar Free/ Fat Free Vanilla OR Cheesecake Filling Mix
• 4 Frozen Strawberries Thawed
• 1/4 Cup MultiGrain Cheerios
• 1 Large Jet Puffed Marshmallow. 
• Truvia or Splenda Sweetener

Directions

1. Mix Cottage Cheese, Pudding Mix, and Sweetener together in a small bowl , Place in freezer while you are preparing other ingredients.
2. In a small bowl Crush Cheerios Add the large Marshmallow and microwave for 15 seconds. Stir quickly and form a circular shape on a separate plate
3. Defrost strawberries
4. Add the Cottage cheese mixer on top of the Cereal mix and place strawberries on top.

Glazed Angel Food Cake!

116 Calories! 0 Fat! 22g Carbs! 3.4g Protein!

Ingredients

• 1 Fat Free Angel Food Cake Box 
• 2 Tbsp Pillsbury Sugar Free Frosting
• Sugar Free Cherry Pie Filling

Directions

• Prepare Cake with Box Directions, Instead of cake pan pour mix into Cupcake pan 3/4 full
• Let cool for 10 minutes then remove from pan
• Add 2-3 Cherries on top
• Melt 2 tbsp of frosting in microwave for 12 seconds and pour over batch of Angel Cakes

Luscious Lemon Meringue!

198 Calories, 6g Fat, 22g Carbs 9g Protein

Makes 14 Servings

Ingredients:

• Crust : FIFTY 50 brand Sugar Free Crust. http://www.fifty50foods.com/piecrust.html
• Meringue:
• 6 Egg Whites
• 1 teaspoon Vanilla Extract
• 6 Tablespoons Sugar
• Lemon Meringue Pie Filling
• 1 Cup Sugar
• 1/4 Cup Cornstarch
• 1/8 teaspoon salt
• 4 Large Egg Yolks
• 2 Cups Low Fat Milk
• 1/3 Cup Fresh Lemon Juice
• 3 Tablespoons Low Cal Butter
• 1 Tbsp Grated Lemon Peel
• 1 Tsp Vanilla Extract

Directions:

• Lemon Meringue Pie Filling

1. Whisk together Sugar, Cornstarch and Salt in a heavy non-aluminum saucepan
2. Whisk together egg yolks, milk, and lemon juice in a bowl, whisk into sugar mixture in a pan over medium heat
3. Bring to boil and boil whisking constantly for 1 minute.
4. Remove pan from heat and stir in butter, lemon peel, and vanilla until smooth
5. pour into pie crust
6. cover with plastic wrap placed directly on filling

• Meringue

1. Beat egg whites and vanilla at high speed with a mixer until they are foamy
2. Add sugar one tbsp at a time beat about 3-4  minutes until stiff peaks form and sugar is dissolved.
3. Remove plastic wrap from pie and spread meringue evenly over the warm filling
4. Bake Pie at 325 for 25 minutes or until golden brown
5. cool pie completely on a wire rack

Frozen White Chocolate Yogurt Prezels

175 Calories 22 Carbs 15g Protein 3g Fat

Ingredients:

• 1 Serving Reduced Fat Snyders Pretzels
• 3/4 Box Sugar Free/ Fat Free White Chocolate Pudding Mix
• 1/2 Cup Plain Fat Free Chobani Yogurt

Directions:

1. In a mixing bowl combine yogurt and pudding mix
2. place in freezer for 5 minutes to get thick
3. remove from freezer and dip pretzels in,
4. smooth with a spatula. 
5. place pretzels in freezer for 35 minutes.

Crustless Fruit Pie

Calories 114 Carbs 15 Fat 0 Protein 1

Ingredients:

• 1/2 Cup Cantaloup
  
• 1/2 Medium Granny Smith Apple
• 1/3 Cup Cherry Pie Filling (No Sugar Added)
• 1 1/2 Tablespoon Meringue Powder
• 2 Cups Confectioners Sugar
• 3 tablespoons warm water

Directions for icing

• Beat together Meringue Powder, Confectioners Sugar and water for about 5 minutes on low speed. This will make about 1 1/2 cups of icing, only use 1 tablespoon for dessert. 

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 Chocolate Chip Cookies

Makes 12 Cookies. 78 Calories Each 1g Fat 13g Carbs 3g Protein

Ingredients

• 1/4 cup white sugar
• 1/8 cup brown sugar
• 1/8 cup applesauce
• 1/2 teaspoon vanilla extract
• 1 egg white
• 1 packet fat free sugar free vanilla pudding
• 1/2 cup all-purpose flour
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 1/4 cup semisweet chocolate chips

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Sift together flour, baking soda, and salt.
2. Stir together white sugar, brown sugar,Pudding, applesauce, vanilla extract, and egg white until smooth. Combine the flour, baking soda and salt; stir into the batter until moistened. Mix in chocolate chips last. Drop dough by rounded teaspoonfuls onto an ungreased cookie sheet.
3. Bake in preheated oven until golden brown, 8 to 10 minutes.

Strawberry Banana Cupcakes With Greek Yogurt Frosting!

Calories 178 Carbs 19 Protein 15 Fat 4.3 

Makes 12 Cupcakes

Cupcake Ingredients:

• 1 Cup Whole-Wheat Pastry Flour 
• 1 Cup Cake Flour
• 2 Very Ripe Bananas
• 1 Cup Strawberries
• 1 Tsp Baking Soda
• 1/2 Teaspoon Potassium Salt
• 1 Cup Granulated Sugar
• 1/4 Cup Canola Oil
• 1 Whole Vanilla Bean, Split Lengthwise
• 1/2 Cup Unsweetened Applesauce
• 1 Large Egg
• 1 Large Egg Yolk
• 1 Teaspoon Vanilla Extract
• 12 Oz can Low-Fat Evaporated Milk (Divided)

Directions for Cupcakes

1.      In a blender, blend together strawberries and bananas until they are in a liquid form.

2.       Preheat oven to 350F

3.       Line 12 1/2 Cup Muffin Cups with Liners

4.       Whisk together, Whole-Wheat Flour, Cake Flour, Baking Soda,  Salt in a Medium Bowl Beat Sugar, Oil in a large mixing bowl with an electric mixer on medium speed until combined Add applesauce egg, egg yolks, strawberries and bananas, and vanilla extract and beat until well combined.

5.   Turn the mixer on low  and slowly add the dry ingredients and 1/2 cup evaporated milk, mix until combined

6.   Pour batter into cups all the way full

7.   Bake Cupcakes until a toothpick inserted into the center comes out clean approx 16-20 minutes

8.   Let the cupcakes cool in the refrigerator

9.   After the cupcakes are cooled add the chilled Greek yogurt frosting to the top and place back into the refrigerator, (These cupcakes are meant to be served chilled)

10.Add about 1/4 Cup of frosting to each cupcake

(Optional to melt one Hershey’s Kiss to the top for decorations, this will add about 30 extra calories to each cupcake)

Frosting Ingredients:

• 8 Oz Plain Fat Free Greek Yogurt
• 1 Packet Fat Free Sugar Free Vanilla Pudding
• 1 Tbsp Meringue Powder
• 2 Tbsp Confectioners Sugar. 

Directions Frosting: 

1. Combine all ingredients together in a blender, whip on medium for about a minutes or in a large mixing bowl
2. Refrigerate for an hour before spreading onto cupcakes. 

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Whipped Wafer Sandwiches
Calories 115 Carbs 22g Fat 2g Protein 9
Ingredients

• 6 Vanilla Wafers
• 1/2 Cup Fat Free/Sugar Free Cool Whip
• 3 oz Vanilla Non Fat Yogurt
• 1 Tbsp Sprinkles
• 1 packet Truvia

Directions

1. Mix Together Yogurt, Cool Whip, and Truvia
2. Spread evenly to each wafer making a sandwich
3. Dip sides in sprinkles
4. Freeze for twenty minutes

Pumpkin Pie Makeover!

Calories: 110 Carbs 15g Protein 4g Fat 2g 

Ingredients: 

• 1 Low Fat Graham Cracker
• 5 Tbsp Fat Free Reddi Whip
• 1 Tbsp Pumpkin Spice Creamer
• 1 Tsp Cinnamon
• 2 Tbsp Pumpkin Pie Filling 

1. Directions

• Spread Pumpkin Pie Filling over Graham Cracker
• Drizzle Pumpkin Creamer over the Pumpkin Pie Filling
• Add Whipped Topping
• Sprinkle Cinnamon over the top

Grandpa’s Gumdrop Oatmeal Cookies

 Makes 15 Cookies.

110 Calories Each 2g Fat 14g Carbs 3g Protein

Ingredients

• 1 Cup Unsalted Butter
• 1 Cup Light Brown Sugar
• 1 Tsp Vanilla
• 1 Tsp Baking Soda
• 1 Cup Gumdrops (They also sell sugar free gumdrops)
• 1/2 Cup Granulated Sugar
• 1/2 Cup Cooking Stevia
• 2 Cups Whole Wheat Flour
• 1 Tsp Baking Powder
• 2 Cups Low Sugar Oatmeal

Directions

1. Preheat oven to 375 degrees 
2. Cream butter and Sugars together
3. Add eggs, vanilla and beat well.
4. Sift dry ingredients together
5. Stir into wet mixture
6. Add remaining ingredients
7. Drop Tablespoon size drops on n un-greased cookie sheet
8. Keep them 2 inches apart
9. Bake for about 10 minutes or until edges are lightly brown.

Chewy PB2 Cookies!

Makes 30 Cookies 14g Carbs 2.3g Protein 3g Fiber 1.2g Fat

Ingredients:

• 1 1/2 oz sugar
• 2 oz Stevia
• 3 1/2 oz packed light brown sugar
• 1 egg
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1/2 tsp potassium salt
• 1 tbsp dark corn syrup
• 1 tbsp light corn syrup
• 1/4 cup water
• 1 cup reconstituted powdered peanut butter
• 6 1/4 oz whole wheat flour

Directions:

• Preheat the oven to 350 degrees.
• Line two baking sheets with parchment paper.
• In a medium-sized bowl, cream everything together except the flour. Beat until smooth.
• Add the flour, beating until the mixture is well combined and a very sticky dough forms.
• Drop tablespoon-sized balls at least an inch apart onto prepped baking sheets.
• Using a fork, press parallel lines onto the top of each cookie, flattening the cookies to about 1/3 - 1/2-inch thickness.
• Bake for 5 minutes, then move pan to a different height rack in oven, and bake for another 5 minutes. (For a total baking time of 10 minutes.)
• Remove from oven and transfer to a rack to cool.

I used the Bell Plantation Recipe with a few alterations to make it more healthier!!

Carrot Cake Bites!

73 Calories 2g Protein 3g Fat  17g Carbs

Ingredients

1 cup AP Flour
1 cup Whole Wheat Flour
2 tsp. Baking Soda
1 tsp. Cinnamon, ground
1/2 tsp. Allspice
1/4 tsp. Nutmeg, ground
4 egg whites
1 1/4 cups Brown Sugar Twin (Brown Sugar Substitute)
1 cup Applesauce, unsweetened
1/2 cup Buttermilk, lowfat
1 tsp. Vanilla Extract
8 oz. can pineapple crushed, drained
2 cups Carrots, grated
1/2 cup Raisins 

1/2 Cup Low Fat White Chocolate  Prepared Pudding

Directions

PREPARATION:
Preheat oven to 350 degrees. 

Combine flours, baking soda, cinnamon, allspice and nutmeg in a large bowl. Stir with a whisk. In another bowl, beat egg whites until soft peaks form. 

Beat in Brown Sugar Twin slowly, followed by the applesauce, buttermilk and vanilla. Add to flour mixture and stir until just moist. Stir in the pineapple, carrots, and raisins. Spoon batter into baking pan and bake for 35-40 minutes, until a toothpick inserted in the center comes out clean.

After cupcakes have cooled break them apart in a large bowl. Add 1/2 cup white chocolate pudding and combine till you get a cookie dough texture. For coating see (orange cream cake balls)

Frozen Goji Pudding Pops!

50 Calories 3g Protein 0g Fat  16g Carbs

Ingredients

• 1/4 Cup Goji Berries
• 1/4 Cup Sugar Free Chocolate Pudding