May 16th, 2010 
My Health 
I am a sweet freak, but I really like healthy food. I can cook anything healthy, but my problem is good healthy desserts. I love dark chocolate, so any recipes that you may have with that in it would be awesome. Anything with fruit, yogurt, light cream, anything. Thanks! =)
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Apple Topping
Serve over fat-free frozen vanilla yogurt or use as a jam on toast.
Servings: 18
Serving Size: 2 Tablespoons
• 1 cup shredded Rome or Macintosh apples
• 3 tablespoons frozen cranberry juice concentrate
• 3/4 cup apple juice
• 3 3/4 cups sugar
• 3 ounces liquid pectin
• 2 tablespoons lemon juice
Combine apple, cranberry juice concentrate, apple juice and sugar in a 2 quart saucepan. Cook over medium heat, stirring constantly until mixture starts to bubble and sugar is dissolved. Remove from heat.
Combine pectin and lemon juice. Add to hot apple mixture. Stir constantly for 3 minutes. Divide into 4 to 5 small containers for freezing. Cover and let cool completely.
Freeze. Place in refrigerator to thaw.
Per Serving: 30 Calories
Trace Fat (0% calories from fat)
Trace Protein
8g Carbohydrate
1g Dietary Fiber
0mg Cholesterol
10mg Sodium
Strawberries and Cream
Easy, fast and oh so creamy!
Servings: 4
‹ Back to Desserts
• 10 reduced fat vanilla wafers, crushed
• 1/2 cup fat free cream cheese from tub (or use low fat)
• 6 tablespoons sugar
• 3 tablespoons skim milk
• 1 tablespoon orange juice
• 1 teaspoon orange flavor liqueur (optional)
• 3 cups fresh strawberries, sliced
Crush wafers in a zip lock bag by using a rolling pin or use a blender or food processor. In a large bowl, combine cream cheese, sugar, milk orange juice and liqueur and beat until smooth. To serve, divide strawberries into large dessert dishes. Top with about 1/4 cup cream mixture and sprinkle each with vanilla wafer crumbs.
Per Serving: 212 Calories
4g Fat (15.5% calories from fat)
6g Protein
39g Carbohydrate
3g Dietary Fiber
2mg Cholesterol
206mg Sodium
Exchanges: 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1/2 Fat; 2 Other Carbohydrates.
dark chocolate cake that is it and pudding and ice cream brownies with dark chocolate frosting
jello w/ fruit cocktail.
You never can go wrong with fruit. Fruit smoothies, fruit jello. Chocolate covered strawberries, fried strawberries, Fruit in yougart, fruit pie (mmmm, i love this one), yup
My mother-in-law git this tip from Weight Watchers. Get chocolate graham crackers and break them in half. The put a blob of cool whip on one & make a sandwich. Then freeze them & its like an oreo ice cream sandwich. They are delicious!!
My personal fave is bananas coated in melted dark chocolate, then rolled in chopped nuts or coconut and refrigerated until hard and set.
You can do the same with pineapple, kiwi, strawberries, apples and oranges.
Maybe try melting butterscotch chips to coat the apple with and roll in nuts or coconut?
Come on, it’s a compromise between healthy and decadent!
You may need to add a little Crisco to the melted chips to make it behave the way you want.
Oh, and here is another one, it’s Moroccan: Mix honey and cinnamon to make a paste consistency. Drizzle this over peeled, sliced oranges. It tastes like something you would get in a fancy restaurant.
try strawberries covered in dark chocolate
low fat ice cream with no fat dark chocolate syrup
low fat graham crackers, low fat marshmellows topped with dark chocolate syrup
Sensational Almond Joy Pudding Cup
Ingredients:
1 can light unsweetened coconut milk
2 1/2 cups skim milk or regular
1 tsp almond extract
2 pkgs. sugar-free instant chocolate fudge pudding mix
Cool Whip (light or fat-free)(optional)
Method
In bowl combine coconut milk with skim milk and almond extract; add pudding mix all at once. Beat with wire whisk until creamy and begins to thicken, about 2 minutes. Refrigerate; top with whipped topping (optional).
Notes: This is only about 100 calories per serving.
Number of servings: 6-8
Peaches ‘n’ Cream Pepe Salad
Ingredients:
1 1/2 cups acini de pepe pasta
1 cup skim (nonfat) milk
1 (29 oz.) can no-sugar-added peaches (do not drain)
2 (6 to 8 oz. each) containers light peach yogurt
1 box sugar-free peach gelatin
1 box sugar-free/fat-free instant vanilla pudding
8 oz. light frozen whipped topping, thawed
Mint sprigs for garnish, if desired
Method
Cook pasta as directed on package to al dente doneness. Cool immediately by draining into a colander and rinsing well with cold water; drain well. In a large bowl, combine milk, juice from the peaches, yogurt, dry gelatin, dry pudding mix and 2/3 of the whipped topping. Whisk to blend; fold in pasta. Cut peaches into bite-sized pieces with knife or kitchen shears; fold into salad. Chill well. Serve in parfait glasses, topped with a dollop of the remaining topping. Garnish with a mint sprig, if you wish.
Notes: Cool, creamy, and fruity…and so good; it’s hard to believe it’s sugar-free!
Number of servings: 10
Caramel Pumpkin Cake – Low Fat
Ingredients:
2 cups sugar
1 cup applesauce
2 cups canned pumpkin
4 eggs, beaten
2 tsp cinnamon
1/2 tsp vanilla
1/2 tsp salt
1 tsp baking soda
2 tsp baking powder
2 cups flour
Two pieces of caramel apple wraps, cut into thin strips about 2-inches long
Light or nonfat whipped topping
Method
Preheat oven to 350 degrees. Mix all ingredients except caramel strips. Pour batter into greased 13×9″ pan. Scatter caramel pieces on top of batter. Bake 28-32 minutes or until middle of cake is cooked (toothpick test.) Let cool. Serve with light whipped topping.
Notes: I wanted to make a dessert with pumpkin, but did not want all the fat from a pumpkin pie. So, I created a cake that uses applesauce instead of oil and leftover caramel apple wraps to give it extra sweetness without a lot of extra fat.
Number of servings: 12-15
Yummy-to-the-Tummy Banana Pudding
Ingredients:
1 box sugar-free Jello instant banana cream pudding mix
1 1/2 cup fat-free milk
1 tub sugar-free Cool Whip, thawed
Optional: 4 oz container plain low-fat yogurt (about 1/2 cup)
1 box (Murray brand) sugar-free vanilla wafers
4 medium, ripe bananas
Method
Add pudding to cold milk and whisk for two minutes until thickened. Fold in yogurt (if using) and whipped topping. In a medium bowl layer half of the wafers, then half of the sliced bananas, and finally cover all with half of the pudding. Repeat. Cover with lid or plastic wrap and refrigerate at least two hours, or preferably overnight.
Notes: Note: You can make this lactose-free by using Lactaid skim milk instead of regular and omitting the yogurt. Don’t tell them it’s sugar-free, they’ll never know!
Number of servings: 8
Pumpkin Pecan Pie
Ingredients:
1 (Pillsbury) 9″ pie shell (unbaked)
3 eggs
1 cup canned pumpkin
1 cup sugar or Splenda sugar replacement
1 tsp pumpkin pie spice
2/3 cup Karo light syrup
2 Tbsp (unsalted) butter, melted
1 tsp vanilla
1 cup coarsely chopped pecans
Method
Preheat oven to 350 and preheat a baking sheet in the oven. Place the pie crust in a greased pie pan and pinch (flute) the crust edges with your fingers. Set aside. In a small bowl, combine one of the eggs, 1/2 cup of the sugar, the pumpkin and pumpkin spice; spread in bottom of the pie crust. In a medium bowl, whisk remaining 2 eggs slightly, stir in karo syrup, remaining sugar, the butter and vanilla. Stir until well blended; stir in pecans. Carefully spoon on top of pumpkin mixture. If you have extra crust you can cut out maple leaves or pumpkin shapes with cookie cutters and place on the edges of the pie for a decorative feature. Bake for 50 to 60 minutes or until filling on the edges is set. If crust is getting too dark on edges you can use foil to cover. Cool pie completely and refrigerate leftovers.
Notes: Serve with ice cream or whip cream. Great Harvest-time treat bringing two favorites together!
Number of servings: 8
Low Sugar Chocolate Souffle
Ingredients:
1/2 cup Splenda
2 Tbsp cornstarch
1 cup milk
2 squares (one ounce each) unsweetened chocolate
1 Tbsp instant coffee granules
3 egg yolks
2 Tbsp softened butter
1 teaspoon sugar free caramel flavored syrup
4 egg whites
1/2 teaspoon salt
1/4 teaspoon cream of tartar
Method
Mix Splenda, instant coffee and cornstarch in medium sauce pan gradually stir in milk. Add chocolate. Cook over medium heat stirring constantly until chocolate is melted. Remove from heat. Beat egg yolks until thick and lemon colored, gradually beat into chocolate mixture. Stir in butter and caramel flavored syrup. Cool to room temp. PreHeat oven to 350 degrees F. Butter 6 cup souffle dish. Sprinkle Splenda around the buttered dish as evenly as possible, especially around the sides and bottom. With aluminum foil make a band that will extend about 4 inches above the top of the dish. Butter one side of foil and sprinkle with Splenda. This will extend the depth of the dish if needed. Beat egg whites and cream of tarter just until peaks form. Fold half of egg whites into chocolate until well incorporated. Repeat with remaining egg whites, folding gently. Carefully pour into dish. Bake 50 minutes or until knife in center comes out clean.
Notes: I like this for the holidays because it solves the diet problems for a few of my family and friends. I try to use a souffle dish that does not need the added depth. However sometimes it is needed.
Number of servings: 6
Lemon Ricotta Cheesecake with Blueberries
Ingredients:
1 cup reduced fat vanilla wafer cookie crumbs (about 30 wafers)
1 tablespoon unsalted butter, melted
1 tablespoon honey
1 1/2 cups fat free ricotta cheese
2 (8 ounce) packages reduced fat cream cheese, softened
1 cup granulated sugar
Finely grated zest of one large lemon
1 tablespoon fresh lemon juice
2 teaspoons vanilla extract
2 large eggs
2 large egg whites
Topping:
1/2 tablespoon unsalted butter
1/3 cup packed brown sugar
1 cup blueberries
Method
Preheat oven to 325 degrees. Coat a 9 X 3 inch spring form pan with cooking spray. In a medium sized bowl, combine cookie crumbs, melted butter, and honey–stir until combined. Press mixture into spring form pan. Refrigerate crust while preparing filling. In a large bowl, using an electric mixer on medium speed, beat together ricotta cheese, and cream cheese until smooth and fluffy. Beat in granulated sugar, lemon zest, lemon juice, and vanilla extract, until well combined. Reduce mixer speed to low, add eggs and egg whites, one at a time, mixing well after each addition. Pour cheesecake filling onto cookie crust. Place pan in center of oven and bake at 325 degrees for 50-55 minutes, until cheesecake center is set, but slightly wobbly. Remove pan from oven and cool cheesecake on a wire rack, until room temperature. Spread top of cheesecake with blueberry topping. Cover cheesecake, place in refrigerator, and chill for 5 hours, or until ready to serve. For serving, run a knife around outside edge of pan, loosen pan sides, and slice. To make blueberry topping, melt 1/2 tablespoon butter in a small sauce pan over medium heat. Add brown sugar and bring mixture to a light boil, stirring frequently (about 1-2 minutes). Add blueberries to sauce pan, and cook 2-3 minutes, until blueberries are starting to release their juices. Remove pan from heat and cool mixture slightly, before spreading on top of cheesecake.
Notes: Delicious, fresh, and healthy tasting. It doesn’t taste low fat. It reminds me of an Italian summer dessert. I LOVE lemon and blueberries together.
Number of servings: 12
Fruity Berry and Granola Parfait
Ingredients:
1 1/2 cups low fat ricotta
1 1/4 cup fat free plain yogurt
5 tablespoons strawberry jam
1 1/4 lbs strawberries, trimmed and thickly sliced
1 1/2 cups granola
Method
Puree ricotta, yogurt and jam in a food processor. Spoon 2 tablespoons granola into each of 6 tall parfait glasses. Top with 2 tablespoons ricotta mixture and a thick layer of strawberry slices. Repeat with a second layer of granola, ricotta and strawberries. Serve immediately or refrigerate for up to 6 hours.
Notes: If you don’t have parfait glasses, wine glasses or even pretty glass tumblers will work just as well.
Number of servings: Serves six.
Light Tropical Dessert Pizza
Ingredients:
1 Pre-made angel food cake
2 kiwi fruits – sliced
1 pint strawberries – sliced
1 can pineapple – sliced
1 container Light Cool Whip (thawed)
Method
Cut 1 inch off the bottom of the angel food cake and place on a large plate or platter. Spread softened Light Cool Whip over the top of the angel food cake. Arrange sliced fruits over the top all the way around the cake. Top with powdered sugar if desired before serving. Chill in the refrigerator and promptly store any left-overs in refrigerator.
Notes: The great thing about this recipe is that it is adaptable to your family’s particular likes! You can substitute any fruit that you wish or that is in season at the time.
Number of servings: 6
BEING DIABETIC, I EXPERIMENT A LOT. ONE OF MY SUMMERTIME FAVORITES USES SUGAR FREE PISTACHIO PUDDING MIX, SKIM MILK, FAT FREE COOL WHIP, CANNED CRUSHED PINEAPPLE, MANDARIN ORANGES AND SOMETIMES MINI MARSHMALLOWS.
INGREDIENTS:
1 BOX SUGAR FREE PISTACHIO PUDDING MIX
1 1/2 CUPS SKIM MILK
1/2 CONTAINER OF FAT FREE COOL WHIP
1 SMALL CAN CRUSHED PINEAPPLE WELL DRAINED
1 SMALL CAN MANDARIN ORANGES WELL DRAINED
MINI MARSHMALLOWS
COMBINE PUDDING MIX WITH MILK. MIX WELL UNTIL ALMOST SET. WHIP IN COOL WHIP. STIR IN PINEAPPLE AND ORANGES. TOSS IN A CUP OR SO OF THE MINI MARSHMALLOWS. REFRIGERATE UNTIL SET.
THIS IS ALSO VERY GOOD IF YOU FREEZE IT TOO. ALMOST LIKE ICE CREAM.
HOPE YOU ENJOY IT AS MUCH AS I DO.
Here is a great recipe for healthy cookies made with dark chocolate: http://jinxyknowsbest.blogspot.com/2008/02/moving-away-from-processed-foods.html
There are also general healthy baking tips on the same blog.