May 10th, 2010 
My Health 
My mom and my boyfriend both went on diets and its killing me because my favorite thing to do is to cook and to bake for them! -.-, well anyway, does any one have any delicious low fat/low calorie dessert or meal recipes that don’t taste or appear to be as healthy as they are? that they would like to share? lol.
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http://allrecipes.com/HowTo/Healthy-Cooking/Detail.aspx this website has tonz of great recipies that are even healthy too!
Here is a delicious dessert that taste so good you won’t believe it’s low fat. I have made this for parties and pot lucks before.
Lemon Strawberry Trifle
1 ounce package fat-free, sugar-free vanilla instant pudding mix
1 (16-ounce) angel food cake, sliced into 1-inch cubes
1 1/2 cups skim milk
1 quart fresh strawberries sliced
12 ounces low fat, sugar-free lemon yogurt
1/2 cup fresh blueberries
1 carton fat-free whipped topping
3 whole strawberries for garnish
1. Combine pudding mix with milk in a large mixing bowl. Mix on medium speed of an electric mixer for about a minute or until well combined. Stir in yogurt and whipped topping.
2. Assemble the trifle by layering a third of the cubed angel food cake on the bottom of a deep trifle bowl, followed by a third of the sliced strawberries, and a third of the pudding mixture. Repeat the layers two times, ending with a layer of pudding mix on the final layer.
3. Garnish with fresh blueberries and strawberries for a festive red, white and blue dessert. Makes 20 servings.
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I use store bought angel food cake, but you can make your own. Angel food is a good cake to have if you are watching your fat intake. I have never made it myself, but this is a high-rated recipe from a website that I use all the time.
* 12 eggs
* 1 1/4 cups confectioners’ sugar
* 1 cup all-purpose flour
* 1 1/2 teaspoons cream of tartar
* 1 1/2 teaspoons vanilla extract
* 1/2 teaspoon almond extract
* 1/4 teaspoon salt
* 1 cup sugar
1. Separate eggs; discard yolks or refrigerate for another use. Measure egg whites, adding or removing whites as needed to equal 1-1/2 cups. Place in a mixing bowl; let stand at room temperature for 30 minutes.
2. Meanwhile, sift confectioners’ sugar and flour together three times; set aside. Add cream of tartar, extracts and salt to egg whites; beat on high speed. Gradually add sugar, beating until sugar is dissolved and stiff peaks form. Fold in flour mixture, 1/4 cup at a time. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake at 350 degrees F for 40-45 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely before removing cake from pan.