1. Yogurt Fruit Parfait
Calories per serving: 170 calIf you love ice cream sundaes, you’ll barely notice the difference when you switch to low calorie yogurt. Go Greek on your plain yogurt for even more healthy deliciousness. My favorite fruit parfait? Mix oranges with your yogurt, drizzle with honey, and add a sprig of fresh mint. A yummy, healthy treat!The Recipe:Ingredients: •1 cup of boiling water•¾ of a cup of cold water•1 cup cut up fruit (strawberries are my fave!)•16oz (450g) non fat greek yoghurt•Pack of gelatine cubesPreparation Time: 5 minutes (2 hours refrigeration)Directions: 1.Spray an 8 inch square pan with non stick cooking spray2.In a bowl, dissolve gelatine cubes in boiling water3.Stir in cold water and pour into pan4.Arrange fruit in the gelatine5.Cover and refrigerate for 2 hours6.Cut into cubes7.To serve, spoon layers of gelatine with yogurt
2. Angel Food Cake with Fruit
Calories per serving: 250 calAngel food cake is totally guiltless. Its light, fluffy, and tastes great, but brings very little calories to the party. If you mix it with a delicious fruit compote- try strawberries- it won’t taste at all like a diet dessert.The Recipe:Ingredients: •1 can (21 ounces/600g) peach pie filling•1 package (16 ounces/450g) frozen unsweetened strawberries, thawed and drained or 1-1/2 cups fresh strawberries, halved•1 can (11 ounces/300g) mandarin oranges, drained•2 medium apples, chopped•2 medium firm bananas, sliced•1 prepared angel food cake (8 inches), cut into 8 slices•Whipped topping, optionalPreparation time: 10 minutesDirections:1.In a large bowl, mix the pie filling, strawberries, oranges and apples2.Fold in bananas3.Spoon a heaped ½ cupful over each slice of cake4.Garnish with whipped cream, if desired.
3. Frozen Yogurt with Grilled Peaches
Calories per serving: 200 calThere are so many decadent frozen yogurts out there. Sample several varieties, and you’ll find one that’s really close to your favorite ice cream. Then, when you take your burgers or steaks off the grill, slide the peaches on- cut side down- and let them grill for a few moments. They’ll be warm and so yummy over your yogurt.The Recipe:Ingredients: •2 pints premium vanilla frozen yogurt•1 (9-inch) prepared graham cracker pie crust or 8 individual graham cracker pie crusts (or any other pie crust available at your local departmental store)•11/4 cups store-bought caramel sauce•2 tablespoons unsalted butter, melted•2 tablespoons dark brown sugar•6 ripe peaches, halved and pittedPreparation time: 1 hourDirections:1.Transfer 1 pint of frozen yogurt from freezer to refrigerator to soften for 30 to 40 minutes. Preheat the oven to 375 degrees F.2.Bake the pie crust until lightly browned and crisp, about 10 minutes. Set aside to cool.3.To assemble the pie, spread the softened yogurt evenly over the pie crust.4.Place in the freezer and chill about 1 hour.5.When firm, spread about 3/4 cup of the caramel evenly over the frozen yogurt.6.Return the pie to the freezer, and transfer the second pint of frozen yogurt to the refrigerator. Allow pint to soften for 30 to 40 minutes.7.Spread the second pint of yogurt evenly over the caramel, making decorative swirls, if possible. Freeze until firm.8.Remove from freezer 10 minutes before serving.9.To grill peaches, prepare a medium fire in a charcoal grill or preheat a gas grill on medium.10.Melt butter and stir in brown sugar until dissolved.11.Toss peaches with the butter mixture until well coated.12.Grill peaches directly over medium fire, cut-side up, until grill marks are visible, about 5 minutes.13.Turn peaches over and grill until grill marks show and peaches are tender, about 4 minutes longer.14.Set aside to cool.15.When cool, cut peaches into thick wedges.16.When ready to serve, cut pie into wedges and serve with a mound of peaches on the side. Drizzle a little of the remaining caramel sauce over top.
4. Bittersweet Chocolate Brownies
Calories per serving: 250 calIt is possible to have a big, fudgy chocolate brownie without the guilt! All you have to do is make some simple substitutions. If you make your brownies with bittersweet chocolate and egg whites, you’ll significantly lower your caloric intake. Plus, bittersweet chocolate has great heart-helping antioxidant properties.The Recipe:Ingredients: •6 tablespoons unsalted butter, plus more for the pan•2/3 cup all-purpose flour, plus more for the pan•8 ounces (220g) bittersweet or semisweet chocolate (at least 70 percent cacao), coarsely chopped•1/2 teaspoon baking powder•1/4 teaspoon kosher salt (large grain salt. Use any edible salt if Kosher salt is unavailable)•2 large eggs•2 teaspoons vanilla extract•1/2 cup sugarPreparation Time: 50 minutesDirections:1.Preheat oven to 350° F2.Coat an 8-inch-square baking pan with butter. Add a spoonful of flour, tilt to coat, and tap out any excess; set aside.3.In a double boiler or a large heatproof bowl placed over a pan of simmering water, combine the chocolate and butter. Heat, stirring occasionally, until the chocolate melts. Remove from heat; let cool.4.Meanwhile, combine the flour, baking powder, and salt in a medium bowl; set aside5.Whisk the eggs and vanilla extract in a large bowl until foamy. Add the sugar and whisk until light and frothy, about 1 minute. Slowly stir in the cooled chocolate mixture. Add the flour mixture in 2 batches, whisking until incorporated after each addition. Scrape the batter into the prepared pan.6.Bake until a skewer or toothpick inserted 1 inch from the edge of the pan comes out clean, 20 to 25 minutes (a bit of moist batter should cling to the skewer). Transfer the pan to a rack to cool for 10 minutes before slicing.
5. Banana Split with Ricotta Cheese 
Calories per serving: 370 calI just love ricotta cheese. It’s delicious and rich without being unhealthy. A great way to enjoy the traditional feel of a banana split without the guilt is to replace ice cream with ricotta. Top a sliced banana with ricotta cheese, cocoa powder, and a cherry – yum yum!The Recipe:Ingredients:•1 spray(s) cooking spray•4 large banana(s), ripe, peeled•8 oz (220g) canned crushed pineapple in juice, drained•2 tbsp No Calorie Sweetener, divided•1/2 tsp ground cinnamon•1 cup(s) fat-free ricotta cheese•1 tsp vanilla extract•1 cup(s) raspberriesPreparation time: 15 minutes (30 mins cooking time)Directions:1.Preheat oven to 400°F. Coat a 9-inch baking pan with cooking spray. Place bananas in pan.2.In a small bowl, combine pineapple, 1 tablespoon of sweetner and cinnamon; pour over bananas. Cover pan with foil and bake for 30 minutes. (Note: The canned pineapple is already sweet so omit the sweetener if you prefer.)3.Meanwhile, in another small bowl, combine ricotta, remaining tablespoon of sweetner and vanilla; set aside.4.Place one baked banana in each of four individual serving bowls and top each with about 2 tablespoons of pineapple sauce and 1/4 cup of ricotta mixture. Top each with 1/4 cup of raspberries. Serve immediately. Yields 1 banana split per serving.
6. Caramel Popcorn 
Calories per serving: 250 calI love the crunchy, salty taste of popcorn, and adding caramel is just a total bonus. It’s the ultimate girl food – the perfect combo of sweet and salty. Sneak your own healthy bag of caramel popcorn into the movies for a healthy, fun snack!The Recipe:Ingredients:•225g butter•440g brown sugar•120ml corn syrup•6g salt•2g baking soda•5ml vanilla extract•220g popping cornPreparation time: 30 minutes (cooking time 1 hour)Directions:1.Preheat oven to 250 degrees F (95 degrees C). Place popcorn in a very large bowl.2.In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat.3.Place in two large shallow baking dishes and bake in preheated oven, stirring every 15 minutes, for 1 hour. Remove from oven and let cool completely before breaking into pieces.
7. Chocolate Mousse 
Calories per serving: 300 calLight, creamy, and did I mention that it’s super chocolaty? Mousse is so delicious – all the smooth richness of a chocolate pie or pudding, but without all the heavy calories. Chocolate mousse is a great make-ahead dessert, so it is so easy to serve at a dinner party, too.The Recipe:Ingredients:•100g dark chocolate•300ml double cream•2 tbsp liqueur•1 large egg white•50g caster sugar•Handful of ameretti biscuits (or macaroons or any other biscuits available)•White or dark chocolate shavingsPreparation time: 4 minutesDirections:1.Break the chocolate into small pieces and set aside. In a small saucepan, heat half of the cream until it begins to boil. Turn off the heat, add the chocolate pieces and stir until the chocolate has melted and the mixture is smooth.2.Pour the mixture into a bowl set over a large bowl of iced water and add the rest of the cream and Amaretto, if using. Using a handheld electric whisk, beat the mixture to soft peaks. Remove the bowlfrom the iced water.3.Meanwhile, whisk the egg white with a handheld electric beater until stiff peak. Add the sugar, a tablespoon at a time, and continue whisking to a soft meringue. Carefully fold the meringue through the chocolate mixture, then spoon or pipe into chilled serving glasses.4.Place the amaretti into a bowl and lightly crush with the tip of a rolling pin. Sprinkle over the chocolate mousse and garnish with chocolate shavings, if you like. Serve immediately or chill for up to two days.
8. Caramel Apples
Calories per serving: 300 calWhy I Love It: The first bite of a crisp caramel apple, and you’re instantly transported to a fall festival. The crunchy apple and the sticky coat of caramel come together to make a perfect dessert. You can even convince yourself that caramel apples are good for you – they are apples, after all!The Recipe:Ingredients:•6 apples•14 oz (400g) individually packaged caramels, unwrapped•30ml milk•6 sticksPreparation time: 8 minutes (cooks in 2 mins)Directions:1.Remove the stem from each apple and press a craft stick into the top. Butter a baking sheet.2.Place caramels and milk in a microwave safe bowl, and microwave 2 minutes, stirring once. Allow to cool briefly.3.Roll each apple quickly in caramel sauce until well coated. Place on prepared sheet to set.
9. Wine Poached Pears 
Calories per serving: 185 calWine poached pears are absolutely amazing. If you’ve never had one, I’d highly recommend trying them. They’re elegant and delicious, and this easy recipe will wow your boss at a dinner party. Best of all, they’re totally guilt-free and good for you!The Recipe:Ingredients:•4 – 6 peeled, cored and sliced pears•1 ½ cups of red wine•¾ cups of granulated sugar•2 tablespoons of lemon juicePreparation time: 30 minutesDirections:1.Combine all ingredients, except pears, and bring to a boil.2.Once the wine mixture is boiling, turn heat down to a simmer and add the pears.3.Simmer pears for 10-12 minutes and then turn pears and simmer for an additional 8-10 minutes – until they are tender and are easily poked through with a fork.4.Remove pears and let them cool.5.Boil wine sauce until the liquid has been reduced by half.6.Pour sauce over pears and serve with mascarpone, crème fraiche or Devonshire cream.
10. Key Lime Pie
Calories per serving: 300 calThere’s nothing that says summer like a Key Lime Pie. Refreshing and tart, Key Lime Pie is amazingly delicious. This is definitely one of my favorite desserts of all time! I can’t eat it in the winter, but in the summer… there’s just nothing like it. Skip the whipped cream- you don’t even need it. The pie’s great enough without it.The Recipe:Ingredients:•1/2 cup fresh lime juice (12 to 15 key limes or 3 to 4 common limes)•4 teaspoons grated lime zest•4 egg yolks•1 – 14 ounce can sweetened condensed milk•11 graham crackers (or any other crackers)•3 tablespoons granulated sugar•5 tablespoons unsalted butter, meltedPreparation time: 25 minutesDirections:1.Remove the lime zest from whole limes2.Cut the limes in half and squeeze out the juice being careful not to include any pits3.Process the graham crackers in a food processor or blender and then melt the butter and have it at the ready4.Whisk the egg yolks and lime zest together in a bowl until tinted light green. This takes about 2 minutes5.Beat in milk, then juice and set aside at room temperature till it thickens.6.Preheat oven to 325 degrees.7.Mix graham cracker crumbs and sugar in another bowl.8.Add butter and stir with a fork until well blended.9.Pour this mixture into a 9-inch pie pan and press over the bottom and up the sides of the pan. Try using the bottom of a measuring cup to make sure the graham cracker mixture forms a firm crust on the bottom of the pie pan.10.Bake on the center rack for about 15 minutes until the crust is lightly brown, remove and let cool to room temperature.11.Pour the lime filling into crust, spread evenly, and then bake for 15 minutes until the center sets, but still wiggles when shaken.12.Remove from oven and cool to room temperature.13.Refrigerate for at least three hours until well chilled.14.Some of you might like to serve it with a whipped cream topping or a meringue topping, but I prefer keeping it simple. If the pie seems to be sticking to the pan when serving, try dipping the pan into a bowl of warm water to loosen it.
1. Yogurt Fruit Parfait
Calories per serving: 170 calIf you love ice cream sundaes, you’ll barely notice the difference when you switch to low calorie yogurt. Go Greek on your plain yogurt for even more healthy deliciousness. My favorite fruit parfait? Mix oranges with your yogurt, drizzle with honey, and add a sprig of fresh mint. A yummy, healthy treat!The Recipe:Ingredients: •1 cup of boiling water•¾ of a cup of cold water•1 cup cut up fruit (strawberries are my fave!)•16oz (450g) non fat greek yoghurt•Pack of gelatine cubesPreparation Time: 5 minutes (2 hours refrigeration)Directions: 1.Spray an 8 inch square pan with non stick cooking spray2.In a bowl, dissolve gelatine cubes in boiling water3.Stir in cold water and pour into pan4.Arrange fruit in the gelatine5.Cover and refrigerate for 2 hours6.Cut into cubes7.To serve, spoon layers of gelatine with yogurt
2. Angel Food Cake with Fruit
Calories per serving: 250 calAngel food cake is totally guiltless. Its light, fluffy, and tastes great, but brings very little calories to the party. If you mix it with a delicious fruit compote- try strawberries- it won’t taste at all like a diet dessert.The Recipe:Ingredients: •1 can (21 ounces/600g) peach pie filling•1 package (16 ounces/450g) frozen unsweetened strawberries, thawed and drained or 1-1/2 cups fresh strawberries, halved•1 can (11 ounces/300g) mandarin oranges, drained•2 medium apples, chopped•2 medium firm bananas, sliced•1 prepared angel food cake (8 inches), cut into 8 slices•Whipped topping, optionalPreparation time: 10 minutesDirections:1.In a large bowl, mix the pie filling, strawberries, oranges and apples2.Fold in bananas3.Spoon a heaped ½ cupful over each slice of cake4.Garnish with whipped cream, if desired.
3. Frozen Yogurt with Grilled Peaches
Calories per serving: 200 calThere are so many decadent frozen yogurts out there. Sample several varieties, and you’ll find one that’s really close to your favorite ice cream. Then, when you take your burgers or steaks off the grill, slide the peaches on- cut side down- and let them grill for a few moments. They’ll be warm and so yummy over your yogurt.The Recipe:Ingredients: •2 pints premium vanilla frozen yogurt•1 (9-inch) prepared graham cracker pie crust or 8 individual graham cracker pie crusts (or any other pie crust available at your local departmental store)•11/4 cups store-bought caramel sauce•2 tablespoons unsalted butter, melted•2 tablespoons dark brown sugar•6 ripe peaches, halved and pittedPreparation time: 1 hourDirections:1.Transfer 1 pint of frozen yogurt from freezer to refrigerator to soften for 30 to 40 minutes. Preheat the oven to 375 degrees F.2.Bake the pie crust until lightly browned and crisp, about 10 minutes. Set aside to cool.3.To assemble the pie, spread the softened yogurt evenly over the pie crust.4.Place in the freezer and chill about 1 hour.5.When firm, spread about 3/4 cup of the caramel evenly over the frozen yogurt.6.Return the pie to the freezer, and transfer the second pint of frozen yogurt to the refrigerator. Allow pint to soften for 30 to 40 minutes.7.Spread the second pint of yogurt evenly over the caramel, making decorative swirls, if possible. Freeze until firm.8.Remove from freezer 10 minutes before serving.9.To grill peaches, prepare a medium fire in a charcoal grill or preheat a gas grill on medium.10.Melt butter and stir in brown sugar until dissolved.11.Toss peaches with the butter mixture until well coated.12.Grill peaches directly over medium fire, cut-side up, until grill marks are visible, about 5 minutes.13.Turn peaches over and grill until grill marks show and peaches are tender, about 4 minutes longer.14.Set aside to cool.15.When cool, cut peaches into thick wedges.16.When ready to serve, cut pie into wedges and serve with a mound of peaches on the side. Drizzle a little of the remaining caramel sauce over top.
4. Bittersweet Chocolate Brownies
Calories per serving: 250 calIt is possible to have a big, fudgy chocolate brownie without the guilt! All you have to do is make some simple substitutions. If you make your brownies with bittersweet chocolate and egg whites, you’ll significantly lower your caloric intake. Plus, bittersweet chocolate has great heart-helping antioxidant properties.The Recipe:Ingredients: •6 tablespoons unsalted butter, plus more for the pan•2/3 cup all-purpose flour, plus more for the pan•8 ounces (220g) bittersweet or semisweet chocolate (at least 70 percent cacao), coarsely chopped•1/2 teaspoon baking powder•1/4 teaspoon kosher salt (large grain salt. Use any edible salt if Kosher salt is unavailable)•2 large eggs•2 teaspoons vanilla extract•1/2 cup sugarPreparation Time: 50 minutesDirections:1.Preheat oven to 350° F2.Coat an 8-inch-square baking pan with butter. Add a spoonful of flour, tilt to coat, and tap out any excess; set aside.3.In a double boiler or a large heatproof bowl placed over a pan of simmering water, combine the chocolate and butter. Heat, stirring occasionally, until the chocolate melts. Remove from heat; let cool.4.Meanwhile, combine the flour, baking powder, and salt in a medium bowl; set aside5.Whisk the eggs and vanilla extract in a large bowl until foamy. Add the sugar and whisk until light and frothy, about 1 minute. Slowly stir in the cooled chocolate mixture. Add the flour mixture in 2 batches, whisking until incorporated after each addition. Scrape the batter into the prepared pan.6.Bake until a skewer or toothpick inserted 1 inch from the edge of the pan comes out clean, 20 to 25 minutes (a bit of moist batter should cling to the skewer). Transfer the pan to a rack to cool for 10 minutes before slicing.
5. Banana Split with Ricotta Cheese
Calories per serving: 370 calI just love ricotta cheese. It’s delicious and rich without being unhealthy. A great way to enjoy the traditional feel of a banana split without the guilt is to replace ice cream with ricotta. Top a sliced banana with ricotta cheese, cocoa powder, and a cherry – yum yum!The Recipe:Ingredients:•1 spray(s) cooking spray•4 large banana(s), ripe, peeled•8 oz (220g) canned crushed pineapple in juice, drained•2 tbsp No Calorie Sweetener, divided•1/2 tsp ground cinnamon•1 cup(s) fat-free ricotta cheese•1 tsp vanilla extract•1 cup(s) raspberriesPreparation time: 15 minutes (30 mins cooking time)Directions:1.Preheat oven to 400°F. Coat a 9-inch baking pan with cooking spray. Place bananas in pan.2.In a small bowl, combine pineapple, 1 tablespoon of sweetner and cinnamon; pour over bananas. Cover pan with foil and bake for 30 minutes. (Note: The canned pineapple is already sweet so omit the sweetener if you prefer.)3.Meanwhile, in another small bowl, combine ricotta, remaining tablespoon of sweetner and vanilla; set aside.4.Place one baked banana in each of four individual serving bowls and top each with about 2 tablespoons of pineapple sauce and 1/4 cup of ricotta mixture. Top each with 1/4 cup of raspberries. Serve immediately. Yields 1 banana split per serving.
6. Caramel Popcorn
Calories per serving: 250 calI love the crunchy, salty taste of popcorn, and adding caramel is just a total bonus. It’s the ultimate girl food – the perfect combo of sweet and salty. Sneak your own healthy bag of caramel popcorn into the movies for a healthy, fun snack!The Recipe:Ingredients:•225g butter•440g brown sugar•120ml corn syrup•6g salt•2g baking soda•5ml vanilla extract•220g popping cornPreparation time: 30 minutes (cooking time 1 hour)Directions:1.Preheat oven to 250 degrees F (95 degrees C). Place popcorn in a very large bowl.2.In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat.3.Place in two large shallow baking dishes and bake in preheated oven, stirring every 15 minutes, for 1 hour. Remove from oven and let cool completely before breaking into pieces.
7. Chocolate Mousse
Calories per serving: 300 calLight, creamy, and did I mention that it’s super chocolaty? Mousse is so delicious – all the smooth richness of a chocolate pie or pudding, but without all the heavy calories. Chocolate mousse is a great make-ahead dessert, so it is so easy to serve at a dinner party, too.The Recipe:Ingredients:•100g dark chocolate•300ml double cream•2 tbsp liqueur•1 large egg white•50g caster sugar•Handful of ameretti biscuits (or macaroons or any other biscuits available)•White or dark chocolate shavingsPreparation time: 4 minutesDirections:1.Break the chocolate into small pieces and set aside. In a small saucepan, heat half of the cream until it begins to boil. Turn off the heat, add the chocolate pieces and stir until the chocolate has melted and the mixture is smooth.2.Pour the mixture into a bowl set over a large bowl of iced water and add the rest of the cream and Amaretto, if using. Using a handheld electric whisk, beat the mixture to soft peaks. Remove the bowlfrom the iced water.3.Meanwhile, whisk the egg white with a handheld electric beater until stiff peak. Add the sugar, a tablespoon at a time, and continue whisking to a soft meringue. Carefully fold the meringue through the chocolate mixture, then spoon or pipe into chilled serving glasses.4.Place the amaretti into a bowl and lightly crush with the tip of a rolling pin. Sprinkle over the chocolate mousse and garnish with chocolate shavings, if you like. Serve immediately or chill for up to two days.
8. Caramel Apples
Calories per serving: 300 calWhy I Love It: The first bite of a crisp caramel apple, and you’re instantly transported to a fall festival. The crunchy apple and the sticky coat of caramel come together to make a perfect dessert. You can even convince yourself that caramel apples are good for you – they are apples, after all!The Recipe:Ingredients:•6 apples•14 oz (400g) individually packaged caramels, unwrapped•30ml milk•6 sticksPreparation time: 8 minutes (cooks in 2 mins)Directions:1.Remove the stem from each apple and press a craft stick into the top. Butter a baking sheet.2.Place caramels and milk in a microwave safe bowl, and microwave 2 minutes, stirring once. Allow to cool briefly.3.Roll each apple quickly in caramel sauce until well coated. Place on prepared sheet to set.
9. Wine Poached Pears
Calories per serving: 185 calWine poached pears are absolutely amazing. If you’ve never had one, I’d highly recommend trying them. They’re elegant and delicious, and this easy recipe will wow your boss at a dinner party. Best of all, they’re totally guilt-free and good for you!The Recipe:Ingredients:•4 – 6 peeled, cored and sliced pears•1 ½ cups of red wine•¾ cups of granulated sugar•2 tablespoons of lemon juicePreparation time: 30 minutesDirections:1.Combine all ingredients, except pears, and bring to a boil.2.Once the wine mixture is boiling, turn heat down to a simmer and add the pears.3.Simmer pears for 10-12 minutes and then turn pears and simmer for an additional 8-10 minutes – until they are tender and are easily poked through with a fork.4.Remove pears and let them cool.5.Boil wine sauce until the liquid has been reduced by half.6.Pour sauce over pears and serve with mascarpone, crème fraiche or Devonshire cream.
10. Key Lime Pie
Calories per serving: 300 calThere’s nothing that says summer like a Key Lime Pie. Refreshing and tart, Key Lime Pie is amazingly delicious. This is definitely one of my favorite desserts of all time! I can’t eat it in the winter, but in the summer… there’s just nothing like it. Skip the whipped cream- you don’t even need it. The pie’s great enough without it.The Recipe:Ingredients:•1/2 cup fresh lime juice (12 to 15 key limes or 3 to 4 common limes)•4 teaspoons grated lime zest•4 egg yolks•1 – 14 ounce can sweetened condensed milk•11 graham crackers (or any other crackers)•3 tablespoons granulated sugar•5 tablespoons unsalted butter, meltedPreparation time: 25 minutesDirections:1.Remove the lime zest from whole limes2.Cut the limes in half and squeeze out the juice being careful not to include any pits3.Process the graham crackers in a food processor or blender and then melt the butter and have it at the ready4.Whisk the egg yolks and lime zest together in a bowl until tinted light green. This takes about 2 minutes5.Beat in milk, then juice and set aside at room temperature till it thickens.6.Preheat oven to 325 degrees.7.Mix graham cracker crumbs and sugar in another bowl.8.Add butter and stir with a fork until well blended.9.Pour this mixture into a 9-inch pie pan and press over the bottom and up the sides of the pan. Try using the bottom of a measuring cup to make sure the graham cracker mixture forms a firm crust on the bottom of the pie pan.10.Bake on the center rack for about 15 minutes until the crust is lightly brown, remove and let cool to room temperature.11.Pour the lime filling into crust, spread evenly, and then bake for 15 minutes until the center sets, but still wiggles when shaken.12.Remove from oven and cool to room temperature.13.Refrigerate for at least three hours until well chilled.14.Some of you might like to serve it with a whipped cream topping or a meringue topping, but I prefer keeping it simple. If the pie seems to be sticking to the pan when serving, try dipping the pan into a bowl of warm water to loosen it.
Calories per serving: 170 cal
If you love ice cream sundaes, you’ll barely notice the difference when you switch to low calorie yogurt. Go Greek on your plain yogurt for even more healthy deliciousness. My favorite fruit parfait? Mix oranges with your yogurt, drizzle with honey, and add a sprig of fresh mint. A yummy, healthy treat!
The Recipe:
Ingredients:
•1 cup of boiling water
•¾ of a cup of cold water
•1 cup cut up fruit (strawberries are my fave!)
•16oz (450g) non fat greek yoghurt
•Pack of gelatine cubes
Preparation Time: 5 minutes (2 hours refrigeration)
Directions:
1.Spray an 8 inch square pan with non stick cooking spray
2.In a bowl, dissolve gelatine cubes in boiling water
3.Stir in cold water and pour into pan
4.Arrange fruit in the gelatine
5.Cover and refrigerate for 2 hours
6.Cut into cubes
7.To serve, spoon layers of gelatine with yogurt
3. Frozen Yogurt with Grilled Peaches
Calories per serving: 200 cal
There are so many decadent frozen yogurts out there. Sample several varieties, and you’ll find one that’s really close to your favorite ice cream. Then, when you take your burgers or steaks off the grill, slide the peaches on- cut side down- and let them grill for a few moments. They’ll be warm and so yummy over your yogurt.
The Recipe:
Ingredients:
•2 pints premium vanilla frozen yogurt
•1 (9-inch) prepared graham cracker pie crust or 8 individual graham cracker pie crusts (or any other pie crust available at your local departmental store)
•11/4 cups store-bought caramel sauce
•2 tablespoons unsalted butter, melted
•2 tablespoons dark brown sugar
•6 ripe peaches, halved and pitted
Preparation time: 1 hour
Directions:
1.Transfer 1 pint of frozen yogurt from freezer to refrigerator to soften for 30 to 40 minutes. Preheat the oven to 375 degrees F.
2.Bake the pie crust until lightly browned and crisp, about 10 minutes. Set aside to cool.
3.To assemble the pie, spread the softened yogurt evenly over the pie crust.
4.Place in the freezer and chill about 1 hour.
5.When firm, spread about 3/4 cup of the caramel evenly over the frozen yogurt.
6.Return the pie to the freezer, and transfer the second pint of frozen yogurt to the refrigerator. Allow pint to soften for 30 to 40 minutes.
7.Spread the second pint of yogurt evenly over the caramel, making decorative swirls, if possible. Freeze until firm.
8.Remove from freezer 10 minutes before serving.
9.To grill peaches, prepare a medium fire in a charcoal grill or preheat a gas grill on medium.
10.Melt butter and stir in brown sugar until dissolved.
11.Toss peaches with the butter mixture until well coated.
12.Grill peaches directly over medium fire, cut-side up, until grill marks are visible, about 5 minutes.
13.Turn peaches over and grill until grill marks show and peaches are tender, about 4 minutes longer.
14.Set aside to cool.
15.When cool, cut peaches into thick wedges.
16.When ready to serve, cut pie into wedges and serve with a mound of peaches on the side. Drizzle a little of the remaining caramel sauce over top.
4. Bittersweet Chocolate Brownies
Calories per serving: 250 cal
It is possible to have a big, fudgy chocolate brownie without the guilt! All you have to do is make some simple substitutions. If you make your brownies with bittersweet chocolate and egg whites, you’ll significantly lower your caloric intake. Plus, bittersweet chocolate has great heart-helping antioxidant properties.
The Recipe:
Ingredients:
•6 tablespoons unsalted butter, plus more for the pan
•2/3 cup all-purpose flour, plus more for the pan
•8 ounces (220g) bittersweet or semisweet chocolate (at least 70 percent cacao), coarsely chopped
•1/2 teaspoon baking powder
•1/4 teaspoon kosher salt (large grain salt. Use any edible salt if Kosher salt is unavailable)
•2 large eggs
•2 teaspoons vanilla extract
•1/2 cup sugar
Preparation Time: 50 minutes
Directions:
1.Preheat oven to 350° F
2.Coat an 8-inch-square baking pan with butter. Add a spoonful of flour, tilt to coat, and tap out any excess; set aside.
3.In a double boiler or a large heatproof bowl placed over a pan of simmering water, combine the chocolate and butter. Heat, stirring occasionally, until the chocolate melts. Remove from heat; let cool.
4.Meanwhile, combine the flour, baking powder, and salt in a medium bowl; set aside
5.Whisk the eggs and vanilla extract in a large bowl until foamy. Add the sugar and whisk until light and frothy, about 1 minute. Slowly stir in the cooled chocolate mixture. Add the flour mixture in 2 batches, whisking until incorporated after each addition. Scrape the batter into the prepared pan.
6.Bake until a skewer or toothpick inserted 1 inch from the edge of the pan comes out clean, 20 to 25 minutes (a bit of moist batter should cling to the skewer). Transfer the pan to a rack to cool for 10 minutes before slicing.
5. Banana Split with Ricotta Cheese
Calories per serving: 370 cal
I just love ricotta cheese. It’s delicious and rich without being unhealthy. A great way to enjoy the traditional feel of a banana split without the guilt is to replace ice cream with ricotta. Top a sliced banana with ricotta cheese, cocoa powder, and a cherry – yum yum!
The Recipe:
Ingredients:
•1 spray(s) cooking spray
•4 large banana(s), ripe, peeled
•8 oz (220g) canned crushed pineapple in juice, drained
•2 tbsp No Calorie Sweetener, divided
•1/2 tsp ground cinnamon
•1 cup(s) fat-free ricotta cheese
•1 tsp vanilla extract
•1 cup(s) raspberries
Preparation time: 15 minutes (30 mins cooking time)
Directions:
1.Preheat oven to 400°F. Coat a 9-inch baking pan with cooking spray. Place bananas in pan.
2.In a small bowl, combine pineapple, 1 tablespoon of sweetner and cinnamon; pour over bananas. Cover pan with foil and bake for 30 minutes. (Note: The canned pineapple is already sweet so omit the sweetener if you prefer.)
3.Meanwhile, in another small bowl, combine ricotta, remaining tablespoon of sweetner and vanilla; set aside.
4.Place one baked banana in each of four individual serving bowls and top each with about 2 tablespoons of pineapple sauce and 1/4 cup of ricotta mixture. Top each with 1/4 cup of raspberries. Serve immediately. Yields 1 banana split per serving.
6. Caramel Popcorn
Calories per serving: 250 cal
I love the crunchy, salty taste of popcorn, and adding caramel is just a total bonus. It’s the ultimate girl food – the perfect combo of sweet and salty. Sneak your own healthy bag of caramel popcorn into the movies for a healthy, fun snack!
The Recipe:
Ingredients:
•225g butter
•440g brown sugar
•120ml corn syrup
•6g salt
•2g baking soda
•5ml vanilla extract
•220g popping corn
Preparation time: 30 minutes (cooking time 1 hour)
Directions:
1.Preheat oven to 250 degrees F (95 degrees C). Place popcorn in a very large bowl.
2.In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat.
3.Place in two large shallow baking dishes and bake in preheated oven, stirring every 15 minutes, for 1 hour. Remove from oven and let cool completely before breaking into pieces.
7. Chocolate Mousse
Calories per serving: 300 cal
Light, creamy, and did I mention that it’s super chocolaty? Mousse is so delicious – all the smooth richness of a chocolate pie or pudding, but without all the heavy calories. Chocolate mousse is a great make-ahead dessert, so it is so easy to serve at a dinner party, too.
The Recipe:
Ingredients:
•100g dark chocolate
•300ml double cream
•2 tbsp liqueur
•1 large egg white
•50g caster sugar
•Handful of ameretti biscuits (or macaroons or any other biscuits available)
•White or dark chocolate shavings
Preparation time: 4 minutes
Directions:
1.Break the chocolate into small pieces and set aside. In a small saucepan, heat half of the cream until it begins to boil. Turn off the heat, add the chocolate pieces and stir until the chocolate has melted and the mixture is smooth.
2.Pour the mixture into a bowl set over a large bowl of iced water and add the rest of the cream and Amaretto, if using. Using a handheld electric whisk, beat the mixture to soft peaks. Remove the bowl
from the iced water.
3.Meanwhile, whisk the egg white with a handheld electric beater until stiff peak. Add the sugar, a tablespoon at a time, and continue whisking to a soft meringue. Carefully fold the meringue through the chocolate mixture, then spoon or pipe into chilled serving glasses.
4.Place the amaretti into a bowl and lightly crush with the tip of a rolling pin. Sprinkle over the chocolate mousse and garnish with chocolate shavings, if you like. Serve immediately or chill for up to two days.
8. Caramel Apples
Calories per serving: 300 cal
Why I Love It: The first bite of a crisp caramel apple, and you’re instantly transported to a fall festival. The crunchy apple and the sticky coat of caramel come together to make a perfect dessert. You can even convince yourself that caramel apples are good for you – they are apples, after all!
The Recipe:
Ingredients:
•6 apples
•14 oz (400g) individually packaged caramels, unwrapped
•30ml milk
•6 sticks
Preparation time: 8 minutes (cooks in 2 mins)
Directions:
1.Remove the stem from each apple and press a craft stick into the top. Butter a baking sheet.
2.Place caramels and milk in a microwave safe bowl, and microwave 2 minutes, stirring once. Allow to cool briefly.
3.Roll each apple quickly in caramel sauce until well coated. Place on prepared sheet to set.
9. Wine Poached Pears
Calories per serving: 185 cal
Wine poached pears are absolutely amazing. If you’ve never had one, I’d highly recommend trying them. They’re elegant and delicious, and this easy recipe will wow your boss at a dinner party. Best of all, they’re totally guilt-free and good for you!
The Recipe:
Ingredients:
•4 – 6 peeled, cored and sliced pears
•1 ½ cups of red wine
•¾ cups of granulated sugar
•2 tablespoons of lemon juice
Preparation time: 30 minutes
Directions:
1.Combine all ingredients, except pears, and bring to a boil.
2.Once the wine mixture is boiling, turn heat down to a simmer and add the pears.
3.Simmer pears for 10-12 minutes and then turn pears and simmer for an additional 8-10 minutes – until they are tender and are easily poked through with a fork.
4.Remove pears and let them cool.
5.Boil wine sauce until the liquid has been reduced by half.
6.Pour sauce over pears and serve with mascarpone, crème fraiche or Devonshire cream.
10. Key Lime Pie
Calories per serving: 300 cal
There’s nothing that says summer like a Key Lime Pie. Refreshing and tart, Key Lime Pie is amazingly delicious. This is definitely one of my favorite desserts of all time! I can’t eat it in the winter, but in the summer… there’s just nothing like it. Skip the whipped cream- you don’t even need it. The pie’s great enough without it.
The Recipe:
Ingredients:
•1/2 cup fresh lime juice (12 to 15 key limes or 3 to 4 common limes)
•4 teaspoons grated lime zest
•4 egg yolks
•1 – 14 ounce can sweetened condensed milk
•11 graham crackers (or any other crackers)
•3 tablespoons granulated sugar
•5 tablespoons unsalted butter, melted
Preparation time: 25 minutes
Directions:
1.Remove the lime zest from whole limes
2.Cut the limes in half and squeeze out the juice being careful not to include any pits
3.Process the graham crackers in a food processor or blender and then melt the butter and have it at the ready
4.Whisk the egg yolks and lime zest together in a bowl until tinted light green. This takes about 2 minutes
5.Beat in milk, then juice and set aside at room temperature till it thickens.
6.Preheat oven to 325 degrees.
7.Mix graham cracker crumbs and sugar in another bowl.
8.Add butter and stir with a fork until well blended.
9.Pour this mixture into a 9-inch pie pan and press over the bottom and up the sides of the pan. Try using the bottom of a measuring cup to make sure the graham cracker mixture forms a firm crust on the bottom of the pie pan.
10.Bake on the center rack for about 15 minutes until the crust is lightly brown, remove and let cool to room temperature.
11.Pour the lime filling into crust, spread evenly, and then bake for 15 minutes until the center sets, but still wiggles when shaken.
12.Remove from oven and cool to room temperature.
13.Refrigerate for at least three hours until well chilled.
14.Some of you might like to serve it with a whipped cream topping or a meringue topping, but I prefer keeping it simple. If the pie seems to be sticking to the pan when serving, try dipping the pan into a bowl of warm water to loosen it.
