Easy and Low-Fat Desserts (yes, it is possible)

Recently I had to make some changes to my eating habits.  That is extremely hard for a "foodie" like me but since my health pretty much depended on it, I've managed.  Now I am on an extremely low-fat eating plan and I am seriously missing all the "good" stuff.  I thought that I cooked fairly low-fat before but apparently not enough.  Sooooo in an effort to fill my life and tummy with tasty things, I have reinvented some of my absolute favorites.  The first posting will be DESSERTS - because it's always good to start with dessert first, right?

Black Forest Trifle (approx 1 gram of fat per serving)

       1 family size Betty Crocker Brownie mix
       1/3 c water
       1/3 c applesauce
       2 eggs

Mix together and bake in a sprayed 9 x 13 pan for the time directed on the package. Allow to cool and cut into small squares.

     1 can cherry pie filling
     1/4 t almond extract

Mix together and set aside

     Hersheys syrup

     1 small box instant chocolate milk made according to directions using SKIM milk - chill in fridge

     Lite or fat free whipped topping

Layer half of brownie squares, pudding, cherries, whipped topping and drizzle with chocolate syrup.  Repeat layers and chill for at least one hour before serving.  You seriously would NEVER suspect this is low-fat!

Lowfat "Mock" Cheesecake (the only fat is in the crust)

1 lower fat graham cracker crust
1 pkg fat free cream cheese, softened
3 T skim milk
2 t vanilla
1 c powdered sugar
1 16 oz tub fat free or lite whipped topping

Blend together cream cheese, milk, vanilla and sugar. Fold in whipped topping and put in crust.  Chill and serve with fresh fruit or pie filling (we love blueberry).

Yogurt Pie (the only fat is in the crust)

1 lower fat graham cracker crust
3 to 4 containers (6 oz size) no fat yogurt, any flavor
1 tub fat free whipped topping

Mix whipped topping and yogurt together.  Pour into crust and freeze for at least 3 hours before serving.

Cotton Candy Salad

1 can fat free sweetened condensed milk
1 can cherry pie filling
2 cans mandarin oranges,. drained
2 c mini marshmallows
1 8 oz tub fat free whipped topping

Stir milk and pie filling together.  Stir in oranges and marshmallows and then fold in whipped topping.  Chill for at least 2 hours before serving.

Okay so none of these recipes could be considered "healthy" but they are lots lower in fat than the originals and they have been lifesavers for me, especially the trifle! 

More Christmas Goodies

Grandma's Gumdrop Cookies

1 c shortening
1 c white sugar
1 c brown sugar
2 eggs
1 t vanilla
1 t baking soda
1 t baking powder
2 c flour
2 c oats
2 c spiced gumdrops (I prefer the red and green ones) cut in half

Cream together shortening and sugars.  Mix in eggs and vanilla.  Mix in baking soda, baking powder and flour.  Stir in oats and gumdrops.

Roll dough into small balls (it will be fairly sticky dough) and then place them on a greased cookie sheets.  Press them gently with a fork dipped in milk.  Bake at 350 for 10 - 12 minutes.

Raspberry Cookie Bars

1 yellow cake mix
3/4 c margarine, melted
2 1/2 c oats
2 c raspberry jam
1 T water

Combine cake mix, margarine and oats and stir until crumbly.  Press 2/3 of dough in a sprayed glass 9 x 13 pan.  Combine jam and water and spread over dough.  Crumble remaining dough on top.  Bake at 375 for 20 minutes.

German Brownie Torte

I got the recipe from a friend who got it from a magazine and altered it. 

It is sure to impress - it is beautiful AND delicious AND easy!

2 21 oz Family size chewy fudge brownie mixes
3 c sweetened flaked coconut
1 1/2 c chopped pecans
1 c firmly packed brown sugar
1 stick BUTTER melted
3 c heavy whipping cream
1 c powdered sugar

Make the brownies as directed on package for cake like brownies except put the batter in a 8 or 9 inch round cake pan that has been COATED with cooking spray - 1 box per pan.  Combine coconut, pecans, brown sugar and butter together and spoon half of mixture on top of each pan of unbaked batter.  Bake at 350 for 25 - 30 minutes or until a toothpick inserted in center comes out clean.  Cool in pan for 15 minutes before inverting.  When completely cool, put one cake topping side up on a cake plate. 

Beat cream and powdered sugar together on medium high until moist stiff peaks form when beaters are lifted. 

Spoon some whipped cream over cake then top with the other cake, topping side up.  Frost the sides of the cake with the whipped cream and either frost the top OR pipe it in a decorating bag to make a design.

This is ultra rich.  The toughest part is whipping the cream - something I have been afraid to try until I tasted this cake and just HAD to make it.  If you put your bowl and your beaters in the fridge so everything is really cold, it whips up more quickly!