Sweet treats don’t have to be sinful. There are an abundance of low-calorie desserts that will permit you to indulge that sweet tooth without deviating from your clean consuming strategy. Get more Free Desserts Tips Click Here
Nothing spoils a mouthful of milk chocolate more than the “Ugh, what did I simply eat?” sensation. And no matter how much you inform yourself that it’s great to indulge from time to time, you still can’t shake that guilty sensation that follows every piece of cake … sigh.
So would not it be terrific to have tasty dessert choices that will not leave you seeming like you’ve fallen off the healthy consuming wagon?
- Fresh Fruit Tart
You can make this ahead of time and keep it refrigerated, covered, for as much as 8 hours before serving.
- 1 c whole grain pastry flour
- 1⁄3 c almond flour
- 1⁄4 c whole cane sugar
- 8 Tbsp. (1 stick) cold butter, cut into small pieces
- 1 egg yolk
- 1⁄2 c cold heavy cream
- 8 oz. cream cheese, at room temperature
- 1 Tbsp. spoonable stevia
- 1⁄8 tsp. almond extract
- 1 kiwifruit, peeled, halved lengthwise, and sliced crosswise
- 1 c sliced strawberries
- 1 c raspberries
- 3 Tbsp. apricot all-fruit spread, melted
COMBINE the pastry flour, almond flour, and sugar in a food processor and process to blend. Include the butter and pulse up until the mix resembles fine crumbs. Add the egg yolk and pulse till a soft dough forms. Gather the mixture into a ball and press into a thick disk. Cover and cool for 15 minutes.
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HEAT the oven to 375°F.
ROLL OUT the dough into an 11″ round on a lightly floured surface. Transfer the dough to a 9″ tart pan with a removable bottom. Firmly press the dough versus the bottom and sides of the pan. Cut the edges. Prick the bottom of the dough all over with a fork. Line with foil or parchment paper and weight down with pie weights or dried beans. Bake for 15 minutes. Get rid of the foil and weights. Bake for 5 minutes longer, or up until lightly browned. Cool entirely on a rack. Remove the foil and weights. Bake for 5 minutes longer, or until lightly browned. Cool completely on a rack.
MEANWHILE, in a medium bowl, with an electric mixer on medium-high speed, beat the heavy cream until stiff peaks form. In a big bowl, stir together the cream cheese, stevia, and almond extract till mixed. With a rubber spatula, carefully fold in the whipped cream till well combined.
SPREAD the filling evenly into the cooled tart shell. Organize the fruit over the filling. Brush the fruit with the apricot fruit spread.
- Peanut Butter No-Bake Bars
Think of these as a grown-up version of s’mores and Rice Krispies Treats; utilizing whole grain cereal suggests you’ll get 5 grams of fiber per serving. Keep these in an airtight container in a cool spot for approximately 3 days.
- 1 Tbsp trans-free margarine
- 3 c standard-size marshmallows (20–22)
- 1 Tbsp creamy natural unsalted peanut butter
- 3 c wheat square cereal
- 1⁄2 c dry-roasted peanuts
- 1⁄4 c semisweet chocolate chips
COAT an 8″ × 8″ baking pan with cooking spray.
MELT the margarine in a large saucepan over medium heat. Add the marshmallows and cook, stirring, for 4 to 5 minutes or until melted. Stir in the peanut butter, stirring until well combined and smooth. Eliminate the pan from the heat, add the cereal and peanuts, and stir till well coated.
TRANSFER to the prepared pan, using a rubber spatula if needed. Place a piece of wax paper coated with cooking spray over the top and press down with your hand to flatten. Cool for 20 minutes.
REMOVE the cereal square from the pan and set on a rack over a baking pan. Place the chocolate chips in a small bowl and microwave in 5-second increments, stirring with a spoon in between each, for 20 to 25 seconds or up until melted. Utilizing a little spoon, drizzle the chocolate in a fast back-and-forth motion over the cereal square.
COOL completely for 30 to 35 minutes or until the chocolate sets.
NUTRITION (per serving) 324 cal, 7 g pro, 53 g carb, 11 g fat, 2.5 g sat fat, 0 mg cholesterol, 298 mg sodium, 5 g fiber
- Key Lime Pie
You can make this with bottled Key lime juice; however it does not get any much better than squeezing it from fresh Key limes.
- Grated zest of 1 Key lime plus thinly sliced rounds for garnish
- 1¼ c Key lime juice (26 to 32 Key limes)
- 1 can (14 oz) sweetened condensed milk
- 1 c whole milk
- 1 lg egg
- 3 Tbsp cornstarch
- 1 prepared 8½” graham cracker crust
WHISK together the lime enthusiasm, juice, condensed milk, whole milk, egg, and cornstarch in a large saucepan. Give a boil over high heat, whisking continuously, then decrease the heat and simmer 2 minutes.
POUR the filling into the crust and let cool slightly, about 10 minutes. Cover with cling wrap and location in the freezer till set, about 4 hours. Set up the Key lime slices on top for garnish. Serve cooled. The pie can be kept, covered in the fridge, till prepared to serve.
NUTRITION (per serving) 356 cal, 7 g pro, 54 g carb, 13 g total fat, 5 g sat fat, 1 g fiber, 257 mg sodium
- Strawberry Cheesecake
Benefits: High in vitamin C
- Banana Pudding
Benefits: Very low in fat
- Quinoa Almond Joy Bars
Benefits: Protein and fiber
- Skinny Strawberry Ice Cream
Benefits: Made with only four ingredients, two of which are super foods
- Slow Cooker Cranberry Poached Pears
Benefits: High in fiber
- Chocolate Pudding
Benefits: High in antioxidants
- Fudge Brownie Bites
Benefits: Sweetened with fiber-packed dates
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