Low Carb Dessert Recipes

Recipes

Nutty Fruit Pound Cake

Ingredients

• 1 pound cake loaf (10.5 oz.)

• 2/3 cup soft flavored cream cheese, such as strawberry

• 1 can (11 oz.) mandarin oranges, drained

• 2 cups fresh fruit of choice, cut into bite-size pieces

• 1/3 cup reduced-fat chocolate syrup

• ½ cup slivered almonds

Directions

1. Preheat broiler and position rack 4 to 5 inches from heat.
2. Place pound cake slices in broiler pan and broil for 2 minutes on each side, or until golden brown.
3. Spread each slice of cake with 2 teaspoons of cream cheese; top with mandarin oranges and desired fruit; drizzle with chocolate syrup and sprinkle with almonds; serve.

Tip: You can use prepackaged frozen or fresh pound cake found in most bakery sections of supermarkets. If desired, you can make your own cake from scratch or a packaged mix.

Serving and Nutrition Information

Makes 14 servings. Serving size = 1 piece

Per serving: 185 Calories, 22 g Carbohydrate, 2 g Fiber, 3 g Protein, 11 g Fat, 4 g Saturated Fat, 60 mg Sodium, 35 mg Cholesterol

Food Exchanges: 1 Starch, ½ Fruit, 2 Fat

Easy Oatmeal Brownies

Ingredients

• 2 ½ cups old-fashioned oats (can use quick-cooking)

• ¾ cup all-purpose flour

• ½ cup packed brown sugar

• ½ teaspoon baking soda

• ¾ cup butter or margarine, melted

• 1 package ( 1 lb. 6 oz.) brownie mix with chocolate syrup pouch included

• 1/3 cup water

• 1/3 cup canola oil

• 2 eggs

• ½ cup chopped nuts

Directions

1. Preheat oven to 350 degrees. Spray 13 x 9 x 2” baking pan with cooking spray.
2. In a medium bowl, combine oats, flour, brown sugar, and baking soda; stir in melted butter or margarine; reserve about 1 cup of oat mixture and set aside.
3. Press remaining oat mixture in prepared pan. Bake for 10 minutes and cool for at least 5 minutes.
4. In medium bowl, blend together brownie mix, syrup pouch, water, oil, and eggs; mix thoroughly. Stir in nuts.
5. Evenly spread batter over cooked oat crust and sprinkle with reserved oat mixture.
6. Bake 35 minutes or until a toothpick inserted in center comes out nearly clean. Cool completely. Cut into 48 squares. Store in tightly sealed container to preserve freshness.

Variation: For cake-like brownies, use 3 eggs instead of 2. Also, if your brownie mix does not include a chocolate syrup pouch, you can use ¼ cup of reduced-fat chocolate syrup topping.

Servings and Nutrition Information

Makes 48 brownies. Serving size = 1 brownie

Per serving: 130 Calories, 19 g Carbohydrate, 1 g Fiber, 2 g Protein, 6 g Fat, 3 g Saturated Fat, 80 mg Sodium, 15 mg Cholesterol.

Food Exchanges: 1 Starch, 1 Fat