Low Fat Diet Recipes: Desserts

Desserts can be low fat and taste delicious. The secret is finding the right ingredient to substitute for the high fat butter, oil, shortening and/or cream a dessert recipe calls for. In addition, fruit-based desserts often contain small quantities of fat, if any, and offer fiber, vitamins and minerals.

There are several fat substitutes available. Cooking spray instead of vegetable shortening or butter is a must-have when coating pans for baking. Applesauce, mashed bananas or any other pureed fruits add moisture and can be used to replace at least half of the oil. Low fat versions of cream cheese, buttermilk and regular milk, sour cream, margarine and yogurt are just a few alternatives that can be used. There are also products called fat replacers available in the baking aisle of your supermarket.

Easy Rhubarb with Strawberries

Ingredients:

¼ c. sugar

¼ c. orange juice

2 c. fresh or frozen rhubarb, thawed and cut into ½” thick pieces

1 tbs. cold water

2 tsp. cornstarch

1 c. sliced fresh strawberries

Directions:

In medium saucepan, combine sugar and orange juice. Bring to a boil; stir in rhubarb slices. Return to boil; reduce heat and simmer, covered, for 5 minutes or until rhubarb is tender. Drain rhubarb, reserving syrup.

Add water to syrup to measure 2/3 cup. Return syrup to pan. Stir together cold water and cornstarch; add to syrup and stir well. Cook until thickened and bubbly. Cook 2 more minutes. Remove from heat.

Gently stir in rhubarb and strawberries. Cool at room temperature for 30 minutes. Cover and chill for at least 2 hours or up to 4 hours.

Servings and Nutrition Information:

Makes 4 servings.

Per serving: 85 Calories, 0 g Fat, 0 mg Cholesterol, 3 mg Sodium, 21 g Carbohydrate, 2 g Fiber, 1 g Protein.

Serving Suggestion: Although a bowl of this fruity dessert is delicious by itself, it can be served over low fat vanilla ice cream, frozen yogurt or angel food cake.

Blueberry Cobbler

Ingredients:

5 c. fresh blueberries

½ c. sugar

2 tbs. all-purpose flour

1 tsp. lemon rind, finely grated

1 tbs. fresh lemon juice

1 tsp. vanilla extract

1 c. all-purpose flour

½ tsp. baking powder

½ tsp. baking soda

½ c. fat-free vanilla yogurt

2 tbs. fresh lemon juice

2 tbs. margarine, melted

1 tsp. vanilla extract

2 large egg whites

Directions:

Preheat oven to 400 degrees. Coat a 13” x 9” baking dish with cooking spray.

Combine blueberries, sugar, 2 tbs. flour, lemon rind, 1 tbs. lemon juice and 1 tsp. vanilla in large bowl. Stir gently and spoon into prepared baking dish. For topping: Combine 1 c. of flour, baking powder and baking soda in a large bowl; stir well.

In medium bowl, combine yogurt, 2 tbs. lemon juice, margarine, 1 tsp. vanilla and egg whites. Add to dry ingredients and stir until just moistened. Drop dough by tablespoonfuls onto blueberry mixture.

Bake for 30 minutes or until filling is bubbly.

Servings and Nutrition Information:

Makes 8 servings.

One serving equals about 1 cup.

Per serving: 225 Calories, 3 g Fat, 0 mg Cholesterol, 7 g Fiber, 42 g Carbohydrate, 128 mg Sodium, 4 g Protein