Top 10 Low Calorie, Low Fat Dessert recipes from Food Done Light for 2014.

Dessert recipes are always so popular. I’ve found some tricks to lighten them up and make them a little healthier. These were your favorite sweet recipes from Food Done Light in 2014. Did your favorite make the list?

Mint Chocolate Chip Brownies

Black Beans are the surprise ingredient in these brownies. It makes the brownies fudgy and moist. You won’t taste them though.

Baked Strawberry Cake Donuts. Grab one.

Baked Strawberry Cake Donuts

A box of cake mix makes these donuts so quick and easy. I increased the nutrition by adding fresh strawberry puree.

Dark Chocolate Pavlovas with Wine Soaked Strawberries

This might be my favorite dessert ever!

Blueberry Cream Cheese Pie

This is a childhood favorite that I can now enjoy again.

Meyer Lemon Angel Food Cake with Meyer Lemon Curd

Lots of lemony goodness in this light cake recipe

Strawberry Cream Cheese Oatmeal Bars

I love the crunchy bottom with the creamy topping.

Lemon Coconut Pound Cake

This cake lightened so easily. Unsweetened coconut is the key.

Banana Blueberry Quinoa Bread

Quinoa flakes add some nutrition to this quick bread.

Strawberries and Cream Cookies

These are like a cross between a cookie and a scone.

Pumpkin Cookies with Buttercream Frosting

This was a recipe I got at my Wedding shower. First time making them but won’t be the last – so good!

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Follow me on Pinterest Christie@Food Done Light
Print Frosty Pumpkin Ice Cream Pie
Author: Christie Daruwalla Recipe type: Dessert, Pie, Holiday, Thanksgiving, Christmas
Prep time: 1 min Total time: 1 min
Serves: 16 servings
Ingredients

• 1 ½ cups ginger snap crumbs
• 3 tbsp. 2% fat plain Greek yogurt
• ⅓ cup toffee flavored peanuts or honey roasted peanuts, crushed
• 8 cups reduced fat vanilla ice cream, divided
• 1 cup light whipped topping, thawed
• 1 cup pumpkin puree
• 3 tbsp. brown sugar
• 1 tsp. ground cinnamon
• ¼ tsp. ground ginger
• ⅛ tsp. ground nutmeg
• ⅛ tsp. ground allspice

Instructions

1. In a medium bowl, combine crumbs and yogurt and press into spring form pan.
2. Freeze for 30 minutes.
3. Soften 4 cups ice cream by placing in the refrigerator for 10 minutes.
4. Fold 1 cup whipped topping, toffee peanuts and ice cream together. Spread over crust and freeze for 1 hour.
5. Soften last 4 cups ice cream. Mix in pumpkin, brown sugar, and spices.
6. Spread over pie. Cover with plastic wrap then foil.
7. Freeze for 8 hours or overnight.
8. Sprinkle with ginger and serve.

Nutrition Information Serving size: 1 slice Calories: 211 Fat: 7 Saturated fat: 3 Unsaturated fat: 1 Trans fat: 0 Carbohydrates: 34 Sugar: 21 Fiber: 1 Protein: 4 Cholesterol: 15
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Happy Healthy Eating,

Christie

But wait, there’s more. Check out these deliciously, light Pumpkin desserts:

Pumpkin Rosemary Souffle

No Bake Pumpkin Cheesecake Pie with Gingersnap Crust

Pumpkin Bread Pudding with Caramel Sauce