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