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Faux Fried Ice Cream

2 Dec

I found this recipe on www.skinnytaste.com and it’s so good. I was looking for something fun to do with the kids, and here you have it. It was good enough that I bought more ice cream to make this again in the future.

Ingredients:
– 3 cups of Edy’s double churn vanilla bean ice cream
– 2 cups of corn flakes cereal
– 3 tsp cinnamon

– 6 tsp honey
– 6 tbsp. lite Hershey’s syrup

Directions:

1. Scoop out 6 1/2 cup portions of vanilla ice cream. Round them into balls, and place on a baking sheet lined with wax or parchment paper. Place these in the freezer for 2 hours or until they are very hard.

2. Place cinnamon and cereal in the food processer and blend until well crushed. Place in a freezer size baggie.

3. Roll each individual scoop of ice cream in cereal mixture until completely coated.

4. Drizzle each scoop with 1 tsp of honey, and 1 tbsp. of hersey’s lite syrup.

5. You can add whipped topping, nuts, cherries, whatever you like here… I’d encourage you to explore. However, this is where my fried ice cream ended, so this is what my calories will be composed of. (actually I added a few slivered almonds not accounted for here)

6 Servings= 183 Calories per serving

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Banana Pudding Cake

25 Nov

Ingredients:
– 1 box of yellow cake mix
– 3 egg whites
– 12 oz clear diet soda (i used 7up 10 calorie. zero or diet would also work fine)
– 1 box (4 servings) of sugar free instant banana pudding
– 2 cups of cold 1% milk
– 1 container of coolwhip “light”
– 1 box (4 servings) of sugar free instant vanilla pudding
– 1 cup cold 1 % milk
– 2 fresh bananas, thinly sliced

Directions:
1. Mix cake mix, egg whites and diet soda together. Pour into a 13X9 pan sprayed with non-stick spray and bake according to package directions.

2. Remove cake from oven. Allow it to cool about 5 minutes. Using the end of a wooden spoon, poke several holes into the cake, about 1 inch apart, and press hard enough that the spoon end touches the glass.

3. Mix 2 cups of milk with banana pudding mix. Mix about 2 minutes until it begins to thicken, but is still pourable consistency. Pour pudding mixture across cake, purposefully filling all holes with pudding. Spread any remaining pudding evenly over top of cake.

4. Refrigerate for 1 hour, then proceed with step 5.

5. Place banana slices evenly across surface of cake.

6. In a separate bowl, mix vanilla pudding and remaining 1 cup of cold milk, just until blended. Gently fold in coolwhip until well mixed.

7. Top the cake with this frosting mixture, spread evenly.

8. Refrigerate at least 1 additional hour before serving. I think this cake is best the next day, but it’s delicious regardless.

12 servings= 240 Calories per serving.
16 servings= 180 Calories per serving.

Note: you could easily make this entirely sugar free by replacing regular cake mix with sugar free variety. Adjust calories accordingly.

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Strawberry Poke Cake

16 Nov

I found this recipe today, and I’m SO EXCITED about the possibilities! Today I made white cake with Strawberry jello. I think it would also be awesome with lemon cake and cherry jello, chocolate cake and raspberry jello… the possibilities are endless. I will say, I was VERY surprised how much I loved this. Very light. Would be great for Summer.

Ingredients:
– 1 boxed white cake mix
– 3 egg whites
– 12 oz diet or “10” 7 up. ( or diet sprite, or sprite zero, or diet ginger ale)
– 1 small box of sugar free jello
– 1 cup boiled water
– 1/2 cup cold water
– 1 tub of light cool whip

Directions:
1. Preheat oven to 350. In a large bowl, mix cake mix, soda, and egg whites. Pour into a 9 x13 pan sprayed with non-stick spray.

2. Bake cake according to directions on box. Once cake is finished, cool 30 min.

3. Once cake has cooled, use a 2 prong meat fork (or a knife, or wooden skewer) to poke many holes all the way through the cake, to the bottom of the pan.

4. Boil cup of water. Once its boiled, mix with jello until dissolved. Add cold water, mix well.

5. Pour jello mixture evenly over cake. Cover and refrigerate 4 hours or more.

6. Top Cake with cool whip before serving.

12 Servings= 191 Calories per slice

* Another great option is to use a small box of sugar free instant strawberry pudding. Mix with 1 cup of cold water, and then softly fold in cool whip. This Icing would be awesome on this cake. I didn’t use it this time because I was trying to get the cake under 200 Calories, and this would have pushed it just slightly over.

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Coconut Pineapple Cake

11 Nov

Note: I originally found this recipe on a site called Dashing Dish, and i looked forward to making it. I made it this weekend, and it was really yummy. The recipe is directly from this other site, so I won’t take credit for the recipe itself. However, i wanted to repost it, because my calorie count varied a great deal from the original published count. Please enjoy this cake.

Ingredients:
– 1 box of vanilla cake mix (i used betty crocker)
– 2 tbsp coconut extract (separated into 2 equal parts)
– 1 20 oz can crushed pineapple (in juice, not drained)
– 1 cup cold 1% milk
– 1 box (1 oz) sugar free instant vanilla pudding mix
– 1 tub of light cool whip
– 2/3 cup of shredded coconut

Directions:

1. Mix cake mix, pineapple and 1 tbsp coconut extract in a mixing bowl. Transfer to a 9X13 baking pan that has been sprayed with nonstick spray. (Originally recipe calls for 2 round pans. I just wasn’t in a cake building kind of mood)
2. Bake cake mixture according to directions on the cake mix box.
3. In a medium bowl, mix milk and remaining 1 tbsp of coconut extract. Slowly add pudding mix while wisking vigorously unti all lumps are gone.
4. Gently stir in tub of cool whip until smooth. Regrigerate frosting.
5. Once cake has cooled completely, top with frosting, and sprinkle shredded coconut evenly across surface.

12 Servings= 250 Calories per serving

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afterthoughts: I liked this cake much better on day 2. On day 1 the extract gave it a bit of an artificial flavor, but I gave it another try on day 2 and it was really yummy.

Pumpkin Cake with Cinnamon Glaze

4 Nov

Ingredients
– Pilsbury Yellow Cake mix
– 1 15 oz can of pumpkin
– 1 individual size serving (1/2 cup) unsweetened applesauce
– 2 whole eggs
– 3 egg whites
– 1/3 cup water
– 1/3 cup sugar
– 1/3 cup splenda
– 1 teaspoons cinnamon (separated)
– 1/4 teaspoon nutmeg

Glaze:
– 1 1/2 cups powdered sugar
– 1 1/2 tsp cinnamon
– 1/2 teaspoon vanilla extract
– 1 1/2 tbsp. 1% milk

Directions:

1. In a large bowl, combine the cake mix, pumpkin, sugar, splenda, eggs, egg whites, water, applesauce, 1 teaspoon cinnamon and nutmeg. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into a 10-in. fluted tube pan coated with cooking spray.

2. Bake at 350° for 65-75 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

3. In a small bowl, combine the confectioners’ sugar, vanilla, remaining cinnamon and enough milk to achieve desired drizzling consistency. fill a ziplock sandwich sized baggie with glaze. cut the corner off the bag and use the bag to drizzle glaze over cake.

12 Servings= 250 Calories per serving

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100 Calorie Pumpkin Ice Cream Sandwich

22 Oct

This one is AWESOME…and it totally goes to my genius husband, who thought it up one day while looking for a sweet snack. This is so great, and I’m sure it would work pretty well with cheesecake or strawberry ice cream too!

Ingredients:
2 graham crackers
1/4 cup slow churned pumpkin patch ice cream (this one is 90 cal per 1/2 cup)

Directions:
Smoosh ice cream between graham crackers, and enjoy!

1 Ice Cream Sandwich= 100 Calories

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Low Calorie Pumpkin Pie

16 Oct

This is a fall classic. Who doesn’t love a good pumpkin pie!? Well, it’s hard to believe, but this is a delicious pie, just the way you like it, but less about 100 calories per slice! (those are real slices, not 1/16th of a pie). You may notice that this is a “crustless” pie… don’t let it turn you away. YOU WILL NEVER MISS THE CRUST, but you’ll love missing the 110 calories per slice that the crust would add. This is my favorite find this fall. The original recipe comes from “Cooking Light” magazine. This is a slight adaptation.

Pumpkin Pie

Ingredients:
– 1 egg
– 2 egg whites
– 1 can (15 ounces) pumpkin
– 3/4 cup Splenda
– 1/2 cup Bisquick mix
– 1 teaspoon vanilla extract
– 1 teaspoon ground cinnamon
– 1 teaspoon pumpkin pie spice
– 1 can (12 ounces) fat-free evaporated milk
– Fat Free or Sugar Free Cool Whip

Directions:

1. In a large bowl, combine the egg, egg whites, pumpkin, sugar substitute, sugar, biscuit mix, vanilla and spices until smooth. Gradually stir in evaporated milk.

2. Pour into a 9-in. pie plate coated with cooking spray. Bake at 350° for 35-40 minutes or until knife inserted near the center comes out clean. Serve with cool whip before serving. Refrigerate leftovers.

Makes 8 servings

1 Serving (made with splenda/sugar mix)= 117 Calories
1 Serving (made with splenda/sugar mix with 3 tbsp. cool whip)= 147 Calories
1 Serving (made with all splenda)= 93 Calories
1 Serving (made with all splenda with 3 tbsp. cool whip)= 123 Calories

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Cherry Cobbler- Under 200 Calories

21 Jul

Ingredients
-1 Jar of “no sugar added” Cherry Pie Filling

Crust
– 1/2 cup flower
– 2/3 cup oatmeal
– 1 egg
– 1 tbsp. honey
– 1/2 cup splenda
– 1 tbsp. “no fat” butter spray (like I cant believe it’s not butter spray)

-1 container of Oikos Vanilla greek yogurt for topping, optional (adds 25 cal per serving).

Directions:

1. pour cherry pie filling into a casserole dish (9×9 is too large, I used an oval 8×11).

2. in a separate bowl, mix all the crust ingredients together.

3. spread crust ingredients over top of filling.

4. Bake at 350 for 30 minutes, or until golden brown.

5. Top with vanilla greek yogurt. I split one single serve container 4 ways, adding 25 calories per serving.

4 Servings= 194 Calories per serving (without yogurt)

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Grilled Pineapple skewers

19 Jul

This is a Delicious Side on a hot summer evening. Goes great with teriyaki chicken, or grilled fish. Serve with vanilla greek yogurt or froyo for a great low cal dessert too! I bet this would be great with some low-fat coconut ice cream…

Ingredients:

– 1 fresh pineapple, sliced into chunks, about 1.5 inch x 1.5 inch
– 2 tablespoons of honey
– 1 tsp Olive Oil
– 1 tablespoon of fresh lime juice
– 1 tsp cinnamon
– 4 metal or wooden “skewers”

Directions:

1. If you’re using wooden skewers, soak them in water for 10 min or so before putting kabobs together. This keeps the ends of the sticks from catching fire during grilling.

2. Preheat grill and set it to medium temp.

3. Mix last 5 ingredients together in a small bowl. mix well to break up cinnamon.

4. String pineapple chunks evenly onto skewers.

5. Brush marinade mixture onto pineapple skewers evenly. If you have some left over, you can re-apply halfway through grilling.

6. Apply non-stick spray or oil to grill surface to avoid sticking (please be careful and don’t spray aerosol spray directly into open flame of your grill. Use a paper towel to appy oil, or remove grill grates to spray with non-stick)

7. Place the skewers onto the grill. Cook over medium for about 5 minutes, turning pretty regularly to avoid burning.

8. After 5-7 minutes, turn heat up to med-high and allow marinade to caramelize under higher temp. Your pineapple should be turning a beautiful shade of caramel brown on all sides. turn frequently to avoid burning.

9. Once you’ve reached the color you’re happy with, remove from the grill, and serve warm.

Peanut Butter Pie

3 Jun

Ingredients

– 1 chocolate graham cracker crust
– 1 8 oz block of fat free cream cheese, softened
– 1/2 cup confectioners sugar
– 2/4 cup “better ‘n peanut butter” spread
– 1/2 container of cool-whip lite or free

Directions:

1. mix cream cheese and peanut butter.
2. add confectioners sugar
3. gently fold in cool whip.
4. pour mixture into pie crust
5. freeze for 2 hours.
6. serve frozen or thaw in refrigerator 1-2 hours before serving.

Optional: Serve with remaining cool whip for garnish.

serves 8: 305 calories per slice (not counting cool whip as garnish)

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