In these days of trying to balance weight loss with our craving for anything good, the most often cited weight loss failure comes from the question “what’s for dessert. Many of us have the will power to shun dessert completely but more of us have the inability to give up our scrumptious favorites. For those of us who still prefer to have dessert now and then, here are four ideas to enjoy while keeping our need under 400 calories.
Peanut Butter & Chocolate Pudding: A delicious easy snack to satisfy your chocolate cravings.
Ingredients: 1/4 cup natural peanut butter, 2 cups skim milk, 1 package low calorie instant chocolate pudding
Directions: Mix all ingredients together. Put into a blender or magic bullet. Enjoy!
Ice Box Cheesecake: A no bake cheesecake with yummy nut crust.
Ingredients: 1/4 cup butter, 32 oz cream cheese, 1 cup fluid whipped cream, 1 1/2 cups whole kernels ground almonds, 4 oz splenda.
Directions: Cream cheese should be softened, beaten till light and fluffy with mixer. Add 2/3 cup of Splenda and blend in with cream cheese. In a separate bowl whip cream until light and fluffy, volume should double. Add whipped cream to cream cheese mixture, beat together until thoroughly mixed. For crust, chop almonds (pecans or walnuts can be used as well) until texture is finer but still with small pieces of nut. Add 1/4 cup of Splenda and the butter, melted. Spread crust in 8″ x 10″ pan. Crust will be thin but small amount will hold the filling fine, spread cream cheese mixture. Refrigerate for at least 2 hours.
Chocolate Pound Cake: It doesn’t get much better than making chocolate cake from scratch.
Ingredients: 3 large eggs, 1 3/4 cups milk, 3 cups sugar, 1 cup softened butter, 1/4 tsp salt, 1 1/2 tsps vanilla extract, 3 tsps baking powder, 1 cup cocoa, 1 tbsp icing sugar, 3 cups all-purpose flour.
Directions: Pre-heat oven to 350 °F (175 °C). Spray 10″ (12 cup) Bundt pan with non-stick spray and dust lightly with cocoa. Cream butter and sugar together with electric mixer. Blend in vanilla, then blend in eggs, one at a time. Combine remaining dry ingredients in a bowl, then alternately add to creamed ingredients with milk. Add batter to prepared Bundt pan. Bake at 350 °F for 1 hour and 20 minutes. Cool cake on rack for 15 minutes when done. Turn out of pan to cool completely. Dust icing sugar lightly over top.
Pumpkin Almond Spice Bread: A hearty holiday bread that’s gluten-free and low-carbohydrate.
Ingredients: 5 large eggs, 1/2 cup butter, 1 tsp cinnamon, 1/2 tsp pumpkin pie spice, 3/4 tsp salt, 1/3 cup dried Cranberries, 1 cup canned pumpkin, 2 cups whole kernels almond meal, 2 oz coconut flakes (1/2 cup), 1/3 cup chopped walnuts, 4 tbsps ground flax seed meal, 1/4 tsp baking powder, 1 tsp baking soda, 24 servings 1 packet splenda (1 cup equivalent).
Directions: Pre-heat oven to 400 °F (200 °C). Prepare a loaf pan by lining it with parchment and spraying with non-stick spray. In a medium bowl combine all dry ingredients, except for walnuts and cranberries, mix well. In a large bowl, or bowl of a stand mixer combine all wet ingredients. Mix well. Start gradually adding dry ingredients mixing gently until all are incorporated. Mixture should be the consistency of cake batter. Add walnuts and cranberries, fold in with wooden spoon or spatula. Pour batter into loaf pan, cover with foil. Bake for 10 minutes, then remove foil and reduce temperature to 350 °F (175 °C). Bake for another 35-45 minutes or until a cake tester inserted in center comes out clean. Notes: use unsweetened cranberries and unsweetened coconut. Bake in muffin pan for cupcakes. Top with cream cheese frosting for a pumpkin cake.