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Low Calorie Desserts
These are the three most mouth watering desserts I found in Eating well. I haven't tried them yet. I just saw the images and they all looked very tempting.
Old-Fashioned Fruit Crumble
Ingredients
* 2 1/2 cups fresh or frozen fruit, such as blueberries, peaches, plums
* 1 tablespoon granulated sugar
* 3 tablespoons whole-wheat or all-purpose flour, divided
* 1 tablespoon orange juice
* 1/2 cup rolled oats
* 1/4 cup chopped almonds, or pecans
* 3 tablespoons brown sugar
* 1/4 teaspoon ground cinnamon
* 2 tablespoons canola oil
Preparation
1. Preheat oven to 400°F.
2. Combine fruit with granulated sugar, 1 tablespoon flour and orange juice. Divide among four 6-ounce ovenproof ramekins. Combine oats, nuts, brown sugar, the remaining 2 tablespoons flour and cinnamon. Drizzle with oil and stir to combine. Sprinkle over the fruit mixture. Place the ramekins on a baking sheet.
3. Bake until the fruit is bubbling and the topping is golden, 20 to 25 minutes. Let stand for at least 10 minutes before serving.
Nutrition
Per serving: 252 calories; 11 g fat (1 g sat, 7 g mono); 0 mg cholesterol; 38 g carbohydrates; 4 g protein; 5 g fiber; 1 mg sodium; 179 mg potassium.
4 servings
Active Time: 10 minutes
Total Time: 40 minutes
Meringue-Topped Strawberries & Rhubarb
Ingredients
Fruit
* 1 pound fresh or frozen (not thawed) rhubarb, cut into 1/2-inch pieces
* 1/2 cup sugar
* 1 teaspoon grated fresh ginger, (optional)
* 2 cups (1 pint) fresh or frozen (not thawed) strawberries, hulled and halved or quartered, if larger
Meringue
* 3 large egg whites, at room temperature, or equivalent dried egg whites (see Ingredient Note)
* 1/4 teaspoon cream of tartar
* 1/3 cup sugar
Preparation
1. Preheat oven to 350°F.
2. Stir rhubarb, sugar and ginger (if using) in a medium bowl. Divide the mixture evenly among six 8-ounce ramekins (see Variation). Place the ramekins on a baking sheet and cover tightly with foil. Bake until the rhubarb is softened, 25 to 30 minutes. Remove from the oven and remove the foil.
3. Carefully tuck strawberries between the chunks of rhubarb. (Do not stir or the rhubarb will break apart.)
4. Beat egg whites and cream of tartar in a large bowl with an electric mixer on medium until soft peaks form. Gradually add sugar and continue mixing until the egg whites are glossy and hold peaks. Spoon beaten egg whites over each portion of fruit. Use a thin spatula to spread the meringue into decorative peaks.
5. Return the ramekins to the oven and bake until the meringue is lightly browned, about 10 minutes. Let cool for at least 10 minutes. Serve warm or at room temperature. Variation: This dish can be made in a deep-dish pie pan instead of individual ramekins; the recipe and timing are the same.
Tips & Notes
* Make Ahead Tip: Equipment: Six 8-ounce ramekins
* Ingredient Note: Dried egg whites are pasteurized—a wise choice when making meringue toppings that may not reach 160°F (the temperature at which eggs are considered "safe"). You'll find them in the baking or natural-foods section of most supermarkets. Reconstitute according to package directions.
Nutrition
Per serving: 148 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 35 g carbohydrates; 3 g protein; 2 g fiber; 31 mg sodium; 340 mg potassium.
6 servings
Active Time: 30 minutes
Total Time: 55 minutes
Peach & Blueberry Cobbler
Ingredients
* 3 tablespoons unsalted butter
* 3 tablespoons canola oil
* 1 cup whole-wheat flour
* 1 1/2 teaspoons baking powder
* 1/2 teaspoon salt
* 1 cup reduced-fat milk
* 1/2 cup sugar
* 1 teaspoon vanilla extract
* 3 ripe but firm peaches, (about 1 pound), pitted and sliced into eighths, or 3 1/2 cups frozen
* 2 cups (1 pint) fresh or frozen blueberries
Preparation
1. Preheat oven to 350°F.
2. Place butter and oil in a 12-inch cast-iron skillet or a 9-by-13-inch baking pan. Heat in the oven until melted and fragrant, 5 to 7 minutes.
3. Meanwhile, combine flour, baking powder and salt in a large bowl. Add milk, sugar and vanilla; stir to combine.
4. Add the melted butter mixture to the batter and stir to combine. Pour the batter into the hot pan. Spoon peaches and blueberries evenly over the batter.
5. Return the pan to the oven and bake until the top of the cobbler is browned and the batter around the fruit is completely set, 50 minutes to 1 hour. Remove to a wire rack to cool for at least 15 minutes. Serve warm.
Nutrition
Per serving: 182 calories; 8 g fat (3 g sat, 3 g mono); 11 mg cholesterol; 26 g carbohydrates; 3 g protein; 3 g fiber; 212 mg sodium; 140 mg potassium.
10 servings
Active Time: 20 minutes
Total Time: 1 1/4 hours
These are low calorie desserts but be sure to still eat in moderation.
Source: Eating Well
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