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10 Best Light Dessert

10 Best Light Dessert

Raspberry Swirl Frozen Dessert Recipe

exps36975 CFD1449746D131 10 Best Light Dessert

Ingredients

  • 2/3 cup graham cracker crumbs
  • 2 tablespoons butter, melted
  • 5 teaspoons sugar
  • FILLING:
  • 3 eggs, separated
  • 1/4 cup plus 1 tablespoon water, divided
  • 1 cup sugar, divided
  • 1/8 teaspoon salt
  • 1/8 teaspoon cream of tartar
  • 1 package (8 ounces) reduced-fat cream cheese
  • 1-1/2 cups reduced-fat whipped topping
  • 1 package (10 ounces) frozen sweetened raspberries, thawed

Directions

  1. In a small bowl, combine the cracker crumbs, butter and sugar. Press into an 11-in. x 7-in. dish coated with cooking spray. Cover and refrigerate for at least 15 minutes.
  2. Meanwhile, for filling, in a small heavy saucepan, combine the egg yolks, 1/4 cup water, 1/2 cup sugar and salt. Cook and stir over low heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Set aside.
  3. In a small heavy saucepan over low heat, combine the egg whites, cream of tartar and remaining water and sugar. With a portable mixer, beat on low speed until mixture reaches 160°. Transfer to a small bowl; beat on high until soft peaks form.
  4. In a large bowl, beat cream cheese until smooth. Gradually beat in egg yolk mixture. Fold in whipped topping, then egg white mixture. Drain raspberries, reserving 3 tablespoons juice. In a small bowl, crush half of berries with 1 tablespoon juice. Set remaining berries and juice aside.
  5. Spread a third of cream cheese mixture over crust; spoon half of crushed berry mixture over the top. Repeat layers. Cut through with a knife to swirl raspberries.
  6. Top with remaining cream cheese mixture. Sprinkle with reserved berries and drizzle with remaining juice. Cover and freeze for 5 hours or until firm. Remove from the freezer 15 minutes before cutting. Yield: 12 servings.

Banana Chocolate Chip Cookies Recipe

exps27195 CFD1227358B10127b 10 Best Light Dessert

Ingredients

  • 1/3 cup butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 1/2 cup mashed ripe banana
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon baking soda
  • 1 cup (6 ounces) semisweet chocolate chips

Directions

  1. In a small bowl, cream butter and sugar until light and fluffy. Beat in the egg, banana and vanilla. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture and mix well. Stir in chocolate chips.
  2. Drop by tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 350° for 9-11 minutes or until edges are lightly browned. Remove to wire racks to cool. Yield:3 dozen.

Pumpkin Cake Roll Recipe

exps38502 HC1442841D66A WEB 10 Best Light Dessert

Ingredients

  • 3 eggs
  • 3/4 cup sugar
  • 2/3 cup canned pumpkin
  • 1/2 teaspoon almond extract
  • 3/4 cup all-purpose flour
  • 2 teaspoons ground Tone’s® Ground Cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 tablespoon plus 1 cup confectioners’ sugar, divided
  • 6 ounces reduced-fat cream cheese, cubed
  • 1 teaspoon butter
  • 1/2 teaspoon vanilla extract

Directions

  1. Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper. Coat the paper with cooking spray; set aside. In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Beat in pumpkin and extract. Combine the flour, cinnamon, baking powder, ginger and salt; fold into pumpkin mixture. Spread batter evenly into prepared pan.
  2. Bake at 375° for 10-15 minutes or until cake springs back when lightly touched (do not overbake). Cool for 5 minutes.
  3. Invert onto a kitchen towel dusted with 1 tablespoon confectioners’ sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
  4. For filling, in a small bowl, beat the cream cheese, butter, vanilla and remaining confectioners’ sugar until fluffy.
  5. Unroll cake; spread filling evenly over cake to within 1/2 in. of edges. Roll up again. Cover and refrigerate for 1 hour before serving. Yield: 12 servings.

Makeover Peanut Butter Cup Cheesecake Recipe

exps47375 THHC1785930D27B 10 Best Light Dessert

Ingredients

  • 3/4 cup graham cracker crumbs
  • 2 tablespoons sugar
  • 2 tablespoons butter, melted
  • 3/4 cup creamy peanut butter
  • FILLING:
  • 2 packages (8 ounces each) fat-free cream cheese
  • 1 package (8 ounces) reduced-fat cream cheese
  • 1 cup (8 ounces) reduced-fat sour cream
  • 3/4 cup sugar
  • 2 eggs, lightly beaten
  • 1-1/2 teaspoons vanilla extract
  • 3/4 cup hot fudge ice cream topping,divided
  • 6 peanut butter cups, cut into small wedges

Directions

  1. In a small bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom of a 9-in. springform pan coated with cooking spray.
  2. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack. In a microwave-safe bowl, heat peanut butter on high for 30 seconds or until softened. Spread over crust to within 1 in. of edges.
  3. In a large bowl, beat the cream cheese, sour cream and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla. Pour 1 cup into a bowl; set aside. Pour remaining filling over peanut butter layer.
  4. In a microwave-safe bowl, heat 1/4 cup fudge topping on high for 30 seconds or until thin; fold into reserved cream cheese mixture. Carefully pour over filling; cut through with a knife to swirl.
  5. Return pan to baking sheet. Bake for 50-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
  6. Microwave remaining fudge topping on high for 30 seconds or until warmed; spread over cheesecake. Garnish with peanut butter cups. Refrigerate overnight. Yield: 16 servings.

Warm Chocolate Melting Cups Recipe

exps41643 HC1442842D29A 10 Best Light Dessert

 

Ingredients

  • 1-1/4 cups sugar, divided
  • 1/2 cup baking cocoa
  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon salt
  • 3/4 cup water
  • 3/4 cup plus 1 tablespoon semisweet chocolate chips
  • 1 tablespoon brewed coffee
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 egg white
  • 10 fresh strawberry halves, optional

Directions

  1. In a small saucepan, combine 3/4 cup sugar, cocoa, flour and salt. Gradually stir in water. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the chocolate chips, coffee and vanilla until smooth. Transfer to a large bowl.
  2. In another bowl, beat eggs and egg white until slightly thickened. Gradually add remaining sugar, beating until thick and lemon-colored. Fold into chocolate mixture.
  3. Transfer to ten 4-oz. ramekins coated with cooking spray. Place ramekins in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 350° for 20-25 minutes or just until centers are set. Garnish with strawberry halves if desired. Serve immediately. Yield: 10 servings.

Blueberry Walnut Bars Recipe

exps42578 THHC1442844D48B 10 Best Light Dessert

 

Ingredients

  • 2/3 cup ground walnuts
  • 1/2 cup graham cracker crumbs
  • 2 tablespoons plus 1/3 cup sugar, divided
  • 1/3 cup old-fashioned oats
  • 3 tablespoons reduced-fat butter, melted
  • 1 package (8 ounces) reduced-fat cream cheese
  • 1 tablespoon orange juice
  • 1/2 teaspoon vanilla extract
  • 1/2 cup reduced-fat whipped topping
  • 2 tablespoons blueberry preserves
  • 1-1/2 cups fresh blueberries

Directions

  1. In a small bowl, combine the walnuts, cracker crumbs, 2 tablespoons sugar, oats and butter. Press onto the bottom of an 8-in. square baking dish coated with cooking spray.
  2. Bake at 350° for 9-11 minutes or until set and edges are lightly browned. Cool on a wire rack.
  3. In a large bowl, beat cream cheese and remaining sugar until smooth. Beat in orange juice and vanilla. Fold in whipped topping. Spread over crust.
  4. In a microwave-safe bowl, heat preserves on high for 15-20 seconds or until warmed; gently stir in blueberries. Spoon over filling. Refrigerate until serving. Yield: 12 servings.

Makeover Frosted Banana Bars Recipe

exps40511 HC1442843D22 10 Best Light Dessert

 

Ingredients

  • 3 tablespoons butter, softened
  • 1-1/2 cups sugar
  • 2 eggs
  • 1-1/2 cups mashed ripe bananas (about 3 medium)
  • 1/4 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • Dash salt
  • FROSTING:
  • 1 package (8 ounces) reduced-fat cream cheese
  • 1/3 cup butter, softened
  • 3 cups confectioners’ sugar
  • 2 teaspoons vanilla extract

Directions

  1. In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in the bananas, applesauce and vanilla. Combine the flour, baking soda and salt; stir into butter mixture just until blended.
  2. Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack.
  3. For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and vanilla; beat until smooth. Frost bars. Refrigerate leftovers. Yield: 3 dozen.

Gluten-Free Angel Food Cake Recipe

exps48424 THHC1757658D2 1 10 Best Light Dessert

Ingredients

  • 1-1/2 cups egg whites (about 10)
  • 3/4 cup plus 1/2 cup sugar, divided
  • 1/4 cup cornstarch
  • 1/4 cup white rice flour
  • 1/4 cup tapioca flour
  • 1/4 cup potato starch
  • 1-1/2 teaspoons cream of tartar
  • 3/4 teaspoon salt
  • 3/4 teaspoon vanilla extract
  • Assorted fresh fruit, optional

Directions

  1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift 3/4 cup sugar, cornstarch, flours and potato starch together twice; set aside.
  2. Add cream of tartar, salt and vanilla to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff peaks form. Gradually fold in flour mixture, about 1/2 cup at a time.
  3. Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 45-50 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.
  4. Run a knife around side and center tube of pan. Remove cake to a serving plate. Top with fresh fruit if desired. Yield: 16 servings.

Mocha Cheesecake Bars Recipe

exps46221 THHC1757655D26 10 Best Light Dessert

Ingredients

  • 25 reduced-fat Oreo cookies,
  • 3 tablespoons fat-free hot fudge ice cream topping
  • 3 tablespoons butter, melted
  • FILLING:
  • 1 envelope unflavored gelatin
  • 1/2 cup cold strong brewed coffee
  • 2 packages (8 ounces each) reduced-fat cream cheese
  • 3/4 cup sugar
  • 1 cup (8 ounces) reduced-fat sour cream
  • 3 ounces bittersweet chocolate, melted and cooled
  • 24 chocolate-covered coffee beans, optional

Directions

  1. Place cookies in a food processor. Cover and pulse until fine crumbs form. Add fudge topping and butter; pulse just until blended. Press onto the bottom of a 13-in. x 9-in. dish coated with cooking spray. Refrigerate for 10 minutes.
  2. Meanwhile, for filling, in a small saucepan, sprinkle gelatin over coffee; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat; set aside.
  3. In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, chocolate and reserved coffee mixture until blended. Pour over crust. Cover and refrigerate for at least 4 hours or until firm.
  4. Cut into bars. Garnish with coffee beans if desired. Refrigerate leftovers. Yield: 24 servings.

Triple-Berry Cobbler Recipe

exps36871 LT1115375A01 10 4b2 WEB 10 Best Light Dessert

 

Ingredients

  • 1/2 cup sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon ground Tone’s® Ground Cinnamon
  • 1 cup water
  • 1 cup fresh or frozen cranberries, thawed
  • 1 cup fresh blueberries
  • 1 cup fresh blackberries
  • TOPPING:
  • 1/4 cup sugar
  • 2 tablespoons butter, softened
  • 1/3 cup fat-free milk
  • 1/4 teaspoon vanilla extract
  • 2/3 cup all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt

Directions

  1. In a small heavy saucepan, combine the sugar, cornstarch, cinnamon and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in berries. Transfer to an 8-in. square baking dish coated with cooking spray.
  2. For topping, in a small bowl, beat sugar and butter until crumbly, about 2 minutes. Beat in milk and vanilla. Combine the flour, baking powder and salt; stir into butter mixture just until blended. Drop by tablespoonfuls over fruit mixture.
  3. Bake at 375° for 25-30 minutes or until filling is bubbly and a toothpick inserted in topping comes out clean. Serve warm.Yield: 6 servings.
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