Dessert

Fresh Berry Cobbler

Bob’s Farm to Table: I have always grown strawberries and picked someone’s raspberry patch. Now that fresh berries are available year-round, I always add them to my favorite cobbler. We offset these bright, lightly sweetened berries with a hearty, oat-studded cake-y topping. The combinations of flavors and textures is out of this world! Serve the cobbler as is or with a scoop of Vanilla Bean Ice Cream (see page 307).

Fresh Berry Cobbler
 
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Recipe type: Desserts
Makes: 8 dessert portions
Ingredients
  • Nonstick cooking spray
  • 2 cups chopped strawberries
  • 1 cup blueberries
  • 1 cup raspberries
  • ⅓ cup sugar
  • 2 teaspoons lemon juice
  • Topping:
  • ⅔ cup all-purpose flour
  • ½ cup rolled oats
  • 1 large egg, beaten
  • ½ cup sugar
  • 2 tablespoons 2% milk
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon salt
Directions
  1. Preheat the oven to 375°F. Spray a 9 x 9-inch baking dish with nonstick cooking spray.
  2. Add strawberries, blueberries, raspberries, ⅓ cup sugar, and lemon juice to a mixing bowl, and toss until sugar has dissolved and coated the fruit. Transfer fruit mixture to the prepared baking dish.
  3. In a clean mixing bowl, use a large fork to whisk all of the topping ingredients together, just until a batter has formed (do not overmix).
  4. Drop large dollops of the batter over the berries in the prepared baking dish.
  5. Bake for 50–55 minutes, or until the berries are bubbly in the center of the dish and the topping is golden brown. Let cool for 10 minutes before serving. For 100 calorie portions, slice into 16 sections by cutting 4 rows by 4 rows.
Perfect Portion Fresh Berry Cobbler

HELPFUL TIP: Four cups of any combination of fresh strawberries, blueberries, raspberries, or blackberries can be used in this recipe.
Serving size: 1/16 cobbler Calories: 100

 

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Fantastic Fruit Parfaits

Mona’s Family Favorites: Easy is often the most delicious! This is my go-to dessert whenever I throw a party for family or friends. The simple combination of fresh berries, cinnamon-scented
Greek yogurt, and chocolate makes an elegant, guilt-free finish to any meal. You always have to add a little chocolate, right? While this combination of fruit is our favorite, the variations are nearly endless. Serve in martini glasses for a festive presentation.

Fantastic Fruit Parfaits
 
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Recipe type: Desserts
Makes: 2 Parfaits
Ingredients
  • ½ cup sliced strawberries
  • ½ cup vanilla nonfat Greek yogurt
  • Ground cinnamon
  • ½ cup blueberries
  • 2 teaspoons miniature semisweet chocolate chips
Directions
  1. Set out 2 (5-ounce) parfait glasses.
  2. Divide the sliced strawberries evenly between the 2 glasses.
  3. Place a large dollop of the yogurt into each of the 2 glasses, and sprinkle lightly with ground cinnamon.
  4. Top the yogurt in each glass with an equal amount of the blueberries.
  5. Top the blueberries in each glass with another large dollop of yogurt, and sprinkle lightly with ground cinnamon. Top each parfait with 1 teaspoon of miniature chocolate chips before serving.
Perfect Portion Fantastic Fruit Parfait

HELPFUL TIP: Any flavor of nonfat Greek yogurt can be used in place of the vanilla, with berry flavors being obviously good choices. Topping each parfait with 2 rounded tablespoons of Homemade Granola (see page 272) in place of the chocolate chips will make for great 150-calorie breakfast parfaits.
Serving size: 1 parfait Calories: 100

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Apple Pie Turnovers

There’s nothing more quintessentially American than Mom’s apple pie. Inspired by the iconic cinnamon-scented apples encased in buttery crust, we created “perfectly portioned” turnovers in a quarter of the calories by swapping the traditional double crust for puff pastry sheets.

Apple Pie Turnovers
 
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Recipe type: Desserts
Makes: 24 Mini turnovers
Ingredients
  • 1 green apple, peeled, cored, and diced
  • 1 red apple, peeled, cored, and diced
  • ¼ cup sugar
  • 1 teaspoon apple pie spice (may use ground cinnamon)
  • ½ teaspoon lemon juice
  • ⅛ teaspoon salt
  • 2 teaspoons cornstarch
  • 3 tablespoons water
  • 1 (17.3-ounce) package frozen puff pastry sheets, thawed
  • 1 large egg, beaten
  • 2 teaspoons coarse sugar (optional)
Directions
  1. Position the oven racks 3 slots apart, and preheat the oven to 400°F. Line 2 sheet pans with parchment paper.
  2. Place apples, sugar, apple pie spice, lemon juice, and salt in a sauce pot over medium-high heat.
  3. Whisk the cornstarch into the water, and stir into the pot. Bring up to a simmer, and reduce heat to medium-low. Cover, and let cook for 5 minutes.
  4. Remove cover, and simmer for an additional 4 minutes to thicken the apple mixture further. Let cool.
  5. Unroll 1 sheet of puff pastry, and use a pastry cutter to cut 3 lines vertically by 4 lines horizontally to create 12 rectangles. Use a floured rolling pin to roll these rectangles about ⅓ larger, pushing the rolling pin away from you to roll the rectangles into more of a square shape. Repeat with the second sheet of puff pastry.
  6. Place 1 heaping tablespoon of the apple filling in the center of each pastry square. Brush the edges of the pastry with water, fold over, and press hard to fully seal. Use a pastry cutter to trim any uneven excess to make perfectly folded triangles.
  7. Transfer the filled turnovers to the prepared baking sheets, and brush the tops with the beaten egg. Make a ¼-inch-thick cut in the center of each to vent. Sprinkle coarse sugar over each, if desired.
  8. Bake for 12–14 minutes, or until golden brown. Let cool for at least 5 minutes before serving.
Perfect Portion Apple Pie Turnovers
Serving size: 1 turnover Calories: 100

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Peanut Butter Truffles

Is there any better pairing than chocolate and peanut butter? These Peanut Butter Truffles make a strong case that there isn’t! With only a handful of ingredients, you can easily make your own homemade candies that look and taste as good as the local chocolate shop.

Peanut Butter Truffles
 
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Recipe type: Desserts
Makes: 24 Truffles
Ingredients
  • ½ cup creamy natural peanut butter
  • 2 tablespoons butter, softened
  • ¼ teaspoon vanilla extract
  • ⅛ teaspoon salt
  • ¾ cup confectioners’ sugar
  • 1 cup semisweet chocolate chips
Directions
  1. Line a baking sheet with parchment paper.
  2. In a mixing bowl, mix the peanut butter, butter, vanilla extract, and salt until smooth and combined. Fold in the confectioners’ sugar to form a peanut butter dough.
  3. Roll the peanut butter dough into 24 equal balls (using about 1 ½ teaspoons of dough each), and place onto the prepared baking sheet. Cover, and refrigerate for 30 minutes.
  4. Create a double boiler by placing a stainless steel or tempered glass bowl over a pot of simmering water.
  5. Add the chocolate chips to the bowl of the double boiler, and heat, stirring frequently, until the chocolate is melted and smooth. Remove from heat.
  6. Using a fork, place one of the chilled peanut butter balls in the melted chocolate, and roll until fully coated. Gently lift the truffle out of the chocolate, and tap the bowl to remove any excess coating. Transfer back to the sheet pan.
  7. Repeat this process until all 24 truffles are coated. Cover, and refrigerate for 2 hours before serving.
Perfect Portion Peanut Butter Truffles
Serving size: 1 truffle Calories: 100

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Key Lime Pie Tarts

Anson’s American Treasures: When I was directing the Steven Spielberg television series Seaquest in Orlando, a few of us decided to take a day trip down to Key West. We spent most of our day trying to hunt down the “best” slice of Key lime pie. This fun memory has made this dessert one of my favorites! By making them into mini pies, my team and I have been able to deliver this tangy treat for only 100 calories.

4.0 from 1 reviews
Key Lime Pie Tarts
 
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Recipe type: Desserts
Makes: 18 Mini Tarts
Ingredients
  • Nonstick cooking spray
  • ¾ cup graham cracker crumbs
  • 1 large egg white, beaten
  • 1 tablespoon butter, melted
  • 1 tablespoon sugar
  • 2 teaspoons cornstarch
  • ¼ cup fat-free evaporated milk
  • 1 (14-ounce) can fat-free sweetened condensed milk
  • ½ cup Key lime juice
  • 3 large egg whites, beaten
  • 1 teaspoon lime zest
Directions
  1. Preheat the oven to 325°F. Spray standard-size muffin pans (enough to make 18 tarts) with nonstick cooking spray.
  2. In a mixing bowl, combine the graham cracker crumbs, 1 egg white, butter, and sugar, folding together to create a crumbly crust.
  3. Press 1 rounded tablespoon of the crust into the bottom of each of the 18 muffin cups. Bake for 8 minutes. Let cool completely.
  4. Whisk the cornstarch into ¼ cup of evaporated milk, and place in a small sauce pot over medium-high heat. Bring to a simmer, and reduce heat to low. Let simmer for 2 minutes. Let cool completely.
  5. In a mixing bowl, whisk together the condensed milk, lime juice, 3 egg whites, lime zest, and the cooled cornstarch mixture to create the filling.
  6. Pour 2 tablespoons of the filling over each of the baked crusts.
  7. Bake for 10–12 minutes, just until the edges of the tarts come away from the pan and bubbles begin to form at the top.
  8. Let cool on a rack for 1 hour. Cover, and refrigerate for at least 1 additional hour before serving.
Perfect Portion Key Lime Pie Tarts

HELPFUL TIP: Key lime juice can be purchased in a bottle and is usually found in the baking aisle. Regular lime juice can be substituted in a pinch.
Serving size: 1 tart Calories: 100

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Lemon Bars

Our Lemon Bars are not only 100 calories each, they also outshine other recipes because of their lemon zing. We top the rich, buttery crust with a very generous amount of custard made from both lemon juice and zest. The perfect marriage of sweetness and citrus tang, we’re smitten.

Lemon Bars
 
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Recipe type: Desserts
Makes: 20 Lemon Bars
Ingredients
  • Nonstick cooking spray
  • ⅔ cup all-purpose flour
  • ¼ cup butter, softened
  • 1 tablespoon sugar
  • 1 tablespoon cold water
    Filling:
  • 3 large eggs
  • 2 large egg whites
  • 1 ¼ cups sugar
  • 3 tablespoons all-purpose flour
  • ¼ cup fresh lemon juice
  • 2 tablespoons lemon zest
  • ⅛ teaspoon salt
Directions
  1. Preheat the oven to 350°F. Spray an 8 x 8-inch baking dish with nonstick cooking spray.
  2. In a mixing bowl, use your hands to combine the ⅔ cup of flour, butter, 1 tablespoon sugar, and water to create a thick dough. Press the dough into the bottom of the prepared baking dish.
  3. Bake the crust for 15 minutes, or until the edges begin to brown, and then let cool for 5 minutes.
  4. In a large mixing bowl, whisk all the filling ingredients until well combined.
  5. Pour the filling over the crust, and bake for 30–35 minutes, or until the top is golden brown and springy to the touch.
  6. Let cool for at least 30 minutes before slicing into 4 rows by 5 rows to create 20 bars.
Perfect Portion Lemon Bars

HELPFUL TIP: Lemon bars are traditionally served garnished with powdered confectioners’ sugar sprinkled over the top (as it helps hide any bubbles in the custard). A light sprinkling adds a negligible 1 or 2 calories per serving.
Serving size: 1 bar Calories: 100

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Chocolate Chip Cookies

When it comes to portion control, few recipes are as a famously tempting as Chocolate Chip Cookies. We’ve slightly adjusted the classic ingredients to give you the the buttery, caramelized, chocolate-flecked cookies you love at only 100 calories a pop.

Chocolate Chip Cookies
 
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Author:
Recipe type: Desserts
Makes: 36 Cookies or 18 Dessert portions
Ingredients
  • Nonstick cooking spray
  • 1 ¾ cups all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup butter, softened
  • ½ cup sugar
  • ½ cup light brown sugar
  • 1 large egg
  • 1 large egg white
  • 2 teaspoons vanilla extract
  • 1 cup semisweet chocolate chips
Directions
  1. Preheat the oven to 350°F, and spray 3 cookie sheets with nonstick cooking spray.
  2. In a mixing bowl, stir together the flour, baking soda, and salt.
  3. In a separate mixing bowl or electric mixer, cream together the butter, sugar, and brown sugar. Beat in the egg, egg white, and vanilla extract until well combined.
  4. Add the dry ingredients into the wet ingredients, folding until all is combined into a dough. Fold the chocolate chips into the dough.
  5. Drop tablespoons of the dough onto the prepared cookie sheets, at least 2 ½ inches apart, and press lightly to flatten. You should have enough dough to make 3 dozen cookies.
  6. Bake each sheet of cookies for 13 minutes, or until edges are golden brown. Let cool for at least 10 minutes before serving.
Perfect Portion Chocolate Chip Cookie

HELPFUL TIP: For the most even cooking, it is best to bake these in three batches rather than filling your oven racks all at once, as that limits the flow of hot air.
Serving size: 1 cookie Calories: 100

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Carrot Cake Bars

Bob’s Farm to Table: Carrot cake is my perfect comfort food dessert. This delicious dessert bar is ultra moist with a rich presence of comforting, warm spices. Applesauce works as a perfect substitute for a portion of the oil by adding moisture and no grease. Top with a coating of cream cheese frosting.

Carrot Cake Bars
 
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Recipe type: Desserts
Makes: 36 Carrot Cake Bars
Ingredients
  • Nonstick cooking spray
  • 2 cups all-purpose flour
  • 2 cups shredded carrots
  • 1 ¼ cups sugar
  • 2 teaspoons baking powder
  • 1 ¼ teaspoons ground cinnamon
  • 1 teaspoon ground allspice
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 4 large eggs
  • ¾ cup applesauce
  • ¼ cup vegetable oil
  • 1 teaspoon vanilla extract
Directions
  1. Preheat the oven to 350°F, and spray an 11 x 15-inch half-sheet cake or jellyroll pan with nonstick cooking spray. For easier release, line the bottom of the pan with parchment paper sprayed with nonstick cooking spray.
  2. In a large mixing bowl, combine the flour, carrots, sugar, baking powder, cinnamon, allspice, baking soda, and salt.
  3. In a separate mixing bowl, whisk together the eggs, applesauce, vegetable oil, and vanilla extract.
  4. Fold the wet ingredients into the dry ingredients, mixing until well combined.
  5. Pour the batter into the prepared pan, and bake for 25–30 minutes, or until a toothpick inserted into the center comes out mostly clean. Let cool completely.
  6. Meanwhile, prepare the frosting by putting all the frosting ingredients in an electric mixer and beating until smooth and creamy.
  7. For 100 calorie bars, cut the cake into 6 rows by 6 rows to make 36 bars.
  8. Spread a thin layer of frosting on each bar before serving (this looks better if done after cutting the cake).
Frosting:

8 ounces fat-free cream cheese, softened
1 ¼ cups confectioners’ sugar
1 teaspoon vanilla extract
½ teaspoon lemon juice

Perfect Portion Carrot Cake Bars

HELPFUL TIP: For the best presentation, use a pastry bag to pipe a large dot of the frosting in the center of each bar, rather than spreading a thin layer.
Serving size: 1 bar Calories: 100

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100 Calorie Brownie Bites

Mona’s Family Favorites: I LOVE chocolate! I found that using semisweet chocolate chips produced knockout fudgy flavor and allowed us to slightly reduce the butter without noticing! Also, I bake the brownies in mini-muffin tins for a PERFECT portion with plenty of the crispy edges that we all crave. Yum, no, super yum!

100 Calorie Brownie Bites
 
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Recipe type: Desserts
Makes: 24 Brownie Bites
Ingredients
  • Nonstick cooking spray
  • 3 tablespoons butter
  • 1 tablespoon 2% milk
  • ½ cup sugar
  • 1 ½ cups semisweet chocolate chips
  • 2 large eggs, beaten
  • ¾ teaspoon vanilla extract
  • ⅔ cup all-purpose flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
Directions
  1. Preheat oven to 350°F, and spray a 24-cup mini-muffin tin with nonstick cooking spray.
  2. In a medium sauce pot over medium heat, melt butter into milk, then whisk in sugar until dissolved.
  3. Bring mixture to a simmer, remove from heat, and slowly fold in chocolate chips, stirring until melted. Add eggs and vanilla extract, and stir until all is combined.
  4. In a separate bowl, combine flour, baking soda, and salt before folding into the chocolate mixture to create a smooth and thick batter.
  5. Split the batter evenly amongst the 24 prepared muffin cups, adding 1 ½ tablespoons of batter to each cup.
  6. Bake for 15–17 minutes, or until a toothpick inserted into the center of a brownie comes out mostly clean. Let cool for 10 minutes before serving.
Perfect Portion 100 Calorie Brownie Bites

HELPFUL TIP: You can also prepare this in an 8 x 8-inch baking dish by increasing the baking time to 22–25 minutes. Cut the cake into 4 rows by 3 rows to make 12 delicious brownies with only 200 calories each.
Serving size: 1 Brownie Bite Calories: 100

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Vanilla Bean Ice Cream

We gave classic vanilla ice cream a slim-down and a huge boost of flavor. We add a small amount of cornstarch to the ice cream base for ultra creamy texture without the use of heavy cream, and we add both vanilla extract and a freshly scraped vanilla bean for a winning punch of flavor. Divine! Please note that a 1½-quart (or larger) ice cream maker is required for this recipe.

Vanilla Bean Ice Cream
 
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Author:
Recipe type: Desserts
Makes: 1 quart ice cream or 12 servings
Ingredients
  • 2 ¼ cups 2% milk
  • ¾ cup half-and-half
  • ¾ cup sugar
  • 1 tablespoon cornstarch
  • ⅛ teaspoon salt
  • 2 large egg yolks, beaten
  • 1 teaspoon vanilla extract
  • Seeds scraped from 1 vanilla bean
Directions
  1. Add the milk, half-and-half, sugar, cornstarch, and salt to a sauce pot over medium heat.
  2. Cook the ice cream base, whisking constantly, for 10 minutes, or until slightly thickened. Remove from heat.
  3. In a mixing bowl, quickly whisk 1 large ladle of the hot ice cream base into the beaten egg yolks, whisking until smooth and combined.
  4. Whisk the egg yolk mixture into the pot with the remainder of the ice cream base.
  5. Add the vanilla extract and vanilla bean seeds to the ice cream base, and stir until the seeds are incorporated throughout. Let cool to room temperature before refrigerating until ice cold, at least 8 hours.
  6. Churn the ice cream base, and chill according to the manufacturer’s instructions for your brand of ice cream maker.
Perfect Portion Vanilla Bean Ice Cream
Serving size: ⅓ cup Calories: 100

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