Showing posts with label Desserts under 100 calories. Show all posts

Double-Coffee Meringue Kisses




Portion size:60 cookies

Ingredients
1-1/2 tsp (7 mL) instant coffee granules
2 egg whites1 pinch cream of tartar
1/2 cup (125 mL) granulated sugar 
1/2 tsp (2 mL) ground coffee, (optional)

Method

  1. In large bowl, dissolve instant coffee in 1/2 tsp (2 mL) water. 
  2. Add egg whites and cream of tartar; beat until soft peaks form. 
  3. Beat in sugar, 2 tbsp (25 mL) at a time, until stiff glossy peaks form. 
  4. Fold in ground coffee (if using). 
  5. Using pastry bag or spoon, pipe meringue into 1-inch (2.5 cm) mounds on parchment paper-lined baking sheets. 
  6. Bake in top and bottom thirds of 200?F (100?C) oven for about 2 hours or until dry, rotating and switching pans halfway through. 
  7. Turn off oven; let stand in oven for 30 minutes. 
  8. Let cool on rack. (Make-ahead: Store layered between waxed paper in airtight container for up to 1 week.)

    Hazelnut Mochaccino Fudge


    Ingredients

    1 cup (250 mL) hazelnuts
    1 tbsp (15 mL) instant coffee granules
    2 tsp (10 mL) vanilla10 oz (283 g) bittersweet chocolate, chopped
    1 can sweetened condensed milk
    1/2 tsp (2 mL) cinnamon
    1/4 tsp (1 mL) baking soda1 pinch salt 

    Method
    1. Line 8-inch (2 L) square metal cake pan with parchment paper; set aside. 
    2. Spread hazelnuts on rimmed baking sheet. Bake in 350°F (180°C) oven until fragrant, about 6 minutes. 
    3. Rub in towel to remove skins. 
    4. Chop and set aside. In small bowl, dissolve coffee granules in vanilla. 
    5. In heatproof bowl over saucepan of hot (not boiling water), melt chocolate, condensed milk, coffee mixture, cinnamon, baking soda and salt, stirring until almost melted but a few small pieces remain. 
    6. Remove from heat. Stir until smooth. Stir in hazelnuts. Spread in prepared pan. Refrigerate until set, about 2 hours. Remove fudge from pan. 
    7. Using knife dipped in hot water, cut into 1-inch (2.5 cm) squares. (Make-ahead: Layer between waxed paper in airtight container and store for up to 5 days or freeze for up to 3 weeks.)

      Devilish Chocolate Cake

      Devilish Chocolate Cake

      Ingredients

      1 box (18-ounce) devil's food chocolate cake mix
      1 can (12-ounce) diet cola
      1 1/2 cup fat-free whipped topping, thawed

      Method
      1. Preheat oven to 350 degrees. Coat a 9- x 13-inch baking dish with cooking spray. 
      2. Add cake mix to large bowl. Break up lumps with your fingers. Fold in cola gradually with large spatula just until mix is moistened. 
      3. Pour batter into prepared pan and smooth evenly with spatula. 
      4. Bake for 30 minutes or until toothpick inserted in center comes out clean. 
      5. Cool on wire rack. 
      6. Spoon 1 tablespoon whipped topping on each serving.

        Protein Cheesecake


        Ingredients 
        1 1/2 oz (42 grams) graham crackers
        1/4c + 2 TB (45 grams) almond meal
        1-2 TB unsweetened almond milk

        for the cheesecake:
        4 oz fat free cream cheese, softened
        3 oz low fat cottage cheese, blended
        3 oz nonfat plain chobani greek yogurt
        1 T unsweetened applesauce
        1 T xylitol (or equivalent sweetener of choice)
        1 T corn starch
        1/2 T vanilla bean paste (or extract)
        1 egg at room temperature
        2 egg whites OR 6 T liquid egg whites at room temperature
        1 serving vanilla whey protein powder (yield ~20g protein)


        optional toppings:


        whipped cream.
        fresh or canned fruit.
        Method

        1. line a muffin tin with 10 liners and preheat oven to 325° F.
        2. in a food processor, blender, chopper, or with your fist, combine graham crackers and almond meal.
        3. place mixture into small bowl and add almond milk, a bit at a time, until it is slightly crumbly but not too wet.
        4. evenly distribute the mixture into the 10 muffin cups and press down with a small jar or your thumb.
        5. bake for 10 minutes.
        6. meanwhile, combine cream cheese, cottage cheese, and greek yogurt in a stand mixer or with a hand mixer. mix for at least one minute, until combined. i blend my cottage cheese in a magic bullet.
        7. while mixing on low speed, add each ingredient one at a time, allowing each ingredient to mix in before adding the next.
        8. reduce oven heat to 300° F and distribute cheesecake mixture evenly among the ten baked crusts.
        9. bake for 30 minutes.
        10. remove from oven and let cool for 15 minutes.
        11. transfer cheesecakes to refrigerator. refrigerate for at least two hours.
        12. serve with toppings of choice.

        Total calories:100

        Moist Chocolate Cupcakes

        Moist Chocolate Cupcakes

        Ingredients

        1 cup nonfat or low fat milk, dairy or nondairy
        1 teaspoon apple cider vinegar
        1 cup all purpose flour –OR- whole wheat pastry flour
        1/3 cup unsweetened cocoa powder
        3/4 teaspoon baking soda
        1/2 teaspoon baking powder
        1/4 teaspoon salt
        3/4 cup packed light brown sugar
        1/2 cup unsweetened apple sauce
        1 teaspoon vanilla extract

        Method
        1. Preheat the oven to 350 degrees F. Line a standard 12 cup muffin tin with paper liners. Spritz them lightly with nonstick cooking spray. 
        2. In a small bowl, stir together milk and vinegar.Set aside. 
        3. In a medium bowl, whisk flour, cocoa powder, baking soda, baking powder and salt. Set aside. 
        4. In a large bowl, combine brown sugar, applesauce, and vanilla. Pour in the now curdled milk and mix all ingredients well. 
        5. Stir in dry ingredients until just combined. The batter will be thin and wet, similar to a runny pancake batter. Divide it evenly among the prepared muffin cups. Bake for about 18 minutes, until a toothpick inserted in the center of one comes out clean. Let cool for 10 minutes on a wire rack before removing to cool completely. 
        6. Once the cupcakes are cool, top them with fluffy frosting

          Angel Food Cake



          Ingredients

          6 room-temperature eggs
          3/4 teaspoon cream of tartar pinch salt
          1/2 teaspoon vanilla extract
          1/2 teaspoon almond extract
          1/2 cup granulated sugar
          1/2 cup plus 2 tablespoons powdered sugar
          1/2 cup flour

          Method
          1. Preheat the oven to 350 degrees. Separate the eggs. 
          2. Place the egg whites in a mixer bowl with the cream of tartar, salt and the vanilla and almond extracts. 
          3. Beat on high. Gradually add the granulated sugar. Once stiff peaks are formed, turn off the mixer. 
          4. Sift together the powdered sugar and flour. 
          5. Fold the flour mixture into the eggs whites, 1/4 cup at a time. 
          6. Spoon the mixture into an ungreased bundt pan. 
          7. Bake for 40 to 45 minutes until the cake is browned on top and springs back when touched. 
          8. Invert the cake pan immediately after removing the cake from the oven.

          Skinny Chocolate Cupcakes



          Ingredients
          1 chocolate cake mix (any kind)
          1 can of diet coke
          Method
          1. Preheat the oven to 350 degrees. 
          2. Combine the can of diet coke and the cupcake in a bowl. Stir to combine 
          3. Pour in the cupcake liners to make 20 cupcakes. 
          4. Bake for 17-20 minutes or until they start to brown. 
          5. Allow to cool slightly. 
          Serve as it is or top with a little bit of powdered sugar so they look cute!

              Chocolate Baked Donuts

              Chocolate Baked Donuts



              Ingredients

              1 cup whole wheat pastry flour
              1/4 cup unsweetened cocoa powder
              1/4 cup sugar
              1 Tbsp baking powder
              1/4 tsp salt
              1 egg
              1/2 cup almond milk
              1 tsp vanilla
              1 Tbsp canola oil
              3 Tbsp unsweetened applesauce


              Chocolate Glaze:


              1/2 cup semisweet chocolate chips
              1 tsp canola oil
              1 Tbsp corn syrup
              1/4 tsp vanilla extract

              Method
              1. Preheat the oven to 450 degrees and coat a donut pan liberally with cooking spray. 
              2. Stir together flour, cocoa powder, sugar, baking powder, and salt in a large bowl. Add the egg, milk, vanilla, oil, and applesauce; stir together for 1 minute. 
              3. Fill each cavity in the pan 1/2 of the way full with batter. Bake for 7 to 8 minutes or until the donuts spring back when lightly touched. Cool completely. 
              4. Meanwhile, melt the chocolate in a microwave safe bowl. Add the corn syrup and oil and microwave in 20 second increments, stirring in between. Stir in the vanilla. Dunk each donut into the glaze and allow to set. 
              Yield: 14 donuts. Total Calories (per donut): 93 calories
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