1. Yogurt Fruit Parfait ...
Calories per serving: 170 cal
Why I Love It: If you love ice cream sundaes, you'll barely notice the difference when you switch to low calorie yogurt. Go Greek on your plain yogurt for even more healthy deliciousness. My favorite fruit parfait? Mix oranges with your yogurt, drizzle with honey, and add a sprig of fresh mint. A yummy, healthy treat!
- 1 cup of boiling water
- ¾ of a cup of cold water
- 1 cup cut up fruit (strawberries are my fave!)
- 16oz non fat greek yoghurt
- Pack of gelatine cubes
Preparation Time: 5 minutes (2 hours refrigeration)
- Spray an 8 inch square pan with non stick cooking spray
- In a bowl, dissolve gelatine cubes in boiling water
- Stir in cold water and pour into pan
- Arrange fruit in the gelatine
- Cover and refrigerate for 2 hours
- Cut into cubes
- To serve, spoon layers of gelatine with yoghurt
Recipe Source: www.cooks.com
Calories per serving: 250 cal
Why I Love It: Angel food cake is totally guiltless. Its light, fluffy, and tastes great, but brings very little calories to the party. If you mix it with a delicious fruit compote- try strawberries- it won't taste at all like a diet dessert.
- 1 can (21 ounces) peach pie filling
- 1 package (16 ounces) frozen unsweetened strawberries, thawed and drained or 1-1/2 cups fresh strawberries, halved
- 1 can (11 ounces) mandarin oranges, drained
- 2 medium apples, chopped
- 2 medium firm bananas, sliced
- 1 prepared angel food cake (8 inches), cut into 8 slices
- Whipped topping, optional
Preparation time: 10 minutes
- In a large bowl, mix the pie filling, strawberries, oranges and apples
- Fold in bananas
- Spoon a heaped ½ cupful over each slice of cake
- Garnish with whipped cream, if desired
Recipe source: www.tasteofhome.com
3. Frozen Yogurt with Grilled Peaches ...
Calories per serving: 200 cal
Why I Love It: There are so many decadent frozen yogurts out there. Sample several varieties, and you'll find one that's really close to your favorite ice cream. Then, when you take your burgers or steaks off the grill, slide the peaches on- cut side down- and let them grill for a few moments. They'll be warm and so yummy over your yogurt.
- 2 pints premium vanilla frozen yogurt
- 1 (9-inch) prepared graham cracker pie crust or 8 individual graham cracker pie crusts
- 11/4 cups store-bought caramel sauce
- 2 tablespoons unsalted butter, melted
- 2 tablespoons dark brown sugar
- 6 ripe peaches, halved and pitted
Preparation time: 1 hour
- Transfer 1 pint of frozen yogurt from freezer to refrigerator to soften for 30 to 40 minutes. Preheat the oven to 375 degrees F.
- Bake the pie crust until lightly browned and crisp, about 10 minutes. Set aside to cool.
- To assemble the pie, spread the softened yogurt evenly over the pie crust.
- Place in the freezer and chill about 1 hour.
- When firm, spread about 3/4 cup of the caramel evenly over the frozen yogurt.
- Return the pie to the freezer, and transfer the second pint of frozen yogurt to the refrigerator.Allow pint to soften for 30 to 40 minutes.
- Spread the second pint of yogurt evenly over the caramel, making decorative swirls, if possible. Freeze until firm.
- Remove from freezer 10 minutes before serving.
- To grill peaches, prepare a medium fire in a charcoal grill or preheat a gas grill on medium.
- Melt butter and stir in brown sugar until dissolved.
- Toss peaches with the butter mixture until well coated.
- Grill peaches directly over medium fire, cut-side up, until grill marks are visible, about 5 minutes.
- Turn peaches over and grill until grill marks show and peaches are tender, about 4 minutes longer.
- Set aside to cool.
- When cool, cut peaches into thick wedges.
- When ready to serve, cut pie into wedges and serve with a mound of peaches on the side. Drizzle a little of the remaining caramel sauce over top.
Recipe source: www.theotherwhitemeat.com