Low Fat Cheesecake with Berries

It definitely is heavenly - especially berries cheesecake. Thank God for all of the flavors because I'd probably live off of it if I were ever trapped in the Cheesecake Factory.

Here's a low fat version that uses a mix of light and fat-free cream cheese and low-fat cottage cheese to shave off a significant number of fat calories. Top with fresh berries.



Prep Time: 4 hours, 20 minutes, Cook Time: 1 hour

Ingredients:

• 15 ginger or vanilla wafer cookies (such as Mi-Del brand)
• Cooking spray
• 1 8-ounce pack fat free cream cheese, softened
• 1 8-ounce pack light cream cheese, softened
• 1 cup low-fat cottage cheese
• 1 egg
• 4 egg whites
• Zest and juice of 1 lemon
• 1 cup sugar
• 2 cups seasonal berries

Preparation:
Preheat oven to 350 degrees. Spray a 9-inch springform pan with cooking spray. Place cookies in a small food processor and make crumbs—or place cookies in a large resealable bag and crush with a rolling pin.

Scatter crumbs in the bottom of the pan and press down. Bake for 10 minutes, remove from oven and allow to cool.

Meanwhile, place cream cheeses and cottage cheese in a large mixing bowl or in a blender. Beat with an electric mixer or blend until smooth and creamy. Add egg and beat/blend into cream cheese mixture, followed by egg whites, beating until blended. Add lemon juice, zest and sugar, and beat/blend until well combined.

Empty cheesecake filling into springform pan. Bake in oven for 50 minutes, until the center is almost set. Remove from oven. Run a palette knife around the outside of the cheesecake to allow air to circulate a little, and cool on a wire rack. Carefully remove rim of pan, then chill for at least 4 hours.

Top with berries.

Serves 12

Per Serving: Calories 211, Calories from Fat 61, Total Fat 6.8g (sat 3.2g), Cholesterol 35mg, Sodium 300mg, Carbohydrate 28.1g, Fiber 1.2g, Protein 9.3g

Prepaired by Low Fat Dessert Recipes, Source By about.com

Low Fat Watermelon Yogurt

Yield: 8 servings
Total Time: 1 hour (using an ice cream maker)
Preparation Time: 20 minutes
Make Ahead Tip: If frozen longer than 2 hours, break into chunks and puree in a food processor until smooth before serving.

Recipe Ingredients:
1/4 cup water
1/4 cup sugar
4 cups diced seedless watermelon, (about 3 pounds with the rind)
1 cup low-fat vanilla yogurt
1 tablespoon lime juice


Combine water and sugar in a small saucepan. Cook, stirring, over high heat until the sugar is dissolved. Transfer to a glass measuring cup and let cool slightly.

Puree watermelon in a food processor or blender, in 2 batches, pulsing until smooth. Transfer to a large bowl. Whisk in the cooled sugar syrup, yogurt and lime juice until combined. Pour the mixture through a fine-mesh sieve into another large bowl, whisking to release all juice. Discard pulp. Pour the extracted juices into an ice cream maker and freeze according to manufacturer’s directions. (Alternatively, pour into a shallow metal pan and freeze until solid, about 6 hours or overnight.)

Remove from freezer to defrost slightly, 5 minutes. Break into small chunks and process in a food processor, in batches, until smooth and creamy.) Serve immediately or transfer to a storage container and freeze for up to 2 hours.

Recipe Nutrition:
Per serving: 74 calories; 1 g fat (0 g saturated fat, 0 g mono unsaturated fat); 2 mg cholesterol; 16 g carbohydrates; 2 g protein; 0 g fiber; 21 mg sodium; 155 mg potassium
1 Carbohydrate Servings
Exchanges: 1 fruit

Scaling Disclaimer: EatingWell recipes are tested extensively in the EatingWell Test Kitchen. Eating Well cannot guarantee a recipe that has been scaled to make a different number of servings from the original. Also note that scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of servings.

Gluten-Free Disclaimer: We have verified that these recipes do not include the following gluten-containing ingredients: wheat (all varieties, including spelt and kamut, wheat germ or bran and other forms of wheat protein), rye, barley (in all forms, including malt, malt flavoring, malt vinegar and malt extract), oats, triticale or beer/ale. However, many processed foods, such as broths, soy sauce and other condiments, may contain hidden sources of gluten. If a recipe calls for a packaged (e.g., canned) ingredient, we recommend that you carefully read the label to be sure it does not contain a hidden source of gluten.

Prepaired by Low Fat Dessert Recipes, Source By recipe.kaiser-permanente.org

Blueberries

Blueberries thrive in acidic, boggy soil and are native to North America. The Americans have several names for the fruit, including hurtleberry, bilberry and whortleberry. Native Americans found blueberries extremely versatile - they developed the practice of drying them in the sun and using them to flavour cakes; they also pounded them and added them to meat dishes and soups. Did you know ?

Fruit Kabobs with Orange Dip - Low Fat

Ingredients

• 1 carton vanilla low fat yogurt (8 oz)
• 3 T. light process cream cheese, softened
• 1 11 oz can of Duchess Mandarin Oranges, in light syrup, drained and chopped
• 1 t. sugar
• 2 t. fresh lime juice

Directions

Spoon yogurt onto several layers of heavy duty paper towels and spread to 1/2 inch thickness. Cover with additional paper towels and let stand 5 minutes. Scrape yogurt into a bowl, using a rubber spatula and add cream cheese and remaining ingredients, stirring well with a wire whisk until blended. Serve with fresh fruit such as grapes, blueberries, oranges, cherries or pear slices, strawberries or pineapple chunks. Skewer fruit on bamboo skewers and serve along side dip.

Prepaired by Low Fat Dessert Recipes, Source By www.royalfoodimport.com

Cranberry Salad

"A creamy cranberry salad. Even people who normally don't like cranberries will eat this salad. Originally submitted to ThanksgivingRecipe.com. "

8 Servings

• Total Fat: 1.5g
• Cholesterol: 5mg
• Sodium: 27mg
• Total Carbs: 76g
• Dietary Fiber: 2.9g
• Protein: 1.1g

INGREDIENTS

• 13 ounces fresh or frozen cranberries
• 6 ounces miniature marshmallows
• 1-1/2 cups and 2 tablespoons white sugar
• 3/4 (20 ounce) can crushed pineapple with juice
• 3/4 banana, peeled and sliced
• 3/4 cup and 2 teaspoons whipped cream

DIRECTIONS

1. If using frozen cranberries let thaw before using. In a food processor or blender grind the cranberries. Add the sugar, crushed pineapple and marshmallows. Let mixture stand overnight.
2. Just before serving stir in the sliced banana and whipped cream.

Prepaired by Low Fat Dessert Recipes

About Us

Hi every body, my name is Kanero
I'm living in Bangkok, Thailand .

I make this blog because I like desserts & snack
So I love to find any low fat dessert recipes form websites .

Then I have collected low fat dessert recipes which I was read in my Blog .
I think it's useful for some body who want to find low fat dessert recipes .

Thank You for all of reviews & comments

www.lowfatdessertrecipes.blogspot.com

Vedio Clips - How to Make Gourmet Cheesecake (Put Crust in Pan for Cheesecake)

Vedio Clips - THE PERFECT Chocolate Chip Cookie - CHOW

Tia Harrison, owner of the Lucky Cooky Company, takes simple ingredients and creates a soft, sweet, crisp-crusted cookie, full of melty Guittard milk chocolate drops. It is, indeed, the superior-est chocolate chip cookie. Video by CHOW.com.

Some Comments

"About the strangers touching all over your food, that's how it's done in professional kitchens all over the world. Professional cooks and chefs only wear gloves for REALLY messy jobs. Other than that they just wash their hands...a lot. Watch some episodes of Iron Chef or any of the big cooking shows and you'll see a lot of professional food touching."


" These people haven't got a clue!
You just slap an egg, four olives, 1 tea spoon of vinegar and a bag of sugar in a wok for 80minutes(on low heat) and you're done.
Add some chocolate sprinkles for decoration. "


"It was totally the lighting. Everyone's oven is different, but her methods are wonderful. Leaving the products out the night before DOES help in the heating process. The 350 degrees for that amount of time works well, although 2 minutes at the end might help if the cookies look pretty light after the last one minute. It's not about how the appearance of those cookies look in THAT lighting, it's the texture and the taste. If you use SEMI-SWEET chocolate chips, it comes out very well. Not 2 Sweet."

Vedio Clips - Diabetic Recipe: Sugar Cookies

Celebrate a holiday or any special occasion with these low-fat sugar cookies. Sponsored by Liberty Medical, your source for diabetes supplies at little or no cost. www.LibertyMedical.com 1-866-6-LIBERTY

Some Comments

"Diabetic SUGAR Cookies?

I'd suggest making them into the shape of a free meter, the kind that Liberty Medical customers get. This way, diabetics who eat the sugar cookies will remember to check their blood sugar, and/or think twice about eating them.

An alternative might be to make the cookies into likenesses of Wilford Brimley- whose face will remind any diabetic that they really shouldn't be eating cookies, they should be checking their blood sugar. Often. As often as they should."

Prepaired by Low Fat Dessert Recipes

Vedio Clips - High Protein Low Fat Ice Cream

Here is one of my favourite healthy treat recipes High protein ice cream!

Ill mix the following in the blender:

1 cup of egg whites
10-20 frozen strawberries depending on the size (you can also add in other frozen fruit of your choice)
2-3 scoops of vanilla whey protein
2 tablespoonfuls of Splenda

Blend it up until it has a consistency like frozen yoghurt. Youll most likely have to stop and stir up the frozen fruit a couple times to get it to mix well because it is so thick.

Give it a try and then post a comment to let me know how you like it.

Some Comments

" Pretty good actually. I was wondering what you could use to replace eggs? I'm trying to avoid using eggs in my diet, for personal reasons. Is there anything I could use to replace egg whites with? "

"Don't wanna disappoint you guys but this has more calories rhan a real ice cream- but 0 sugar and no fat. Great for bodybuilders, but for dieters it is better if you just make a whipped cream out of the egg whites alone with splenda- lot less calories and pure protein only"

"This video looks very interesting to me. I was wondering if using raw eggs whites would be ok. I noticed you used pasterized whites. How hot does the eggs whites have to be to kill any bacteria? Can i do this on the stove? How likely would it be for me to get Salmonella poisoning without getting pasterzied whites? I'll have to try this recipe. It would cut down on a lot of cooking. Thanks"

Prepaired by Low Fat Dessert Recipes

Baking VDO Clips

JUNE

• June 7, 2009 - How to Make Gourmet Cheesecake
• June 7, 2009 - Light Lemon-Filled Angel Cake Recipe - Low Fat
• June 7, 2009 - High Protein Low Fat Ice Cream
• June 7, 2009 - Diabetic Recipe: Sugar Cookies
• June 7, 2009 - THE PERFECT Chocolate Chip Cookie - CHOW

Vedio Clips - Light Lemon-Filled Angel Cake Recipe - Low Fat

In this video she used a angel food cake from the deli at her supermarket and fancied it up a bit with pudding and whipped topping--very easy ! Thanks for viewing and commenting !

Did you know ?

JUNE

• June 6, 2009 - The Strawberry
• June 17, 2009 - Blueberries

The Strawberry

The 'strawberry' was named after the plant's tendency to stray. The English were pioneers of strawberry cultivation in the 19th century, breeding the Downtown and Elton varieties as well as the Keens’ Seedling, which caused a stir because of its size and flavour. Fresh cream has always been the Englishman’s accompaniment of choice; on the Continent crème fraîche is preferred.

Students arrested, fined for food fight

Only in Wisconsin: Students arrested, fined for food fight

It's officially not fun to be a kid anymore. Yesterday we reported that one teen faces a felony charge for egging a house. Now we have the unfortunate job of reporting that five students were arrested in a Wisconsin high school for starting and participating in a food fight. Where's the fun in being a stupid teen anymore?

As police carted the food-tossing students out of the school in handcuffs, they received a standing ovation from their peers. That's what we're talking about.

The students had planned the food fight as a fun end of school year prank. They brought a bunch of yogurts and had them all ready to fly.

More from WISCTV:

"So on the count of three, we stood up, whipped it, (and) everyone started screaming, running," said Portage High School sophomore Dylan Mitchell.

Within seconds, yogurt and taco salad were flying across the cafeteria. "(I) threw my milk. I picked it up, spilt it all over me, threw it," Mitchell said.

Two minutes later police were making arrests. The students now have $172 tickets for disorderly conduct.

The principal defended the decision to call police:

Principal Karin Exo said she stands by her decision to call in police, adding that the scene was "chaotic" and her priority was to protect students from a so-called joke that could have turned violent.

Mitchell told WISCTV he had no regrets even though he knows someone could have been seriously hurt. Awesome:

"We walked out of school in handcuffs and got a standing ovation from everyone in the school. It was pretty sweet," he said. "I think it was totally worth it."

Prepaired by Low Fat Dessert Recipes, Source By blogs.citypages.com

No Dessert Recipes Here ??

No Dessert Recipes Here !?

But here is News, Some Story, Pictures, Vdo Clips which you can e-mail for your friend. Enjoy !

JUNE

• JUNE 6, 2009 - Students arrested, fined for food fight

Low Fat Whole Wheat Oatmeal Cookies

SERVINGS

Makes approximately 3 dozen cookies

INGREDIENTS
1/2 pound (2 sticks) unsalted butter, softened
1 cup brown sugar, packed
2 eggs
2 cups sifted whole wheat flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 cup plus 2 tablespoons milk
2 cups quick cooking rolled oats

PREPARATION
1. Preheat the oven to 350 degrees F. Lightly oil a baking sheet.

2. In a large bowl, cream together the butter and brown sugar, then beat in the eggs one at a time, scraping down the sides of the bowl as needed.

3. In another bowl sift three times the flour, salt, baking soda, and spices. Add half the flour mixture to the butter mixture, then half the milk, whisking to incorporate. Repeat with the rest of the flour and milk. Gently fold in the oats.

4. Drop the dough by rounded tablespoons onto the prepared cookie sheet, about 2 inches apart. Bake until the cookies are golden brown, but the centers are still soft, about 10 minutes. Transfer to a wire rack to cool.

Prepaired by Low Fat Dessert Recipes, Source By Excerpted from Bob's Red Mill Baking Book by John Ettinger and Bob's Red Mill Family, ©2007, published by Running Press. All rights reserved.

Low Fat Apricot And Almond Balls

Even when we're dieting, it's nice to have a treat every now and again!

This Apricot and Almond Balls Recipe makes a sweet little snack or morning tea and are great with your favourite cup of coffee.

If you're not watching your weight too closely, they look great with white chocolate drizzled on top, or if you don't have the time to do this, simply dust them lightly with icing sugar.


Low Fat Apricot And Almond Balls

Serves: This Recipe makes about 48 Balls.

Ingredients:

• 3/4 cup dried apricots, finely chopped

• 1/2 cup slivered almonds, roughly chopped

• 125 mls condensed milk

• 1 butter cake, processed into bread crumbs

• 2 tablespoons coconut

• 1 teaspoon orange juice

• 1 orange, grated rind

• 100g white chocolate melted (optional)

Method:

1. Place dried apricots, almonds, milk, cake crumbs, coconut, orange juice, and rind in a large bowl and mix well to combine.

2. Use teaspoons of mixture to make small balls.

3. Melt white chocolate over double boiler and pipe chocolate swirls over balls or alternatively dust with icing sugar.

Additional Comments:

Balls can be stored in the refrigerator for 3-4 days.

Prepaired by Low Fat Dessert Recipes, Source By weightloss.com.au

Low Fat Coconut Custard Pie

Serve this refreshing treat well chilled. Tip: Don't ruin a crust rim by burning before the filling is cooked.


Low Fat Coconut Custard Pie

Serves: 4, Oven Temp: 400

INGREDIENTS

7/8 cup(s) all-purpose flour
1/5 cup(s) sugar, divided
4/5 tablespoon(s) sugar, (see step 3)
1/8 teaspoon(s) salt
2/5 cup(s) unsalted butter
1 1/5 tablespoon(s) (add more as needed) ice water
4/5 cup(s) heavy cream
2/5 cup(s) shredded coconut
2 2/5 large egg yolks
1/5 teaspoon(s) lemon zest
2/5 teaspoon(s) pure vanilla extract

DIRECTIONS

1. Make the dough: Combine the flour, 1/4 cup sugar, and salt in a large bowl. Cut in the butter using a pastry blender, two knives, or your hands until the mixture resembles coarse meal. Add the water, 1 tablespoon at a time as necessary, and mix until just combined. Gather dough into a ball, wrap in plastic wrap, and chill for at least 30 minutes.
2. Prepare the pie: Preheat oven to 400 degrees F. Roll the dough on a lightly floured surface into a 1/16-inch-thick circle at least 12 inches in diameter and transfer to a pie plate. Trim excess dough, leaving 1/2-inch overhang. Fold dough overhang onto itself and crimp with a fork. Line the shell with parchment paper and fill with dried beans or pie weights. Blind-bake the shell until lightly brown -- about 10 minutes. Transfer to a wire rack and cool. Reduce oven temperature to 325 degrees F.
3. Combine the cream, coconut, and 2 tablespoons sugar in a small saucepan over medium-high heat and bring just to a boil. Remove from heat and let steep for 45 minutes. Strain cream, reserving the coconut. Whisk together the yolks and remaining sugar in a large bowl until light and fluffy. Add the zest and whisk to combine. Stir in the cream mixture and vanilla. Pour mixture into the prepared piecrust, transfer to a baking sheet, and bake until set -- about 45 minutes. Chill pie for 2 hours before serving.

TIPS & TECHNIQUES

Fit strips of aluminum foil around the pie edge to prevent overbrowning.

NUTRITIONAL INFORMATION (per serving)

Calories 446
Total Fat 32g
Saturated Fat --
Cholesterol 169mg
Sodium 110mg
Total Carbohydrate 38g
Dietary Fiber 1g
Sugars --
Protein 4g
Calcium --

Prepaired by Low Fat Dessert Recipes, Source By countryliving.com

Low Fat Fruity Vanilla Frosty

Low Fat Fruity Vanilla Frosty

Ingredients

• 1 1/2 cups Mott's Plus Light Apple Blueberry Juice Beverage
• 1 1/2 cups frozen mixed berries
• 3/4 cup vanilla low-fat frozen yogurt
• 2 to 3 ice cubes
• 3 strawberries

Preparation

1. Blend ingredients until well combined. Serve with additional ice as desired.
2. Garnish each glass with a strawberry.

Serves
Makes 3 (8-ounce) servings

Nutrition Information per Serving (1 cup/ 8 fluid ounces):

Calories: 170g Total Fat: 2g
Cholesterol: 30mg Protein: 5g
Carbohydrates: 33g Sodium: 45mg

Low Fat Fruity Vanilla Frosty
Prepaired by Low Fat Dessert Recipes, Source By culinary.net