Mouth watering low fat dessert recipes.

Tiramisu Pudding

Servings: 12

. 1/3 cup free fat free Suisse mocha flavor coffee mix (like General Foods International Coffee), divided
. 2 tablespoons hot water
. 1 – 3 ounce package lady fingers, split
. 2-1/2 cups cold skim milk, divided
. 1 – 8 ounce tub fat free cream cheese
. 2 packages (4-serving size each) vanilla flavor fat free, sugar free instant pudding & pie filling
. 1 cup thawed light whipped topping

Dissolve 1 tablespoon of the flavored instant coffee in hot water in small bowl; sprinkle over ladyfingers. Line bottom and side of shallow 2-quart dessert dish with ladyfingers.

Place 1/2 cup of the milk, cream cheese and remaining undissolved flavored instant coffee in blender container and cover. Blend on medium speed until smooth. Add pudding mixes and remaining 2 cups milk; cover. Blend on medium speed until smooth. Carefully pour into lined bowl. Top with whipped topping.

Refrigerate at least 3 hours or until set. Just before serving, sprinkle with additional undissolved flavored instant coffee, if desired.

Source: Low Fat Lifestyle.com

Peach Coffee Cake

Servings: 9

. 1/2 cup firmly packed brown sugar
. 1 3/4 cup all purpose flour
. 1 teaspoon baking powder
. 1/2 teaspoon baking soda
. 1/2 teaspoon salt
. 3/4 cup skim milk
. 2 tablespoons canola oil
. 1 1/2 teaspoon vanilla
. 1/4 cup egg substitute
. 1 1/2 cup peeled fresh peaches, chopped

Topping:
. 1/4 cup sugar
. 1/2 teaspoon cinnamon

Preheat oven to 400°F. Spray 9 inch cake pan with cooking oil spray. In medium bowl, combine flour, brown sugar, baking powder, baking soda and salt, mixing well.

In another small bowl, combine oil, milk, vanilla and egg substitute, blending well. Add to the flour and sugar mixture; stir just until moistened. Fold in chopped fresh peaches. Spoon batter into prepared cake pan. In another small bowl, combine sugar and cinnamon, mixing well. Sprinkle over batter. Bake at 400°F for 25 to 33 minutes until top is lightly browned. Serve warm alone or with fat-free frozen yogurt.

Source: Low Fat Lifestyle.com

Coconut Macaroons

48 Cookies

. 3 egg whites
. 1/2 cup sugar
. 1 tablespoon lemon juice
. 1 cup shredded coconut
. 2 tablespoons nonfat condensed milk

In a large bowl, beat the egg whites until they are stiff. Add the sugar and lemon juice and beat until blended. Stir in the coconut and milk. Spoon the dough by teaspoonfuls onto cookie sheets lightly sprayed with cooking oil. Let the dough stand several hour to dry out. Bake the macaroons at 350°F for 15 to 20 minutes. Makes 48 cookies.

Source: Low Fat Lifestyle.com

Berry Cheesecake Dessert

. 1/2 of an 8-ounce tub (about 1/2 cup) fat-free cream cheese
. 1/2 cup low-fat ricotta cheese
. Low-calorie powdered sweetener equal to 3 tablespoons sugar, or 3 tablespoons sugar
. 1/2 teaspoon finely shredded orange peel or lemon peel
. 1 tablespoon orange juice
. 3 cups sliced strawberries, raspberries, and/or blueberries
. 4 gingersnaps or chocolate wafers, broken

1. In a blender container or food processor bowl combine cream cheese, ricotta cheese, powdered sweetener or sugar, orange or lemon peel, and orange juice. Cover and blend or process until smooth. Cover and chill for 4 to 24 hours.

2. To serve, divide the fruit among dessert dishes. Top each serving with the cream cheese mixture and sprinkle with the broken cookies. Makes 4 servings.

Source: Better Homes and Gardens

Oatmeal Raisin Cookies

Servings: 30

. 3/4 cup sugar
. 1/4 cup brown sugar
. 1/4 cup reduced-calorie margarine (no saturated fat, like SmartBalance®)
. 1/4 cup pureed prunes or fat replacement
. 1/2 teaspoon vanilla
. 1/4 cup egg substitute
. 3/4 cup flour
. 1/2 teaspoon baking soda
. 1/2 teaspoon cinnamon
. 1/4 teaspoon salt
. 1 1/2 cups quick-cooking oats
. 1 cup raisins

Heat oven to 375 degrees F.

Cream margarine and sugars. Add pureed prunes and beat until light and fluffy. Add vanilla and egg substitute; blend well. Combine flour, baking soda, cinnamon and salt. Add to sugar mixture. Mix well. Stir in oats and raisins. Drop by rounded teaspoons 2 inches apart onto cookie sheets. Bake for 7 to 10 minutes. Do not overcook. Yields 30 cookies.

Source: Low Fat Lifestyle.com

Blackberry Cobbler – Great with a scoop of fat-free frozen yogurt!

Servings: 8

. 1/4 cup low fat margarine
. 1/2 cup sugar

. 1 cup sifted all-purpose flour
. 1/4 teaspoon salt
. 2 teaspoons baking powder
. 1/2 cup skim milk

. 1 1/2 cup frozen blackberries
. 1/2 cup sugar
. 1 cup skim milk

Preheat oven to 375°F.

Spray 10 x 5 x 3 or 2 quart casserole dish with cooking spray.

Cream together butter and 1/2 cup sugar until light and fluffy. Sift together flour, salt and baking powder.

Add flour mixture to creamed butter and sugar mixture alternately with 1/2 cup milk. Beat until smooth. Pour into prepared pan. Spoon berries over batter. Sprinkle 1/2 cup sugar over berries. Pour 1 cup milk over top. Bake 45 to 50 minutes. Batter will rise to top and create a custard within.

Note: Raspberries, blueberries or sliced peaches (canned – #2 can or fresh) or canned tart cherries may be used. Sugar that is sprinkled on top may be lowered to 1/4 cup depending on sweetness of fruit (like canned peaches). If using canned fruit, drain before using.

Source: Low Fat Lifestyle.com