Healthy Chilled Dessert Recipes

Ingredients

3 1/2 cups boiling water
6 oz. strawberry gelatin powder
6 oz. blueberry gelatin powder
2 cups cold water
3 oz. lemon gelatin powder
2 cup low-fat vanilla ice cream, slightly softened

Instructions

Prepare USA mold with cooking spray; set aside. In a liquid measure, combine 1 1/2 cups boiling water and strawberry gelatin powder. Mix until gelatin is completely dissolved. In another liquid measure, combine 1 1/2 cups boiling water and blueberry gelatin powder. Mix until gelatin is completely dissolved. Stir in one cold water in each liquid measure. Pour strawberry mixture into prepared mold. Refrigerate one hour, or until set but not firm. Reserve blueberry mixture at room temperature. Meanwhile, stir 3/4 cup boiling water, lemon gelatin powder, and ice cream into a liquid measure. Mix until smooth. Spoon mixture over top, set strawberry mixture in mold. Refrigerate 30 minutes more, or until set but not firm. Refrigerate blueberry mixture 30 minutes, or until slightly thickened. Spoon over top lemon mixture in mold. Refrigerate entire dessert for four hours, or until firm. Unmold and serve.

123 Calories; less than one gram Fat (4% calories from fat); 3g Protein; 28g Carbohydrate; 1mg Cholesterol; 89mg Sodium

16 servings

Ingredients

13 oz angel food cake - cut into 1" cubes
10 oz frozen strawberries - reserve syrup
3 oz strawberry gelatin powder
1cup boiling water
2 1/2 cup Cool Whip Free - thawed
2 1/2 tbsp. powdered sugar
1 tsp. pure vanilla extract
4 cups fresh strawberries - sliced

Instructions

In a small bowl, combine gelatin powder and boiling water. Stir until gelatin has completely dissolved. Add enough water to strawberry syrup to equal one cup. Stir into gelatin mixture. Refrigerate until gelatin is slightly thickened. Beat gelatin until foamy. Fold in one cup whipped topping and frozen strawberries. Alternate layers of cake cubes and strawberry mixture in 10" tube pan. Press lightly. Cover and refrigerate overnight. Unmold cake onto serving platter. Beat remaining whipped topping, powdered sugar, and vanilla extract until stiff peaks form. Frost sides and top of cake. Refrigerate until ready to serve.

131 Calories; 1g Fat (4% calories from fat); 2g Protein; 30g Carbohydrate; 0mg Cholesterol; 33mg Sodium

Serving Suggestion: Garnish with fresh strawberries.

12 servings

Ingredients

2 cups water - boiling
6 oz. raspberry gelatin powder
2 cups cold water
2 cups bananas - sliced
21oz. Blueberry pie filling
6 oz. angel food cake -- cut into 1" cubes
1/2 cup orange juice, canned
5 1/8 oz. fat-free vanilla pudding mix
2 1/2 cup skim milk
1cup Cool Whip Free
Thawed frozen blueberries for garnish
Frozen raspberries for garnish

Instructions

In a mixing bowl, combine boiling water and gelatin powder; stir until gelatin dissolves, two minutes. Add cold water, stirring until slightly thickened. Stir in bananas and blueberry pie filling; set aside. Place cake cubes in a 13 x 9" pan. Drizzle orange juice over cake cubes, and toss well. Spoon gelatin mixture over the cake cubes and cover. Chill 30 minutes in the freezer. Meanwhile, prepare vanilla pudding mix according to package directions, using 2 1/2 cups of skim milk. Fold whipped topping into the vanilla pudding mixture and spread over gelatin mixture. Cover and chill until ready to serve.

271 Calories; 1g Fat (2% calories from fat); 4g Protein; 59g Carbohydrate; 1mg Cholesterol; 281mg Sodium

12 servings

Ingredients

14 oz. fat-free sweetened condensed milk
1 1/2 cups cold water
3oz. fat-free vanilla pudding mix
1 tsp. almond extract
2 cups Cool Whip Free - thawed
10 oz. low-fat pound cake cut into ten slices
21 oz. cherry pie filling -- chilled

Instructions

In a mixing bowl, combine sweetened condensed milk, water, pudding mix, and almond extract. Mix until well blended. Fold in whipped topping. Spoon half mixture into a 13 x 9" pan. Top with cake slices, pie filling, and remaining cream mixture. Chill until ready to serve.
269 Calories; 2g Fat (7% calories from fat); 5g Protein; 57g Carbohydrate; 4mg Cholesterol; 255mg Sodium

Notes: Refrigerate leftovers.

14 servings

Ingredients

21 oz. cherry pie filling
14 oz. fat-free sweetened condensed milk
8 oz. Cool Whip Free - thawed
20 oz. pineapple chunks in syrup - drained
1cup miniature marshmallows

Instructions

In a mixing bowl, combine cherry pie filling, sweetened condensed milk, whipped topping, pineapple, and marshmallows. Mix until all is blended. Chill until ready to serve.

196 Calories; 1g Fat (4% calories from fat); 4g Protein; 45g Carbohydrate; 4mg Cholesterol; 52mg Sodium

Notes: This doubles very well!

Serving Suggestion:Spoon into a decorative serving bowl.

8 servings

Ingredients

3 3/8 oz. fat-free vanilla pudding mix
2 cups skim milk
14 oz. low-fat pound cake thawed and thinly sliced
1/2 cup orange juice, canned
21 oz. cherry pie filling
1 1/2 cup Cool Whip Free -- thawed

Instructions

Prepare pudding mix according to package directions using two cups milk. Let stand five minutes. Brush orange juice over cake slices. Line bottom and sides of a 2-quart glass bowl with cake slices. Layer half pudding mixture, 1/3 pie filling, half cup whipped topping, and half cake slices. Repeat layers. Spread with remaining whipped topping over all. Spoon cherry pie filling into center, leaving a one-inch border. Refrigerate 30 minutes.

328 Calories; 3g Fat (9% calories from fat); 6g Protein; 66g Carbohydrate; 1mg Cholesterol; 438mg Sodium

Serving Suggestion:  Trifle can be refrigerated overnight, if desired.

12 servings

Ingredients

20 oz crushed pineapple - reserve syrup
6 oz. lime gelatin powder
1 2/3 cup boiling water
1cup fat-free cottage cheese
1cup Cool Whip Free - thawed
1cup miniature marshmallows
1/2 cup walnuts -- chopped

Instructions

Dissolve gelatin powder in boiling water. Stir in reserved pineapple syrup. Refrigerate until slightly thickened, 1 1/4 hours. Fold in pineapple, cottage cheese, whipped topping, marshmallows, and walnuts. Mix well. Pour into a 13 x 9" pan or 3-quart mold. Chill 3 hours or until firm.

123 Calories; 1g Fat (4% calories from fat); 4g Protein; 26g Carbohydrate; 2mg Cholesterol; 108mg Sodium

Serving Suggestion:Slice or unmold to serve.

8 servings

Ingredients

Crust: 2 cups low-fat graham cracker crumbs
1/2 cup fat-free Promise Ultra margarine, melted
3 tbsp. granulated sugar
Filling: 8oz.fat-free cream cheese, softened
7 oz. Homemade Marshmallow Cream
2 cups orange sherbet, slightly softened
3 cups Cool Whip Free, thawed

Instructions

To prepare crust, combine crumbs, margarine, and sugar in a mixing bowl. Press mixture firmly in a 9" pie pan. Chill one hour, or until firm. To prepare filling, combine cream cheese, marshmallow cream, sherbet, and whipped topping in a mixing bowl. Mix until smooth. Pour into crust. Freeze until firm. Remove from freezer ten minutes before serving.

243 Calories; 2g Fat (8% calories from fat); 5g Protein; 51g Carbohydrate; 7mg Cholesterol; 286mg Sodium

Notes: This pie may be frozen for up to three months.

6 servings

Ingredients

2/3 cup boiling water
3 oz. strawberry gelatin powder
2/3 cup boiling water
3 oz. lime gelatin powder

Instructions

Using a paper towel sprayed with cooking spray, lightly wipe inside of both sides of mold and along rims. Close mold matching up rims of the egg halves. Snap each of the six individual egg halves together until each of the six eggs are firmly sealed. Inspect each egg to make sure it is closed and sealed. In a bowl, combine 2/3 cup boiling water and strawberry gelatin powder. Mix until gelatin is completely dissolved. Pour into measuring cup with pour spout. Carefully pour into bottom half of each egg and refrigerate exactly one hour. Meanwhile, combine remaining boiling water and lime gelatin powder in a bowl. Mix until gelatin is completely dissolved. Carefully pour into eggs until each egg is filled just to the top of the egg shape. Refrigerate at least three hours or until firm. Open mold using a dull flat knife to gently pry between each egg. Do not pull on the handle. Turn mold over and shake gently to unmold eggs.

106 Calories; 0g Fat (0% calories from fat); 2g Protein; 25g Carbohydrate; 0mg Cholesterol; 86mg Sodium

8 servings

Ingredients

2 tbs. low-fat graham cracker crumbs
3 oz. lemon gelatin powder
2/3 cup boiling water
1 cup fat-free cottage cheese
8 oz. fat-free cream cheese - softened
2 cup Cool Whip Free - thawed
4 drops yellow food coloring
21 oz. cherry pie filling -- chilled

Instructions

Prepare a 9" springform pan with cooking spray. Sprinkle with half the crumbs. In a food processor, combine gelatin powder and boiling water. Mix until gelatin is completely dissolved. Add cottage cheese and cream cheese. Process until smooth. Pour into mixing bowl. Fold in whipped topping and food coloring. Pour into prepared pan. Smooth top. Sprinkle with remaining crumbs around outer edge. Chill four hours, or until set. Then, top center with pie filling.

196 Calories; 1g Fat (5% calories from fat); 11g Protein; 38g Carbohydrate; 7mg Cholesterol; 310mg Sodium

Ingredients

2 tsp. unflavored gelatin
2 tbs. frozen orange juice concentrate, thawed
1/2 cup sugar
1/3 cup water
6 egg whites
1 pkg. light/non-fat cream cheese
1 cup drained yogurt
1/2 tsp. grated orange rind
1/2 tsp. vanilla
2 pkg. lady fingers (85g each)
1 cup cold strong coffee
2 tbs. cocoa powder

Instructions

In a small saucepan, sprinkle gelatin over orange concentrate. Cook, stirring, over low heat, until dissolved. Cool. In a separate small saucepan, combine sugar and water. Cook over medium heat until syrup reaches 225F or soft ball stage (when syrup is dropped in cold water, it forms a soft ball, which then dissolves). With an electric mixer, beat egg whites on medium until soft peaks form. Gradually pour syrup into egg whites, beating constantly. Continue beating until meringue is cool and very stiff. Beat in dissolved gelatin and beat for 30 seconds.

In a large bowl, beat cream cheese, yogurt, orange rind, and vanilla until smooth. Fold meringue into cheese mixture, 1/3 at a time.

Dip ladyfingers in coffee (do several at a time). Arrange half in the bottom of a deep glass bowl or casserole dish. Cover with half of the meringue mixture. Sprinkle with 1 tbs. cocoa. Repeat layers. Cover and refrigerate at least 4 hours. Best served same day.

Serving Information - Servings: 24 Fat: 6 g

8 servings

Ingredients

Crust: 2 cups low-fat graham cracker crumbs
1/2 cup fat-free Promise Ultra margarine, melted
3 tbs. granulated sugar
Filling: 16 oz. fat-free cream cheese, softened
1/2 cup granulated sugar
1/2 cup Cool Whip Free, thawed
1/2 cup fat-free plain yogurt
1/2 cup fat-free sour cream
1 tsp. pure vanilla extract
1/2 tsp. lemon juice, bottled
1 tbs. unflavored gelatin
1 tbs. Water
1/2 cup fat-free butterscotch topping

Instructions

To prepare crust, combine crumbs, margarine, and sugar in a mixing bowl. Press mixture firmly in an 8" pie pan. Chill one hour, or until firm. To prepare filling, combine cream cheese, sugar, whipped topping, yogurt, sour cream, vanilla extract, and lemon juice. Mix until smooth. In a small bowl, combine gelatin and water. Mix until gelatin is dissolved. Fold into cream cheese mixture. Divide batter in half. Fold butterscotch topping into one half and leave the other one plain. Pour butterscotch batter into a prepared 8" pie crust. Spoon plain batter over top. Cover and refrigerate for two hours, or until set.

252 Calories; 1g Fat (3% calories from fat); 9g Protein; 50g Carbohydrate; 11mg Cholesterol; 419mg Sodium

12 servings

Ingredients

13 oz. angel food cake -- cut into 1/4" slices
14 oz. fat-free sweetened condensed milk
1cup cold water
3 oz. fat-free vanilla pudding mix
1 tsp. pure vanilla extract
2 cup Cool Whip Free - thawed
29 oz. peach slices in syrup -- drained

Instructions

Arrange half cake slices on bottom of 13 x 9" pan; set aside. In a mixing bowl, combine sweetened condensed milk, water, and pudding mix. Mix well. Fold in vanilla extract and whipped topping. Pour half the mixture over cake slices in pan. Arrange half the peach slices on top. Repeat layers. Chill 4 hours or until set.

287 Calories; 1g Fat (4% calories from fat); 4g Protein; 64g Carbohydrate; 4mg Cholesterol; 159mg Sodium

Notes: Refrigerate leftovers.

Serving Suggestion:Cut into squares.

8 servings

Ingredients

Crust: 1 1/2 cup low-fat graham cracker crumbs
1/2 cup reduced fat margarine - melted
3 tbsp. granulated sugar
Filling: 1/2 gal. fat-free vanilla ice cream -- slightly softened
1 cup pumpkin, canned
1/2 cup brown sugar - packed
1 tsp. Ginger
1/2 tsp. Cinnamon
1/2 tsp. Nutmeg
1 tbsp. orange juice, canned

Instructions

To prepare crust, combine crumbs, margarine, and sugar in a mixing bowl. Press mixture firmly into prepared pan. Chill 1 hour, or until firm. Or, bake in a 375 oven for 10 minutes or until edges are brown. Cool on rack before filling. To prepare filling, combine ice cream, pumpkin, brown sugar, ginger, cinnamon, and nutmeg. Pour into crust. Freeze until ready to serve.

311 Calories; 4g Fat (11% calories from fat); 7g Protein; 69g Carbohydrate; 0mg Cholesterol; 238mg So

12 servings

Ingredients

13 oz. angel food cake cut into 3 horizontal layers
2 cup frozen strawberries - crushed
1 tbsp. skim milk
8 oz. Cool Whip Free -- thawed

Instructions

Place bottom cake layer on serving platter. In a mixing bowl, stir crushed strawberries and milk into 1 cup whipped topping. Spread half of the strawberry mixture onto cake layer. Top with second cake layer. Repeat layers, ending with cake. Frost top and sides of cake with remaining whipped topping. Refrigerate 1 hour or until ready to serve.

149 Calories; 1g Fat (5% calories from fat); 2g Protein; 35g Carbohydrate; 0mg Cholesterol; 23mg Sodium

15 servings

Ingredients

Crust:2 cups fat-free pretzels - crushed
1/2 cup reduced fat margarine - melted
3 tbsp. granulated sugar

Filling:6 oz. strawberry gelatin powder
2 cups boiling water
20 oz. frozen strawberries
8 oz. fat-free cream cheese - softened
1/2 cup granulated sugar
3 tbsp. skim milk
8 oz. Cool Whip Free - thawed

Instructions

To prepare crust, combine pretzels, margarine, and three tablespoons sugar in a mixing bowl. Press mixture firmly in a 13 x 9" pan. Chill one hour, or until firm. Or, bake in a 375 oven for ten minutes or until edges are brown. Cool on rack before filling. To prepare filling, dissolve gelatin powder in water. Stir in strawberries. Refrigerate for 30 minutes or until slightly thickened. In a mixing bowl, combine cream cheese, remaining sugar, and milk. Mix well. Fold in whipped topping. Spread cream cheese mixture over crust. Top with strawberry mixture. Refrigerate four hours or until ready to serve.

300 Calories; 3g Fat (9% calories from fat); 7g Protein; 61g Carbohydrate; 2mg Cholesterol; 891mg Sodium

Prep time: 20 minutes

Ingredients

3/4 cup soy milk
3/4 cup cran-raspberry juice
1 cup frozen raspberries, pureed
2 tablespoons sugar substitute

Instructions

Place all ingredients in a blender. Whip until frothy. Pour into an ice cream maker or shallow pan and chill until slushy and thick. Put chunks into a food processor or blender and cream until smooth. Pour into desired container and re-freeze.

Serving Suggestion: Let soften before serving. Stir until creamy and serve in frosted dessert dish with a fresh mint leaf for garnish.

Per Serving Information: Calories 80; Fat 1g; Protein 2g

6 servings

Ingredients

6 oz. cherry gelatin powder
2 cup boiling water
1 1/3 cup cold water
6 oz.. Cool Whip Free, thawed

Instructions

Dissolve gelatin powder in boiling water. Add cold water. Cool slightly. Measure two cups, pour into heart molds. Place in refrigerator and chill until slightly thickened, or about one hour. Return remaining gelatin to refrigerator to chill slightly. Fold in whipped topping. Spoon over firm gelatin in molds. Chill until firm, or three hours. Unmold by running smooth knife or spatula around top edge. Dip in hot water five seconds. If necessary, place in microwave set on defrost for 30 to 60 seconds. Unmold each heart mold onto serving platter.

152 Calories; 1g Fat (4% calories from fat); 3g Protein; 35g Carbohydrate; 0mg Cholesterol; 191mg Sodium