Healthy Baked Dessert Recipes

Ingredients

1 1/2 cup powdered sugar - sifted
1cup bleached flour - sifted
1 1/2 cup egg whites -- slightly beaten
1 1/2 tsp. cream of tartar
2 tsp. pure vanilla extract
1/2 tsp. Salt
1/2 tsp. almond extract
1cup granulated sugar

Instructions

Preheat oven to 375. In a mixing bowl, combine powdered sugar and flour; set aside. In another mixing bowl, with mixer at high speed, beat egg whites, cream of tartar, vanilla extract, salt, and almond extract until well blended. Beating at high speed, gradually sprinkle in granulated sugar, 2 tablespoons at a time. Beat just until sugar is dissolved and egg whites stand in stiff peaks. Do not scrape sides of bowl during beating. With rubber spatula, fold in flour mixture, about 1/4 at a time, just until flour disappears. Pour mixture in unprepared 10" tube pan. With metal spatula, cut through batter to break large air bubbles. Bake for 35 minutes. Remove from oven and set upside-down until cooled.

175 Calories; 0g Fat (0% calories from fat); 4g Protein; 40g Carbohydrate; 0mg Cholesterol; 94mg Sodium

Notes: To freeze, place unfrosted cake in a freezer bag or airtight container. Seal, label, and freeze for up to 3 months. Thaw at room temperature about 3 hours.

10 servings

Ingredients

21 oz cherry pie filling
21 oz peach pie filling
1/3 cup granulated sugar
1 tsp. Cinnamon
7 1/2 oz. refrigerated biscuits
2 tbsp. reduced fat margarine -- melted

Instructions

Preheat oven to 400. Prepare a 13 x 9" pan with cooking spray. In a mixing bowl, combine fillings together. Then, spread into prepared pan. In a small bowl, combine sugar and cinnamon together. Separate each biscuit into two sections. Dip each section in margarine, then in cinnamon-sugar mixture. Arrange on top of fillings. Bake for 20 minutes or until golden brown.

202 Calories; 2g Fat (8% calories from fat); 3g Protein; 47g Carbohydrate; 0mg Cholesterol; 231mg Sodium

Serving Suggestion:Serve warm.

Ingredients

1-3/4 cup drained non-fat yogurt
4 oz light cream cheese
1/4 cup part-skim ricotta
1/4 cup -1 tbs. maple syrup
3 tbs. cocoa powder
2 large egg whites
2 tsp. ground cinnamon
3 tbs. light Irish cream liqueur
1 tbs. coffee liqueur
1 tsp. vanilla or almond extract 5 ml

Instructions

Preheat oven to 350 F. Coat eight-inch pan with cooking spray. Puree, in blender or food processor, 1 cup drained yogurt, cream cheese, ricotta, 1/4 cup maple syrup, cocoa powder, egg whites, cinnamon, and liqueurs. Pour into pan. Place half-filled pan of water on bottom rack of oven. Bake cake on center rack for 50-60 min. Topping: whisk together remaining 3/4 cup yogurt, vanilla or almond extract, and a generous tablespoon of maple syrup. Once cake is done, apply topping and decorate with fruit such as sliced strawberries or mandarin oranges. Bake 10 minutes more. This cake is best when eaten the same day it is made.

Servings: 10 slices Fat: 3.5 g

12 servings

Ingredients

1/2 cup walnuts, chopped
1/2 cup maraschino cherries, drained and chopped
1/2 cup reduced fat chocolate chips
16 oz. angel food cake mix
1/2 cup reduced fat milk chocolate frosting

Instructions

Preheat oven to 375. In a small bowl, combine walnuts, cherries, and chocolate chips. Add to cake mix. Prepare and bake cake according to package directions. Remove from oven and set upside-down until cooled. Heat frosting until thin. Glaze cake, allowing frosting to drizzle down sides.

212 Calories; 2g Fat (10% calories from fat); 3g Protein; 45g Carbohydrate; 0mg Cholesterol; 286mg Sodium

Serving Suggestion:Garnish with additional walnuts & cherries.

16 servings

Ingredients

16 oz. angel food cake mix
4 drops red food coloring
4 drops green food coloring
16 oz. reduced fat vanilla frosting
4 drops red food coloring
4 drops green food coloring

Instructions

Preheat oven to 375. Prepare cake according to package directions. Divide batter into thirds and place in three different bowls. Add four drops red food coloring to one. Add four drops green food coloring to another. Stir each until well blended. Leave third one plain. Spoon pink batter into prepared 10" tube pan. Cover with white batter and top with green batter. Bake according to package directions. Remove from oven and set upside-down until cooled. Frost sides and top of cake with frosting. Divide remaining frosting in half and place in two different bowls. Add a remaining drops red food coloring to one. Add remaining drops green food coloring to other. Blend well. Heat each until thin. Drizzle green glaze around edge of cake so it will run down sides. Repeat with pink glaze.

Serving Suggestion:213 Calories; 2g Fat (9% calories from fat); 2g Protein; 45g Carbohydrate; 0mg Cholesterol; 226mg Sodium

24 servings

Ingredients

18 1/2 oz. reduced fat chocolate cake mix
14 oz. fat-free sweetened condensed milk
12 1/2 oz. fat-free caramel topping
2 tbsp. semisweet chocolate chips

Instructions

Preheat oven to 350. Prepare a 9 x 13" pan with cooking spray; set aside. In a mixing bowl, combine cake mix and sweetened condensed milk. Batter will be thick. Press 2/3 of batter into prepared pan. Bake for 8 minutes. Remove from oven and pour caramel topping over cake. Sprinkle with chocolate chips. Crumble remaining batter over top. Bake for 17 minutes more or until top is dry to the touch. Cool.

184 Calories; 2g Fat (11% calories from fat); 2g Protein; 39g Carbohydrate; 2mg Cholesterol; 231mg Sodium

Serving Suggestion:Cut into bars.

12 servings

Ingredients

2 qts. Popcorn, air-popped
1/2 cup brown sugar, packed
1/2 cup granulated sugar
1/2 cup honey
1/3 cup water
1 tbs. reduced fat margarine

Instructions

Preheat oven to 300. Place popped corn in oven while preparing glaze. In a 2-quart pan, combine sugars, honey, and water. Cook until sugar is completely dissolved. Then cook, to 248 degrees on candy thermometer or until firm ball stage. Add margarine. Mix well. Pour over warm popcorn; tossing to coat completely. Cool slightly. With buttered hands, shape into balls.

108 Calories; 1g Fat (5% calories from fat); 1g Protein; 26g Carbohydrate; 0mg Cholesterol; 10mg Sodium

24 servings

Ingredients

1 1/2 cup brown sugar - packed
1/3 cup corn syrup, light
1/3 cup water
1/2 cup Cool Whip Free - thawed
1 tbs. reduced fat margarine - melted
1/2 tsp. pure vanilla extract
1/2 tsp. baking soda
Fat-free frozen vanilla yogurt -- softened

Instructions

In a saucepan, combine sugar, corn syrup, and water. Heat to boiling over medium-high flame. Remove from heat; gradually stir in whipped topping. Cook over low flame until heated through. Remove from heat and stir in margarine, vanilla, and baking soda.

70 Calories; less than one gram Fat (4% calories from fat); 0g Protein; 18g Carbohydrate; 0mg Cholesterol; 28mg Sodium

Notes: Servings are by tablespoon. Leftover sauce may be refrigerated up to 3 weeks. Just reheat over low flame.

Serving Suggestion:Serve warm over fat-free vanilla yogurt.

8 servings

Ingredients

2 cup fat-free vanilla ice cream
1 cup unbleached flour
1/2 cup granulated sugar
2 tbsp. cocoa powder
2 tsp. baking powder
1/2 cup skim milk
1 tbsp. olive oil
1 tsp. pure vanilla extract
1 cup brown sugar - packed
1/2 cup walnuts - chopped
1/2 cup cocoa powder - sifted
1 1/2 cup hot water

Instructions

Scoop 1/2 cup ice cream into 8 serving dishes. Place on chilled baking sheet. Freeze uncovered no longer than 24 hours. Preheat oven to 350. Prepare a 9 x 9" pan with cooking spray and flour; set aside. In a mixing bowl, combine flour, granulated sugar, 2 tablespoons cocoa powder, and baking powder. In another mixing bowl, combine milk, oil, vanilla extract, and walnuts. Mix dry ingredients with wet ingredients just until moistened. Spread into prepared pan. Sprinkle with brown sugar and remaining cocoa powder. Pour hot water over batter. Bake for 40 minutes. Let stand 15 minutes.

316 Calories; 4g Fat (10% calories from fat); 4g Protein; 71g Carbohydrate; 1mg Cholesterol; 179mg Sodium

Serving Suggestion:Top ice cream with cake and spoon sauce over each serving.

10 servings

Ingredients

16 oz. Angel food cake mix
Powdered sugar
14 oz. fat-free sweetened condensed milk
1/3 cup lemon juice, bottled
2 tsp. lemon peel - grated
4 drops yellow food coloring
4 oz. Cool Whip Free -- thawed

Instructions

Preheat oven to 350. Line a jellyroll pan with aluminum foil, extending foil 1" over ends of pan. Prepare cake mix according to package directions. Spread batter evenly into prepared pan. Bake for 30 minutes. Immediately turn onto towel sprinkled with powdered sugar. Peel off foil and begin rolling at narrow end, roll up cake with towel, jellyroll fashion. Cool thoroughly. Meanwhile, in a mixing bowl, combine sweetened condensed milk, lemon juice, lemon peel, and food coloring. Mix well. Fold in whipped topping. Unroll cake; trim edges. Spread half lemon mixture; reroll without towel. Place on serving platter, seam side down. Spread remaining mixture over roll.

300 Calories; 1g Fat (3% calories from fat); 7g Protein; 66g Carbohydrate; 5mg Cholesterol; 371mg Sodium

16 servings

Ingredients

Crust: 16 reduced fat vanilla wafers
Filling: 16 oz. fat-free cream cheese - softened
1/2 cup granulated sugar
1 tbs. lemon juice, bottled
1 tsp. lemon peel - grated
2 tsp. pure vanilla extract
2 whole egg whites -- slightly beaten
Topping: 21 oz. strawberry pie filling -- chilled

Instructions

Preheat oven to 350. Line 16 cupcake pans with liners. Place a vanilla wafer into bottom of each. Meanwhile to prepare filling, combine cream cheese, sugar, lemon juice, lemon peel, vanilla, and egg whites in a mixing bowl. Fill the muffin pan with 2/3 full with cream cheese mixture. Bake for 20 minutes. Cool. Then, top each with strawberry pie filling.

119 Calories; 1g Fat (5% calories from fat); 5g Protein; 23g Carbohydrate; 4mg Cholesterol; 197mg Sodium

18 servings

Ingredients

1 1/2 cup unbleached flour
1/2 cup granulated sugar
1/2 cup brown sugar - packed
1/2 cup walnuts - chopped
2 tsps. Cinnamon
1 tsp. baking soda
1 tsp. Nutmeg
1/2 tsp. Salt
1 cup fat-free sour cream
1 cup pumpkin, canned
3 whole eggs

Instructions

Preheat oven to 325. Prepare a 9 x 5" pan with cooking spray; set aside. In a mixing bowl, combine flour, sugars, walnuts, cinnamon, baking soda, nutmeg, and salt. In another mixing bowl, combine sour cream, pumpkin, and eggs. Mix dry ingredients with wet ingredients just until moistened. Spread into prepared pan. Bake for one hour and 15 minutes.

119 Calories; 1g Fat (8% calories from fat); 3g Protein; 27g Carbohydrate; 37mg Cholesterol; 123mg Sodium

16 servings

Ingredients

18 oz. reduced fat white cake mix
1env. Dream Whip whipped topping mix
1/2 tsp. baking powder
1cup water, cold
4 whole egg whites
1 tbs. Olive oil
1 tsp. pure vanilla extract
3 oz. Strawberry gelatin powder
3 oz blueberry gelatin powder
7 1/2 oz. Betty Crocker Fluffy White Frosting Mix
Blue decorating gel red decorating gel
Small flags

Instructions

Preheat oven to 350. Prepare two nine inch round cake pans with cooking spray and flour; set aside. In a mixing bowl, combine cake mix, whipped topping mix, and baking powder. In another mixing bowl, combine water, egg whites, oil, and vanilla extract. Mix dry ingredients with wet ingredients just until moistened. Bake for 25 minutes or until golden brown. Cool and remove from pans. Place cake layers, top sides up, in two clean nine inch round cake pans. Pierce cake with large fork at half-inch intervals. Stir one cup of the boiling water into each flavor of gelatin powder in separate bowls for two minutes or until gelatin is dissolved. Carefully pour red gelatin over one cake layer and blue gelatin over second cake layer. Refrigerate three hours. Dip one cake pan in warm water ten seconds; unmold onto serving plate. Prepare frosting according to package directions. Spread with one cup of frosting over top. Unmold second cake layer; carefully place on first layer. Frost top and sides of cake with remaining frosting. Pipe blue and red decorating gel stars on top of cake. Place flags in center of cake. Refrigerate one hour or until ready to serve.

179 Calories; 3g Fat (3% calories from fat); 4g Protein; 177g Carbohydrate; 0mg Cholesterol; 631mg Sodium

9 servings

Ingredients

21 oz. apple pie filling
1 tsp. Cinnamon
Topping: 1 cup low-fat baking mix
1/2 cup skim milk
1/2 cup granulated sugar
2 tbsp. reduced fat margarine -- melted

Instructions

Preheat oven to 400. Prepare an 8" square pan with cooking spray. Spoon apple pie filling into prepared pan. Then, sprinkle cinnamon over top. Meanwhile, to prepare topping, combine baking mix, milk, sugar, and margarine in a mixing bowl. Drop by spoonfuls on top of filling. Bake for 25 minutes or until golden brown.

177 Calories; 2g Fat (7% calories from fat); 2g Protein; 43g Carbohydrate; 0mg Cholesterol; 254mg Sodium

Serving Suggestion:Serve with low-fat vanilla ice cream

12 servings

Ingredients

Batter: 16 oz. angel food cake mix
1 1/2 cup strawberry carbonated beverage
1/2 cup honey
Glaze: 1/4 cup reduced fat margarine - melted
2 cups powdered sugar
4 tbsp. strawberry carbonated beverage
4 drops red food coloring

Instructions

Prepare cake mix according to package directions, except substitute 1 1/4 cups beverage and honey for the water. Bake as directed. Remove from oven and set upside-down until cooled. Meanwhile to prepare glaze, combine melted margarine, powdered sugar, remaining beverage, and food coloring in a mixing bowl. Mix until smooth and drizzling consistency. Spread top of cake with glaze.

259 Calories; 2g Fat (7% calories from fat); 3g Protein; 57g Carbohydrate; 0mg Cholesterol; 294mg Sodium

Serving Suggestion: Serve with fresh strawberries

10 servings

Ingredients

3 tbsp. reduced fat margarine, melted
10 oz. miniature marshmallows, melted
6 cup valentine crispy rice cereal
4 1/2 oz. red decorating icing, or white
2 cups cinnamon candies

Instructions

In a saucepan, melt margarine over low heat. Add marshmallows and stir until completely melted. Cook over low heat 3 minutes longer, stirring constantly. Remove from heat. Add crispy rice cereal. Stir until well coated. Remove from pan and place on foil-lined cutting board. Press mixture into 15 x 10-1/2 x 1" pan coated with cooking spray. When slightly cooled, cut into heart shapes using a 3 1/2" heart-shaped cookie cutter. Write names on each heart with red decorating icing. Trim edges with red cinnamon candies, using prepared frosting to hold candies in place.

419 Calories; 4g Fat (10% calories from fat); 2g Protein; 84g Carbohydrate; 10mg Cholesterol; 215mg Sodium

24 servings

Ingredients

18 1/2 ozs. Reduced fat white cake mix
1env. Dream Whip whipped topping mix
1/2 tsp. baking powder
1 cup water - cold
4 whole egg whites
1 tbs. olive oil
1 tsp. pure vanilla extract
7 1/2 oz. Betty Crocker Fluffy White Frosting Mix

Instructions

Preheat oven to 350. Prepare a 9 x 13" pan with cooking spray; set aside. In a mixing bowl, combine cake mix, whipped topping mix, and baking powder. In another mixing bowl, combine water, egg whites, oil, and vanilla extract. Mix dry ingredients with wet ingredients just until moistened. Bake for 25 minutes or until golden brown. To prepare frosting, follow directions on box. Then, spread over cooled cake.

94 Calories; 2g Fat (4% calories from fat); 2g Protein; 113g Carbohydrate; 0mg Cholesterol; 402mg Sodium