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Just Desserts with Lisa Lillien

























Ooey-Gooey Apple Pie Cones

Ingredients:

  • 1 teaspoon cornstarch
  • 1½ cups peeled and chopped fuji apples
  • 1 tablespoon granulated white sugar
  • ⅛ teaspoon cinnamon
  • 5 sugar cones
  • ½ cup plus 2 tablespoons fat free Reddi-wip


Directions:
  1. In a small nonstick pot, combine cornstarch with ¼ cup cold water and stir to dissolve.

  2. Add apples, sugar, vanilla extract, and salt. Add ½ teaspoon of cinnamon and stir well.

  3. Set heat to medium. Stirring frequently, cook until apples have slightly softened and mixture is thick and gooey after 14 to 16 minutes.

  4. Transfer to a medium bowl and let cool completely, about 1 hour.

  5. Evenly distribute apple mixture among the cones.

  6. Just before serving, top each cone with 2 tablespoons Reddi-wip.

  7. Sprinkle cones with remaining ½ teaspoon of cinnamon.


 


Snickers Madness Brownies

Ingredients:

  • 1 box moist-style devil's food cake mix (15.25 to 18.25 ounces)
  • One 15 ounce can pure pumpkin
  • ¼ cup fat-free, low-fat, or light caramel dip
  • ¼ cup chopped peanuts
  • 2 tablespoons mini semi-sweet chocolate chips


Directions:
  1. Preheat oven to 400° F. Spray a 9 inch by 13 inch baking pan with non-stick spray.

  2. In a large bowl, mix cake mix with pumpkin until smooth and uniform. Spread batter into the baking pan and smooth out the top.

  3. Bake until a toothpick inserted into the center comes out clean, 18 to 20 minutes.

  4. Let cool completely for about 1½ hours.

  5. Drizzle brownies with caramel and sprinkle with peanuts and chocolate chips.


 


Freezy Peanut Butter Pie Cups

Ingredients:

  • ½ cup reduced fat creamy peanut butter
  • 4 ounces fat free cream cheese
  • ¼ cup powdered sugar
  • ½ cup light vanilla soy milk
  • One 8-ounce container Cool Whip free (thawed)
  • 3 tablespoons mini semi-sweet chocolate chips


Directions:
  1. Line a 12 cup muffin pan with foil baking cups.

  2. In a large bowl, combine peanut butter with cream cheese. With an electric mixer set to medium speed, beat until uniform.

  3. Reduce speed to low. Continue to beat while gradually adding powdered sugar, followed by soy milk. Beat until smooth, 2 to 3 minutes.

  4. Fold in 1-cup Cool Whip until uniform. Evenly distribute mixture among the cups of the muffin pan.  

  5. Spread remaining Cool Whip over the mixture and sprinkle with chocolate chips. 

  6. Freeze until firm, at least 3½ hours.


 


Rockin' Red Velvet Trifle

Ingredients:

  • 1 packet hot cocoa mix with 20 to 25 calories
  • 2 tablespoons mini semi-sweet chocolate chips
  • ½ cup moist style devil's food cake mix
  • ½ cup moist style yellow cake mix
  • ¼ cup fat-free liquid egg substitute
  • ½ tablespoon red food coloring
  • Dash salt
  • 4 ounces fat-free cream cheese
  • 2 tablespoons Jell-O sugar free fat free vanilla instant pudding mix
  • 2 tablespoons Splenda no calorie sweetener (granulated)
  • ¼ teaspoon vanilla extract
  • One 8-ounce container Cool Whip free (thawed)
  • 4 cups chopped strawberries


Directions:
  1. Preheat oven to 350° F. Spray 8-inch by 8-inch baking pan with non-stick spray.

  2. Place cocoa mix and 1 tablespoon chocolate chips in a glass. Add ¼ cup very hot water and stir until mostly dissolved. Add 1/3 cup cold water.

  3. In a large bowl, combine cake mixes, egg substitute, food coloring, and salt. Add cocoa mixture and whisk until smooth.

  4. Pour batter into the baking pan and sprinkle with remaining 1 tablespoon chocolate chips.  Bake until a toothpick inserted into the center comes out mostly clean, 26 to 28 minutes.

  5. Let cool completely, about 30 minutes in the pan and 30 minutes out of the pan on a cooling rack.

  6. Meanwhile, in a medium bowl, stir cream cheese until smooth. In another medium bowl, combine pudding mix with Splenda. Add vanilla extract and ¼ cup cold water and vigorously stir until mostly smooth and slightly thickened. Add cream cheese and 1-cup cool whip and stir until uniform. Cover and refrigerate.

  7. Cut cake into 1-inch cubes.

  8. In a large glass bowl or trifle dish, evenly layer half of the cubed cake. Spread all of the pudding mixture over the cake layer. Evenly top with half of the fresh strawberries. Continue layering with remaining cubed cake, Cool Whip, and strawberries.

 


Tropical Fruit Waffle Tacos

Ingredients:

  • 2 frozen low-fat waffles, thawed
  • ¼ cup canned pineapple chunks packed in juice, drained and chopped
  • ¼ cup chopped banana
  • ¼ cup chopped mango
  • ¼ cup Cool Whip free (thawed)
  • 1 tablespoon shredded sweetened coconut


Directions:
  1. Preheat oven to 425° F.

  2. Lay waffles on a dry surface. With a rolling pin, flatten waffles as much as possible.  Evenly drape a waffle over each side of a 9-inch by 5-inch loaf pan, so they resemble upside-down tacos.

  3. Bake until crispy and firm, about 10 minutes.

  4. Place all fruit in a medium bowl and toss to mix.

  5. Evenly divide fruit mixture between waffle taco shells. Top with Cool Whip and shredded coconut.

 


Freezy Cool Salted Caramel Whoopie Pies

Ingredients:

  • 1 Vitalicious deep chocolate Vitatop, partially thawed
  • 1 tablespoon fat-free, low-fat, or light caramel dip
  • 3 tablespoons Cool Whip free (thawed)
  • ⅛ teaspoon coarse sea salt


Directions:
  1. Carefully slice Vitatop in half lengthwise (like you would a hamburger bun), so that you are left with 2 thin round slices.

  2. Drizzle ½ tablespoon caramel dip onto the bottom Vita slice. Spoon and spread Cool Whip over the caramel. Drizzle with remaining ¼ tablespoon caramel dip.

  3. Top with the other slice to form a sandwich. Place on a plate and freeze until filling is firm, about 1 hour.

  4. Gently press sea salt into the exposed Cool Whip on the sides of the sandwich.



For more low calorie dessert recipes, order a copy of Hungry Girl Lisa Lillien's book, "Just Desserts," at www.hungry-girl.com.



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