Summer time and the green living can really be easy with these delicious, healthy desserts that are all under 150 calories per serving. You don’t have to deny yourself your just desserts with these delicious treats. Go ahead… eat cake-be happy!
Angel Food Cake With Wings
Moist and delicious, this yummy sponge goes really well with a topping of fresh seasonal fruit. This amazing recipe is from Allrecipes.com.
What you need:
- 1 ¼ cups cake flour
- 1 ¾ cups white sugar
- ¼ teaspoon salt
- 1 ½ cups egg whites
- 1 teaspoon cream of tartar
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
Beat egg whites to form stiff peaks. Add cream of tartar, vanilla and almond extract.
Sift together flour, sugar, and salt. Use two bowls and sift five times to make sure your angel cake is light and fluffy. Gently fold in the egg whites and pour into an ungreased 10-inch tube pan.
Don’t preheat your oven; place your cake in a cold oven and turn it on to 325 degrees F (165 degrees C). Cook for about one hour, or until cake is golden brown. Turn the pan over and leave the cake to cool before removing it.
150-Calorie Chocolate Mousse
This is a low-fat version, but just as rich and creamy as the original. This lovely recipes come from SparkRecipes.com.
What you need:
- 1 cup plain non-fat Greek yogurt
- ½ cup cocoa powder, unsweetened, sifted
- ½ teaspoon vanilla extract
- ½ cup semisweet or dark chocolate chips
- ½ cup liquid egg whites, room temperature
- ½ cup sugar
Pop the choc chips in a bowl in the microwave and heat for 10-second intervals at medium power, stir each time you stop the microwave.
Mix the yogurt, cocoa powder, and vanilla extract in a large glass bowl. Heat in the microwave at medium for one minute, stirring halfway through. Stir in the melted chocolate.
Place the sugar and two tablespoons of water to a small pot on medium heat. Once the sugar is dissolved, turn the heat to high and boil for one minute. Remove from heat and set aside.
Place the egg whites in a mixing bowl. Using a mixer, whip until soft peaks form. Keep mixing while you add the sugar water to the egg whites slowly. Continue to beat until mixture is cool and stiffer peaks form.
To avoid ending up with scrambled egg whites, add one large tablespoon of egg mixture to chocolate yogurt mixture, and stir to combine. Fold in the remaining egg mixture lightly so as not deflate the egg whites. Cover and chill for 30 minutes.
Super Sexy Low-Fat Vegan Berry Cupcakes
Wow – the name alone is a mouthful! These puppies are the best in guilt-free cupcake fare.
What you need:
- ½ cup low-fat vanilla soy yogurt
- ¾ tbsp. baking powder
- 2/3 cup low-fat soy milk
- ½ tsp baking soda
- ¼ cup apple sauce
- ¼ tsp salt
- 3 tbsp canola oil
- ¾ cup granulated sugar
- 1 ½ tsp vanilla extract
- 1 ¼ cup all-purpose flour
- 2 tbsp cornstarch
Preheat oven to 350º F (180º C) and line a muffin pan with cupcake liners. Whisk together yogurt, low-fat soy milk, apple sauce, oil, sugar, and vanilla. Sift in flour, cornstarch, baking powder, baking soda, and salt, and mix.
Fill cupcake liners three-quarters full. Bake 22 to 24 minutes until a knife or toothpick inserted through the center of one comes out clean. Transfer to a cooling rack to cool completely.
Top these delectable little treats with fruit and sprinkle with confectioner’s sugar, agave syrup or maple syrup.
Squishy Chocolate Brownies
This amazing recipe is moist, squishy deliciousness and comes to us courtesy of Cooking Light.
What you need:
- 4.5 ounces all-purpose flour (1 cup)
- ½ cup unsweetened cocoa
- ¼ teaspoon salt
- 1/3 cup butter
- 2 ounces dark chocolate, chopped
- 1 cup granulated sugar
- ¼ cup 1% low-fat milk
- 1 teaspoon vanilla extract
- 2 large egg yolks
- 1 large egg
- Cooking spray
Preheat oven to 350° (180º C). Combine flour, cocoa, and salt in a medium bowl; stir with a whisk. Place butter and chocolate in a medium microwave-safe bowl, and microwave at high for 45 seconds, stirring every 15 seconds. Mix until smooth, and set aside to cool a little.
Add 1 cup sugar, milk, 1 teaspoon vanilla extract, egg yolks, and egg; stir with a whisk to combine. Add butter mixture to flour mixture, stirring just until combined.
Pour batter into an 8-inch square metal baking pan coated with cooking spray. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out almost clean.
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