Looking for a light (not calorie wise) dessert

[neeter]

Hi all -- I'm trying to find a dessert recipe that is light...not light as in fat or calories....but light as in not too sweet, dense or rich.... (I know, what's the point, eh?)

I'm thinking of a good sponge cake, etc. If you have any suggestions, I would appreciate them!

Thanks,
Anita

[TerriS]

I have a light (as in calories) pumpkin cheesecake recipe that is also pretty light in texture and sweetness. That might work.

[neeter]

Terri, that sounds great, if you don't mind posting it. I offered to make dessert from Thanksgiving and my mom requested something not to heavy! Thanks!

[TerriS]

*Pumpkin Cheesecake
Recipe based on Gourmet Magazine

Ginger Snap Crust
15 ginger snaps
1 tablespoon butter, melted

Pumpkin Cheesecake Filling
8 ounces fat-free cream cheese, at room temperature
8 ounces tub-style light cream cheese (not fat-free), at room temperature
1 1/4 cups sugar
1 cup nonfat cottage cheese
1 1/3 cups canned pumpkin (not pie filling) [I just used the whole can]
1 tablespoon vanilla extract
1 1/2 teaspoons cinnamon
1 teaspoon all-purpose flour
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
6 egg whites

Preheat the oven to 325 degrees F. Lightly coat an 8- or 9-inch springform pan with nonstick vegetable-oil spray.

To make the crust: In a food processor or blender, grind the ginger snaps until crumbly. In a large bowl, combine the ginger snap crumbs and melted butter with a fork. Mix until blended and press into the bottom of the prepared pan.

To make the filling: In a large bowl, beat together the fat-free cream cheese and light cream cheese with an electric mixer on the lowest speed until blended. Beat in the sugar.

In a food processor or blender, puree the cottage cheese until smooth and creamy. Add the pumpkin, vanilla, cinnamon, flour, allspice, and cloves. Blend until smooth. Add the pumpkin mixture to the cream cheese mixture and mix just until blended. Add the egg whites and mix just until blended. Pour the mixture into the prepared pan.

Bake 80 minutes, or until the cheesecake puffs and the center is almost set. Transfer to a wire rack and let cool. To serve, run a knife around the sides to loosen the cake. Release the pan sides. Cut into wedges.

Yield: 10 servings

Depending on my mood I might add a streusel topping: (from Cooking Light), which can be added after baking for 80 minutes - just sprinkle on and bake for another 10 minutes.
Streusel Topping:
1/2 cup gingersnap crumbs (about 8 cookies, finely crushed)
1/4 cup all-purpose flour
2 tablespoons brown sugar
1 tablespoon light butter

I also might add ginger and or nutmeg, 1/4 teaspoon each, depending on my mood.
******************************
I actually made this for Thanksgiving last year and it was great. People actually said, "oh, this is nice and light, not too heavy" which is great after the heavy meal my ILs make. :)

[neeter]

This looks wonderful! Thank you!

[menat]

Originally posted by neeter
Hi all -- I'm trying to find a dessert recipe that is light...not light as in fat or calories....but light as in not too sweet, dense or rich.... (I know, what's the point, eh?)


This Sunset recipe labeled "the lightest cake of all" caught my eye:

Meringue Cream Torte

Prep & cook time: about 45 minutes, plus 2 hours to cool and chill

Notes: Nutella is a chocolate, hazelnut spread found in the jam isle

Makes: 6 to 8 servings

5 large egg whites

1/2 tsp cream of tartar

1 cup sugar

1 tsp vanilla

2 tbs hazelnut flavored liqueur or cold expresso

2/3 cup Nutella

1 cup whipping cream

1. In a large bowl, with a mixer on high speed, beat egg whites and cream of tartar until frothy. Continuing to beat at high spead, add sugar in a slow steady stream; continue to beat until mixture holds stiff peaks, 8 to 12 minutes. Beat in vanilla.

2. Scrape into a buttered and floured 8-inch cake pan with a removable rim at least 3 inches tall. With a flexible spatula, spread mixture out to edges of pan and smooth out top.

3. Bake in a 300* regular or covection oven until top is lightly browned and feels firm when gently pressed in the center, about 25 minutes.

4. Remove from oven and let stand for 20 minutes (meringue may shrink a little as it cools). Run a thin knife between meringue and pan rim, then remove rim. Carefully invert meringue onto a plate, then slide a long, thin spatula between pan bottom and meringue and gently lift the bottom off. Invert the meringue again into another plate so that it is right side up. Let cool completely.

5. In a bowl, whisk hazelnut liqueur into chocolate-hazelnut spread. In another bowl, whip cream until it holds soft peaks. Stir about 1/4 cup of the whipped cream into the chocolate mixture until no white streaks remain. Fold chocolate mixture into remaining whipped cream, then whisk gently until mixture has a loose, spreadable consistency (take care not to overbeat or it will curdle).

6. With the spatula, spread chocolate-hazelnut cream around sides and over the top of the meringue. Chill torte uncovered for at least 1 hour, or cover with a large, inverted bowl (it shouldn't touch cream) and chill up to 24 hours.

Per serving: 322 cal., 45% (144cal) from fat; 4.3g protein; 16g fat (6.7g sat); 41g carbo (0g fiber); 70mg sodium; 34mg chol.

[Holly in KC]

This may not be what you are looking for, but I always enjoy poached pears for dessert when I'm looking for something light in the winter. Pears poached in port wine are wonderful with a small dollop of ice cream, and pears poached in sparkling wine are yummy with a side of lemon sorbet. They are easy to do (but don't taste that way), and you can make them well in advance.

[neeter]

Thanks menat, that looks wonderful. And Holly, what a great idea. Do you have a specific recipe that you work off of? Thanks again!

[Holly in KC]

These aren't really "recipes", but guidelines for you to start with...

For either version, I recommend using Bosc pears that are ripe, but still firm.

For the sparkling wine version:
1 bottle of sparkling white wine
1T or 2 of lemon juice
1/4 cup to 1 cup sugar - depending on the sweetness of the wine, and the sweetness you desire (I don't personally use much)
4 - 6 pears, peeled, cored and halved

Combine, and bring to a boil. Reduce heat to a rapid simmer. Add pears, and cook 20 - 30 minutes, until tender. Remove pears to a boil. Bring poaching liquid to a rapid boil and reduce by 1/2. Pour syrup over pears, and refrigerage, covered, for at least 6 hours. Serve with lemon sorbet.

For the port version:

2 - 3 cups tawny port wine
1/4 - 2/3 cup sugar
spices to taste (star anise, cloves, mulling spices, whatever strikes you)
4 - 6 pears, peeled, cored and halved.

Follow same directions as above, but serve with vanilla ice cream.

These "recipes" are very easy, and taste like there was much more effort too them. The trick is to get ripe, but not too ripe pears, and buy "decent" quality wine (that you would drink).

[neeter]

thank you! these recipes look delicious!!

[krispy spo]

My aunt used to make this every Thanksgiving:

Cranberry Ambrosia

2 bags cranberries, chopped
1 large can crushed pineapple, drained
1 - 1 1/2 cups sugar
1/2 bag mini marshmallows
1 pint heavy cream

Mix cranberries, pineapple, and sugar. Add marshmallows. Beat cream to soft peaks and fold into mixture.