Light, yummy dessert ideas?

[m4star]

I am having my parents over for steaks this Thursday and I need a light dessert idea. I'm thinking maybe something fruity? I don't know, after Easter brunch I am a little burnt out on ideas. Can anyone help?

[hka]

Hi m4star, the Pineapple Sunshine cake I posted a couple of weeks ago is very light and yummy and very easy to make. I would highly recommend it as an idea for you. My two cents. http://www.cookinglight.com/bbs/wink.gif

[Kristilyn1]

There is an old Pampered Chef recipe that I still like to make. It's a dessert pizza (I know there are lots of variations on this one).

For the "crust" I use a Pepperidge Farm Puff Pastry sheet, roll out and bake for 10 mins. Take it out and spread the following cream cheese mixture on it:

1 block low fat or full fat cream cheese, softened.
1/2 cup confectioners sugar
few drops of almond extract

Then I put fresh raspberries, blueberries and strawberries on top.

I've long ago lost the actual recipe, so that's my by memory version of it. It certainly isn't particulary light, but it is good.

Kristi

[Kristilyn1]

duh, I guess I didn't pay attention to the actual request for light........

Sorry!

Kristi

[kwormann]

For something simple, how bout strawbery shortcake. We had it yeaterday with angel food cake, strawberries and light whipped cream.

Kim

[Ohioan]

Originally posted by kwormann:
what do you teach and at which U ?


Hi, Kim - I teach English at Ohio State U, mostly Renaissance literature (Shakespeare and those guys).

Any time you want to drop by -- at my house, that is, not at OSU, although you're welcome there, too -- let me know and I'll set out the guest towels and shovel out some of the cat hair. http://www.cookinglight.com/bbs/biggrin.gif

Cheers,
Phoebe

[heidibowman]

How about a fruity trifle-like dish? I made this for a party a few weeks ago and everyone raved! (Made up the recipe. However, trifles lend themselves to variation.)

I layered in a clear bowl 1/3 of an angelfood cake, torn into pieces. Sprinkled it with a little Grand Marnier. (Although I'm sure you could sub OJ or lemon juice or leave this step out altogether.)

Then I put a 1/2 recipe of instant lemon pudding on top.

Then I dumped a whole container of fresh raspberries on top of the pudding.

Another layer of 1/3 of the angelfood cake, torn. More Grand Marnier.

Rest of the pudding.

Mixed a container of blueberries and a container of blackberries. Dumped these on top.

Rest of the angelfood cake. Yet more Grand Marnier. http://www.cookinglight.com/bbs/biggrin.gif

Topped with fat free whipped cream and garnished with sliced strawberries.

Very easy. (Just a lot of "dumping".) Extremely yummy.

[browneye]

I had a de"light"ful dessert recently at a friend's house very easy:
She served it in martini-style glasses but it would work in little bowls. She had really cool glasses. Anyway, it is just this: take some reduced fat vanilla ice cream or frozen yogurt and scoop into individual dishes, top with fresh mixed berries (she used blueberries and raspberries and strawberries), then drizzle with Amaretto liqueor..(sp?)
It really is marvelous!

[This message has been edited by browneye (edited 04-16-2001).]

[SHERRY]

How about a refreshing lemon dessert? Here are a few I pulled off MC http://www.cookinglight.com/bbs/biggrin.gif


* Exported from MasterCook *

Easy Lemon Squares

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : April '99 Desserts


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CRUST
1/4 cup granulated sugar
3 tablespoons butter or stick margarine -- softened
1 cup all-purpose flour

TOPPING
3 large eggs
3/4 cup granulated sugar
2 teaspoons grated lemon rind
1/3 cup fresh lemon juice
3 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
2 teaspoons powdered sugar

Preheat oven to 350º.

To prepare the crust, beat 1/4 cup granulated sugar and the butter at medium speed of a mixer until creamy. Lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Gradually add 1 cup flour to sugar mixture, beating at low speed until mixture resembles fine crumbs. Gently press mixture into bottom of an 8-inch square baking pan. Bake at 350º for 15 minutes; cool on a wire rack.

To prepare topping, beat eggs at medium speed until foamy. Add 3/4 cup granulated sugar and next 5 ingredients (3/4 cup granulated sugar through salt), and beat until well-blended. Pour mixture over partially baked crust. Bake at 350º for 20 to 25 minutes or until set. Cool on wire rack. Sift powdered sugar evenly over top.

Source:
"Cooking Light, April 1999, p.105"
Copyright:
"© Cooking Light"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 116 Calories; 3g Fat (23.3% calories from fat); 2g Protein; 21g Carbohydrate; trace Dietary Fiber; 35mg Cholesterol; 68mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates.



* Exported from MasterCook *

Creamy Lemon Trifle

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts Sept '98


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
SPONGE CAKE
Cooking spray
4 large egg whites
1/4 teaspoon salt
1 cup powdered sugar -- divided
3 large eggs
2 teaspoons grated lemon rind
2/3 cup all-purpose flour
1/2 cup Grand Marnier or other orange-flavored
liqueur

LEMON CREAM
3/4 cup granulated sugar -- divided
1/2 cup water
2 tablespoons cornstarch
1 teaspoon grated lemon rind
1/3 cup fresh lemon juice
12 ounces block-style fat-free cream cheese -- softened
1 (8-ounce) block 1/3-less-fat cream cheese -- softened
3/4 cup low-fat sour cream
1 carton frozen fat-free whipped topping -- (8-ounce) thawed
Fresh raspberries (optional)
Fresh mint sprigs (optional)

Preheat oven to 375º.

To prepare sponge cake, line a 15 × 10-inch jelly-roll pan with parchment paper; coat paper with cooking spray.

Beat egg whites at high speed of a mixer until soft peaks form. Gradually add salt and 2/3 cup powdered sugar, 1 tablespoon at a time, beating until stiff peaks form. Combine eggs and 2 teaspoons rind; beat until thick and pale (about 3 minutes). Gently fold egg white mixture into egg mixture. Lightly spoon flour into a dry measuring cup; level with a knife. Fold flour into egg mixture. Spoon batter into prepared pan; spread evenly. Bake at 375º for 12 minutes or until cake springs back when touched lightly in center. Cool in pan 5 minutes on a wire rack. Loosen from sides of pan; turn out onto a wire rack. Carefully peel off parchment paper.

Combine liqueur and 1/3 cup powdered sugar in a small bowl. Microwave at high 1 minute; stir until sugar dissolves. Brush over cake; cool.

To prepare lemon cream, combine 1/4 cup granulated sugar, water, cornstarch, 1 teaspoon rind, and juice in a medium nonaluminum saucepan; bring to a boil. Cook 1 minute, stirring constantly. Pour into a bowl; cool to room temperature. Combine 1/2 cup granulated sugar and cream cheeses in a large bowl; beat until smooth. Beat in cornstarch mixture and sour cream; fold in whipped topping.

Tear cake into large pieces; line the bottom of a 3-quart straight-sided glass bowl or trifle bowl with 3 cups cake pieces. Spoon 2 cups lemon cream over the cake pieces. Repeat procedure 2 more times with remaining cake pieces and lemon cream. Cover and chill 8 hours. Garnish with raspberries and mint sprigs, if desired.

(serving size: 1 cup)

Source:
"Cooking Light, September 1998, p.174"
Copyright:
"© Cooking Light"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 268 Calories; 6g Fat (20.5% calories from fat); 10g Protein; 39g Carbohydrate; trace Dietary Fiber; 63mg Cholesterol; 356mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Fruit; 1/2 Fat; 2 Other Carbohydrates.



* Exported from MasterCook *

Lemon-Lime Cream Tart

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Desserts June '98
Pie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
44 reduced-fat vanilla wafers
3 tablespoons sugar
2 tablespoons stick margarine or butter -- softened
1 large egg white
Cooking spray
1 tablespoon grated lemon rind
6 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
3 large eggs
1 (14-ounce) can low-fat sweetened condensed milk
1 cup frozen reduced-calorie whipped topping -- thawed and divided
10 lemon rind strips (optional)
Mint leaves (optional)

Preheat oven to 325º.

Place wafers in a food processor; process until finely ground. Add sugar, margarine, and egg white; pulse 2 times or just until combined.

Press crumb mixture into bottom and up sides of a 9-inch round tart pan coated with cooking spray. Bake at 325º for 15 minutes or until lightly browned. Cool on a wire rack.

Combine grated lemon rind, juices, eggs, and milk in a bowl, stirring with a whisk until blended. Pour mixture into prepared crust. Bake at 325º for 30 minutes or until filling is set. Cool completely. Top with whipped topping. Garnish with lemon rind strips and mint, if desired.

Serving Size: 1 wedge and about 1 1/2 tablespoons whipped topping

Source:
"Cooking Light, June 1998, p.99"
Copyright:
"© Cooking Light"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 277 Calories; 9g Fat (28.1% calories from fat); 6g Protein; 43g Carbohydrate; 1g Dietary Fiber; 66mg Cholesterol; 157mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1/2 Non-Fat Milk; 1 1/2 Fat; 1 1/2 Other Carbohydrates.

NOTES : This dessert can be made up to three days ahead of time. It was a big hit at all our gatherings.

[schuh]

You could make merengues and fill with fruit and whipped cream. I think I've seen a few of these recipes in Cooking Light.

[laughsandlaughs]

I second the shortcake idea...we mix blueberries and stawberries..yum!

[Rae]

For Easter, I made the Sour Cream Poundcake from the CL Complete Cookbook. I made the almond substitution (substituting 1 t. of the vanilla extract with 1 t. almond extract). I served slices of this cake with lightly sugared sliced strawberries and topped it all with CL Complete's Creme Anglaise (which allowed me to use some of the leftover egg yolks from the cake). Anyway, my family of non-light eaters all loved it! If not for my young nephews, I would have thrown some poppyseeds into the cake batter. Another day!

[JulieM]

One of my family's favorites is an old CL recipe called "Cherry Ping." It's like a light cherry cobbler and the crust is made with whole wheat pastry flour. It's quick and easy to make and I serve it with either light cool whip or light vanilla ice cream or frozen yogurt. My mother-in-law loved it and asked for the recipe, and my step-daughter often asks me to make it. You should be able to find it on the CL site, but if not let me know and I'll post it or email it to you.

[foodiedelite]

I have a favorite dessert I serve all the time in the summer, which is very light. The recipe is on epicurious.com.

It's a ginger cookie basket you make and put several scoops of lemon sorbet inside. On top of the sorbet scoop fresh strawberries, blueberries and twisted lemon peels and mint too. Drizzle with a lemon/candied ginger sauce. Excellent.

Another one I make with heavy cuisine is flan. A little baking involved though.

Let me know if you'd like the cookie basket/sorbet recipe and I'll track it down for you.

[KristaMB]

I made the Easy Lemon Squares this weekend and everybody loved them. Strawberry shortcake sounds good, too! But if you're looking for a lemon recipe, I definitely nominate the Easy Lemon Squares.

~Krista

[Beth]

I was thinking meringues with berries too. You could put some light whiped cream or topping, sorbet or the CL Lemon Curd on the meringues, then top with the berries.

[Abby]

I'd suggest the Mandarin Creme Delight, which is posted in a fairly recent thread. It's delicious, light and fluffy and wouldn't be too heavy after a steak dinner.

[Ohioan]

Why not just some fresh fruit, maybe with a fruit-syrup or fruit-juice drizzle and a light sprinkling of chopped nuts or coconut flakes?

Fruitily, http://www.cookinglight.com/bbs/wink.gif
Phoebe

[kwormann]

Phoebe....Ill say it again, Im moving back to the midwest for you adopt me... http://www.cookinglight.com/bbs/biggrin.gif

Kim ps...what do you teach adn at which U ?



[This message has been edited by kwormann (edited 04-16-2001).]

[Linda in MO]

This is good and could easily be lightened.

* Exported from MasterCook *

BANANA CREAM SUPREME

Recipe By : Pampered Chef
Serving Size : 8-10 Preparation Time :0:00
Categories : Cake or Pie, Dessert


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 graham cracker squares (1 1/4 c. crumbs)
1/4 c. margarine or butter -- melted
3 T. sugar
1 c. sour cream
1/2 c. milk
1 small box instant vanilla pudding mix
12 oz. Cool Whip (I use Light)
3 bananas -- sliced
2 T. chopped pecans

Make crumbs out of the graham crackers; mix with margarine and sugar. Press into 9-inch springform pan.

In a bowl whisk sour cream and milk. Mix in pudding until dissolved. Fold in Cool Whip.

Spread half of the pudding mixture in the pan. Layer sliced bananas on top of that. Pour rest of pudding mixture over bananas. Sprinkle pecans over the top.

Chill a while before serving. It sets up fairly quickly.

*******************************************

* Exported from MasterCook *

Layered Pudding Dessert

Recipe By :Taste of Home, Apr/May 97, pg. 32
Serving Size : 9 Preparation Time :0:00
Categories : Dessert

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup crushed vanilla wafers -- divided
1 package (3 oz.) cook and serve vanilla pudding mix
milk to make pudding
2 medium bananas -- divided
1 package (3 oz.) strawberry jello
1 cup Cool Whip Lite® -- or enough to cover dessert

Spread half of the crushed vanilla wafers in bottom of a greased 8-in. square pan.

Prepare pudding mix according to package directions; spoon hot pudding over crumbs.

Slice one banana; place over pudding. Top with remaining crumbs.

Chill for 1 hour.

Meanwhile, prepare jello according to package directions; chill for 30 minuts or until partially set.

Pour over crumbs. Slice the remaining banana and place over jello.

Spread Cool Whip over all. Chill for 2 hours.

***************************************

This fruity, low-fat dessert is great to serve in the summer time after a heavy meal.

* Exported from MasterCook *

Fruity Sherbet Dessert

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Frozen Dessert

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 gallon orange sherbet -- softened
10 oz. pkg. sweetened or unsweetened frozen raspberries -- thawed (10 or 12 oz.)
2 bananas (not over-ripe) -- chopped
1 small or medium can crushed pineapple -- drained

Place the sherbet in a large bowl; stir in raspberries, bananas, and pineapple.

Freeze several hours until firm.

******************************************

The top bakes into cake and the bottom is a warm blueberry sauce. Yum!

* Exported from MasterCook *

Blueberry Pudding Cake

Recipe By :Taste of Home
Serving Size : 9 Preparation Time :0:00
Categories : Cake/Pie , Dessert


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups fresh or frozen blueberries
1 teaspoon ground cinnamon
1 teaspoon lemon juice
1 cup all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/2 cup milk
3 Tablespoons butter or margarine -- melted
Topping:
3/4 cup sugar
1 Tablespoon cornstarch
1 cup boiling water
vanilla ice cream, optional

Toss the blueberries with cinnamon and lemon juice; place in a greased 8-inch square baking dish.

In a bowl, combine flour, sugar, and baking powder; stir in milk and butter. Spoon over berries.

Combine sugar and cornstarch; sprinkle over batter.

Slowly pour boiling water over all.

Bake at 350 degrees for 45-50 minutes or until cake is golden and tests done.

Cool a bit and serve warm with vanilla ice cream.

NOTES : Serves closer to 6 at my house!



[This message has been edited by Linda in MO (edited 04-17-2001).]

[Linda in MO]

How about lemon sorbet... http://www.cuisinemagazine.com/recipes/lmsorbet.html

[kbucky]

JulieM--would you post the recipe for Cherry Ping? My search of the site has been fruitless http://www.cookinglight.com/bbs/smile.gif

[ellielk]

Ooh, another Columbusite...I ork for the state downtown. We'll have to compare shopping notes and cat notes, too.

Originally posted by Ohioan:
Hi, Kim - I teach English at Ohio State U, mostly Renaissance literature (Shakespeare and those guys).

Any time you want to drop by -- at my house, that is, not at OSU, although you're welcome there, too -- let me know and I'll set out the guest towels and shovel out some of the cat hair. http://www.cookinglight.com/bbs/biggrin.gif

Cheers,
Phoebe

[Linda in MO]

Originally posted by Lynn B:
Linda,
I collect pudding cake recipes and I thought I had seen them all! http://www.cookinglight.com/bbs/smile.gif But your Blueberry Pudding Cake above sounds so delicious and unusual! Can you tell me, please, though, is it the type of pudding cake that forms 2 layers as it bakes, one cake-y and one pudding-y? (Sometimes I have seen recipes called "pudding cakes" that aren't really like that - just very moist cakes) THANK YOU!
Lynn

Lynn, it is a true pudding cake. The top bakes into cake and the bottom is a warm blueberry sauce. Yum! I've even substituted fresh peaches for the blueberries before, but don't slice them too thin or they will just disintegrate.

[Jewel]

How about the Honeyed Apple Torte? I just made it for Easter, and our guests loved it! Its been a favorite in our house since the first time I made it, and it never fails to please. It's also incredibly easy!

[JulieM]

Originally posted by kbucky:
JulieM--would you post the recipe for Cherry Ping? My search of the site has been fruitless http://www.cookinglight.com/bbs/smile.gif

Here it is. Let me know if you like it! It's from CL January/February 1992:

Cherry Ping
(Tap the top crust with a finger, if you hear it "ping," it's done.)
1/2 cup sugar
1/4 cup all-purpose flour
1/4 cup whole wheat flour
1 tsp baking powder
1 tsp vanilla extract
1 egg, lightly beaten
2 (16 oz) cans pitted tart red cherries in water, undrained
1/3 cup sugar
1-1/2 tbsps. cornstarch
1/8 tsp ground nutmeg
2 tsps lemon juice
1/8 tsp almond extrtact
1 tsp sifted powdered sugar

Combine first 4 ingredients in bowl and stir well. Add vanilla and egg, stirring until dry ingredients are moistened; set aside.

Drain cherries, reserving 1/2 cup liquid. Place cherries in an 8" square baking dish; set aside. Combine 1/3 cup sugar, cornstarch, and nutmeg in a bowl. Gradually add reserved cherry liquid, lemon juice and almond extract, stirring with a wire whisk until blended. Pour over cherries. Drop flour mixture by heaping teaspoonfuls onto cherry mixture. Bake at 375 degrees for 40 min. or until top sounds hollow when tapped. Cook 20 min. on a wire rack; sprinkle with powdered sugar.

Yield 6 servings (about 191 calories per 2/3 cup serving.

Protein 2.7/ Fat 1.1/ Carbs 43.5/ Choleterol 36/ Iron 0.7/ Sodium 63/ Calcium 46

I serve with light cool whip or light vanilla ice cream.

Enjoy! http://www.cookinglight.com/bbs/smile.gif

[Lynn B]

Linda,
I collect pudding cake recipes and I thought I had seen them all! http://www.cookinglight.com/bbs/smile.gif But your Blueberry Pudding Cake above sounds so delicious and unusual! Can you tell me, please, though, is it the type of pudding cake that forms 2 layers as it bakes, one cake-y and one pudding-y? (Sometimes I have seen recipes called "pudding cakes" that aren't really like that - just very moist cakes) THANK YOU!
Lynn

[patsyk]

Here's a recipe that my MIL made at a holiday dinner last year for us... big hit with everyone!


* Exported from MasterCook *

Chocolate-Éclair Icebox Dessert

Recipe By :
Serving Size : 18
Preparation Time :0:00
Categories : Desserts Jan/Feb '98

22 1/2 sheets low-fat honey graham crackers (about 1[14-ounce] box) -- divided
Cooking spray
3 cups fat-free milk
2 (3.4-ounce) packages fat-free vanilla instant pudding mix
1(8-ounce) tub fat-free cream cheese
1(8-ounce) tub frozen reduced-calorie whipped topping -- thawed
1/4 cup fat-free milk
2 tablespoons stick margarine or butter -- softened
2 tablespoons honey
2 ounces unsweetened chocolate -- melted
1 1/2 cups sifted powdered sugar

Arrange 7 1/2 graham cracker sheets in the bottom of a 13 × 9-inch baking dish coated with cooking spray. Combine 3 cups milk, pudding mix, and cream cheese in a large bowl, and beat at low speed of a mixer 1 minute or until thick. Fold in whipped topping. Spread half of the pudding mixture over graham crackers, and top with 7 1/2 graham cracker sheets. Repeat the procedure with the remaining half of pudding mixture and 7 1/2 graham cracker sheets.

Combine 1/4 cup milk, softened margarine, honey, and unsweetened chocolate in a medium bowl, and beat well with a mixer. Gradually add powdered sugar to milk mixture, and beat well. Spread chocolate glaze over graham crackers. Cover dessert and tent with foil; chill 4 hours.