<p>Watching my weight despite an eternal sweet-tooth is a torture for me.
Good low fat receipes for desserts anyone?</p>
<p>Haven’t tried these but here’s a couple:</p>
<p>Substitute fat free cool whip and cream cheese in this one:
[Cooks.com</a> - Recipe - Frozen Pumpkin Pie](<a href=“http://www.cooks.com/rec/view/0,1631,133178-249193,00.html]Cooks.com”>http://www.cooks.com/rec/view/0,1631,133178-249193,00.html)</p>
<p>[Yummy</a> Pumpkin Mousse Recipe | Recipezaar](<a href=“http://www.recipezaar.com/Yummy-Pumpkin-Mousse-329810]Yummy”>http://www.recipezaar.com/Yummy-Pumpkin-Mousse-329810)</p>
<p>Use sugar free pudding with this one:
[Pumpkin</a> Fluff Dip Recipe | Recipezaar](<a href=“http://www.recipezaar.com/Pumpkin-Fluff-Dip-312685]Pumpkin”>http://www.recipezaar.com/Pumpkin-Fluff-Dip-312685)</p>
<p>This sounds interesting - fat free sweetened condensed milk???
[Raisin</a> Cinnamon Bread Pudding - Crock Pot Recipe | Recipezaar](<a href=“http://www.recipezaar.com/Raisin-Cinnamon-Bread-Pudding-Crock-Pot-330301]Raisin”>http://www.recipezaar.com/Raisin-Cinnamon-Bread-Pudding-Crock-Pot-330301)</p>
<p>Hmm. I feel like once a year you should just indulge. But here’s a festive dessert with no fat at all:</p>
<p>Poires Au Vin Rouge (Pears Poached in Red Wine)</p>
<p>6 Small pears,cored/halved
Juice of 1 lemon
2 c Dry red wine
1 1/3 c Sugar
1 Cinnamon stick ca. 2"</p>
<p>Dip pears into lemon juice. Heat wine, sugar and cinnamon stick in 10-inch skillet, stirring constantly, until sugar is is dissolved and mixture boils; reduce heat and add pears. Simmer uncovered until pears are soft but not mushy when pierced with sharp knife, about 15 minutes. Cool pears in syrup until lukewarm; discard cinnamon stick. Remove pears to dessert dishes with slotted spoon. Spoon syrup over pears. Serve warm or refrigerate until cool</p>
<p>Giada deLaurentiis is right now making mini pineapple cakes on her show. Look good to me.</p>
<p>2 c. skim milk instant sugar free fat free butterscotch pudding
Make according to package directions, then stir in
1 c. pumpkin (not pie filling) from a can</p>
<p>Let set and enjoy.</p>
<p>Classic key lime pie: Make or buy a reduced-fat graham cracker crust. Mix a can of condensed milk, low-fat if you prefer, with 1/4 cup key lime juice and plenty of grated lime zest. Pour the mixture into the crust and chill for several hours. No baking needed.</p>
<p>Incredibly easy, you don’t have to fight for space in the oven, and does not taste like a diet dessert.</p>
<p>Pumpkin pie…but use fat free 1/2 and 1/2 instead of cream. Yes, there is sugar, but there is also a ton of fiber in that pumpkin.</p>
<p>I second the poached pears in red wine sauce. We make this every year.
You can also do it with white wine.</p>
<p>Here is a picture
[Poached</a> Pears in Red Wine - Recipes by Tallyrand](<a href=“http://www.hub-uk.com/tallyrecip01/recipe0040.htm]Poached”>http://www.hub-uk.com/tallyrecip01/recipe0040.htm)</p>
<p>Baked apples are foolproof and fat free. Get the tartest, firmest apples you can find. Core them and fill the cores with a mixture of raisins, dried cranberries, brown sugar, cinnamon, maple syrup, etc. The proportions don’t matter. Bake them with some cider or white wine in the bottom of the pan.</p>
<p>Don’t peel them – the peel helps them hold their shape and contains fiber and nutrients.</p>
<p>These are great recipes, thanks! Low-cal & easy—great combo! I’m going to do do the key lime & pumpkin pudding, I think. I’ll probably be the only ones eating the low-cal stuff, but it will be nice to have! Thanks for starting the thread, Pharmagal.</p>
<p>Italian fruit ices are great paired with a thin slice of the pies and cleanse the palate wonderfully. My kids favorites include lemon ice with blackberry cobbler. A little bit of the cobbler goes a long way.</p>
<p>The pumpkin mousse recipe posted above is very much like the pie I have done, just put it in a reduced fat graham crust and you have a pumpkin mousse pie. And I never have any problems finding takers to eat it.</p>
<p>Try using Splenda, nonfat evap milk in the classic Libbey’s pumpkin pie. Don’t eat the crust, use fatfree Cool Whip.</p>
<p>This sauce is wonderful - it is thick and brown, very much like a mushroom gravy:</p>
<p>Port-Wine Mushroom Sauce (Cooking Light, April, 2000)</p>
<p>1 1/2 cups sliced shiitake mushroom caps (about 3 1/2 ounces)
1 tablespoon all-purpose flour
1/3 cup port or other sweet red wine
1/4 cup minced shallots
1 tablespoon balsamic vinegar
1 cup beef broth
2 teaspoons Worcestershire sauce
1 teaspoon tomato paste
1/8 teaspoon dried rosemary
1/2 teaspoon Dijon mustard </p>
<p>Combine mushrooms and flour in a bowl; toss well.
Combine wine, shallots, and vinegar in a medium skillet. Bring to a boil; cook until thick (about 3 minutes). Reduce heat to medium. Add broth, Worcestershire, tomato paste, and rosemary; cook 1 minute. Add mushroom mixture; cook 3 minutes, stirring constantly. Stir in mustard. </p>
<p>Yield: 1 cup (serving size: 1/4 cup)</p>
<p>CALORIES 69(3% from fat); FAT 0.2g (sat 0.0g,mono 0.0g,poly 0.1g); PROTEIN 3.8g; CHOLESTEROL 0.0mg; CALCIUM 14mg; SODIUM 367mg; FIBER 0.5g; IRON 1mg; CARBOHYDRATE 8.4g</p>
<p>Reviving this thread—just wondered if anyone had good luck finding reduced fat graham cracker crust at a specific place? I’m going to do the pumpkin mousse ‘pie.’ :-)</p>
<p>PS Love the fat-free gravy recipe NYMomof2! If anyone other than me were going lo-cal, I’d do it!!!</p>
<p>My local supermarkets (Jewel, Dominick’s) carry ready-made low-fat crusts. I think they are Keebler brand. If you want to make your own, just cut the butter from an ordinary recipe in half and dampen the crumbs with a few drops of water to help them stick together. If you pat it very firmly and pre-bake the crust, that should work.</p>
<p>Thanks, Hanna! That sounds great & very do-able.</p>
<p>Yeah, I’m also not someone who puts a lot of stock in pies that slice perfectly, shed no crumbs, etc. If it tastes good, who cares?</p>
<p>Diet Thanksgiving desserts??? <em>europa shudders</em></p>
<p>That doesn’t work for me. What does work is being very good for the weeks leading up to the Big Day: religious use of the elliptical and no goodies at all. Then I get to have real, full-blooded pumpkin pie and my sweet-potato casserole and real gravy on the turkey and cranberry-raspberry jello salad (with pecans & sour cream). Ahhh, only six days to go…</p>
<p>I’ve learned the hard way that any attempt to substitute diet food for what I really, truly want messes with my psyche and causes me to eat half a box of Frango mints or a pint of Ben & Jerry’s at one sitting. That said, some of your recipes look interesting and I’m glad that they work for you!</p>
<p>You are not alone in that, europa. One of my most slender friends eats basically whatever she wants, but just not a lot of it. I tend to want to eat a lot of food, so err on the side of lower-calorie/more volume. I’d rather have 3 big salads vs one slice of pecan pie – but that’s just me. 
I think there are more people who share your view of
‘when the time is right, enjoy’!</p>