Lo-Cal Summertime Desserts
By Jan D'Atri
So here we are with another summer to survive! Not a problem if we can stay cool and refreshed! This time of the year, we’re looking for great summer recipes that don’t heat up the kitchen or take a lot of time to whip together, so I’m sharing some of my very favorite light and simple desserts that are perfect for the hot Sonoran summer! They’re fantastic desert desserts!
Strawberry Angel Cake Casserole
1 angel food cake
1 package sugar-free instant vanilla pudding
1 (8 oz.) package fat-free cream cheese
1 small container vanilla yogurt
1 cup fat-free Cool Whip
1 pint fresh strawberries, chopped
Directions:
Cut angel food cake into 1- to 2-inch cubes and place cubes in a square casserole dish.
In a mixing bowl, use an electric mixer to blend pudding, cream cheese, yogurt, Cool Whip and chopped strawberries until mixture has thickened.
Pour mixture over angel food cake cubes and chill for several hours before serving.
This recipe can be made with lemon or vanilla angel food cake, substituting one can of crushed pineapple (drained) for the strawberries.
The Patriot’s Parfait
1 8-ounce carton vanilla low-fat yogurt
1/2 of an 8-ounce container of fat-free Cool Whip, thawed
2 cups fresh raspberries or cut-up fresh strawberries
2 cups fresh blueberries
Directions:
Place paper towels in a strainer or sieve. Place sieve in a bowl so that liquid from yogurt can drain. Scoop yogurt into the paper-lined sieve. Cover with plastic wrap and refrigerate overnight. The liquid from the yogurt will drain into the bowl, leaving a thick, rich cream.
In a large bowl, stir together drained yogurt and whipped topping.
In a parfait dish, alternate layers of the berries with layers of the yogurt mixture.
Janny Bananny Pops
3 firm bananas, peeled
1 cup honey or agave nectar
7 ounce bottle of “Magic Shell” chocolate sauce
1 cup chopped peanuts, pecans or walnuts
1 cup shredded coconut
6 popsicle or candy sticks
Directions:
Cut each peeled banana in half. Insert popsicle or candy stick in the cut end of the banana.
On some bananas, brush honey or agave nectar over bananas with a pastry brush, then roll banana in desired toppings.
On other bananas, pour Magic Shell chocolate sauce over bananas, then roll in desired toppings.
Place bananas on a sheet pan lined with parchment paper.
Cover with plastic wrap. Store in freezer overnight.
Frozen Raspberry Treats
2 (3 1/2 oz.) cartons fat-free vanilla pudding, prepared
1 cup frozen reduced-calorie whipped topping, thawed
1/2 cup raspberries
Directions:
Line 6-8 muffin cups with paper muffin liners.
In a mixing bowl, fold together all ingredients. Divide mixture evenly among muffin cups. Top with fresh raspberries.
Cover and freeze at least 2 hours. Remove dessert 10-15 minutes before serving.
Serve with lo-cal cookies.
Orange Fluff Cups
1 cup sugar-free orange marmalade
1 cup sugar-free apricot preserves
1 (16 oz.) container low-fat ricotta cheese
1 (3 oz.) package sugar-free vanilla pudding
1 (16 oz.) fat-free Cool Whip, thawed
2 large oranges, sliced in half and orange removed, leaving the shell
Directions:
In a large bowl, combine marmalade and apricot preserves. Mix together with ricotta. Add the dry pudding mixture and stir until well blended. Fold in the whipped topping. Pour into orange cups and garnish with fresh orange slices. Refrigerate for at least one hour before serving.
