It’s easier to stick to a low-calorie diet if you indulge in the occasional treat. Here, we provide recipes for irresistible desserts that will satisfy your sweet tooth without sacrificing your waistline. Fruit is a natural choice when it comes to skinny desserts, so we’ve included recipes for Chocolate-Dipped Dried Fruit and Summer Fruit in Spiced Syrup, plus baked goods like Apricot Oatmeal Cookies and Jam Crumble Bars that incorporate both fruit and whole grains. Looking for a completely guilt-free sweet treat? Nibble on a couple Lemon Meringue Drops—they’re just five calories apiece!
These melt-in-your-mouth meringues are both crunchy and cloud-light—and require only five ingredients. See photo.
ACTIVE TIME: 45 MINUTES · BAKE TIME: 1 HOUR 30 MINUTES PLUS 1 HOUR STANDING
MAKES: 60 COOKIES
| 3 | LARGE EGG WHITES |
| ¼ | TEASPOON CREAM OF TARTAR |
| ⅛ | TEASPOON SALT |
| ½ | CUP SUGAR |
| 2 | TEASPOONS FRESHLY GRATED LEMON PEEL |
1 Preheat oven to 200°F. Line two large cookie sheets with parchment.
2 In medium bowl, with mixer on high speed, beat egg whites, cream of tartar, and salt until soft peaks form. With mixer running, sprinkle in sugar, 2 tablespoons at a time, beating until sugar dissolves and meringue stands in stiff, glossy peaks when beaters are lifted. Gently fold in lemon peel.
3 Spoon meringue into decorating bag fitted with ½-inch star tip. Pipe meringue into 1½-inch stars, about 1 inch apart, on prepared cookie sheets.
4 Bake meringues until crisp but not brown, 1 hour 30 minutes, rotating cookie sheets between upper and lower racks halfway through. Turn oven off; leave meringues in oven until dry, 1 hour.
5 Remove meringues from oven and cool completely. Remove from parchment with wide metal spatula. Store in an airtight container up to 1 month.
PER COOKIE. 0G PROTEIN | 2G CARBOHYDRATE | 0G TOTAL FAT (0G SATURATED) 0G FIBER | 0MG CHOLESTEROL | 10MG SODIUM 
These sweet nibbles make a satisfying treat and cost you only 55 calories and 1 gram of fat. Dip the larger pieces of fruit first, then use the smaller pieces to scrape up the melted chocolate remaining in the pan. Store them in an airtight container for up to 1 week.
ACTIVE TIME: 10 MINUTES · TOTAL TIME: 15 MINUTES PLUS COOLING
MAKES: 32 PIECES DIPPED FRUIT
| 4 | SQUARES (4 OUNCES) SEMISWEET CHOCOLATE, CHOPPED |
| 1 | TEASPOON VEGETABLE SHORTENING |
| 1 | POUND MIXED DRIED FRUIT, SUCH AS APRICOTS, APPLES, PEARS, PINEAPPLE, AND MANGO |
| 3 | OUNCES CRYSTALLIZED GINGER (OPTIONAL) |
1 Place sheet of waxed paper under large wire rack. In top of double boiler or in small metal bowl set over 2-quart saucepan (but not touching simmering water), melt chocolate and shortening, stirring often, until smooth.
2 Dip one piece of fruit at a time halfway into chocolate. Shake off excess chocolate or gently scrape fruit across rim of double boiler, being careful not to remove too much chocolate. Placed dipped fruit on wire rack; allow chocolate to set for at least 1 hour.
3 Layer fruit between sheets of waxed paper in airtight container. Store at room temperature up to 1 week.
PER SERVING. 1G PROTEIN | 12G CARBOHYDRATE | 1G TOTAL FAT (1G SATURATED) 1G FIBER | 0MG CHOLESTEROL | 2MG SODIUM
The rich texture and chocolaty goodness of these brownies speak of decadence—but compare each square’s 95 calories, 3 grams of fat, and complete lack of cholesterol to a regular brownie’s doubly high calories, nearly quadrupled fat, and 60 milligrams of cholesterol, and you’ll feel virtuous (and satisfied). Our cheats? Swapping nonfat cocoa for chocolate and cholesterol-free spread for not-so-heart-healthy butter.
ACTIVE TIME: 15 MINUTES · BAKE TIME: 22 MINUTES PLUS COOLING
MAKES: 16 BROWNIES
| 1 | TEASPOON INSTANT COFFEE POWDER OR GRANULES |
| 2 | TEASPOONS VANILLA EXTRACT |
| ½ | CUP ALL-PURPOSE FLOUR |
| ½ | CUP UNSWEETENED COCOA |
| ¼ | TEASPOON BAKING POWDER |
| 1½ | TEASPOONS SALT |
| 1 | CUP SUGAR |
| 4 | TABLESPOONS TRANS-FAT-FREE VEGETABLE-OIL SPREAD (60 TO 70% OIL) |
| 3 | LARGE EGG WHITES |
1 Preheat oven to 350°F. Line 8-inch square metal baking pan with foil; grease foil. In cup, dissolve coffee powder in vanilla extract.
2 On waxed paper, combine flour, cocoa, baking powder, and salt.
3 In medium bowl, whisk sugar, vegetable-oil spread, egg whites, and coffee mixture until well mixed, then blend in flour mixture. Spread in prepared pan.
4 Bake 22 to 24 minutes or until toothpick inserted 2 inches from edge comes out almost clean. Cool brownies completely in pan on wire rack, about 2 hours.
5 Lift foil, with cooled brownie, out of pan; peel away from sides. Cut brownies into 4 strips, then cut each strip crosswise into 4 squares (see Tip). These freeze well: Pack in zip-tight plastic bag and freeze up to 3 months.
TIP If brownies are difficult to cut, dip knife in hot water; wipe dry, then cut. Repeat dipping and drying as necessary.
PER BROWNIE. 2G PROTEIN | 17G CARBOHYDRATE | 3G TOTAL FAT (1G SATURATED) 1G FIBER | 0MG CHOLESTEROL | 75MG SODIUM
Make yummy low-cal frozen yogurt in just ten minutes!
TOTAL TIME: 10 MINUTES
MAKES: 2½ CUPS OR 4 SERVINGS
| 12 | OUNCES FROZEN STRAWBERRIES, CHERRIES, OR PEACHES (2¾ CUPS) |
| 1 | CONTAINER PLAIN LOW-FAT YOGURT (8 OUNCES) |
| 6 | TABLESPOONS GRANULATED SUGAR |
| 1 | TABLESPOON FRESH LEMON JUICE |
| ⅛ | TEASPOON ALMOND EXTRACT |
1 In food processor, with knife blade attached, blend frozen fruit until fruit resembles finely shaved ice, stopping processor occasionally to scrape down sides. If fruit is not finely shaved, dessert will not be smooth.
2 Add yogurt, sugar, lemon juice, and almond extract and process just until mixture is smooth and creamy, scraping down sides occasionally. Serve immediately.
PER SERVING. 3G PROTEIN | 17G CARBOHYDRATE | 1G TOTAL FAT (1G SATURATED) 1G FIBER | 3MG CHOLESTEROL | 35MG SODIUM
This all-natural frozen treat contains a touch of maple syrup.
TOTAL TIME: 20 MINUTES PLUS FREEZING
MAKES: 3 CUPS OR 6 SERVINGS
| 4 | MEDIUM VERY RIPE BANANAS |
| ⅓ | CUP MAPLE SYRUP |
| 1 | TEASPOON VANILLA EXTRACT |
| 1 | PINCH SALT |
1 Peel bananas and place in large self-sealing plastic bag; freeze overnight or until very firm.
2 Slice frozen bananas. In food processor with knife blade attached, blend bananas with maple syrup, vanilla, and salt until creamy but still frozen, about 2 minutes. Serve immediately.
PER SERVING. 1G PROTEIN | 29G CARBOHYDRATE | 1G TOTAL FAT | 1G FIBER 0MG CHOLESTEROL | 25MG SODIUM
This is the perfect sweet ending to a brunch or backyard barbecue.
ACTIVE TIME: 15 MINUTES · TOTAL TIME: 25 MINUTES PLUS CHILLING
MAKES: 6 CUPS OR 4 SERVINGS
| ¾ | CUP WATER |
| ½ | CUP SUGAR |
| 3 | WHOLE CLOVES |
| 1 | CINNAMON STICK (3 INCHES) |
| 1 | STAR ANISE |
| 1 | STRIP LEMON PEEL (3” BY ¾”) |
| 2 | TABLESPOONS FRESH LEMON JUICE |
| 6 | CUPS FRESH FRUIT, SUCH AS SLICED NECTARINES, PLUMS, STRAWBERRIES, BLUEBERRIES, AND/OR RASPBERRIES |
1 In 1-quart saucepan, combine water, sugar, spices, and lemon peel; heat to boiling over medium-high heat, stirring frequently. Reduce heat to medium-low; simmer 5 minutes.
2 Remove saucepan from heat and stir in lemon juice. Cool syrup to room temperature.
3 In large bowl, combine fruits and spiced syrup. Cover and refrigerate 2 hours, stirring occasionally.
PER SERVING. 1G PROTEIN | 32G CARBOHYDRATE | 1G TOTAL FAT (0G SATURATED) 4G FIBER | 0MG CHOLESTEROL | 2MG SODIUM
These cookies are chock-full of sweet, tart, chewy, crunchy ingredients!
ACTIVE TIME: 40 MINUTES · BAKE TIME: 14 MINUTES PER BATCH
MAKES: 54 COOKIES
| 1 | CUP (2 STICKS) BUTTER OR MARGARINE, SOFTENED |
| 1 | CUP PACKED LIGHT BROWN SUGAR |
| ½ | CUP GRANULATED SUGAR |
| 2 | LARGE EGGS |
| 1½ | CUPS ALL-PURPOSE FLOUR |
| 1 | TEASPOON BAKING SODA |
| 1 | TEASPOON GROUND CINNAMON |
| 1 | TEASPOON ALMOND EXTRACT |
| ½ | TEASPOON SALT |
| 3 | CUPS OLD-FASHIONED OR QUICK-COOKING OATS, UNCOOKED |
| 1 | CUP CHOPPED DRIED APRICOTS |
| ¾ | CUP DRIED CRANBERRIES |
| ¾ | CUP SWEETENED FLAKED COCONUT |
| ¾ | CUP SLIVERED ALMONDS, TOASTED |
1 Preheat oven to 350°F; arrange two racks in upper and lower thirds of oven.
2 In large bowl, with mixer on medium speed, beat butter and both sugars until creamy, 2 minutes, occasionally scraping bowl with rubber spatula. On low speed, beat in eggs, flour, baking soda, cinnamon, almond extract, and salt just until blended. Stir in oats, all dried fruits, coconut, and almonds.
3 Drop dough by rounded measuring tablespoons, 2 inches apart, onto two ungreased large cookie sheets. Bake until tops are golden, 14 to 15 minutes, rotating pans between upper and lower oven racks halfway through. Using wide metal spatula, transfer cookies to wire racks to cool. Repeat with remaining dough if necessary.
4 Store cookies in cookie jar up to 1 week, or pack in zip-tight plastic bags and freeze up to 3 months.
PER COOKIE. 3G PROTEIN | 18G CARBOHYDRATE | 6G TOTAL FAT (3G SATURATED) 2G FIBER | 18MG CHOLESTEROL | 85MG SODIUM
A food processor makes quick work of these delicious bars. For variety, spread alternating stripes of different-colored jams over the crust or drop spoonfuls of contrasting jams and swirl them together for a marbled effect.
ACTIVE TIME: 15 MINUTES · BAKE TIME: 40 MINUTES PLUS COOLING
MAKES: 16 BARS
| 1¼ | CUPS ALL-PURPOSE FLOUR |
| ½ | CUP PACKED LIGHT BROWN SUGAR |
| ¼ | TEASPOON BAKING SODA |
| ¼ | TEASPOON GROUND CINNAMON |
| ½ | CUP (1 STICK) COLD BUTTER OR MARGARINE, CUT INTO PIECES |
| ¼ | CUP PECANS, CHOPPED |
| ½ | CUP JAM (SUCH AS RASPBERRY OR BLACKBERRY) |
1 Preheat oven to 350°F. Line 9-inch square baking pan with foil. In food processor with knife blade attached, process flour, sugar, baking soda, and cinnamon until mixed. Add butter and process until mixture resembles coarse crumbs and, when pressed, holds together. Transfer ½ cup crumb mixture to small bowl; stir in pecans and reserve for topping. Press remaining mixture firmly onto bottom of prepared pan.
2 With small metal spatula, spread jam evenly over dough, leaving ½-inch border all around. With fingers, crumble reserved topping over jam.
3 Bake until top and edges are browned, 40 to 45 minutes. Cool completely in pan on wire rack.
4 When cool, lift foil, with pastry, out of pan; peel foil away from sides. Cut pastry into 4 strips, then cut each strip crosswise into 4 pieces. (These freeze well: Pack in zip-tight plastic bag and freeze up to 3 months.)
PER BAR. 1G PROTEIN | 21G CARBOHYDRATE | 7G TOTAL FAT (4G SATURATED) 0G FIBER | 16MG CHOLESTEROL | 85MG SODIUM
GRILLED ANGEL FOOD CAKE WITH STRAWBERRIES
Store-bought angel food cake goes gourmet when it’s grilled and topped with sweetened balsamic-soaked strawberries.
ACTIVE TIME: 10 MINUTES · TOTAL TIME: 15 MINUTES PLUS STANDING
MAKES: 6 SERVINGS
| 1½ | POUNDS STRAWBERRIES, HULLED AND EACH CUT IN HALF, OR INTO QUARTERS IF LARGE |
| 2 | TABLESPOONS BALSAMIC VINEGAR |
| 1 | TABLESPOON SUGAR |
| 1 | (9 OUNCE) STORE-BOUGHT ANGEL FOOD CAKE |
| WHIPPED CREAM (OPTIONAL) | |
1 In medium bowl, toss strawberries with balsamic vinegar and sugar. Let stand at room temperature until sugar dissolves, at least 30 minutes, stirring occasionally.
2 Meanwhile, prepare outdoor grill for direct grilling over medium heat. Cut angel food cake into 6 wedges.
3 Place cake on hot grill rack and cook 3 to 4 minutes or until lightly toasted on both sides, turning over once. Spoon strawberries with their juice onto 6 dessert plates. Place grilled cake on plates with strawberries; serve with whipped cream, if you like.
PER SERVING. 3G PROTEIN | 35G CARBOHYDRATE | 1G TOTAL FAT | 3G FIBER 0MG CHOLESTEROL | 320MG SODIUM
