low fat dessert

Low-Fat Peanut Butter Balls covered dark chocolate are easy to make with only 5 ingredients. It’s a classic flavor combination of peanut butter and chocolate that everyone loves, without the guilt!

Low-Fat Peanut Butter Balls

peanut butter powder

sugar

salt

water

dark chocolate chips

cayenne pepper (optional)

In a medium mixing bowl, whisk the peanut butter powder, powdered sugar and salt together. Add the water and stir until well incorporated. The batter will be very stiff.

Chill

Use a cookie scoop to measure out 1 tablespoon portions and place them on a baking sheet lined with waxed paper. Place the sheet into the freezer for 30 minutes.

Melt

Melt the chocolate in a microwave, stirring every 30 seconds until you get a smooth, shiny consistency. (Add the cayenne pepper if desired) Let the chocolate cool but not harden.

Roll

Remove the peanut butter balls from the freezer and roll them into smooth balls with your hands.

Dip each ball in the melted chocolate, transfer them back to the waxed paper and place them in the refrigerator to set up. Keep refrigerated until ready to serve.

https://embed.mediavine.com/videos/hzaegra1sgpvralkbhf1

Chocolate covered peanut butter balls made with peanut butter powder.

Low Fat Peanut Butter Balls

This restaurant-worthy treat has a secret: Its rich, chocolatey ganache is butter-free and made with 15% cream instead of the full 35%. Despite the lower fat content, it doesn't compromise on flavour or on that smooth, melt-in-your-mouth consistency. Shards of pistachio dacquoise (nut meringue) add a welcome layer of texture, while the tartness of the orange syrup and the hit of acid from the orange segments bring balance and brightness.

Pistachio Dacquoise, Cardamom Ganache and Orange Syrup

tbsp blanched almonds

tbsp pistachios

cornstarch

white

1 cream of tartar

tbsp

oz g) dark chocolate, chopped

cardamom

cup ml) 15% cooking cream

ml) orange juice

tbsp sugar

oranges

With the rack in the middle position, preheat the oven to 250°F (120°C). Butter an 8-inch (20 cm) square baking pan and line with parchment paper, letting it hang over two sides.


In a small food processor, finely chop the almonds and pistachios with the cornstarch. 

In a bowl, whisk the egg white and cream of tartar with an electric mixer until foamy. Gradually add the sugar, while whisking, until stiff peaks form. Fold in the nut mixture with a spatula or whisk. Spread evenly in the baking pan.


Bake for 35 minutes. Let cool completely in the pan. Pass a thin blade between the pan and the dacquoise. Unmould and break into pieces.


Dacquoise

Meanwhile, place the chocolate and cardamom in a bowl.

In a small pot, bring the cream to a boil. Pour over the chocolate and let sit for 1 minute without stirring. Whisk the mixture until smooth. Cover and refrigerate for 2 hours. The ganache will keep for 1 week in an airtight container in the refrigerator.


Ganache 

In a separate small pot, bring the orange juice and sugar to a boil. Let reduce by half. The syrup will keep for 1 week in an airtight container in the refrigerator.


On a work surface, supreme the oranges by removing the skin, pith and membrane with a knife and divide into skinless sections.


Orange Syrup

On each plate, place a quenelle of ganache, about 3 tbsp (45 ml) in size. Add a few segments of orange and a few pieces of dacquoise. Drizzle with orange syrup. Sprinkle with chopped pistachios, if desired.


Assembly

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How to Section Citrus

We’ve got a new favorite cookie in our house, and it’s a little less guilty tasting.

Low Fat Chewy Chocolate Chip Oatmeal Cookies Recipe

all purpose flour

baking powder

baking soda

cinnamon

Tablespoons unsalted butter (room temperature)

unpacked brown sugar

apple sauce

vanilla extract

quick oats

chocolate chips

Preheat oven to 350°; line two baking sheets with parchment paper or use a silpat.

In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon.

In a large bowl, with a mixer, cream together the butter and the sugars on medium speed.

Add the egg, followed by the applesauce and vanilla extract.

Working by hand, stir in the flour mixture and the oats until just combined and no streaks of flour remain; stir in the chocolate chips.

Drop heaping tablespoonfuls (approx 1 Tbl. each) of the dough onto prepared baking sheets, flattening each cookie slightly.

Bake for about 10-12 minutes, or until cookies become light brown at the edges.

Let cool on baking sheet for 3 or 4 minutes, then transfer to a wire rack to cool completely.

Store in an airtight container so you don&#039;t eat them all in one sitting!

Use up ripe bananas in this easy frozen dessert with almond milk, peanut butter and cinnamon - a low-fat sweet treat

Healthy banana &amp; peanut butter ice cream

bananas

almond milk

tbsp organic peanut butter

dark chocolate

tbsp flaked almonds

Tip the frozen bananas and almond milk into a blender. Blend together to create a smooth consistency. Add the peanut butter and cinnamon, and blend again. Taste and add more cinnamon, if you like.

Transfer to a freezer-proof container and freeze for 1 hr.

Take out of the freezer and serve with grated chocolate and flaked almonds sprinkled over.

Enjoy an incredible half-fat version of this classic dessert, which tastes every bit as good as the original

The ultimate makeover: Lemon tart

butter

plain flour

tbsp icing sugar

extra virgin rapeseed oil

eggs egg

icing sugar

tbsp finely grated lemon zest (about 4 lemons)

lemon juice (from 4-5 lemons)

Rub the butter into the flour until the mix looks like fine breadcrumbs. Stir in the icing sugar, then make a well and use a round-bladed knife to stir in the oil, egg yolk and 1½-2 tbsp cold water until dough comes together. Without overhandling, gather into a ball. On a lightly floured surface, roll out so it fits a 23 x 2cm loose-bottom flan tin. Ease the pastry into the tin, then trim the edges by rolling the rolling pin over the top. Press the pastry into the flutes so it sits very slightly proud of the edge (this extra height helps in case of any shrinkage). Lightly prick the pastry base with a fork, then chill for about 10 mins. Heat the oven to 190C/170C fan/gas 5.

Meanwhile, make the filling. Beat the eggs and egg whites together with a wooden spoon until well mixed. Sift the icing sugar into a bowl, then gradually beat in the eggs. If the mix is at all lumpy, simply beat with a wire whisk. Stir in the lemon zest and the juice. Leave to stand so the lemon flavour can develop.

Sit the chilled pastry case on a baking sheet. Line with baking parchment and baking beans and bake blind for 20 mins until well set. Carefully lift out the beans and paper, then bake the pastry case for another 3-5 mins until the base is cooked and pale golden.

Strain the lemon mixture through a sieve. Beat the crème fraîche in a medium bowl until smooth, then slowly stir in the lemon mix until well blended. Transfer to a jug, then carefully pour two thirds into the warm pastry case. Place in the oven with the oven shelf half out, pour in the rest of the filling, then carefully slide the shelf back in. Reduce the heat to 150C/130C fan/gas 2. Bake for 25-30 mins until barely set with a slight wobble in the middle. Cool for about 1 hr, then serve with a light dusting of icing sugar. Best eaten the same day.

This low-fat, simple dessert combines tender fruit and fragrant syrup

Poached apricots with rosewater

golden caster sugar

apricot

rosewater

Greek yogurt

pistachios

Put the sugar into a medium pan with 150ml water. Heat gently until the sugar dissolves, then add the apricots and simmer for 15 mins until soft. Take off the heat, splash in the rosewater and leave to cool. Spoon into glasses to serve, topped with a few dollops of the yogurt and a scattering of nuts.

Top 6 low fat dessert recipes from across the web

The most viewed low fat dessert recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Low-Fat Peanut Butter Balls

Pistachio Dacquoise, Cardamom Ganac...

Healthy banana & peanut butter ...

The ultimate makeover: Lemon tart

Poached apricots with rosewater

Top 6 low fat dessert recipes from across the web

The most viewed low fat dessert recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Low-Fat Peanut Butter Balls

Pistachio Dacquoise, Cardamom Ganac...

Healthy banana &amp; peanut butter ...

The ultimate makeover: Lemon tart

Poached apricots with rosewater

The most viewed low fat dessert recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Healthy banana & peanut butter ...