Low calorie desserts are a great alternative to traditional sweets typically served at the end of the meal. Thanksgiving dinner is a time to celebrate with friends and family during the holiday season. Find delicious Low calorie dessert recipes including sugar free pumpkin pie with almond crust, healthy scones, sugar free pavlova meringue cake for Thanksgiving holidays.
Studies of the Calorie Contol Council The average American will consume an average of 3,000 calories on Thanksgiving dinner. Appetizers, drinks, and desserts can increase caloric intake to an astounding 4,500 in total.
Luckily there are healthy low-calorie dessert recipes that allow individuals to enjoy the foods they love the most without sacrificing flavor. Check out the easy to make low calorie dessert recipes below for a delicious treat during the holiday season.
The low calorie dessert Rasberry Pavlova Meringue is a delicious way to end any meal. Low in sugar helping you stay on your diet while still enjoying dessert after an amazing dinner.
Recipe Ingredients makes One 8 inch Pavlova. The low calorie raspberry pavlova Meringues will require 3 eight inch pavlova layers to complete the entire pavlova cake recipe.
Ingredients
1 cup raspberries topping
4 egg whites
1 cup Lite and Sweet sugar substitute
1/4 teaspoon pure vanilla extract
1 teaspoons cornstarch
3/4 teaspoons white wine vinegar
1pinch of salt
Directions
1.) Preheat the oven to 300 degrees. Using a 8-inch dinner plate trace a complete 8 in a circle on a piece of parchment paper to form a perfect circular shape. You will need 3 eight inch circles for this recipe.
2.) Transfer the parchment paper traced side down onto a cookie sheet. Circles will be visible.
3.) Add all ingredients to a clean dry bowl including egg whites and a pinch of salt 1/4 cup Lite and Sweet to a mixing bowl. Whisk ingredients on medium-high until soft peaks form for 1 to 2 minutes. With the mixing machine running add the remaining 3/4 cup Lite and Sweet 1 tablespoon at a time until combined.
Gradually add cornstarch until egg whites are stiff and glossy mixing 2-3 minutes. add the vanilla extract beat the mixture for one more minute.
4.) Spread an even layer of the meringue mixture on the prepared baking sheet over the 8 inches round. You will need three eight inch rounds for the pavlova meringue low calorie dessert. Place in the preheated oven immediately and reduce the oven temperature to 240 degrees.
5.) Bake the rounds for 1 hour 30 minutes. Turn off the oven and leave the meringues in the oven to cool completely before removal. Allow to cool for at least 4 hours. Do not open the door during the cooling period.
Before serving to construct the final sugar-free pavlova cake layers onto a serving dish. Each pavlova will have a sugar-free raspberry jam spread between each layer.
Smuckers Sugar-free raspberry jam can be found in most supermarkets or online.
Before constructing the final pavlova cake layers melt one jar of Smucker's raspberry jam preserves in a pot on top of the stove on low until melted. Turn off the heat. The raspberry jam will be equally spread on each pavlova.
Construct the raspberry pavlova meringue cake one layer at a time.
1.) Place one cooled pavlova on a serving dish
2.) Spread one layer of raspberry jam on top of the pavlova
3.) Place one pavlova on top of the first layer
4.) Spread one layer of raspberry jam on top of the second pavlova.
5.) Place the third pavlova on top of the second layer. Spread one layer of raspberry jam on the third layer.
6.) Spread on a layer of low-fat sugar-free whip topping. Top with raspberries and serve this delicious low calorie dessert pavlova meringue cake this Thanksgiving.
Stay on track with your diet eating this sugar free pumpkin pie topped with low fat sugar free whipped cream using natural ingredients for a satisfying dessert this Thanksgiving holiday.
Almond Crust
Ingredients
2 1/2 cups almond flour
1/2 cup tapioca flour
1/4 teaspoon sea salt
2 eggs
2 tablespoons coconut oil melted
Directions
1.) Add all ingredients into a mixing bowl including the almond flour, tapioca flour,
eggs, melted coconut oil, sea salt. Combine the mixture with a fork or food processor puling several times until the mixture forms a ball.
2.) Wrap the dough in plastic wrap. Chill the dough in the refrigerator until firm.
3.) Press the almond dough into a nine inch pie pan and up the sides to form a pie shell. Crimp the edges with a wooden spoon to form a decorative edge. Prick holes in the bottom of the pie crust with a fork.
4.) Preheat the oven for 350 degrees
5) Bake the pie crust for 8-12 minutes. Cool completely.
Sugar Free Pumpkin Pie Filling
Ingredients
1 15 ounces canned pumpkin puree
1 packet of sugar-free vanilla cooked pudding mix ( This will sweeten the pie)
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 large eggs
1 can of sugarfree Carnations evaporated milk or 1 cup of sugar free soy
Directions
1.) Preheat the oven to 425 degrees
2.) Add all the ingredients into a large mixing bowl. Mix well to combine
3.) Line a cookie sheet with parchment paper
4.) Place the 9-inch pie shell on the lined cookie sheet
5.) Pour the pumpkin pie mixture into the pie shell.
6.) Place the pie in the 425 for a preheated oven for 15 minutes.
7.) Reduce the oven temperature to 350 degrees and bake the pie for 40-50 minutes until the pie is firm to the touch.
8.) Chill in the refrigerator
Top this pumpkin pie with low fat, sugar free whipped topping or serve plain as a low-calorie dessert this holiday season. Delicious!
Scones are an unsweetened or slightly sweetened biscuit-like cake typically made with flour, fat, milk and different flavorings. Try this healthy scone recipe made with wholesome ingredients high in nutritional value, low in sugar for a low-calorie dessert this holiday season.
Ingredients
1/4 cup coconut flour
1 cup almond flour blanched
1/2 cup chopped almonds
1/2 cup nonfat dry milk
1/2 teaspoon baking soda
1 cup Splenda sugar substitute
1/4 teaspoon sea salt
1/4 cup unsweetened soy milk
1/2 teaspoon almond extract
1 large egg
2 tablespoons coconut oil
Directions
1.) Preheat oven to 400 degrees. Spay the 9 inch baking pan with a healthy nonstick cooking spray.
2.) In a large mixing bowl add the dry ingredients including coconut flour, almond flour, baking soda, almonds, dry milk, a sugar substitute. Lightly mix with a fork to combine.
3.) Add wet ingredients in a mixing bowl combine egg, almond extract, soy milk add to the dry ingredients. slightly mix
4.) Cut in coconut oil with a fork to combine
5.) Press the mixture into a 9 inch oiled baking pan
6.) In a small bowl whisk one egg and 1 tablespoon of soy milk. Brush the top of scones before baking.
7.) Bake the scones at 400 degrees for 15-20 minutes until golden brown. Cool
Sugar Free Glaze Drizzle
Make a low calorie sugar free glaze for low calorie deserts for added sweetness using sugar free sweetener alternatives.
Ingredients
3/4 cup Splenda
2 teaspoons soy milk or water
2 tablespoons cornstarch
1/2 tablespoon vanilla extract or almond extract
Directions
1.) Combine all ingredients in a small mixing bowl. Whisk until the mixture is smooth
2.) Remove the cooled scones from the baking pan. Place the scone on a serving platter.
3.) Cut the scones into 8 equal serving sizes on the platter.
4.) Top the scones with the sugar free glaze. Dip a fork into the glaze to coat. Drizzle the glaze across the top of the scones to create a decorative pattern. Allow the glaze time to dry before serving.
Try these low calorie dessert recipes for Thanksgiving dinner or next holiday event. Stay on track with your diet using wholesome ingredients low in calories, high in nutritional value. Enjoy the foods you love the most.
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Happy Holidays
Cheers!
Patricia Lynn
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