low calorie desserts/baking

[Static]

Or I suppose this could be a meal, depending how you look at it.

50-cal baked custard:

3/4 cup eggwhites/egg substitute (90 total)
1/4 cup splenda (or any 0cal sweetener that can stand up to heat)
1 1/2 cup unsweetened almond milk (60 total)
1 tsp vanilla extract
dash of salt
cinnamon/nutmeg

preheat oven to 350 with the oven rack in the center
place three (or whatever) oven-friendly cups (I used small coffee mugs) inside a baking dish (not a cookie sheet-- it has to be at least close to the same height as the cups). Spray the cups with 0cal cooking spray (or whatever), and simmer/boil enough water to fill the baking dish with the cups in it (not in the cups, just around them.)

in a mixing bowl, blend/beat the eggs, splenda, vanilla, salt, and cinnamon thoroughly, and slowly blend in the almond milk.

Pour into cups and bake (with the water bath in the dish around the cups) for 20-35 minutes. (start checking at 20-- you want the middle to be jiggly but not liquid)

It sounds kinda complicated, but it really isn't and it's well worth it for a treat now and then.

[BrightAngel]

Thanks, I'm going to try it. :)

[Static]

Meringues!

These are brilliant, they end up like 3 cals per cookie.

Preheat oven to 250 degrees (F)

in a mixing bowl, beat 2 egg whites (roughly 30cal) with a dash of salt and (if you have it, you can make them without it but it's better with) 1 tsp cream of tartar until soft peaks form.
Slowly fold in 1/4 cup Splenda (or other bake-friendly 0cal sweetener) until stiff peaks form and mixture holds shape.
Now fold in another 1/4 cup of splenda and whatever flavoring you want (vanilla extract, almond extract, cinnamon, etc. be creative. you could even try a teaspoon of coffee grounds).

Spoon globs of it onto parchment-lined baking sheet (you could use aluminum foil instead of parchment, if you use wax paper you have to grease it first because they'll stick to it). Keep in mind that they'll stay whatever shape they go in as.

Bake for 25-40 minutes, rotate the baking sheet halfway.

They should be slightly browned when they're done, and crispy/crunchy.

Edit: DON'T store in airtight container-- that makes them squishy and sticky. Best if you actually leave them for a day to harden more.

Cals per cookie depend on how big you make them, just divide the recipe total (aka egg white calories) by the number of cookies.

[Static]

fruit sorbet:

1/2 cup frozen berries (depends on the berries, but I've got a blue/black/raspberry mix @ 80 per cup) : 40cals
1/2 cup unsweetened almond milk: 20cals (or 40 for skim milk)
1/4 cup fat-free vanilla yogurt: 30cals
add as much sweetener as you like, I use 2-3 packets and it's pretty sweet

put it in a blender. eat it with a spoon. comes out at 90cals, half that would be a better single serving.

[lovebexs]

OMG these all sound amazing!
i will definitely be trying these all asap
thank you all so much :D

[Static]

Crustless pumpkin pie:

- 1 can pure pumpkin (160cal)
- 1/2 cup eggwhites/egg replacement (60)
- 1/2 cup unsweetened almond milk (20) (or skim milk at 40)
- 1/2 to 3/4 cup splenda (sweetness is up to you)
- 1/2 tsp salt + pumpkin pie spice (clove, cinnamon, nutmeg, ginger, mace)
- optional: tsp vanilla and/or rum/brandy extract

Preheat oven to 375. Mix everything thoroughly in a bowl, and pour into greased/sprayed nonstick baking dish. Cook for 40 - 60 min, or until knife comes out clean when you stick it in the middle. Cool and serve (optionally, on a graham cracker and/or with fat-free cool whip)

Makes 8 servings at 30cal each.