Low Calorie Mother's Day Desserts - WLOX.com - The News for South Mississippi

Brenda's Key Lime Pie

• 1 (9 inch) reduced fat graham cracker crust
• 1 (3 oz.) pkg. Sugar free lime gelatin
• ¼ cup boiling water
• 2 (8 oz.) key lime yogurts
• 8 oz. light frozen whipped topping

Mix sugar free gelatin with hot water stirring until dissolved. With wire whisk stir in yogurts. Fold in whipped topping. Place key lime mixture into graham cracker crust.

Refrigerate at least 2 hours or until ready to serve. Decorate top of each slice with lime twist.

(Options: Flavor of pie can be changed by changing flavor of gelatin and yogurt.)

• 148 calories
• 3.5 gm fat
• 1 gm fiber
• 148 calories
• 3.5 gm fat
• 1 gm fiber

New Brownies

(8 servings/serving size: 1 brownie)

• 4 egg whites
• ¼ tsp. salt
• 1 cup sugar
• 1 tsp. vanilla
• 1 cup chocolate wafer cookie crumbs
• ½ cup chopped walnuts

Heat oven to 350 ° F. In a medium bowl, beat egg whites and salt with a rotary mixer or wire whisk until soft peaks form. Slowly add sugar until peaks are glossy. Beat in vanilla.

Fold in cookie crumbs and walnuts. Pour mixture into a nonstick pie pan and carefully level mixture with spatula. Bake 30 minutes.

• Calories: 209
• Calories from Fat: 59 g
• Fat: 7 g
• Saturated Fat: 1 g
• Cholesterol: 0 mg
• Sodium: 182 mg
• Carbohydrates: 36 g
• Dietary Fiber: 1 g
• Sugars: 30 g
• Protein: 4 g

(Recipe from the American Diabetes Association web site.)

Chocolate Cream Pie

(serves 8)

• ¾ cup Splenda® Granular
• 3 Tbsp. cornstarch
• ⅛ tsp. salt
• 1 Tbsp. butter flavored granules
• 2 cups fat-free milk
• 3 oz. semi-sweet chocolate
• 1½ tsp. vanilla extract
• 1 Tbsp. margarine
• 1 pre-baked 9” pie crust Crust

Use a pre-made, pre-baked 9” pie crust or bake a pre-made pie crust according to its package directions.

Directions for filling:

1. Mix together Splenda® Granular, cornstarch, salt and butter granules in a 2-quart microwave-safe glass bowl. Slowly add milk and stir so that mixture does not clump together.
2. Microwave on high for 4 minutes.
3. Stir making sure that the clumps of cornstarch are smoothed out.
4. Microwave on high for 2 minutes.
5. Stir to smooth out cornstarch and add chocolate.
6. Microwave on high for 2 minutes.
7. Stir again and add margarine and vanilla.
8. Cover mixture with plastic wrap so that the wrap touches the surface of the filling. Let cool for 15 minutes.
9. Remove wrap and pour filling into pie shell. Cover with plastic wrap and refrigerate for 3 hours.

• Serving size 3 oz. (86 g)
• Calories 190
• Carbohydrates 23 g
• Protein 3 g
• Dietary Fiber 1 g
• Total Fat 10 g
• Saturated Fat 4 g
• Cholesterol 2 mg
• Sodium 195 mg

(Recipe from the Splenda® website at www.spenda.com)

Strawberry Banana Sorbet

This sorbet packs a burst of fresh strawberry and banana flavor in every bite. The consistency of a sorbet should be very smooth, not chunky, so using an electric mixer in step 3 is critical to provide smoothness and fluffiness.

(5 cups, 10 servings)

• 1 lb. frozen unsweetened strawberries
• 2 ripe medium bananas, peeled 1 (16 oz.) container plain low-fat yogurt
• 1 Tbsp. sugar

1. Purée the strawberries and bananas in a blender or food processor. Blend until smooth. Add the yogurt and sugar. Blend until smooth.
2. Pour into an 8-inch-square pan. Freeze for 2 to 3 hours, or until firm. Break the frozen mixture into chunks and place in a chilled mixer bowl.
3. Beat with an electric mixer on medium speed until fluffy. Return to the pan; cover and freeze for at least 6 hours, or until firm.

(Recipe from The New Family Cookbook For People With Diabetes)

• Calories: 209
• Calories from Fat: 59 g
• Fat: 7 g
• Saturated Fat: 1 g
• Cholesterol: 0 mg
• Sodium: 182 mg
• Carbohydrates: 36 g
• Dietary Fiber: 1 g
• Sugars: 30 g
• Protein: 4 g