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Low-Calorie Dessert Recipes: PB Chocolate Cake, Pumpkin Pie Pot Stickers
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Low-Calorie Dessert Recipes: PB Chocolate Cake, Pumpkin Pie Pot Stickers

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04.19.12
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Just when you thought life couldn't get sweeter, here come two amazing new guilt-free desserts. These sweets are super-decadent and will bring big smiles to many faces... like YOURS!

 
 
The King of Choc'-n-Roll Cake

1/8th of cake: 215 calories, 6g fat, 345mg sodium, 39g carbs, 2g fiber, 20g sugars, 3.5g protein -- PointsPlus® value 6*

Time to slice off a hunk, a hunk of burnin' cake! Actually, let's leave off the burning part -- we still think Elvis would approve of this PB-nana hit.

Ingredients:
Frosting
3/4 cup Cool Whip Free (thawed)
1/4 cup reduced-fat peanut butter, room temperature

Cake
1 3/4 cups moist-style devil's food cake mix
1/2 tsp. baking powder
1 cup club soda
1/2 cup mashed banana (about 1 very ripe medium banana)

Topping
1 medium banana, sliced
1 tbsp. mini chocolate chips

Directions:
Preheat oven to 350 degrees. Spray a 9" round cake pan with nonstick spray.

In a medium bowl, thoroughly mix frosting ingredients. Cover and refrigerate.

In a large bowl, stir cake mix with baking powder. Add remaining cake ingredients, and whisk until blended.

Pour batter into the cake pan. Bake until a toothpick inserted into the center comes out mostly clean, about 30 minutes. Once cool, transfer cake to a plate. Evenly spread with frosting. Top with banana slices and chocolate chips.

Slice, serve, and enjoy! (Refrigerate leftovers.)

MAKES 8 SERVINGS

 
 
 
Pumpkin Pie Pot Stickers

1/4th of recipe (4 pot stickers): 137 calories, 3g fat, 220mg sodium, 23.5g carbs, 2g fiber, 3.5g sugars, 3g protein -- PointsPlus® value 3*

So what if it isn't pumpkin pie season? This dessert ROCKS. Plus, isn't everything more fun in a wonton wrapper? (We sure think so.)

Ingredients:
1/2 cup canned pure pumpkin
1 sugar-free vanilla pudding snack with 60 calories or less
2 tbsp. finely chopped walnuts
1 tsp. granulated white sugar or Splenda No Calorie Sweetener (granulated)
1/2 tsp. pumpkin pie spice
1/2 tsp. cinnamon
Dash salt
16 small square wonton wrappers (found with the refrigerated Asian ingredients)
8 tbsp. Fat Free Reddi-wip
Optional topping: additional cinnamon

Directions:
To make the filling, in a medium bowl, combine all ingredients except wonton wrappers and Reddi-wip. Mix well.

Lay a wonton wrapper flat on a dry surface. Place 1 scant tbsp. filling in the center. Moisten all four edges by dabbing your fingers in water and going over the edges smoothly. Fold the bottom left corner to meet the top right corner, forming a triangle and enclosing the filling. Press firmly on the edges to seal. Repeat with remaining wrappers and filling.

Bring a large skillet sprayed with nonstick spray to medium-high heat. Working in batches and beginning with the flatter sides down, cook wontons until lightly browned, 3 - 4 minutes per side. (Between batches, remove skillet from heat and re-spray.)

Top each serving with 2 tbsp. Reddi-wip and enjoy!

MAKES 4 SERVINGS

 
 

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CHEW ON THIS:

Getting away from the dessert theme of today's email, it's National Garlic Day, April 19th. Chow down on some Vampire-Proof Chicken 'n Veggie Pasta, will ya?

Click here for a printable, text-only version of this page.

We may have received free samples of food, which in no way influences whether these products are reviewed favorably, unfavorably, mentioned with indifference, or mentioned at all. Click for more about our editorial and advertising policies.


*The PointsPlus® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark.

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