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    You are in: Home / Cookbooks / Desserts that helped me lose 70 pounds!
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    24 recipes in

    Desserts that helped me lose 70 pounds!

    I started Weight Watchers in October 2006, and successfully avoided desserts until May 2007 ... but then I wanted to start having them again, but without jeopardizing my weight loss. All these desserts were either nonfat or low-fat, and had WW points values of 1-3 points per serving. I had at least a dessert a day from May 2007 to the present; by October 2007 I've lost 70 pounds and am a WW lifetime member. You can have your cake and eat it too! I tweaked all recipes for baked goods by substituting applesauce or Greek nonfat plain yogurt for butter or margarine. I tweaked frozen dessert recipes by substituting fat-free yogurt (or milk) for low-fat or full-fat dairy products. Specific recommendations for lowering fat/calories appears in my reviews of individual recipes.
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    The flavor on this is absolutely amazing! More importantly, the texture is great. I've been searching for a nonfat frozen yogurt recipe that doesn't freeze in to a brick after 24 hours in the freezer ... we're 24 hours out now, and this still has a scoopable texture. This can be lightened up quite a bit by using skim milk and nonfat yogurt -- but it may get a lot harder when it's frozen. If you want to try it with all nonfat dairy, try increasing the amount of cornstarch and see if that helps. You can also do as I did, which is to add 1/4 cup Kahlua during the last few minutes of freezing -- it kicks up the wonderful coffee flavor, and helps lower the freezing point.

    Recipe #244334

    This is as close to nonfat as chocolate frozen yogurt can get. If you're on Weight Watchers (or any other weight-management program) and you're dying for chocolate, this is a reasonable choice. And it's yummy!

    Recipe #232643

    A slightly lighter, but intensely flavored, frozen dessert.

    Recipe #236869

    Found this last night in "The Ice Cream & Frozen Yogurt Cookbook)(Mable and Gar Hoffman). I think I've died and gone to heaven, this is so good ... (Cooking time includes hours of refrigeration and freezing -- it probably doesn't take that long to prepare.)

    Recipe #237935

    This is an adaptation of an Alton Brown recipe from foodnetwork.com. I experimented with it; the first time I halved the amount of yogurt, but used the original amounts of lemon juice and ginger. Too fiery for us! Now I use just enough ginger to give it flavor, but the lemon predominates. The crystallized ginger gives it that ginger "pop." The 'Zaar nutritional information may be off -- I use Fage Total Nonfat Yogurt, which means a 1/2 cup portion is 87 calories, 0 g. fat (2 WW points).

    Recipe #227402

    If you like lemonade, you'll love Meyer Lemon Sorbet ...

    Recipe #229876

    I actually bought an ice cream maker to make mango sorbet ... but you don't need one. This is as basic and as easy a mango sorbet recipe as you'll find.

    Recipe #224706

    I adapted this from a recipe I got off of the Cuisinart web site; this is a little more tart, with a little less sugar than originally called for.

    Recipe #224839

    I put several recipes together to come up with this. (Why is it so difficult to find recipes for nonfat frozen yogurt?) It isn't terribly sweet (which is what I wanted), and the texture seems to stay quite good. I used frozen wild blueberries. A 1-cup serving is 3 WW points. Note that the nutritional information on Recipezaar may not be right; the database may use full-fat values for evaporated milk. My figures show that 1 cup is 150 calories, 0 grams of fat, 2 grams of fiber.

    Recipe #225610

    A simple and tasty loaf for coffee or breakfast!

    Recipe #21284

    When I attended my first weight watchers meeting and the leader shared this recipe, my first thought was "right!". There was no way I was going to believe this was good, AND low in points. Eventually I had to try it though. Now my DH who wants nothing to do with pumpkin OR lite anything, had a fit over these cupcakes. Of course he still doesn't know the truth and I'm not about to tell him! (weight watchers points = 1) I did try making it as a cake in a 9-13 pan and the center stays way too moist, so I recommend the muffin method. Perfect for when nothing will do but chocolate! UPDATE: One reviewer suggested using 1/4 cup of water to get a more cake-like consistency and it works great. 1/2 cup of water will produce a denser and richer texture. Whatever you choose, enjoy!

    Recipe #249061

    You can peel or not peel the peaches. Without the peel, the texture will be smooth and pure yellow. With the peel, the sorbet will have more texture and tiny flecks of pink.

    Recipe #173714

    Sounds great!

    Recipe #175639

    From Vegetarian Times November/December 2005. Allow to chill 30 minutes before serving with fruit slices, crackers, or cookies.

    Recipe #145779

    2 Reviews |  By Dorel

    This is different as it has lemon juice and peel in it with a biscuit type topping. Recipe from Meals.com

    Recipe #100133

    You can use non-fat Greek yogurt in this recipe.

    Recipe #204369

    4 Reviews |  By DesStar

    The best lemon sherbet I've found--so very refreshing! I find that juice from Myer's lemons taste best.

    Recipe #172774

    229 Reviews |  By Manda

    WOW! Get this...a very low-fat muffin recipe that actually tastes great!! After failing at many attempts to create a really tasty, low-fat muffin, I came across this recipe, and it is really good...great for dieters!

    Recipe #19424

    I'm posting this in answer to a request. I haven't made it myself. It was on a site called The Ice Cream Parlor. An ice cream maker is necessary. Times do not include chilling or freezing, and are guesses.

    Recipe #64721

    This delicious sauce can be used in so many different ways-- to top ice cream or cheesecake, layered with whipped cream and sliced pound cake, or warmed and served over pancakes.

    Recipe #94533

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