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    You are in: Home / Cookbooks / My low fat dessert recipes
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    25 recipes in

    My low fat dessert recipes

    This cookbook will be having new recipes added to it during the Healthy Challenge! And thereafter!
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    A quick to make sauce, which can be served warm or cold, and drizzled over icecream, tarts, cakes, pancakes or Aussie Recipe #122581; if you were making this raspberry sauce, you would only need to make the pikelets from the pikelet recipe. This sauce will keep in the fridge for at least a week, but I really can't see it lasting that long! I found this recipe in the colour magazine supplement in yesterday's 'The Sunday Age', a Melbourne newspaper and I'm posting it for the 2005 Zaar World Tour.

    Recipe #142631

    These delicious, low-fat Middle Eastern almond sweetmeats are from 'The Best of Lebanese and Middle Eastern Cooking', and have been posted for the 2005 Zaar World Tour. The "resting" time for the paste has not been included in the preparation time below.

    Recipe #141453

    Another quick and easy recipe – how useful they are! – I’m adding in the eleventh hour before the 2005 Let’s Get Fresh and SWAP - Recipe Swap because I couldn’t find anything like it on ZAAR. This is my adaptation of one of Huey's recipes. Iain Hewitson is an Australian cook, better known as Huey, who runs Tolarno’s restaurant in Melbourne and hosts a popular TV cooking show. He is also the author of several cooking books. If serving for breakfast or brunch, you may want to omit the Cointreau.

    Recipe #122575

    One of the recipes of the month - March 2005 - in the BBC Good Food magazine.

    Recipe #122250

    Delicious, low-fat and really quick to make appetisers - they can be ready in less than 20 minutes. Or they can be fully prepared ahead, and assembled when you are ready to serve them. And it's a recipe that can easily be doubled. I found this recipe in the November 2005 issue of the Australian magazine 'Table: easy family food for everyday of the week', and I'm posting it for the 2005 Zaar World Tour.

    Recipe #140896

    A Lebanese Orange Custard with Caramel, which I'm posting for the 2005 Zaar World Tour, adapted from a recipe in from the Bay Books' publication: 'The Best of Lebanese and Middle Eastern Cooking'. This dessert can be eaten warm or chilled.

    Recipe #141391

    A low calorie, low-fat, scrumptious-sounding recipe I have just found in the Australian Women's Weekly's 'SLIM: low-fat eating for life', and which I am posting for the Healthy for the Holidays Challenge. The recipe didn't specify the heat level, but my guess would be that the figs are cooked over a medium to low heat.

    Recipe #146459

    One of several recipes which were part of an article about using ouzo as an ingredient in Greek recipes, from the October 2005 issue of the cooking magazine 'Australian Good Taste', posted for the 2005 Zaar World Tour. I have posted the other recipes separately: Recipe #139433, Recipe #139459, and Recipe #139460.

    Recipe #139444

    Delicious, moist, potassium-rich banana and pecan pancakes with a blend of cinnamon, vanilla and orange. A healthy flavoursome choice for breakfast, brunch or supper, topped with raspberries, strawberries, blackberries or blueberries or with Dancer^'s Banana Lemon Sauce for Pancakes #80841. And if you've never made pancakes before, don't be intimidated: give them a go! I've tried to provide very full instructions for those who haven't yet ventured into the wonderful world of pancakes. Experienced pancake-makers: please just ignore that extra detail in the instructions. You probably don't need any instructions anyway! Adapted from a recipe on an "All-Day Energy" recipe card from Rodale.

    Recipe #119418

    Begin the day with a really quick to make, energy-injecting, healthy LOW GI breakfast. If there's one meal a day that you'll really feel the benefits of its being low GI, it's breakfast. Great for shaking off weekday sluggishness after late nights on Zaar. Adapted from Jody Vassallo's 'Health for Life: Low GI'. The pears can be prepared in advance. When fresh pears are looking pretty ordinary, I use canned pears. Jody Vassallo is an Australian chef and nutritionist who has been writing cookbooks for the past ten years and is the author of the highly successful marie claire style series recipe books.

    Recipe #123094

    The word flummery derives from the Welsh word 'llymru'. In Scotland, a flummery would include oatmeal; elsewhere in the British Isles, it was a sweet dessert made with fruit. This recipe is one I have adapted from the Australian publication by Reader's Digest of a book jam-packed with traditional Australian recipes: 'Family Recipe Scrapbook: tried and trusted recipes for today's cooks'. I bought the book in preparation for the 2005 Zaar World Tour, so I could track down familiar recipes I've eaten often or heard of but not previously eaten. What I love about the recipes in this book is that from whatever decade or centurey past they come, they have been updated to suit C21st tastes. This recipe harks back to "the days (in Australia) when many people had a passionfruit vine growing over the fence and kept a few chooks in the backyard, (when) this luscious flummery would have been an economical pudding". This is a prepare-ahead dessert, and the preparation and cooking times do not include the 6-8 hours needed for cooling. The probably Scottish origins of this particular flummery recipe are evident from the suggestion that it be served with shortbread biscuits.

    Recipe #139157

    Well I don’t suppose ANY Tiramisu is going to be fat-free and still taste like Tiramisu. But this recipe is certainly lower in fat than some of the totally delicious, totally decadent Tiramisu recipes around! It is classified by “The Australian Women’s Weekly” as being medium GI, so at least it's not through-the-roof high GI!. Adapted from “The Australian Women’s Weekly” website.

    Recipe #117375

    A flavoursome Danish apple pudding with hazelnuts, honey and lemon. This dessert can be made well ahead of serving time as it is served chilled. Hazelnuts although high in fat contain mostly monosaturated fat which helps to lower levels of blood cholesterol in the body. I found this recipe on an International Masters '1001 recipes for pan or wok' card.

    Recipe #138126

    A recipe I found in a 2002 copy of the Australian magazine "Super Food Ideas". I haven't made it yet but I'm posting it here for safekeeping and because I couldn't find anything similar already posted. From the accompanying picture, these look like cakes (something like Greek lemon cakes) rather than what normally comes to mind as cheesecakes. They sound really easy to make, I love the sound of the ingredients and they certainly sound worth trying! The estimated preparation and cooking times below do not include cooling time.

    Recipe #133560

    A classic and somewhat old-fashioned Australian dessert which, in 2005, you are unlikely to come across in Australian city restaurants. I was recently delighted to find them on the menu in an Australian country pub, somewhat off the beaten track and I am posting this recipe, for the 2005 Zaar World Tour, from the Australian publication by Reader's Digest of a book jam-packed with traditional Australian recipes: 'Family Recipe Scrapbook: tried and trusted recipes for today's cooks'.

    Recipe #139041

    A delicious passionfruit flavoured oozy, gooey saucy pudding. Emailed to me this morning from the Simply Great Meals Recipe Club, so I have not tried this, but it sounds like a simple flavoursome family dessert and it's quick to make.

    Recipe #124679

    Muffins designed to trick children into eating some fruit and vegetables. Children think they are having a delicious, moist chocolate treat. In fact they are eating low fat muffins containing apples and beetroot. And when do you confess your deception? Perhaps at their twenty-first birthday party? Or when they leave home, when you give them the recipe? Or if there are other younger children still being deceived, perhaps this is best shared privately. Like the truth about Father Christmas, the Easter Bunny and the Tooth Fairy. Adapted from a recipe on the Simply Great Meals Recipe Club website.

    Recipe #125634

    Adapted from a recipe I found in Rodale's 'All Occasion Cookies: 100 Fast and Fabulous Treats', and which I have posted for the 2005 Zaar World Tour. I deliberated for some time over whether or not to post this recipe - there are a handful of similar recipes already posted - but so often it's the small differences between recipes, be it in the ingredients or in the instructions, that make the end results very different. Serve after a Chinese meal, as part of a Chinese New Year Banquet or at any time as a dessert or snack.

    Recipe #137444

    I have not made this recipe - alas, I do not own a Gelateria! - but just reading the simple combination of flavours, this sorbet sounds just SO delicious. A strawberry sorbet which combines the sweetness of strawberries with the tartness of limes. If you really are a diehard sweet tooth, use orange juice instead of lime juice, or a blend of orange and lime. This is a Sunbeam recipe, and you need a Sunbeam Gelateria - or a similar appliance - to complete the final step of the recipe. The 'cooking time' listed below is the time taken by the Gelateria to turn the mixture into sorbet. NOTE added July 2008: It's great to see that Zaar chefs have successfully made this recipe without Sunbeam's efforts to tell them that they needed a Sunbeam Gelateria to make it! Well done! When summer comes next, I shall certainly be trying it!

    Recipe #121994

    A delicious, sweet, brandy-flavoured Turkish pastry from 'The Best of Lebanese and Middle Eastern Cooking', posted for the 2005 Zaar World Tour. I have not yet made these, so what appear below are my guesstimates of the preparation and cooking times. From the accompanying picture, they look delicious, and I love the sound of them from the ingredients. I'd love to learn how and why they came to be called "Bonnets of the Turks", but my internet search not only failed to provide an answer to that question, but also failed to provide another recipe anything like this one.

    Recipe #141452

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