by Jennifer Brinkle

Created on: February 13, 2007   Last Updated: January 23, 2012

Good low-carb dessert recipes

Cinnamon-Walnut Baked Apples

2 T Broken Walnuts
1 tsp ground cinnamon
2 (.035 oz) envelopes sugar substitute
2 Red delicious apples, cored

Chop the walnuts with the cinnamon and sugar substitute in a mini chop or food processor. Place the apples in 2 small dessert bowls, and fill the core of each apple with the cinnamon-walnut mixture. (Some of the mixture may spill over the top which is okay) Cover each bowl with another bowl or microwave safe plastic wrap. Microwave on high 4 minutes. Remove and let stand, covered, 2 minutes. Serve in dessert bowls. Makes 2 servings.

(per serving) 159 calories, 2G protein, 24G Carbohydrate, 8G fat (8.8G saturated), 0MG cholesterol, 1MG sodium, 4G fiber

Coffee Latte Whip

1 T gelatin (1 envelope or oz)
cup cold water
cup boiling water
3 (.035 oz) envelopes sugar substitute
T unsweetened cocoa powder
cup strong decaffeinated black coffee
2 T heavy whipping cream

Soak the gelatin in the cold water for 5 minutes. Pour the boiling water into the cold water-gelatin mixture to dissolve the gelatin. Stir in the sugar substitute, cocoa powder, and coffee. Pour into a bowl and refrigerate for 1 hour to set. Remove the gelatin from the refrigerator and whip with an electric beater. Add the cream and continue to whip until fluffy. Pour into 2 dessert dishes and refrigerate to gel (about 15 minutes). Makes 2 servings.

(per serving) 74 calories, 4G protein, 3G carbohydrate, 6G Fat (4G saturated), 12MG sodium, 0.5G fiber

Fresh Kiwi-Berry Jumble

2 kiwis, peeled and cubed
1 cup raspberries

Combine the kiwi cubes and the raspberries. Spoon into two dessert bowls and serve. Makes 2 servings.

(per serving) 77 calories, 1G protein, 18G carbohydrate, 1G fat (0G saturated), 0MG cholesterol, 4MG sodium, 3G fiber

Red Raspberry Parfait

2/3 cup fresh raspberries
2 (.035 oz) envelopes sugar substitute (optional)
1 cup light, white chocolate-strawberry yogurt
6 pecan pieces, toasted (1 T)

Puree the raspberries in a food processor and blend in the sugar substitute. Scoop half the yogurt into 2 bowls or parfait glasses. Pour in half the sauce; top with the remaining yogurt. Pour the remaining sauce over the yogurt and top with the toasted pecans. Refrigerate until ready to serve. Makes 2 servings.

(per serving) 110 calories, 5G protein, 15G carbohydrate, 4G fate (0.5G saturated), 3MG cholesterol, 58MG sodium, 2G fiber

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