Favorite 6 Clean Eatin’ Dessert Recipes
Here are some of my favorite competition prep desserts. Obviously they should still be eaten in moderation, however I feel that one of the biggest downfalls to diets is the feeling of deprivation. This allows you to have a small splurge without over doing it.
1. Orange Dreamsicle Cheesecake
1 whole graham cracker, crushed (about 3 Tbsp.)
2/3 cup boiling water
1 - 4-serving size package sugar-free orange flavored gelatin
1 cup low fat cottage cheese
8 ounces fat free cream cheese, cubed
2 cups thawed non-fat whipped topping
Optional garnishing with orange slices will add calories and carbs.
Spray bottom of 8- or 9-in. springform pan or pie plate with graham cracker crumbs. Stir boiling water into gelatin in large bowl at least 2 minutes until gelatin is completely dissolved. Cool 5 minutes. Pour into blender container. Add cheeses; cover. Blend on medium speed until well blended, occasionally scraping down side of blender container; pour into large bowl. Fold in whipped topping. Pour into prepared pan; smooth top with spatula. Refrigerate 4 hours or until set. Remove side of pan just before serving. Store leftover cheesecake in refrigerator. Serves 8.
Nutritional info per serving: 100 calories, 2 grams of Fat and 11 grams of Carbs.
I got this recipe from a magazine I get Free in the mail. It's called "Food and Family", and it's from KRAFT. I really enjoy it. Just go to their website and register to get yours.
2. Spice Cake
Spices were so important in "the olden days" that they were used for trading. Sure, they're still important today, but for their flavor more than their value. So when you're sinking your teeth into this dessert delight, think about how much each bite of this spice cake might have been worth years ago!
Serves: 10
Cooking Time: 45 min
Ingredients
• 2 cups all-purpose flour
• 1 1/3 cups granulated sugar
• 4 teaspoons baking powder
• 1 teaspoon baking soda
• 1 1/2 teaspoons ground allspice
• 1 teaspoon ground cinnamon
• 1 can (10¾ ounces) condensed tomato soup
• 1/2 cup (1 stick) butter
• 2 eggs
• 1/4 cup water
Instructions
1. Preheat the oven to 350°F.
2. Grease and flour two 8-inch cake pans or one 9" x 13" baking dish.
3. Place all the ingredients in a blender and blend on low speed for about 1 minute. Blend on high for about 4 minutes, until well mixed.
4. Pour the batter evenly into the cake pan(s) and bake for 35 to 40 minutes, or until a wooden toothpick inserted in the center comes out clean. Allow to cool before frosting and layering. If frosted, store cake in the refrigerator.
Notes
Serve plain, or layered and topped with Cream Cheese Frosting or whipped topping.
3. High Protein Chocolate & Pear Loaf
Here’s another high protein loaf recipe to play with. The juicy pears counteract the dryness of the protein powder to avoid a crumbly catastrophe, and as far as I’m concerned, you can’t go wrong with chocolate.
Ingredients
60g ground oats
2 tbsp cocoa powder
1 scoop chocolate whey protein powder (I like
Optimum Nutrition 100% Whey Protein in Double Rich Chocolate)
1 tsp baking powder
1 tsp baking soda
8g Splenda (about 1/3 cup) or Stevia to taste
2 tsp cinnamon
1 whole egg
300g unsweetened canned pears (drained)
1 tsp vinegar
Directions
Mash half the pears and beat in the egg. Thoroughly mix in dry ingredients and vinegar, then cut the remaining pear into chunks and fold in. Bake in greased/lined standard loaf tin for 40-50 minutes at 175 C.
Slice loaf into nine pieces.
Nutritional Info Per Serving (will vary depending on brand of protein powder)
Number of Servings: 9
• Calories: 73
• Protein: 4.2 g
• Total Fat: 1.7 g
• Total Carbs: 11.4 g
• Dietary Fiber: 2.1 g
Simple, high protein, low calorie, chocolatey goodness. Enjoy!
4. A Super Clean Apple Cobbler
2 Apples chopped
1/2 tsp cinnamon
1 Tbsp truvia
Mix the above until covered and place in a small pie dish
3/4 c oat flour
2 Tblsp olive oil
1/2 c vanilla protein
1 Tbsp Water
1/2 tsp nutmeg
1/2 tsp cinnamon
Mix the above until crumbly and top the apple mixture
Toss the pie dish into the oven at 350 for 15-20 minute
Makes 4 Servings
5. Peanut Butter Protein Cake
Ingredients
4 egg whites
2 egg yolks
3/4 c sugar substitute (stevia baking blend works REALLY well)
1 c pureed sweet potato (please cook it and peel it first)
3/4 c vanilla protein powder
1/2 c peanut butter
1 tsp cinnamon
1 tsp baking soda
1/2 tsp baking powder
Preheat oven to 350
Whip egg whites until stiff and set aside
Whip sweet potato, sugar substitute and egg yolks until combined, add peanut butter, protein then cinnamon and baking soda and powder. Fold in the egg whites (this is what will make the cake fluffy so take your time).
Place in muffin or other fun tins and bake for 20-25 minutes.
While they are baking whip up this frosting, add all ingredients and stir until combined:
1 c peanut butter
1/4 c sugar substitute
1/4 c brewed coffee (add more if you’d like a more runny frosting)
1 tsp cinnamon
1 scoop vanilla protein
6. Pumpkin and Cream Cake
The ribbon of cream cheese is a tasty addition. There are about 46 calories per slice.
Yield: 2 loaves (14 slices each)
Batter:
1-1/2 c. pureed pumpkin
1/2 c. unsweetened applesauce
1 whole egg
3 egg whites
1 c. all-purpose flour
2/3 c. whole wheat flour
1/2 c. Stevia Cup For Cup sweetener
1/2 c. granulated sugar
1 t. baking soda
1/2 t. ground cinnamon
1/2 t. ground nutmeg
Cream filling
8 oz. reduced fat cream cheese
1/4 c. granulated sugar
1 T. all-purpose flour
2 egg whites
1 t. vanilla extract
1. For the Batter: With an electric mixer, beat the pumpkin, applesauce, egg, and egg whites on medium speed until smooth. In a separate bowl, combine the flours, Stevia, sugar, baking soda, cinnamon and nutmeg. Slowly mix the flour mixture into the pumpkin mixture.
2. For the cream cheese filling: Beat the cream cheese, sugar, vanilla, egg whites and flour until creamy and smooth.
3. Grease 2 8x4x2" loaf pans. Divide half of the batter between the two pans. Pour half of the filling in one pan and the other half in the second pan and smooth with the back of a spoon. Top with the remaining batter.
4. Bake in a 350 degree oven for about 40 minutes, or until a toothpick inserted comes out clean. Don't overbake or your bread will be dry on the edges. Cool and remove from pans. Store in the refrigerator in an airtight container.
One serving (2 slices) = about 100 calories