Low Carb Dessert Recipes

Low carbohydrate type diets continue to be popular weight loss plans and often necessary for diabetic conditions. Restricting carbs, however, does not mean you can’t have your cake too. With the addition of fiber-rich foods, such as fruits and whole grain, carb-conscious folks can enjoy delectable and healthy treats at the end of a meal. Below are some delicious low carb dessert recipes sure to satisfy your sweet tooth and are easy to make. Please be sure to add your favorite dessert recipes too; the more dessert, the better!

Recipes

Nutty Fruit Pound Cake

Ingredients

* 1 pound cake loaf (10.5 oz.)
* 2/3 cup soft flavored cream cheese, such as strawberry
* 1 can (11 oz.) mandarin oranges, drained
* 2 cups fresh fruit of choice, cut into bite-size pieces
* 1/3 cup reduced-fat chocolate syrup
* ½ cup slivered almonds

Directions

1) Preheat broiler and position rack 4 to 5 inches from heat.
2) Place pound cake slices in broiler pan and broil for 2 minutes on each side, or until golden brown.
3) Spread each slice of cake with 2 teaspoons of cream cheese; top with mandarin oranges and desired fruit; drizzle with chocolate syrup and sprinkle with almonds; serve.

Tip: You can use prepackaged frozen or fresh pound cake found in most bakery sections of supermarkets. If desired, you can make your own cake from scratch or a packaged mix.

Serving and Nutrition Information

Makes 14 servings. Serving size = 1 piece
Per serving: 185 Calories, 22 g Carbohydrate, 2 g Fiber, 3 g Protein, 11 g Fat, 4 g Saturated Fat, 60 mg Sodium, 35 mg Cholesterol
Food Exchanges: 1 Starch, ½ Fruit, 2 Fat

Easy Oatmeal Brownies

Ingredients

* 2 ½ cups old-fashioned oats (can use quick-cooking)
* ¾ cup all-purpose flour
* ½ cup packed brown sugar
* ½ teaspoon baking soda
* ¾ cup butter or margarine, melted
* 1 package ( 1 lb. 6 oz.) brownie mix with chocolate syrup pouch included
* 1/3 cup water
* 1/3 cup canola oil
* 2 eggs
* ½ cup chopped nuts

Directions

1) Preheat oven to 350 degrees. Spray 13 x 9 x 2” baking pan with cooking spray.
2) In a medium bowl, combine oats, flour, brown sugar, and baking soda; stir in melted butter or margarine; reserve about 1 cup of oat mixture and set aside.
3) Press remaining oat mixture in prepared pan. Bake for 10 minutes and cool for at least 5 minutes.
4) In medium bowl, blend together brownie mix, syrup pouch, water, oil, and eggs; mix thoroughly. Stir in nuts.
5) Evenly spread batter over cooked oat crust and sprinkle with reserved oat mixture.
6) Bake 35 minutes or until a toothpick inserted in center comes out nearly clean. Cool completely. Cut into 48 squares. Store in tightly sealed container to preserve freshness.

Variation: For cake-like brownies, use 3 eggs instead of 2. Also, if your brownie mix does not include a chocolate syrup pouch, you can use ¼ cup of reduced-fat chocolate syrup topping.

Servings and Nutrition Information

Makes 48 brownies. Serving size = 1 brownie
Per serving: 130 Calories, 19 g Carbohydrate, 1 g Fiber, 2 g Protein, 6 g Fat, 3 g Saturated Fat, 80 mg Sodium, 15 mg Cholesterol.
Food Exchanges: 1 Starch, 1 Fat