8 Guilt-Free Desserts to Try ...


Dieting is difficult enough without having to give up desserts in all their tasty, tempting forms… but you don’t want to blow your calorie count for an entire day on one chocolate volcano brownie, and most low-fat, guilt-free desserts are bland and boring… so what’s a girl to do?

How about indulging in a guilt-free dessert that’s low in calories but loaded with flavor?

I’ve scoured my magazine clippings for the diet-friendly, guilt-free desserts I like best, and here they are… enjoy!

1. Strawberries and Dark Chocolate

Calories: 133

Satisfy your craving for chocolate with this antioxidant-packed, guilt-free dessert!

It’s simple to prepare and is ideal for summer, when strawberries are in season and at their sweetest.


12 -14 strawberries

2 ounces of dark chocolate


• Melt the chocolate in a double-boiler, stirring until melted.3

• Wash the strawberries and allow them to dry, then dip them in the melted chocolate and enjoy!

2. Peanut Butter Banana Smoothie

Calories: 360

I know what you’re thinking — that’s a lot of calories for a guilt-free dessert!

But most of the calories come from GOOD things, like fiber and protein and natural sugar.

This smoothie is particularly good for you if you’re something of an athlete, since it’s loaded with so many marvelous things — potassium to ease muscle cramps and protein for building lean muscles.


1 large frozen banana, peeled and sliced

2/3 cup skim or 2% milk

2 tablespoons of unsweetened peanut butter

½ teaspoon of honey

½ teaspoon of vanilla


• Add all of the ingredients to a blender, and blend until smooth and creamy.

Easy peasy!

3. Frozen Raspberry Mousse

Calories: 168

If you’re craving a sweet summertime treat, but don’t want the calories in traditional ice creams and sorbets, this is the guilt-free berry-licious dessert for you!


6 cups fresh raspberries, or two 12-ounce packages unsweetened frozen raspberries, thawed

¼ cup of confectioners' sugar

2 tablespoons of orange juice

1 teaspoon unflavored gelatin

8 teaspoons dried egg whites, reconstituted in 1/2 cup warm water according to package directions (equivalent to 4 egg whites)

2/3 cup sugar

1/3 cup whipping cream

2 cups fresh raspberries, blueberries, blackberries and/or strawberries for garnish


• Place a small mixing bowl in the freezer to chill for Step 5.

• Puree raspberries in a food processor until smooth.

Pass through a fine sieve set over a large bowl;

discard seeds.

Measure out 1 cup raspberry puree, whisk in confectioners' sugar, cover and set aside in the refrigerator for sauce.

• Place orange juice in a small saucepan.

Sprinkle in gelatin.

Let soften for 1 minute.

Place over low heat and stir until the gelatin has completely dissolved.

Let stand for 5 minutes.

• Meanwhile, beat reconstituted egg whites in a large mixing bowl with an electric mixer until soft peaks form.

Gradually add sugar, beating until the meringue is stiff and glossy.2

• Beat cream in the chilled bowl until soft peaks form.

• Add the melted gelatin to the remaining raspberry puree and whisk until blended.

Set the bowl over a bowl of ice water and stir just until the mixture starts to thicken slightly, 5 to 10 minutes.

Add one-fourth of the meringue to the raspberry puree and whisk until blended.

Using a whisk, fold in the remaining meringue.2

With a rubber spatula, fold in the whipped cream.

Scrape the mousse into a 6-cup metal bowl (or other decorative mold) or a 9-by-5-inch metal loaf pan.

Cover with plastic wrap and foil and freeze until firm, at least 6 hours.

• To serve, fill a bowl or basin (large enough to hold the mold comfortably) with very hot water.

Run a knife around the edges of the mold.2

Quickly dip the mold in hot water, then invert a serving platter over the top.

Grasping the mold and platter, jerk downward several times.

If the mousse does not release, dip in hot water again and repeat.

Cut the mousse into wedges or slices.

Serve with the reserved raspberry sauce and garnish each serving with a scattering of berries.

Greek Yoghurt with Oranges and Mint
Explore more ...