7 Low Fat Dessert Recipes ...

There’s a reason I subscribe to Cooking Light magazine: their low fat dessert recipes are the best! They’re always delicious, easy to prepare, and so unique! They refuse to use egg substitutes or apple puree, since those both have a big impact on taste and texture, and instead use low-fat ingredients to make spectacular desserts. If you’re ready to treat your sweet tooth to something decadent, without wrecking your diet, keep reading! Here are 7 of Cooking Light’s low fat dessert recipes. Notice that all of them have fewer than 10 grams of fat per serving.

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1. Ginger Cake

Ginger Cake Fat per serving: 6.1g
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This recipe makes 12 small-ish pieces, each with only 6.1 grams of fat! It’s delicious served with coffee or plain tea. It’s been one of my favorite low-fat dessert recipes since I first spied it in the November 2007 issue of Cooking light!

2. Coconut Crème Caramel with Pineapple Concassé

Coconut Crème Caramel with Pineapple Concassé Fat per serving: 6.9g
myrecipes.com

This recipe appeared in the May 2002 issue of Cooking Light… thank goodness I was able to find it online, right? I love custards and crème brulee, but this is a nice twist, especially for summer! Be aware that this low-fat dessert has to chill for at least four hours before you can serve it, and it takes a little more than an hour to prepare. But it’s so worth it! It’s delicious!

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3. Cream Cheese Brownies

Cream Cheese Brownies Fat per serving: 4.2g
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Any dieter can tell you that one of the things we all miss when we’re watching our calories is a big, warm, chocolate-y brownie. Well, no more! This recipe makes lush, decadent brownies, with less than 5 grams of fat! I usually add a few smashed walnuts to the recipe, which adds about another gram of fat per brownie.

4. Double Caramel Turtle Cake

Double Caramel Turtle Cake Fat per serving: 8.4g
myrecipes.com

How can anything this scrumptious-looking be so diet-conscious? And yet it is… this rich cake, covered in caramel, is actually one of my favorite low-fat dessert recipes. It takes some time, and some patience, and of course MY cake never looks as good as the one in the photo… but it tastes divine! It’s a really nice grown-up birthday cake, actually.

5. Basil Plum Granita

Basil Plum Granita Fat per serving: 0.1g
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I know what you’re thinking: basil and plum and frozen? I know! It sounds strange, doesn’t it, but slightly exotic? I’ll bet the two flavors complement each other beautifully… and while the recipe does call for black plums, I’d play with the recipe a bit to see which variety I like best…

6. Bourbon-Glazed Peaches with Yoghurt

Bourbon-Glazed Peaches with Yoghurt Fat per serving: 1.8g
myrecipes.com

What better way to celebrate peach season than with this incredibly rich dessert? The sweetness of the peaches, the tartness of the yoghurt, the rich bourbon flavor… I can’t wait to try this one! I’m just waiting for my friend Michael to bring me the first harvest from his back-yard peach tree.

7. Blackberry Jam Cake

Blackberry Jam Cake Fat per serving: 6.9g
myrecipes.com

Doesn’t this sound sticky and messy and sweet? I love blackberries, and it’s not easy to find a low-fat dessert recipe with them, so I can’t wait to give this one a try, too! I wonder how it would taste with a little mint ice cream, perhaps?

With so many scrumptious, tempting low fat desserts to choose from, which will you try first? I can’t wait to try that granita recipe, and it has less than one gram of fat! Or… do you have another amazing low fat dessert recipe to share? Please do… I love trying new desserts!

Top Photo Credit: Jurga M.

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Bourbon-Glazed Peaches with Yoghurt was absolutely fantastic. Even our five year-old thought it was great. We made it exactly as the recipe said to and it was delicious. For twenty minutes of cooking, it's worth heating up the oven!

Double Caramel Turtle Cake has to be the best cake I ever made - it was sooo good. I served it at a birthday party and got rave reviews. I used a boxed Devil's Food cake, I made a homemade caramel drizzle, I toasted the pecans in the same pan that I used to prepare the frosting which just put a very light candied coating on them and I added about 2 Tbs Bailey's Caramel Irish Cream to the frosting. That made the frosting smoother, less sweet and really amped up the flavor. I will make this again - no question.

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