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You may kindly give in to a sweet tooth with desserts adapted for slimming

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Thirty years ago before we progressed to accepting overweight as the new norm, there was a well-known formula for calculating one's ballpark ideal weight.

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For ladies over 5', you'd start with 100-110 pounds for the first five feet and then add 5# for each inch over 5'. For each inch under 5', one would subtract 5#. With men it was 110# to start and then 5½ # for each inch over or under the 5'. Big bones or heavy muscles would allow for an additional 10% overall.

Socially accepted or not, obesity brings an array of health problems; and we should do our best to get and keep our weight as close as possible to the old-fashioned ideal.

If desserts is your weakness, take the time to check out some of the following recipes as they will help satisfy the sweets craving while not adding too many calories.

Simple Ambrosia (135 calories)

"Nectar of the Greek gods," ambrosia is basically a fancy fruit salad, chilled, which usually contains pineapple, oranges, marshmallows, and/or coconut.

  • 1 medium orange, sliced
  • ¼ C orange juice
  • 1 T shredded coconut
  1. Arrange fruit slices in dessert dish; pour juice over fruit.
  2. Sprinkle with coconut. Chill.

For variation, you could add a few pecans, maraschino cherries, bananas, strawberries, or peeled grapes. A small dollup of maple or vanilla yogurt on top is acceptably low-cal delicious.

Craving Coffee Dessert for 4 (75 calories per serving)

  • ½ envelope unflavored gelatin
  • 1 T sugar
  • 1 t instant coffee
  • 1/8 t salt
  • 1 med egg, separated
  • 7/8 C water
  • ½ t vanilla
  • 2 T sugar
  • 2 T ice water
  • 2 T powdered skim milk

Mix first 4 ingredients together in the top of a double boiler.
Beat egg yolk and water together, then add to gelatin mixture.
Over boiling water, stirring constantly in double boiler, dissolve the gelatin (about 8 minutes)
Remove from heat. Stir in vanilla. Let chill.
Beat the egg white until stiff, add sugar while beating.
Fold in chilled gelatin mixture to the egg white mixture.
Beat the ice water and powdered milk together until stiff and then fold into gelatin/egg white mixture.
Turn into sherbet glasses. Chill until firm.

Cinnabar Snow Cone (25 calories per serving)

  • Tangerine or orange-flavored gelatin, 1 envelope
  • ¼ C hot water
  • 3/4 C tangerine or orange juice, refrigerated
  • ¼ t stevia or Xylitol (sweetener)
  • 1 egg white, beaten

Dissolve gelatin in small bowl with ¼ C hot water.
Add juice and sweetener. Chill.
Place small bowl in larger bowl of ice and water.
Whip gelatin mixture with egg beater until fluffy and thick.
Fold in beaten egg white, then pour into 4 individual molds.
Chill until firm. Unmold onto plates.

Skinny Spanish Cream (85 calories per serving)

  • 1 envelope gelatin, unflavored
  • 2 C cold skim milk
  • 3 T sugar
  • 1/8 t salt
  • 2 med. eggs, separated
  • 1 t vanilla (or almond extract)

Soften gelatin in the cold skim milk in top of double boiler. Place over boiling water.
Stir in sugar and salt. Keep stirring until gelatin and sugar are dissolved.
Separate eggs. Beat yolks slightly, while slowly adding some of the hot mixture.
Return to double boiler and simmer until thickened. Stir constantly.
Remove from heat. Add vanilla, then chill until mixture begins to set.
Beat egg whites until stiff. Fold the gelatin mixture into the beaten whites.
Spoon into 6 individual molds and chill. Unmold onto dishes or into sherbet glasses.
Dust with nutmeg.

Pretty Irish Parfait for six (105 calories per serving)

  • 1 pkg lime gelatin, 3 oz
  • 1 C hot water
  • 1 C crushed pineapple from can
  • 1 T lemon juice
  • 3 T powdered skim milk
  • 3 T ice water
  1. Dissolve gelatin in hot water.
  2. Drain crushed pineapple, reserving juice. Place pineapple in refrigerator.
  3. Add lemon juice to the pineapple juice. Then add enough cold water to make 1 C of liquid.
  4. Add to gelatin. Chill until gelatin begins to thicken.
  5. Fold the refrigerated drained pineapple into about two thirds of the gelatin.
  6. Divide it into 6 parfait glasses.
  7. Beat the reserved gelatin until light.
  8. Beat the ice cold water and the powdered milk until thick. Fold into the whipped gelatin.
  9. Pile on top of the parfait glasses. Chill.
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