Low Calorie and Vegetarian Recipes For Dessert

Whether you're having a party or you just want something sweet read after dinner there are good vegetarian recipes for low calorie desserts available.

How you create your low calorie desserts is completely up to your preferences. Many dessert recipes can be made low calorie by reducing the amount of sugar.

This can be done a couple of different ways; you can either, reduce the amount of sugar lightly and include a sweet fruit or juice in its place, or you can also substitute Splenda in place of sugar. Another way is to just reduce sugar and not put anything in its place.

Mixed Berry Sorbet

  • C cup sugar
  • C cup Splenda
  • 1 1/2 tsp cornstarch
  • 2 cups water
  • 1 cup pureed strawberries
  • C cup pureed blackberries
  • C cup pureed raspberries

In a large saucepan, dissolve sugar and cornstarch in water over low heat. Boil mixture until it becomes thick, like syrup (about 10 minutes).
Remove from the heat and cool.

When the sugar syrup is completely cooled mix together with the pureed fruit.

Place in a plastic container (without a lid) and freeze until it is solid.

Cut the sorbet into chunks and process in a blender or food processor until smooth.

Put the sorbet back into the freezer and freeze for another 4 hours.

Serve frozen.


Strawberry sorbet = use 2 cups pureed strawberries and omit the other berries.

Blackberry sorbet = use 2 cups pureed blackberries and omit other berries.

Raspberry sorbet = use 2 cups pureed raspberries and omit other berries.

Mixed fruit sorbet (or any other fruit sorbet) you can change the flavor of sorbet by using a different fruit, or combination of fruits, as long as you keep the portion of fruit puree the same.

Sugar-free Carrot Cake

  • 2 cups whole wheat flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 1/4 cups water
  • 1 cup dates, chopped
  • 1 cup raisins
  • 1 tsp cinnamon
  • T tsp ground ginger
  • T tsp ground cloves
  • T tsp ground nutmeg
  • C cup carrot, grated
  • C cup chopped walnuts
  • 1/3 cup frozen orange juice concentrate, thawed

Lightly grease cake pan and set aside.

Pre-heat oven to 350.

In a small bowl mix together flour, baking powder, baking soda, and salt. Set this mixture aside.

Combine the water, dates, raisins, cinnamon, ginger, cloves, and nutmeg in a small saucepan. Bring to a boil, reduce heat, and gently simmer for 5 minutes.

Add shredded carrots to the hot water mixture and cool.

Once cooled add walnuts and orange juice to the carrot mixture and mix well.

Add dry ingredients and combine.

Pour the batter into prepared cake pan.

Bake at 350 degrees approximately 45 minutes.

Source by Molly Bickford

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