7 Dessert Recipes Under 200 Calories!

Method: Add to a heavy saucepan chocolate chips, coconut milk, honey, and salt, stir to combine. Turn to medium-low heat and allow chocolate to completely melt, stir to prevent scorching. After chocolate has completely melted remove from heat, add peppermint and coconut oil, stir to combine. If using walnuts, add and stir. Allow to cool uncovered until fudge has reached room temperature...approximately 4 hours. Using a large spoon, stir vigorously for 5-10 minutes until it loses some the gloss. Lightly oil a 1 quart casserole dish. Pour fudge into dish, cover and refrigerate 4 hours.

Method: Add and combine the first four ingredients to the slow cooker. Add banana slices, toss gently to coat with honey mixture. Cover and cook on low 1 1/2 to 2 hours. Add rum extract to bananas and stir to combine. Minimum slow cooker size: 4 quarts. Stovetop Method: Combine the first 4 ingredients in a medium saucepan. Add banana slices, toss gently to coat with honey mixture, cover and cook on low heat for approximately 30 minutes, or until heated through and bananas are soft but not falling apart. Add rum extract and stir to combine. Enjoy alone or over favorite desserts.

Method: Add rice, cinnamon and sugar to the slow cooker, stir to combine. Add both milks, stir to combine, cover and cook on low 3-4 hours, or until rice is tender and desired thickness has been reached. Just before turning off the slow cooker, add vanilla and raisins, stir to combine, cover and allow to set about 10 minutes after the slow cooker has been turned off. Add additional cinnamon and raisins for garnish. Recommend 4-6 quart slow cooker.

Method: Mix ingredients and store in the refrigerator until ready to eat. For an added treat add sliced strawberries. Any flavor fruit spread or jam can be used...raspberry, pineapple, grape, etc..

Ingredients: Note: This recipe will require 3 hours of total rising time. So plan accordingly. DOUGH INGREDIENTS: - 1 packet active dry yeast - 1/2 tsp. honey - 1/8 cup warm water (100 – 115 degrees F) - 1 cup unsweetened almond milk - 1/4 cup honey - 1/4 tsp. salt - 2 tbsp. olive oil + a little extra on reserve 1 egg 3 1/2 cups whole wheat pastry flour FILLING INGREDIENTS: - 1 cup honey - 1 tbsp. molasses - 1/4 cup whole wheat pastry flour - 2 tbsp. cinnamon TOPPING (optional): - 1 cup chopped pecans

Method pt 1: Directions (This will all be done in one large mixing bowl) Step 1 – Pour the yeast into the bowl and mix in the warm water and the 1/2 tsp. honey. Let sit for 5 minutes. Now, add the almond milk, 1/4 cup honey, salt olive oil and egg to the yeast mixture. Whisk gently until combined. Using a wooden spoon, stir in the flour. When it’s partially mixed and too thick to mix with the spoon any longer, begin kneading by hand. This will be very sticky at first, but you’ll find that the more you knead, the more the gluten starts to pull everything together.

Method pt 2: Coat the ball of dough in a thin layer of olive oil and set back in the bowl. Cover with a towel and let stand for 1 hour to rise. Punch down the dough, and cover again. Let it sit for another hour. Punch down the dough one last time, cover and let sit for 10 minutes while you prepare the filling. In a medium mixing bowl, blend all your filling ingredients together. You should have a nice, thick, molasses-like filling when you are done mixing. On a generously floured surface, roll out your dough. Again, be generous with the flour.

Method pt 3: Roll the dough into a rectangle. Cut with a knife if necessary and place the cut offs in the center of the dough to be rolled back in with the rolling pin (no wasting good dough here!) In fact, if you look closely at the photo above, you can see the lines in the dough where I rolled my cut-offs back in. Pour the honey mixture onto the middle the dough. Smear on your filling. Make sure it only touches 3 of the four sides of your rectangle. Roll the dough, starting with the side that has the honey mixture up to the edge.

Method pt 4: When you get it rolled almost all the way, use your fingers to “paint” some water onto the edge of the dough that does not have any honey mixture on it. Give the dough one final roll so the dough will be “glued shut” by the water. Cut the roll into approximately 1 inch strips, and place each strip in an oiled baking pan or casserole dish. You want the dish to be big enough to give your rolls a little room for rising, but so that they fit tightly after rising. (9x13) But if you have something one size smaller, go with that. If the pan is too big, all the filling will run out.

Method final steps: Cover the dish with a towel and let the dough rise, one last time, for 1 hour. Preheat your oven to 375 degrees F. If using the pecans, sprinkle them on now. Place rolls in the oven and bake for 15-18 minutes. Allow to cool and squeeze some honey over the top of the rolls.

Ingredients: - 8 cups whole wheat bread crumbs - 1 cup bittersweet chocolate chips - 1/4 cup unsweetened cocoa powder - Pinch of kosher or sea salt - 1/2 cup unrefined coconut palm sugar syrup - 1 cup diced pecans - 2 whole eggs - 4 egg whites - 1 cup low-fat milk - 1 cup canned lite coconut milk - 1 teaspoon pure vanilla extract Caramel Sauce: - 1/3 cup unrefined coconut palm sugar - 1 tablespoon cornstarch - 2/3 cup low-fat milk - 2 teaspoons vanilla

Method: (sponge) Lightly mist the inside of the slow cooker with non-stick spray. Add bread cubes to the slow cooker. In a medium mixing bowl, combine chocolate chips, cocoa, coconut palm sugar, 3/4 cup pecans and salt. Add remaining ingredients and whisk until well combined. Pour mixture over bread and stir until all bread is moist. Sprinkle remaining 1/4 cup pecans on top, cover and cook on low 3 hours. Recommend 5-7 quart slow cooker.

Method: (caramel) Caramel Sauce: In a medium saucepan, combine coconut palm sugar and cornstarch. Add milk and cook over medium-low heat, or until desired thickness. Remove from heat, add vanilla and stir to combine. Drizzle sauce over warm bread pudding, about one tablespoon per serving.

Method pt 1: In a food processor combine walnuts ad almonds and pulse to a crumb like consistency...being sure to leave some course pieces for texture. Remove nuts and place in a medium bowl. Combine crumbed nuts with cocoa and vanilla, mix with a large spoon. Add dates to the food processor and pulse several times until they are a gooey consistency. This is very important...must be very gooey, as in a ball of goo. Add to nut mixture along with vanilla and water. You will need to use your hands to knead the mixture until there is one large ball...this will take a few minutes.

Method pt 2: Shape into 1-2 inch truffles as seen in photo. Combine additional cocoa and sprinkle on half of the truffles (optional) if you prefer, shape into small bars instead of truffles. Cover and refrigerate. Enjoy!