Low Calorie Desserts You'll Love Without Guilt

Just because you are watching your calories does not mean you have to skip dessert. There are many delicious low calorie desserts to try that will give you that wonderful satisfied feeling after your evening meal without packing on the pounds.

You do not have to resort to a lot of sugar substitutes, either. Choosing fruit desserts like apple confit or cherries and ricotta cheese topped with almonds are simple, delicious, and low in fat. Moreover, who does not love the scent of baking apples? Fill them with cinnamon and you have got a treat as good as any you could get at a fancy restaurant.

Try some low fat desserts and see if you cannot expand your repertoire of treats instead of your waistline. There is no reason not to indulge in many of these delicious dishes when they are made of fresh, wholesome ingredients. Do not deprive yourself of good foods in the name of weight loss; just choose foods that offer you more nutrition for less calories.

Recipe for Caramel Cream Cheese Custard, or Flan de Queso

This reduced fat version of the famous Mexican flan is creamy and delicious.

What You Need

• 1/2 cup sugar

2 Tablespoons water

8 ounces reduced fat cream cheese, softened

8 large eggs

1 14-ounce can nonfat or low fat sweetened condensed milk

1 12-ounce can nonfat or low fat evaporated milk

2 teaspoons vanilla extract

How to Make It

Preheat your oven to 350 degrees Fahrenheit. Combine sugar and water in a saucepan over medium-high heat. Swirl the pan gently until the mixture is a golden brown. Do not stir. This takes about 5 to 7 minutes. Pour the caramel immediately into a 9 inch round cake pan. If the caramel stiffens before you finish, rewarm it in the oven, and swirl to get the mixture going again.

In a large bowl, beat the cream cheese at a medium-high speed with a hand mixer until it is soft. Beat in the eggs, one at a time. Mix thoroughly, scraping the sides of the bowl frequently. Add the condensed milk, evaporated milk, and vanilla and mix well. Pour the mixture carefully into the pan. If you hear some cracking that is fine. The metal pan will not break. The pan will be very full.

Place the cake pan inside a larger pan. Pour hot water into the larger pan until it comes up an inch on the sides. Bake in the oven until the custard is set and looks golden. The center should still be wobbly when it is done. This takes about an hour. If you slide a knife into the center, it should come out clean.

Move the cake pan to a wire rack and let it cool to room temperature. This may take at least an hour. Cover and refrigerate overnight; or at least 4 hours.

For serving, run a knife around the edge of the pan and place a plate on top of the cake pan. Holding onto the plate and the cake pan, invert the cake pan and the custard should slide right onto the plate.

Food Fight

Food …..?

For our reading class we have to make a meal for the theme of our book. My subject is the adventure. So what food I can do for the adventure that is not hard and expensive?

Take a can of pork and beans. It seems appropriate for me ………. and it is easy and cheap.