6 guilt-free desserts under 150 calories
How to make desserts that contain less than 150 calories per serving
Constantly depriving yourself of desserts you love is like begging for failure. From a nutritionist’s point of view, I believe indulgence is healthy every once in a while. Fit models such as Gigi Hadid agree: “Eat clean, stay fit and have a burger to stay sane,” the celebrity recently said.
\nBut here’s the thing - you don’t have to consume a crazy amount of calories to enjoy a dessert. You can have low-calorie sweets that won’t set your fitness journey back. Here are 6 of my favourite desserts, which contain less than 150 calories per serving, and how to make them:
1. Fudge Skillet Cookie: Believe it or not, this large chocolate cookie dessert contains just 148 calories per slice. To bake it, you will need:
\n- 2 ounces of semi sweetened chocolate
\n- 3 tbsp canola oil
\n- 2 tbsp unsalted butter
\n- 1/2 cup brown sugar
\n- 1/4 cup granulated sugar
\n- 1 large egg
\n- 3/4 cup unsweetened cocoa powder
\n- 1/2 cup baking soda \n- 1/2 tsp salt
\n- 2 1/2 ounces milk chocolate, chopped
\nPreheat the oven to 350°. Combine the semisweet chocolate, canola oil, and butter in a bowl. Microwave the latter for 45 seconds, stirring occasionally. Stir in the brown and granulated sugar and egg. Then stir in flour, cocoa, baking soda and salt. Add in chopped milk chocolate. Scrape into a 10-inch cast-iron skillet and bake at 350° for 19 minutes.
2. Rosemary Popcorn: Home-made popcorn can be a guilt-free snack that has a lot of bulk for its calories. This one is herb-seasoned too and is quick to make. You will need:
\n- 3 tbsp olive oil
\n- 1/2 cup popcorn kernels
\n- 1 tbsp chopped fresh rosemary
\n- 1 tsp garlic powder
\n- 3/4 tsp salt
\n- 1/4 tsp black pepper
\nHeat olive oil in a thick-walled cooking pot over medium-high heat. Add popcorn kernels; cover but leave lid partially open. Cook for minutes, remove from heat and close lid until popping stops. Toss with rosemary, garlic powder, salt, and pepper.
3. Cocoa Hazelnut Truffles: What’s something that tastes like heaven and doesn’t ruin your waist line? These little truffles. To make them, you will need:
\n- 4 ounces semisweet chocolate, chopped
\n- 3 tbsp evaporated fat-free milk
\n- 1/3 cup chocolate-hazelnut spread
\n- 1 tbsp light-colored corn syrup
\n- Unsweetened cocoa
\nPlace semisweet chocolate and evaporated milk in a bowl. Microwave for 45 seconds, stirring occasionally. Add chocolate-hazelnut spread and corn syrup; stir well. Refrigerate for 1 1/2 hours. Scoop into 20 balls and roll in cocoa.
4. Cinnamon Gelato: Why buy it when you can make it at home with a dash of cinnamon? You will need:
\n- 1 cup sugar
\n- 1 cup half-and-half substitute
\n- 2 1/2 cups 1% milk
\n- 2 1/2 tbsp cornstarch
\n- 1/2 cup 1% milk
\n- 1 tsp vanilla extract
\n- 3/4 tsp cinnamon
\nCombine sugar, half-and-half and 2 1/2 cups 1% milk in a saucepan over medium heat. Whisk cornstarch into 1/2 cup 1% milk. Stir mixture into pan; boil. Cook for 2 minutes while stirring. Strain into a bowl and stir in vanilla and cinnamon. Chill until cold, stirring occasionally. Process in an ice-cream maker. Scoop gelato into a container, freeze for 2 hours and then enjoy!
5. Peanut-Butter Banana Milk Shakes: Both banana and peanut butter help. To make it, you will need:
\n- 1 ripe banana
\n- 1 tbsp peanut butter
\n- 1/2 cup 1% milk
\n- 2 1/2 tbsp low-fat vanilla frozen yogurt
\nCut banana into chunks; freeze. Combine banana, peanut butter and milk in a blender; process until smooth. Add frozen yogurt; process until smooth.
6. Chocolate Cloud Cakes: Soufflé style cakes are delicious – especially when they are guilt-free. To make them, you will need:
\n- 1 1/2 ounces semisweet chocolate
\n- 1 1/2 tbsp 2% milk
\n- 1 1/2 tsp unsalted butter
\n- 2 egg yolks
\n- 3 1/2 tbsp sugar
\n- 2 tsp unsweetened cocoa
\n- 1/8 tsp salt
\n- 2 egg whites
\n- Cooking spray
\nPreheat oven to 375°. Combine semisweet chocolate, milk and butter in a bowl. Microwave for 35 seconds, stirring occasionally; cool. Whisk egg yolks with sugar; whisk chocolate mixture into yolks. Stir in cocoa and salt. Beat egg whites to soft peaks; fold into chocolate mixture. Divide among 4 (4-ounce) ramekins lightly coated with cooking spray; bake at 375° for 13 minutes.