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Simply Nutritious, Quick and Delicious

Jenna Smith, Extension Educator brings you helpful tips to make meals easy, healthy and tasty!
Lemon Angel Food Cake

Mother's Day Desserts

Posted by Jenna Smith - Holidays

To all the mothers out there, happy Mother's Day weekend! It's your weekend to relish in the fact that you are a fantastic mom. And what better way to celebrate than eating a scrumptious dessert with your family?

Of course, desserts are often loaded with a ton of calories and fat. While they are no doubt tasty, a diet consistent in calorie-laden desserts can lead to excess weight and health problems. If you have a sweet tooth that is hard to control, try a lighter dessert fare. Use fat-free or low-fat ingredients where possible. In fact, you can generally decrease the fat in the recipe by one-third. So if the recipe calls for ½ cup of fat, use 1/3 cup. But you should recognize that fats are not always interchangeable. Substituting a cup of oil for a cup of butter or margarine in a cookie recipe will result in greasy cookies. And substituting light margarine for regular margarine or shortening will end in a flatter cookie without much texture. Often times, the product can turn out to be better quality if you simply use less fat rather than trying to use a healthier substitute.

Much like altering the fat, try decreasing the sugar in the recipe by one-third. For example, if a recipe says to use 1 cup of sugar, use 2/3 cup instead. To enhance the flavor when sugar is reduced, add vanilla, cinnamon, or nutmeg.

Looking for something chocolate? Try making a super easy chocolate mousse. Simply whisk a small box of sugar-free chocolate instant pudding mix with 1 ¾ cup of skim milk. Then, fold in a half of a container of light whipped topping. Divide into dessert cups and top with a dollop of whipped topping for a delicious and beautiful low-calorie dessert!

And if you're not in the mood for a chocolate dessert, try this light and airy spring cake. It's one of my favorites!

Lemon Cake Printable PDF

1 9-inch purchased angel food cake

1 box (4-serving size) lemon instant sugar-free pudding

½ cup skim milk

1 8-oz. carton lemon-flavored fat-free, no-sugar-added yogurt

½ (8 oz.) carton "lite" frozen whipped topping, thawed

  1. Cut angel food cake in half, horizontally, using serrated knife in a sawing motion. Place bottom layer on serving plate.
  2. Beat pudding with milk until thickened, about 1 minute. Stir in yogurt.
  3. Fold thawed reduced-calorie whipped topping into pudding mixture.
  4. Frost bottom layer of cake with lemon mixture. You may then place top layer on mixture. Chill until served. Garnish with thin strawberry, lemon, or kiwi slices.

Yield: 16-24 Servings

Nutrition Facts per serving: 60 calories, 0.5g total fat (0.5 g saturated fat), 0mg cholesterol, 180mg sodium, 12g carbohydrate, 0g dietary fiber, 1g protein



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My family loved the lemon cake for mothers day.
by ellen standish on Sunday 5/20/2012