We hope you enjoy this collection of 10 dessert recipes, any of which would be nice to serve to your family and guests. From Classic Carrot Cake and Lemon Chiffon Pie to Sweet Potato Pie, you're sure to find something you will enjoy.

Lemon Chiffon Pie

Lemon Chiffon Pie

A quick and easy lemon dessert bursting with lemon flavor. The perfect ending to a meal.

Serves: 8

Ingredients

  • 1 cup evaporated milk
  • 1 (.25 ounce) envelope unflavored gelatin
  • 1/2 cup water
  • 3 tablespoons fresh lemon juice
  • 3/4 cup Splenda No Calorie Sweetener, Granulated
  • 3/4 teaspoon grated lemon rind
  • 1/4 teaspoon lemon extract
  • 1 (9 inch) graham cracker crust

Directions

  1. Pour evaporated milk in a mixing bowl; place in freezer until ice crystals form (about 30 minutes).
  2. Sprinkle gelatin over water and lemon juice in a small saucepan; let stand 1 minute. Stir in Splenda Granulated Sweetener and cook over medium heat, stirring constantly, 2 minutes or until gelatin dissolves. Stir in lemon rind and lemon extract.
  3. Beat evaporated milk at high speed with an electric mixer until soft peaks form (about 5 minutes). Gradually add gelatin mixture, beating at high speed until mixture is combined. Do not over beat.
  4. Pour mixture into crust; cover and chill 1 hour or until set.

Nutritional Information Per Serving
Calories: 160
Protein: 2 g
Fat: 7 g
Sodium: 170 mg
Cholesterol: 0 mg
Saturated Fat: 1.5 g
Dietary Fiber: 1 g
Sugars: 13 g
Carbohydrates: 22 g

Classic Carrot Cake

Classic Carrot Cake

A great classic dessert and it has less carbs.

Yield: 10 servings

Ingredients

  • 7/8 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 2 large egg whites
  • 1/4 cup eggbeaters
  • 3/8 cup Splenda No Calorie Sweetener, Granulated
  • 3 tablespoons reduced fat margarine
  • 1/2 cup honey
  • 1 teaspoon vanilla extract
  • 3 tablespoons unsweetened applesauce
  • 3 tablespoons canola oil
  • 2 1/4 cups finely shredded carrot
  • 1/3 cup walnuts
  • butter flavored cooking spray

Directions

  1. Preheat oven to 350 degrees F. In medium bowl whisk together flour, baking powder, baking soda, salt, cinnamon, and allspice. Set aside.
  2. In small bowl whisk together egg whites and eggbeaters. Set aside.
  3. In large bowl beat Splenda Granulated Sweetener, margarine, honey, vanilla, applesauce, and canola oil. Mix in egg mixture, stir until well mixed. Stir in flour mixture, then carrots and walnuts.
  4. Pour into greased 8 cup loaf pan and bake for 40-45 minutes, or until toothpick inserted comes out clean. Allow to cool, ice if desired.

Nutritional Information Per Serving
Calories: 190
Calories from Fat: 80
Protein: 4 g
Fat: 9 g
Sodium: 270 mg
Cholesterol: 0 mg
Saturated Fat: 1 g
Dietary Fiber: 2 g
Sugars: 16 g
Carbohydrates: 26 g

Applesauce Cake

Applesauce Cake

Yield: 8 servings Serving size: 1 slice.

Ingredients

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ginger
  • 1/2 cup reduced-calorie margarine
  • 1/4 cup molasses
  • 1/2 cup egg substitute
  • 1 teaspoon vanilla extract
  • 1 cup Splenda No Calorie Sweetener, Granulated
  • 1/2 cup unsweetened applesauce

Directions

  1. Preheat oven to 350 degrees F. Spray an 8x8 inch metal cake pan with vegetable cooking spray. In a small bowl, stir together flour, baking powder, baking soda, cinnamon, and ginger. Set aside.
  2. In a large mixing bowl, beat margarine and molasses with an electric mixer on high speed for approximately 1 minute.
  3. Add egg substitute and vanilla and blend on high speed for 30 seconds. Mixture will be liquid.
  4. Add Splenda Granulated Sweetener and beat on medium speed until very smooth, approximately 1 1/2 minutes.
  5. Add flour mixture and applesauce and beat on low speed until mixed, approximately 45 seconds.
  6. Spread batter evenly into prepared pan and bake for 30 minutes at 350 degrees F.

Nutritional Information Per Serving
Calories: 170
Calories from Fat: 60
Protein: 4 g
Fat: 7 g
Sodium: 260 mg
Cholesterol: 0 mg
Saturated Fat: 1 g
Dietary Fiber: 1 g
Sugars: 10 g
Carbohydrates: 24 g

Apricot-Walnut Swirl Coffeecake

Apricot-Walnut Swirl Coffeecake

This simple-to-make coffeecake, with it's apricot, cinnamon and nut filling, has all the richness of full fat and the taste of sugar.

Yield: 16 servings

Ingredients

Walnut Filling:

  • 1/2 cup sugar-free apricot preserves or apricot spreadable fruit
  • 3/4 cup Equal Spoonful*
  • 4 teaspoons ground cinnamon
  • 1/2 cup chopped nuts

Coffeecake:

  • 2-1/2 cups reduced-fat baking mix (Bisquick)
  • 2 cups Equal Spoonful/Granulated*
  • 2 tablespoons cornstarch
  • 1 cup low fat vanilla yogurt
  • 6 tablespoons stick butter or margarine, melted
  • 1/4 cup 2% milk
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 teaspoon almond extract

    * May substitute 12 packets Equal sweetener

    ** May substitute 48 packets Equal sweetener

Directions

  1. For Walnut Filling, combine 1/2 cup apricot preserves, 3/4 cup Equal, cinnamon and nuts in small bowl; set aside.
  2. For Coffeecake, combine baking mix, 2 cups Equal and cornstarch. Add remaining ingredients, mixing until smooth. Spread 1/3 of batter in well sprayed 9 or 12 cup bundt pan. Spoon half the Walnut Filling over batter. Repeat layers, ending with batter.
  3. Bake in preheated 350F oven 40 to 45 minutes or until coffeecake is browned on top and wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Invert onto rack and cool.
  4. Spoon 1/3 cup apricot preserves over top of coffeecake, if desired. Serve warm.

Nutritional Information Per Serving
Calories: 175
Protein: 4 g
Fat: 7 g
Sodium: 308 mg
Cholesterol: 18 mg
Carbohydrates: 27 g
Exchanges: 2 starch, 1 fat

Chocolate Mocha Cheesecake

Chocolate Mocha Cheesecake

Yield: 16 servings
Serving Size: 1 slice (1/16 of cheesecake)

Ingredients

Crust Ingredients

  • 44 Reduced-Fat Chocolate Wafers, crushed
  • 1/4 cup butter, melted
  • 2 tablespoons unsweetened cocoa powder
  • 1/4 cup Splenda No Calorie Sweetener, Granulated

Batter Ingredients

  • 3 (8 ounce) packages reduced-fat cream cheese
  • 3/4 cup Splenda No Calorie Sweetener, Granulated
  • 2 eggs
  • 2 egg whites
  • 1-1/2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 3/4 cup reduced-fat sour cream
  • 2 teaspoons vanilla
  • 1-1/4 teaspoons instant espresso crystals
  • 2 (.55 ounce) packages Sugar-Free Swiss Miss Instant Cocoa Mix

Directions

  1. Preheat oven to 400 degrees F.
  2. Mix crust ingredients together, and press into a 9-inch springform pan. Place pan on a baking sheet and bake for 10 minutes. Remove from oven and cool to room temperature.
  3. Reset oven temperature to 325 degrees F.
  4. Beat cream cheese and Splenda Granulated Sweetener together until well mixed and smooth. Add eggs, egg whites, cornstarch and salt. Mix until smooth. Add sour cream and vanilla; mix until well blended.
  5. Measure 1/2 cup of the cheesecake batter and pour into a small bowl. Add instant espresso crystals and cocoa mix. Stir until well combined.
  6. Pour half of plain batter over crust. Top with half of the coffee batter by placing rounded spoonfuls over the cheesecake batter. Gently swirl the coffee batter into plain batter with the tip of knife or spatula. Repeat with remaining batters.
  7. Bake 45-50 minutes or until center is almost set. Remove from oven and gently run metal spatula around rim of pan to loosen cheesecake (this helps prevent cracking). Let cool 20-25 minutes before covering and placing in the refrigerator. Refrigerate 4- 6 hours or overnight before serving.

Nutritional Information Per Serving
Calories: 200
Calories from Fat: 120
Protein: 7 g
Fat: 13 g
Sodium: 270 mg
Cholesterol: 65 mg
Saturated Fat: 8 g
Dietary Fiber: 0 g
Sugars: 4 g
Carbohydrates: 14 g

Frozen Cinnamon-Coffee Mini Cheesecakes

Frozen Cinnamon-Coffee Mini Cheesecakes

Servings Per Recipe: 12 Serving Size: 1 mini cheesecake

Ingredients

  • 12 Nabisco Ginger Snaps
  • 2 tablespoons Maxwell House Naturally Decaffeinated Instant Coffee
  • 1 tablespoon water
  • 1/2 cup Splenda No Calorie Sweetener, Granulated
  • 1 (8 ounce) container Philadelphia Light Cream Cheese Spread
  • 1 teaspoon vanilla
  • 1/4 teaspoon ground cinnamon
  • 1 1/2 cups Cool Whip Lite Whipped Topping
  • 1 cup fresh raspberries

Directions

  1. Line 12 muffin cups with paper liners. Place one cookie in each paper cup. Set aside.
  2. Mix coffee granules and water in large bowl until coffee is dissolved. Add SPLENDA Granulated Sweetener, cream cheese spread, vanilla and cinnamon. Beat with wire whisk until well blended. Gently stir in whipped topping.
  3. Spoon evenly over cookies in muffin pan. Top each cheesecake evenly with raspberries. Cover and freeze for 3 hours or overnight.
  4. Remove from freezer about 10 minutes before serving to soften slightly.

Nutritional Information Per Serving
Calories: 100
Calories from Fat: 40
Protein: 2 g
Fat: 4.5 g
Sodium: 130 mg
Cholesterol: 10 mg
Saturated Fat: 3 g
Dietary Fiber: 1 g
Sugars: 5 g
Carbohydrates: 11 g

Warm Brownie Wedges With Java Cream

Warm Brownie Wedges With Java Cream

Dense wedges of chewy chocolate are paired with a sweet coffee-flavored cream and fresh berries. You can watch a video of this recipe being prepared here.

Yield 8 servings
Serving size 1/8 brownie, 2 tablespoons cream and 1/4 cup berries

Ingredients

Wedges

  • Canola oil cooking spray
  • 2/3 cup all-purpose flour, spooned into measuring cup and leveled
  • 1/3 cup white whole-wheat flour, spooned into measuring cup and leveled
  • 1/2 cup cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 tablespoon instant coffee granules
  • 1/8 teaspoon salt
  • 1/2 cup packed brown sugar substitute blend
  • 1/3 cup canola oil
  • 1/2 cup egg substitute
  • 2 teaspoons vanilla extract
Cream
  • 2 tablespoons water
  • 1 teaspoon instant coffee granules
  • 4 ounces fat-free whipped topping
  • 1 cup fresh raspberries
  • 1 cup blackberries or blueberries

Directions

  1. Preheat oven to 325F. Coat 9-inch, nonstick springform pan or cake pan with canola oil cooking spray.
  2. Combine flours, cocoa and baking powders, 1 tablespoon coffee granules and salt in medium bowl.
  3. Combine sugar, canola oil, egg substitute and vanilla in another medium bowl; mix well. Add sugar mixture to flour mixture, and stir until just blended. Batter will be very thick. Spoon into bottom of pan; spread evenly by coating the back of a spoon with cooking spray. Bake for 11 minutes or until slightly puffed. (Mixture will not be completely cooked at this point, but it will continue to cook while standing without overcooking and drying out.) Place pan on a wire rack, and let cool for 5 minutes. Remove sides of the pan and gently remove from bottom or leave on bottom and place on a serving plate. Serve warm or at room temperature. When cooled completely, store in an airtight container at room temperature.
  4. To make cream, combine water with 1 teaspoon instant coffee granules in a medium bowl, and stir until dissolved. Add whipped topping; whisk until a sauce consistency is reached. For thinner sauce, add 1 to 2 tablespoons water or milk. Refrigerate until needed. To serve, cut into wedges, spoon mocha cream on top, and sprinkle with berries.

Nutritional Information Per Serving
Calories: 260
Protein: 5 g
Fat: 10 g
Sodium: 145 mg
Cholesterol: 0 mg
Carbohydrates: 36 g

Almond Cheesecake Bars

Almond Cheesecake Bars

Light and creamy cheesecake bars topped with toasted almonds.

Serves: 20
Serving Size: 1 bar

Ingredients

Crust:

  • 1/4 cup Splenda No Calorie Sweetener, Granulated
  • 1 1/4 cups graham cracker or vanilla wafer crumbs
  • 1/3 cup light butter, melted
  • 1/4 cup toasted sliced almonds, finely ground
Filling:
  • 12 ounces reduced fat cream cheese
  • 1/2 cup Splenda No Calorie Sweetener, Granulated
  • 2 large eggs
  • 1/4 cup reduced fat sour cream
  • 2-1/2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 1/4 cup toasted, sliced almonds

Directions

  1. Preheat oven to 350 degrees F.
  2. Spray an 8x8 pan with non-stick cooking spray.
  3. Mix crust ingredients together in a mixing bowl. Mix well. Press into prepared pan. Bake 10-12 minutes or until firm.
  4. Mix cream cheese and Splenda Granulated Sweetener together until smooth. Add eggs, one at a time, scraping the sides of the bowl, and mixing well after each addition. Add sour cream and extracts; mix well. Pour over prepared crust.
  5. Bake in preheated oven for 40 to 47 minutes, or until firm.
  6. Top with toasted almonds.

Nutritional Information Per Serving
Calories: 120
Protein: 4 g
Fat: 8 g
Sodium: 105 mg
Cholesterol: 35 mg
Saturated Fat: 3.5 g
Dietary Fiber: 0 g
Sugars: 4 g
Carbohydrates: 8 g

Lemon Meringue Pie

Content Continues Below ⤵

Lemon Meringue Pie

Serves: 8

Ingredients

For Pie Filling:

  • Pastry for single-crust 9-inch pie
  • 2-1/4 cups water
  • 1/2 cup fresh lemon juice or frozen lemon juice concentrate*
  • 1/2 cup cornstarch
  • 2 eggs
  • 2 egg whites
  • 1-1/2 teaspoons grated lemon peel
  • 1-1/2 cups Equal Spoonful or Granulated**
  • 2 tablespoons stick butter or margarine
  • 1 to 2 drops yellow food coloring (optional)

For Meringue:

  • 3 egg whites
  • 1/4 teaspoon cream tartar
  • 2/3 cup Equal Spoonful or Granulated***

    * Such as Minute Maid Premium Lemon juice (frozen) 100% Pure Lemon Juice from Concentrate

    ** May substitute 36 packets Equal sweetener

Directions

  1. For Pie Filling, roll pastry on floured surface into circle 1 inch larger than inverted 9-inch pie plate. Ease pastry into plate; trim and flute edge. Pierce bottom and side of pastry with fork. Bake in preheated 425F oven 10 to 12 minutes or until pastry is golden. Cool on wire rack.
  2. Combine water, lemon juice and cornstarch in medium saucepan. Bring to a boil over medium-high heat, stirring constantly. Boil and stir 1 minute. Beat eggs, 2 egg whites and lemon peel in medium bowl. Mix in 1-1/2 cups Equal. Stir about half of hot cornstarch mixture into egg mixture.
  3. Return all to saucepan. Cook and stir over low heat 1 minute. Remove from heat. Stir in butter until melted. Stir in food coloring, if desired. Pour mixture over baked pie shell.
  4. For Meringue, beat 3 egg whites in mixing bowl on medium speed of mixer until foamy. Add cream of tartar. Beat to soft peaks. Gradually beat in 2/3 cup Equal, beating to stiff peaks. Spread meringue over hot lemon filling, carefully sealing to edge of crust to prevent shrinking or weeping.
  5. Bake pie in 425F oven about 5 minutes or until meringue is lightly browned.
  6. Cool completely on wire rack. Cut pie into wedges.

Nutritional Information Per Serving
Calories: 178
Protein: 5 g
Fat: 9 g
Sodium: 133 mg
Cholesterol: 65 mg
Carbohydrates: 20 g
Exchanges: 1 starch, 2 fat

Sweet Potato Pie

Sweet Potato Pie

Yield: 8 servings

Ingredients

  • Pastry for single-crust 9-inch pie
  • 2 cups cooked, mashed sweet potatoes (about 2 Pastry for single-crust 9-inch pie pounds)
  • 2 eggs, lightly beaten
  • 1 cup Equal Spoonful or Granulated*
  • 1 tablespoon all-purpose flour
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 can (12 ounces) evaporated fat-free milk
  • Light whipped topping (optional)
  • Grated nutmeg (optional)

    * May substitute 24 packets Equal sweetener

Directions

  1. Roll pastry on floured surface into a circle 1 inch larger than inverted 9-inch pie plate. Ease pastry into plate; trim and flute edge. Set aside.
  2. Blend sweet potatoes in mixing bowl on medium speed of mixer until smooth. Stir in eggs, Equal, flour, lemon juice, vanilla, spices, salt and evaporated milk. Pour mixture over pastry shell.
  3. Bake in preheated 400F oven 40 to 45 minutes or until filling is set and sharp knife inserted into center comes out clean.
  4. Cool pie completely on wire rack. Cover and refrigerate. Garnish top of pie with whipped topping and grated nutmeg, if desired. Cut pie into wedges.

Nutritional Information Per Serving
Calories: 197
Protein: 7 g
Fat: 6 g
Sodium: 316 mg
Cholesterol: 58 mg
Carbohydrates: 28 g
Exchanges: 2 starch, 1 fat

Credits: Warm Brownie Wedges With Java Cream appears courtesy of Chef Nancy Hughes, and is excerpted from "The Heart-Smart Diabetes Kitchen: Fresh, Fast and Flavorful Recipes Made with Canola Oil." Sweet Potato Pie, Lemon Meringue Pie, and Apricot-Walnut Swirl Coffeecake appear courtesy of Equal. Lemon Chiffon Pie, Almond Cheesecake Bars, Frozen Cinnamon-Coffee Mini Cheesecakes, Chocolate Mocha Cheesecake, Classic Carrot Cake, and Applesauce Cake appear courtesy of Splenda.