2 Delicious Dessert Low Calorie and Vegetarian Recipes

Article by Molly Bickford

2 Delicious Dessert Low Calorie and Vegetarian Recipes

Looking for something delicious for dessert but without all the guilt? No problem. These delicious dessert low calorie and vegetarian recipes are perfect for any occasion!


Ziploc Baggie Vanilla Ice Cream Recipe
1 tablespoon artificial sweetener
1/2 teaspoon Vanilla Extract
1/2 cup Heavy Cream
6 tablespoons Table Salt
3 cups Ice
1 Sandwich Sized Ziploc Bag
1 Gallon Sized Ziploc Bag

(No Ice Cream Maker Needed. It really works, trust me!!) In the sandwich sized Ziploc, combine the sugar substitute, vanilla extract and heavy cream. Seal the bag and shake lightly to mix ingredients.

In the gallon sized Ziploc bag, add 3 cups of ice (or fill half the bag with ice) and add 6 tablespoons of table salt. Place the sealed sandwich sized bag into the gallon bag and seal the gallon bag. Shake the entire contents for at least 4 minutes (shake longer for harder ice cream).

Once desired hardness has been achieved, remove smaller baggie and rinse thoroughly with cold water (if you miss this step, you may wind up with salty ice cream!) Recipe makes about a 1/2 cup of ice cream. I have doubled the recipe and it still works well.

3.32 (rounded to 4 just to be safe) for 1/2 cup of heavy cream 1.5 for 3 packets of Splenda

(The Convenience of Sugar without the Carbohydrates. SPLENDA No Calorie Sweetener can lower carbohydrates and calories in recipes. For example, a cup of SPLENDA Granular has 96 calories and 24 carbohydrates…” = 1.5 per tablespoon of granular and the packets are actually lower because they contain less bulking agent)

1 carb for the 1/2 tsp of vanilla (again, to be safe) =

6.5 for the entire 1/2 cup.

Chocolate Chip Meringue Cookies

* 3 lrg egg whites
* 1/4 tsp cream of tartar
* 1/4 tsp salt
* 1 cup sugar
* 3 tbl unsweetened cocoa
* 3 tbl semisweet chocolate minichips

Parchment paper is a heavy, grease- and moisture-resistant paper. It is essential for this recipe so your cookies won’t stick to the pan.

Parchment paper is available in gourmet kitchenware stores and some large supermarkets; look for it near the aluminum foil and wax paper.

1. Preheat oven to 300F.

2. Beat egg whites, cream of tartar, and salt at high speed of a mixer until soft peaks form. Add sugar, 1 tablespoon at a time, beating until stiff peaks form. Sift cocoa over egg white mixture; fold in. Fold in minichips.

3. Cover a baking sheet with parchment paper; secure to baking sheet with masking tape. Drop batter by level tablespoonfuls onto prepared baking sheet. Bake at 300F for 40 minutes or until crisp. Cool on pan on a wire rack. Repeat procedure with remaining batter, reusing parchment paper.

Store in an airtight container.

Yield: 4 dozen (serving size: 1 cookie).

Here’s how to get the most volume from your egg whites:

1. Separate the eggs when they’re cold.

2. Use a large, stainless steel or glass bowl – not an aluminum or plastic bowl.

3. Make sure the bowl is thoroughly cleaned and free of any traces of oil.

4. Beat egg whites once they reach room temperature.

Soft peaks = egg whites will gently fold over when the beaters are pulled away.

Stiff peaks = egg whites will stand up when the beaters are pulled away.

Don’t make the meringue cookies on a humid day. The extra moisture will give you soft and gooey cookies.

About the Author

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