A challenge to the bakers. I need a dessert for next weekend. Fifteen people

I have 2 recipes I've altered into low fat desserts with quite a bit of success...

Trifle and Strawberry Angel. With a trifle you can do just about anything you want.
For the Trifle, I think the one I had most success with was taking a Duncan Hines cake mix and following the recipe on the back for low-fat version. Make your own low-fat pudding or use the Jello box mix. Cool Whip low-fat topping...
Layer the cake in the bottom of a glass bowl, sprinkle with Kahlua, spread with sugar-free jam, sprinkle a few slivered almonds on, top with Cool Whip. Repeat. It looks very pretty in the glass dish and everyone seems to love it - easy and you can do the day before

For the Strawberry Angel, this one is also easy, looks pretty in a glass rectangular dish, and you can make it the night before. Here is the origianl recipe, with low-fat changes in brackets:

Strawberry Angel Dessert

1 envelope Knox unflavored gelatin
2/3 cup cold water
1/2 cup sugar (Splenda)
10-oz. box frozen, sliced strawberries, thawed
8 oz. container Cool Whip (low-fat, low-sugar)
5 cups angel food cake, cut in cubes (this is about 3/4 of the cake - but I usually use it all)

Sprinkle gelatin over cold water in saucepan. Let set 5 minutes then turn heat to low and stir just until dissolved. Remove from stove and stir in sugar until dissolved. Stir in strawberries. Refrigerate about 30 minutes or until partially thickened. Fold in Cool Whip. Put cake cubes in a large bowl and pour the wet mixture over it. Fold carefully and pour into a 9” square dish.
Cut in squares to serve.

 
What about fruit roll made of Angelfood cake, fruit, & low-sugar jam. You make it ahead of time,

it's tasty and Lordy, it's only 1-2 points, depending on how thick you slice it.

Recipe came from Tennessee Fitness spa....very easy to make and very adaptable...strawberries, blueberries, raspberries, etc. The chef showed us all how to make one...it was a piece of cake (Bad pun. Bad.)

Make the angelfood cake according to the box directions, only bake it in a cookie sheet pan.

When it's cool, "roll" off the top crust with your fingertips and brush the cake with a mixture of fruit jam and fruit syrup...both low sugar or no-sugar. Then spread on low-fat yogurt that has been drained. Then pulse frozen fruit in a food processor and spread it over the yogurt. Roll it up tight, wrap in heavy alum foil and freeze.

Serve partially frozen. Cut slices 1/2 to 1" thick.

Finished roll ends up about 4" in diameter and ~16" long.

Keep in freezer and cut slices as you want them. The only thing that doesn't work is refreezing it. The cake eventually gets mushy if left out too long.

Would look pretty served with plates drizzled with more fruit syrup.

I can give you specifics if you want. Just give a holler.

 
Further explanation, please..you don't literally roll the angel food, do you..

can you layer the cake and fruit and jam and bake it in layers....or what????

 
Actually, yes, you do roll the angel food cake. It's baked in a flat

sheet in a cookie tray, like a jelly roll.

The syrup, yogurt, and frozen (or fresh) fruit is then spread over the flat sheet, rolled up and frozen.

 
Here are all the details: FROZEN ANGEL FOOD CAKE FRUIT ROLL

2 Point FROZEN ANGEL FOOD CAKE FRUIT ROLL
(Adapted from Tennessee Fitness Spa)

(I wrote this up for a WW meeting, so the anally-retentive detailed steps were to keep users honest with the points. Feel free to adapt.)

Ingredients:
1 Duncan Hines Angel Food Cake Mix
1 1/4 C water
32 oz Plain fat-free yogurt, drained completely (see Notes)
1/4 C Sugar-free Red Raspberry Preserves
1/4 C Red Raspberry Syrup (see Notes)
1 bag frozen Red Raspberries (see Notes)

Drain yogurt 3-hours ahead:
1. Line colander with a double-thickness of paper towel and place over deep bowl. Pour yogurt in and spread across the bottom of the colander to drain. After a while, you’ll notice the bottom layer is very thick and the moisture is all trapped on top. Take two more pieces of paper towel, flip the thickening yogurt over onto the dry towels and continue draining. The yogurt will reduce by approximately one-half and be very thick and creamy like sour cream.
2. Sweeten with 2-3 packages of Splenda (see Note) sugar and 1 tsp pure vanilla.
3. Store in frig until ready to use.

Make cake:
1. Preheat oven to 350 degrees F.
2. Use an 11x15 jelly-roll pan or line a cookie sheet (with sides) with foil.
3. Make cake according to package and pour into cookie sheet.
4. Bake 15-20 minutes or until cake begins to pull from sides.
5. Flip cake over and cool on racks.
6. When cool, flip the cake back over and, using your fingertips, gently roll the top crust off the cake. This will open up the cake’s surface to better receive the raspberry syrup. DO NOT EAT THE CRUMBS!!!

Prepare syrup:
1. Place preserves and syrup in microwave-proof bowl and gently warm 45 seconds to melt preserves. Stir to blend.

Prepare fruit:
1. Place frozen fruit in food processor bowl and process with short bursts until fruit is reduced to smaller pieces. Do not puree the fruit.

Combine ingredients:
1. Lay a sheet of heavy-duty aluminum foil (size of cookie tray) on the table-top.
2. Lay de-crumbed cake with long side facing you and brush with 1/2 of syrup.
3. Completely coat the cake surface with drained yogurt.
4. Spread with remaining syrup.
5. Spread the fruit over the top, leaving borders free of fruit.
6. Roll the cake tightly along the long side.
7. Wrap in heavy-duty foil and place in freezer.
8. Freeze until firm.

Notes:
1. When partially frozen, slice the cake using a sharp, serrated knife. Use a ruler to accurately gauge the portion size.
2. Let cake slices partially thaw before serving to maximize taste.
3. Keep cake frozen and cut slices as desired. However, do not let it thaw and then refreeze, as it will get mushy.
4. Use a fat-free natural yogurt that does not contain gelatins or agar, such as Stoneyfield Farm. Fruited fat-free yogurts with gelatin (such as Yoplait or Dannon) will not drain correctly.
5. Draining the yogurt thickens it and helps to moisten the cake. Removing the whey reduces the total count by 160 calories.**
6. Do not use frozen fruit packed with syrup.
7. To reduce calories even further, you can double the sugar-free preserves and eliminate the syrup altogether, but I felt the taste was worth the calories.
8. You can use blueberries, strawberries, or raspberry…changing the syrups, fruit and preserves.
9. Fat-free French vanilla yogurt will increase the calories by 240 calories.
10. Be Honest. If you increase the portion size (larger than 1/2 inch), increase the points.
11. I prefer Splenda, but Equal may also be used to sweeten the yogurt.

 
What about Cooking Light's Individual Chocolate Mousse cakes (linked)

I don't know about the low cal thing, or subbing Splenda, but see if the numbers will work out for you.

If you have enough ramekins, these are fab! I bought my ramekins at Pier One - they were only about $1.50 or $2.00 each, so I think it was a good investment. (I only have 8, but my sister also has 8, so if I needed more, I could use hers smileys/smile.gif

I've done these ahead - make the mixture and pour it into the ramekins. Cover with plastic wrap, and refrigerate it until the next day, then bake while you're eating dinner, so you can serve it warm. It doesn't take too long to bake - 25 minutes...

Everyone loves how chocolatey these are, and they're sooo good when you serve it warm out of the oven!

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=226792

 
Sounds wonderful but this is a personal favor I'm doing and I don't want to invest in

individual ramekins.
I will save the recipe for my own use. Thanks.

 
what about pavlova? not low-cal, but pretty much fat-free. top with fresh fruit. best made

a day ahead and cooled in the oven overnight.

 
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