First, with only five ingredients, you’ll be able to whip these up for a midnight snack, no problem. And at just 10 calories a pop, you may want to keep a box stocked!
Ingredients
1/4 c. sugar
1 tbsp. instant espresso powder
1/8 tsp. cream of tartar
2 large egg whites
4 oz. bittersweet chocolate
Directions Heat oven to 200°F. Line baking sheets with parchment paper.
In a large metal or glass bowl, whisk together sugar, espresso powder, and cream of tartar; whisk in egg whites. Set the bowl over (but not in) a saucepan of simmering water; cook, whisking constantly, until sugar is dissolved and whites are very warm to the touch, 2 to 3 minutes.
Remove from heat and, using an electric mixer, beat on low speed, gradually increasing speed to high, until soft, glossy peaks form, about 5 minutes.
Spoon egg white mixture into a pastry bag fitted with a 3⁄4-in. star tip. Pipe stars (about 1 in. wide) onto the prepared baking sheets and bake until meringues are just set on the outside, 25 to 30 minutes.
Slide the sheets of parchment paper onto wire racks and let meringues cool completely. Slide a spatula underneath meringues to release.
Melt chocolate in the microwave per pkg. directions. Dip tops of meringues into melted chocolate, letting any excess drip off, then transfer to the parchment to let set, about 20 minutes.
Bake Without Guilt! Try to make your sweets after dinner, as the temptation to eat your work is greatest on an empty stomach. If you’re going to a cookie party, you could bake up a batch of these low-fat meringues to bring.
NUTRITION (per cookie): 10 calories, 0 g protein, 1 g carbs, 0 g fiber, 1 g sugars (1 g added sugars), 0.5 g fat (0 g sat fat), 0 mg cholesterol, 0 mg sodium
Tuck this one away for when autumn rolls back around, or if you’re a real pumpkin lover, get a head start on the goodness. Either way, this quick, but satiating sweet is bound to transport you to Thanksgiving dinner in the best way, and it’s under 100 calories.
Ingredients
2 c. fat-free milk
1 box (1 ounce) fat-free, sugar-free instant vanilla pudding
3/4 c. 100-pink pure pumpkin puree
1 tsp. pumpkin pie spice
4 tbsp. thawed low-fat frozen whipped topping
Directions
Whisk together the milk and pudding mix in a medium bowl for 2 minutes, or until thickened. Whisk in the pumpkin and 1/2 teaspoon of the pumpkin pie spice until blended. Pour into 4 pudding cups or glasses.
Chill until ready to serve. Top each with 1 tablespoon of whipped topping over the pudding and sprinkle with the remaining 1/2 teaspoon pumpkin pie spice.
NUTRITION (per serving): 92 calories, 5 g protein, 17 g carbs (1.5 g fiber), 8 g sugar, 1 g fat, 348 mg sodium
Strawberry cheesecake fat bombs…four magical words with only 1g of carb per bite. With only 5 ingredients and 3 steps to prep (blend, pour and freeze), they’re a great grab and go treat.
Ingredients:
1/2 cup cream cheese softened
1/4 cup Swerve or Lakanto, powdered
1/4 cup unsalted butter, softened
1/2 cup strawberries sliced
1/2 teaspoon vanilla
Directions:
Place everything in a food processor, and run until the ingredients are liquid-like and the strawberries are smooth.
Scoop into your desired container — a muffin pan lined with liners works great. I used round silicone molds.
Place in the freezer for 2 hours or until firm, and enjoy!
Nutritional Information (for 1 fat bomb):
Calories: 46 kcal, Carbs: 1g, Protein: 1g, Fat: 5g, Fiber: 1g, Sugar: 1g
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