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Low-fat dessert recipes

No matter how far into your diet you are, it’s still important to have “cheat days” and indulge every once in awhile. Luckily there’s plenty of low-fat dessert recipes available, many of which are good for you! Enjoy trying the following recipes in addition to researching Phentermine, the fast weight loss solution in Los Angeles, as well as the rest of the country.

Apple-Fig Compote

(From Delish)


1 lemon

2 lb. Rome Beauty or Jonagold apples

1.50 c. apple cider

1 package dried Calimyrna figs

0.50 c. dried tart cherries

0.33 c. sugar

1 stick cinnamon


From lemon, remove peel with vegetable peeler in 1-inch-wide strips, then squeeze 2 tablespoons juice. In 4-quart saucepan, combine lemon peel and juice, apples, cider, figs, cherries, sugar, and cinnamon; cover and heat to boiling over high heat.

Reduce heat to medium-low; simmer, covered, 20 minutes or until apples are tender, stirring occasionally. Pour fruit mixture into bowl; serve warm or cover and refrigerate to serve within 4 days.

Chocolate-Raspberry Trifle



angel food cake (purchased or homemade)

2 (3 1/2 ounce) boxes fat-free chocolate pudding

4 cups skim milk

2 cups fresh raspberries

1 (12 ounce) container fat-free whipped topping

1 ounce semisweet baking chocolate


Make pudding according to package directions, using skim milk, and set aside. Set aside a teaspoon of pudding and a couple of raspberries to be used later as garnish. Cut or tear angel food cake into 2 inch chunks.

Line trifle bowl with 1/3 of the angel food cake, then 1/3 of the pudding. Top with 1/3 of remaining raspberries. Spoon 1/3 of whipped topping onto raspberries and cake. Repeat layers two more times.

Grate semisweet chocolate into tiny shavings and sprinkle on top of final whipped topping layer. Garnish with dollop of pudding and reserved raspberries. Refrigerate 4 hours for best flavor.

Lemon Poppy-Seed Cake

(From Eating Well)


1 1/2 cups whole-wheat pastry flour

1 cup all-purpose flour

1/4 cup poppy seeds,toasted (see Tip)

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup buttermilk, (see Tip)

1/4 cup canola oil

1 teaspoon vanilla extract

2 tablespoons freshly grated lemon zest

2 tablespoons lemon juice

2 large eggs, at room temperature (see Tip)

2 large egg whites, at room temperature

1 1/4 cups sugar

Lemon Glaze

3/4 cup confectioners’ sugar, plus more for dusting

3 tablespoons lemon juice

1 tablespoon water


Preheat oven to 350°F. Coat a 12-cup Bundt pan, preferably nonstick, with cooking spray and dust with flour (or use cooking spray with flour). Whisk whole-wheat flour, all-purpose flour, poppy seeds, baking powder, baking soda and salt in a medium bowl. Combine buttermilk, oil, vanilla, lemon zest and lemon juice in a glass measuring cup.

Beat eggs, egg whites and sugar in a large bowl with an electric mixer on high speed until thickened and pale, about 5 minutes. Fold the dry ingredients into the egg mixture with a rubber spatula, a third at a time, alternating with 2 additions of the buttermilk mixture. Scrape the batter into the prepared pan, spreading evenly.

Bake the cake until the top springs back when touched lightly and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Let cool in the pan for 5 minutes, then turn out onto a wire rack.

To prepare glaze: Sift 3/4 cup confectioners’ sugar into a small bowl; mix with lemon juice and water to create a thin glaze. Poke 1-inch-deep holes all over the cake with a skewer. Coat the warm cake with the glaze using a pastry brush. Let cool completely. To serve, set the cake on a serving plate and dust with confectioners’ sugar.

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