Low Calorie High Taste Fruit Recipes

Some yummy low cal-low fat fruit recipes that will have you feelin and lookin good! Enjoy!
(all recipes and photo's were found here)

Blueberry Sorbet

Blueberry Sorbet

Fiona Haynes

Sorbet is a refreshing, low calorie, virtually fat free summertime treat. Blueberries make for a gorgeous, intensely purple sorbet. If, like me, you don't have an ice cream maker, the second stint in the blender or food processor improves the texture of the sorbet, to make it smoother. If you do have an ice cream maker, simply place the chilled syrup and pureed blueberries into the can and follow the manufacturer's instructions.

Ingredients:

• 2/3 cup water
• 2/3 cup sugar
• 2 lbs/1 quart fresh blueberries
• 2 tbsp lemon juice

Preparation:

Stir sugar and water together in a small saucepan over low heat until sugar has dissolved. Bring sugar and water syrup to a boil, then remove from heat.

Allow to cool in pan for a 1/2 hour (the syrup is extremely hot) before transferring to a 1 cup container and chilling it for an hou in the refrigerator.

While the syrup is cooling, place blueberries in a food processor or blender (you may need to do this in two batches). Blend blueberries to a puree, then pour through a sieve into a medium size bowl. Add lemon juice, and stir well.

Refrigerate puree until syrup has chilled – about 1 hour.

Combine chilled syrup and blueberry puree, then transfer to an 8-inch metal baking pan (stainless steel is best).

Cover with plastic wrap and freeze for 3 hours. Remove sorbet from freezer and puree once more in a food processor or blender. Return blueberry puree mixture to metal pan, cover and freeze for 3-4 more hours. Remove from freezer about 10-15 minutes before serving.

Serves 8

Per Serving: Calories 112, Calories from Fat 2, Total Fat 0.3g, (Sat 0g), Cholesterol 0g, Sodium 4mg, Carbohydrate 27.1, Fiber 2g, Protein 0.5g

Strawberry Yogurt Popsicles

These strawberry yogurt popsicles are so easy to make. If you don't have popsicle molds, simply use 3-ounce paper cups. Once you've poured in the mixture, cover the top of the cup with foil wrap, and poke a popsicle stick into it. After freezing the popsicle, tear off the paper cup and enjoy your frozen strawberry treat.

Ingredients:

• 1 pint fresh strawberries, hulled
• 2 tbsp sugar dissolved in 2 tbsp warm water
• 1 6 ounce pot fat-free plain or vanilla Greek yogurt (such as Oikos)

Preparation:

Place strawberries in a food processor or blender and pulse until not quite pureed. Stir in sugar and water. Stir in yogurt.

Pour into popsicle molds and freeze for 4-6 hours

Makes about 6 3-ounce popsicles

Per Popsicle: Calories 58, Calories from Fat 3, Total Fat 0.4g (sat 0g), Cholesterol 0mg, Sodium 23mg, Carbohydrate 11.7g, Protein 2.1g

Broiled Nectarines with Brown Sugar and Sour Cream

Broiled Nectarines with Brown Sugar and Sour Cream

Fiona Haynes

This is one of those simple yet sublime desserts that make a perfect ending to a summer meal with family and friends. Substitute peaches for the nectarines if you wish, and, of course, you can grill them instead of broiling them if you prefer.

Prep Time: 10 minutes

Cook Time: 6 minutes

Total Time: 16 minutes

Ingredients:

• 4 ripe nectarines, halved and pitted
• 8 tsp balsamic vinegar
• 8 teaspoons brown sugar
• .
• 1/2 cup fat-free sour cream
• 1/4 cup brown sugar
• .
• Fresh raspberries or blueberries for garnish

Preparation:

Preheat broiler and line a baking sheet with foil. Place halved nectarines cut side up on baking sheet. Drizzle 1 tsp balsamic vinegar on each half of the nectarines. Sprinkle brown sugar, using one teaspoon per half.

Broil nectarines for 5-6 minutes. While the nectarines are broiling, combine sour cream with brown sugar, stirring well.

Serve two nectarine halves per person, with 2 tablespoons of sour cream

Per Serving: Calories 261, Calories from Fat 9, Total Fat 1g (sat fat 0.1g), Cholesterol 3mg, Sodium 51mg, Carbohydrate 60g, Fiber 3.6g, Protein 3g

**Fruit Occasions side note: While the sour cream is totally yummy, you could use Greek yogurt or even frozen yogurt or light ice cream here(note that calorie count would be different than what is stated.)

Raspberry Cheesecakes

Raspberry Cheesecake

Fiona Haynes

If you love cheesecake but hate the fat and calories, then these portion-controlled lower-fat raspberry cheesecakes should fit the bill. Plus, they're quick and easy to make. I use tub cream cheese rather than blocks because the cream cheese is nice and soft.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 12 individual mini cheesecakes

Ingredients:

• 12 reduced-fat vanilla wafers (optional)
• 1 8-ounce tub fat-free cream cheese
• 1 8-ounce tub 1/3-less-fat cream cheese
• 1/2 cup sugar
• 2 tbsp cornstarch
• 1 egg
• 1 egg white
• 1 tsp vanilla
• 1 cup raspberries, plus extra for garnish

Preparation:

Preheat oven to 350 degrees

Line a 12-cup muffin pan with paper or foil cups. Drop one vanilla wafer into bottom of each muffin cup (if using)

Place cream cheeses in a medium bowl with sugar and cornstarch. Beat on low speed with an electric mixer. Add egg and egg white and mix for 1 minute. Add vanilla extract.

Mash raspberries with a fork, and push mashed fruit through a sieve into cream cheese mixture. Stir well.

Fill muffins cups two-thirds full with cream cheese mixture.

Bake 15-18 minutes until set around the edges and barely soft in the middle.

Top each cheesecake with a raspberry if desired.

Cool, then remove from pan and chill until ready to serve

Per cheesecake with wafer: Calories 126, Calories from Fat 42, Total Fat 4.7g (sat 2.5g), Cholesterol 33mg, Sodium 212mg, Carbohydrate 15.8g, Fiber 0.8g, Protein 5.2g

Per cheesecake (without wafer): Calories 110, Calories from Fat 37, Total Fat 4.2g (sat fat 2.4g), Cholesterol 31mg, Sodium 201mg, Carbohydrate 13.2g, Fiber 0.7g, Protein 5g

Haynes, Fiona. "Best Low Fat Fruit Recipes." About.com Low Fat Cooking. About.com, n.d. Web. 14 Jan. 2013.