The document contains a collection of light dessert recipes suitable for individuals managing their sodium, cholesterol, fat, or calorie intake, including frozen strawberry yogurt, lemon icebox cheesecake, and zucchini cupcakes. Each recipe includes ingredients, preparation methods, yields, serving sizes, and nutritional information. The document emphasizes adapting recipes for health-conscious diets while maintaining flavor.

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Lite Recipes: Desserts
Lite recipes are for people who are controlling their sodium, cholesterol, fat or
calorie intake.
Frozen Strawberry Yogurt
1 cup sliced fresh strawberries
1 teaspoon unflavored gelatin, softened in warm water
1 packet Equal
1 cup low-fat yogurt, plain
Method:
1. Blend berries, softened gelatin and Equal. Fold into the yogurt.
2. Pour mixture into a shallow pan and place it in the freezer. Beat frequently
with a fork while it is freezing to incorporate air and also to reduce the size of
the ice crystals. When it is frozen, but not too hard, it can be scooped out with
an ice cream scoop and served in a sherbet glass.
Yield: 4 servings
Exchanges per serving: ½ milk
Per serving: 55 calories, 8 gm carbohydrate, 4 gm protein, 1 gm
fat, 1 gm saturated fat, 4 mg cholesterol, 1 gm fiber,
45 mg sodium, 99 mg phosphorus, 207 mg potassium
Source: The Free and Equal Cookbook

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Lemon Icebox Cheesecake
1 cup graham cracker crumbs
¼ cup finely ground walnuts
1 packet sugar substitute or replacement (0.28 oz or 0.35 oz pkgs), not
Aspartame (Equal)
3 Tbsp unsalted margarine, at room temperature
1 (8-oz) package imitation cream cheese
1 ½ cups low fat milk
1 (1.1 oz) package sugar-free vanilla instant pudding mix
1 tsp lemon extract
1 tsp grated lemon rind
Method:
1. Preheat oven to 375 degrees. In small mixing bowl, combine cracker crumbs,
ground walnuts and sugar substitute. With pastry blender, cut margarine into
crumb mixture until mixture is finely textured, blended and well moistened.
Reserve 1 Tbsp of mixture for topping.
2. Press remaining crumb mixture evenly onto bottom and up sides of 9-inch
glass pie plate. Bake 10 to 12 minutes, until crust is lightly browned around
edge. Allow to cool completely.
3. With electric mixer on low speed, beat cream cheese in medium mixing bowl
until smooth. Mixing at low speed, gradually add milk. Beat 1 to 2 minutes.
Mixture will be somewhat liquid with pieces of cream cheese remaining. Add
instant pudding, lemon extract and grated lemon rind. Mix at medium speed
for 30 seconds.
4. Pour filling into cooled crust and smooth over the top. Sprinkle with reserved
crumbs and chill for 8 hours, or until firm.
Yield: 8 servings
Exchanges per serving: ¾ starch / bread, ½ dairy, 2 fats
Per serving: 231 calories, 14 gm carbohydrate, 3 gm protein, 17
gm fat, 7 gm saturated fat, 22 mg cholesterol, 0 gm
fiber, 208 mg sodium, 91 mg phosphorus, 132 mg
potassium
Source: The Meal Challenge Cookbook by Roerig
Pharmaceutical

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Quick and Easy Coffee Cake
2 Tbsp margarine
1 cup, crushed unsweetened pineapple, drained
2 Tbsp Brown Sugar Twin
½ tsp cinnamon
1 (8-oz) tube refrigerated biscuits
Method:
1. Preheat oven to 475 degrees. Melt margarine with pineapple, sweetener and
cinnamon in 9-inch cake pan and tilt to cover all areas.
2. Arrange biscuits over fruit mixture. Bake 10 minutes or until biscuit topping
is golden brown.
Yield: 10 servings
Exchanges per serving: 1 bread, ½ fat
Per serving: 90 calories, 12 gm carbohydrate, 2 gm protein, 4 gm
fat, 1 gm saturated fat, 0 mg cholesterol, 1 gm fiber,
226 mg sodium, 92 mg phosphorus, 69 mg potassium
Source: Favorite Recipes from Diabetes in the News by The
American Center for Diabetes Education
Sugarless Brownies
½ cup margarine
Artificial sweetener equivalent to
1 ¼ cup sugar, no Aspartame
(Equal)*
1 ½ squares unsweetened
chocolate, melted
1 tsp vanilla
2 eggs
¾ cup flour
1 tsp baking powder
½ cup chopped nuts
* Recommend sucralose (Splenda) because it keeps flavor better at high
temperatures
Method:
1. Cream margarine, melted chocolate and sweetener. Add vanilla, eggs, flour,
baking powder and nuts.

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2. Pour into lightly greased 8-inch square pan. Bake at 350 degrees for 25 to 30
minutes.
Yield: 16 brownies
Exchanges per serving: 2/3 bread, 2 fat
Per serving: 114 calories, 8 gm carbohydrate, 3 gm protein, 9 gm
fat, 2 gm saturated fat, 23 mg cholesterol, 1 gm fiber,
41 mg sodium, 54 mg phosphorus, 72 mg potassium
Source: Favorite Recipes from Diabetes in the News by The
American Center for Diabetes Education
Zucchini Cupcakes
2 eggs
Artificial sweetener equivalent to
½ cup sugar, not Aspartame
(Equal)
¾ cup oil
1 cup unsweetened applesauce
2 cups flour
1 tsp baking soda
1 tsp baking powder
½ tsp cinnamon
½ tsp nutmeg
2 cups grated zucchini
1 square unsweetened chocolate,
melted
1 tsp vanilla extract
¼ cup skim milk
¾ cup raisins
Method:
1. Cook raisins in a small amount of water (¼ cup) until soft. Set aside.
2. Beat eggs until light and fluffy. Add artificial sweetener and beat until
smooth, about 1 minute. Add oil and beat 2 minutes. Add applesauce and beat
about 2 minutes.
3. Sift flour with baking soda, baking powder, cinnamon and nutmeg. Add flour
to mixture and beat until it becomes stiff. Add milk and stir until smooth. Stir
in melted chocolate, zucchini and vanilla extract. Stir in raisins.
4. Spray cupcake pans with non-stick spray or line with baking cups. Fill cups
with batter and bake at 350 degrees for about 15 minutes. Remove from oven.
Cool on rack for 10 minutes before removing from pan.

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Serving size: 1 cupcake
Yield: 24 cupcakes
Exchanges per serving: 1 bread, ½ fruit, 1 ½ fat
Per serving: 134 calories, 15 gm carbohydrate, 2 gm protein, 8 gm
fat, 6 gm saturated fat, 16 mg cholesterol, 1 gm fiber,
82 mg sodium, 41 mg phosphorus, 105 mg potassium
Source: Favorite Recipes from Diabetes in the News by The
American Center for Diabetes Education
Apple Pie
1 unbaked pastry or pie crust (1/2 for bottom crust, ½ for top)
Artificial sweetener to equal 1 cup sugar, not Aspartame (Equal)
4 cups sliced apples
½ to 1 tsp cinnamon or nutmeg
1 Tbsp lemon juice
1 tsp flour
Method:
1. Mix apples, sweetener, lemon juice, spice and flour.
2. Pour into pastry-lined pie pan (6-inch or 9-inch) and top with other crust. Cut
slits in top crust to vent steam.
3. Bake at 425 degrees for 40 to 45 minutes. Serve warm or cold.
Yield: 8 servings
Exchanges per serving: 1 bread, 1 fruit, 2 fat
Per serving: 166 calories, 25 gm carbohydrate, 1 gm protein, 7 gm
fat, 3 gm saturated fat, 0 mg cholesterol, 2 gm fiber,
118 mg sodium, 20 mg phosphorus, 83 mg
potassium
Source: The Diabetes Forecast, September/October 1985

6. Page 6
Peanut Butter Fingers
¼ cup + 2 Tbsp margarine,
softened
¼ cup + 2 Tbsp creamy peanut
butter
½ cup firmly packed brown sugar
(or brown sugar substitute
equivalent to ½ cup brown sugar)
2 cups all purpose flour
½ tsp ground cinnamon
1 egg
2 Tbsp skim milk
½ tsp vanilla extract
Method:
1. Cream margarine and peanut butter in a medium bowl. Add sugar, beating
well.
2. Combine flour and cinnamon; add to creamed mixture, mixing until well
blended. Add remaining ingredients and beat well.
3. Press dough through a cookie press into 2-inch strips onto ungreased cookie
sheets, following manufacturer's instructions. Bake at 400 degrees for 6
minutes or until edges are lightly browned. Remove from cookie sheets and
cool completely on wire racks.
Serving size: 3 cookies
Yield: 9 dozen
Exchanges per serving: 1 bread, 1 starch
Per serving: 68 calories, 9 gm carbohydrate, 2 gm protein, 3 gm
fat, 1 gm saturated fat, 5 mg cholesterol, 0 gm fiber,
16 mg sodium, 21 mg phosphorus, 33 mg potassium
Source: Cooking Light, 1987