I am sooooo ready for summer this year and have my first three low-cal dessert recipes all lined up and ready to go. If you’re ready for backyard BBQs and relaxing in the heat with something sweet and cool after dinner, I’m glad you’ve found this post!
These Low-Cal Dessert Recipes for Summer Are Crazy Easy!
I’ve carefully tested each of these low-cal dessert recipes (not exactly a hardship!) and tested them on my happy guinea pig and co-blogger, Marley (who is taking this week off blogging because I was too excited to share these recipes right away – she’ll be back next week!).
Each of these low-cal dessert recipes are delicious, refreshing, and so simple that anyone can make them.
My Top 3 Low-Cal Dessert Recipes to Start the Summer
These low-cal dessert recipes are guaranteed to be regulars all summer long. When you make them and fall in love with them, please take pics and tag me with them on social media so I’ll see them. Find me on Facebook and Twitter (and don’t forget to follow!).
So Easy Tiramisu
Tiramisu is always delicious, but it’s not exactly known for being a low-cal dessert recipe…until I got my hands on it! I’ve been tinkering with this one for a few years and finally found a simple and satisfying one that doesn’t have that “lite” taste to it, even though it’s a fraction of the usual calories! This recipe has 4 servings, each of which contain about 250-275 calories (depending on your ingredients and measurement accuracy). Servings have about 4 grams of saturated fat and 6 grams of total fat, as well as 23 grams of sugar.
- 3 egg whites at room temperature
- ¼ cup powdered sugar (icing sugar)
- ½ cup whipped reduced-fat cream cheese at room temperature
- ½ cup strong espresso (or 1 cup very strong instant coffee, prepared), chilled
- ½ cup of your favorite coffee liqueur. I use Tia Maria, but Kahlúa works
- 5 ounces of ladyfinger cookies or 4 cups angel food cake, cubed
- 1 ounce good quality dark (70% cocoa or higher) chocolate, finely shaved
- Espresso grounds or quality cocoa powder (to dust on top, optional)
Beat the egg white until they form soft peaks. Don’t overbeat. Gradually add the sugar, gently beating it into the whites. In a separate bowl, add the whipped cream cheese. Fold in half the whipped egg white and sugar mixture. Once thoroughly combined, fold in the remaining egg white mixture. In a separate cup, mix the espresso (or strong coffee) and the coffee liqueur.
At the base of 4 clear bowls (or large glasses like martini or margarita glasses), place the ladyfingers or angel food cake cubes. Gently spoon the coffee mixture over the base until it has thoroughly soaked the cake/cookies. Add a layer of the cream cheese mixture over the freshly soaked bases. Generously sprinkle with the dark chocolate shavings. Add the dusting of espresso grounds or cocoa. Serve right away, or chill for a few minutes to make it even more refreshing when you serve it.
Strawberry Cream Frozen Pop
Here’s an ultimate low-cal dessert recipe for summer with only 80 calories for each of these 4 frozen pops. They contain 0 grams of saturated fats but 1.5 grams total, and 15 grams of sugar.
- 2 cups frozen strawberries
- ¼ cup white sugar
- 2 tablespoons heavy cream
- ½ lemon or lime juice
Toss everything in a blender and puree. Pour into a reusable popsicle mold and freeze for at least 3 hours (or more) until frozen solid.
Espresso Granita Low-Cal Dessert Recipe
Yes, even this dessert can be made in a low-cal way, so you don’t have to feel any guilt this summer! It has about 170 calories in each of its four servings, with 5 grams of saturated fat, 8 total grams of fat, and 28 grams of sugar.
- 2 cups espresso (or very strong instant coffee), warm, not hot
- ½ cup sugar
- 1 cup light whipped topping like Cool Whip Light or equivalent
- ½ cup shaved high quality dark (70% cocoa or higher) chocolate
Add the sugar to the espresso and keep stirring until it dissolves. If you take too long and it has cooled down, all the sugar won’t dissolve. Pop it into the microwave to warm it a bit and try again. Pour the mixture onto a metal cake pan and place in the freezer uncovered. It should take about 15 to 20 minutes for the liquid to begin freezing. At that point, remove it from the freezer and lift away any ice crystals from the surface using fork. This is an important step as it will keep the final result smooth instead of chunky. Keep doing this step every 30 to 45 minutes until the granita is completely frozen. Scoop/shave it into 4 clear serving bowls or glasses. Layering the granita, whipped topping, another layer of granita, then the shaved chocolate. Serve right away.