8 Delicious Low Fat Desserts

You can still enjoy yummy desserts in a healthy way. Here are 8 delicious low fat desserts you can prepare and enjoy after lunch or dinner. These desserts can be both loved and enjoyed by your health-conscious friends and family.

1. Summer Fruit Crostata


For the dough:

• 3/4 cup all-purpose flour
• 3/4 cup whole wheat flour
• 1/2 tsp kosher salt
• 6 tbsp unsalted butter (cubed and chilled)
• 3-6 tbsp cold water

For the filling:

• 6 oz blackberries (halved)
• 6 oz cherries (pitted and halved)
• 6 oz peaches (thinly sliced)
• 1/4 cup sugar
• 2 tbsp all-purpose flour

• 2 tbsp all-purpose flour
• 1 large egg (beaten)
• Sugar


For the dough:

In a mixing bowl, add 3/4 cup all-purpose flour, 3/4 cup whole wheat flour, and 1/2 tsp kosher salt.
Mix until well combined.
Add 6 tbsp cubed and chilled unsalted butter.
Use a pastry cutter to cut and mix smaller bits of the butter into the flour mixture.
Add 3-6 tbsp cold water.
Mix until it becomes a dough.
Wrap with clingfilm and let it chill for 30-60 minutes.

For the filling:

In another mixing bowl, add 6 oz halved blackberries, 6 oz pitted and halved cherries, and 6 oz thinly sliced peaches.
Add 1/4 cup sugar and 2 tbsp all-purpose flour.
Mix until well combined and the fruits are well-coated.


Roll out the dough using a rolling pin into a lightly floured surface.
Make a 12-inch diameter round dough, about 3 mm thick.
Lay it onto a parchment-lined baking tray.
Add the fruit filling in the center, leaving 1-2 inches space from the edge.
Fold the edges up and over the fruit filling.
Brusth the dough with egg wash and sprinkle sugar.
Bake in a preheated oven for 45-50 minutes at 375 F.
Remove from the oven and transfer to a wide plate.
Cut into slices.
Serve and enjoy!

2. Dairy-Free Peach Tart


For the dough:

• 1 1/2 cups whole wheat flour
• 1/2 cup coconut oil
• 1/3 cup coconut sugar

For the filling:

• 3 tbsp coconut oil
• 1/3 cup coconut sugar
• 1/2 cup almond flour
• 1 tbsp arrowroot
• 1/2 tsp cinnamon
• 1 tsp vanilla
• 1/4 cup non-dairy milk (of your choice)
• Thinly sliced peach


For the dough:

In a mixing bowl, add 1 1/2 cups whole wheat flour, 1/2 cup coconut oil, and 1/3 cup coconut sugar.
Mix until well combined and forms into a dough.
Transfer to a lighly floured surface.
Knead and roll up to make a 12-inch diameter round dough.
Transfer to a 10-inch tart pan.
Press the dough against the sides and bottom of the tart pan.
Cut excess dough.
Refrigerate for 20 minutes to set the crust.

For the filling:

In another mixing bowl, add 3 tbsp coconut oil, 1/3 cup coconut sugar, 1/2 cup almond flour, 1 tbsp arrowroot, 1/2 tsp cinnamon, and 1 tsp vanilla.
Use an electronic mixer to mix the ingredients.
Add 1/4 cup non-dairy milk of your choice.
Mix until it becomes thick and well combined.


Pour the filling into crust.
Spread it evenly and smoothen top.
Arrange the thinly sliced peaches in circular pattern on top of the filling.
Bake in a preheated oven for 25-30 minutes at 400 F.
Remove from the oven and let it cool for a while.
Serve and enjoy!

3. Pineapple Carrot Cake Breakfast Bread


• 1 1/2 cups whole-wheat flour
• 1/3 cup organic sugar
• 1 1/2 tsp baking soda
• 1 1/2 tsp baking powder
• 1 tbsp cinnamon
• 1 tsp cardamom
• 2 tsp ground ginger
• 1/2 tsp ground clove
• 1/2 tsp salt
• 1/2 cup quick oats

• 3 cups shredded carrots
• 1 x 20 oz can crushed pineapple (drained and juice reserved)
• 3 large eggs (beaten)
• 1/4 cup melted butter
• 1 cup chopped walnuts (optional)

• 1 cup plain Greek yogurt
• 1 tbsp maple syrup
• 2 tbsp reserved pineapple juice


Set a large mixing bowl.
Sift together 1 1/2 cups whole-wheat flour, 1/3 cup organic sugar, 1 1/2 tsp baking soda, 1 1/2 tsp baking powder, 1 tbsp cinnamon, 1 tsp cardamom, 2 tsp ground ginger, 1/2 tsp ground clove, and 1/2 tsp salt.
Add 1/2 cup quick oats.
Mix until well combined.
Set aside.

In another mixing bowl, add 3 cups shredded carrots, 1 can of 20 oz drained crushed pineapple, 3 beaten large eggs, 1/4 cup melted butter, and 1 cup chopped walnuts.
Mix until well combined.
Add this mixture to the flour mixture.
Mix until well combined.
Place into a baking dish and smoothen top.
Bake in a preheated oven for 1 hour at 375 F.

While baking, prepare the Greek yogurt.
Mix 1 cup plain Greek yogurt, 1 tbsp maple syrup, and 2 tbsp reserved pineapple juice.

Once bread is baked, remove from the oven.
Cut into thick slices.
Spread the yogurt mixture and serve.

4. Chocolate Chip Granola Bites


• 1 cup old-fashioned oats
• 1 tsp cinnamon
• 1 tsp vanilla extract
• 1/2 cup nut butter
• 1/3 cup honey
• 1/2 cup chocolate chips


In a mixing bowl, add 1 cup old-fashioned oats, 1 tsp cinnamon, 1 tsp vanilla extract, 1/2 cup nut butter, 1/3 cup honey, and 1/2 cup chocolate chips.
Mix until thick and well combined.
Cover with clingfilm.
Let it chill for an hour.
Scoop into the mixture and form into small balls.
Serve and enjoy!

5. Fro-Yo Fruit Cups


• 1 1/2 cups Greek yogurt
• Blueberries
• Raspberries


Set a muffin tray and place muffin cup in each.
Add Greek yogurt in each cup.
Put 2 blueberries and 1 raspberry in each cup.
Keep in the fridge for 2 hours.
Remove from the fridge.
Serve immediately and enjoy!

6. Dairy-Free Blood Orange Chocolate Cake


• 5 blood oranges
• 1/2 cup olive oil

• 1 1/2 cups all-purpose flour
• 2/3 cup dark cocoa powder
• 1 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 1 1/4 cups organic sugar
• 1 cup filtered water
• 1 1/2 tsp white vinegar

• Olive oil for greasing

• 1 cup powdered sugar
• 1/4 cup pistachios (roughly chopped)


Separate the zest from the blood oranges.
Divide the zest: 2 separate bowls should have zest from 1 blood orange each and 1 bowl should have zest from 3 blood oranges.
Set aside 2 bowls with zest from 1 blood orange each for later use.

Add 1/2 cup olive oil to the bowl with zest from 3 blood oranges.
Set aside for 30-60 minutes to infuse.

Juice 3 of the 5 blood oranges.
Set aside.

Set a mixing bowl.
Sift together 1 1/2 cup all-purpose flour, 2/3 cup dark cocoa powder, 1 1/2 tsp baking soda, and 1/2 tsp kosher salt.
Add 1 1/4 cups organic sugar, infused olive oil and zest, 1/2 cup blood orange juice, 1 cup filtered water, and 1 1/2 tsp white vinegar.
Whisk until thick and well combined.

Lightly greas with olive oil an 8-9-inch round cake pan.
Line with parchment paper.
Pour the mixture into the pan.
Bake in a preheated oven for 35-40 minutes at 350 F.

Meanwhile, peel and slice the 2 remaining blood oranges.
Set aside.

Set another bowl.
Sift 1 cup powdered sugar.
Add the zest of 1 blood orange set aside earlier.
Add the remaining blood orange juice.
Mix until well combined.

Remove the cake from the oven.
Pour blood orange juice mixture over the cake.
Put the blood orange slices on top of the cake.
Sprinkle roughly chopped pistachios and the remaining zest of 1 blood orange set aside earlier.
Slice into servings and enjoy!

7. No-Bake Granola Berry Pie


• 5 cups granola
• 3/4 cup + 1 tbsp coconut oil

• 1 cup strawberries (sliced)
• 1 cup blackberries
• 1 cup raspberries
• 1 cup blueberries
• 1/2 cup organic sugar
• 1/2 cup water
• 2 tbsp lemon juice
• 3 tbsp cornstarch + 3 tbsp water


Put 5 cups granola in a food processor.
Push until it becomes fine pieces.
Add 3/4 cup coconut oil.
Push again until well combined.

Grease a 9-inch pie dish with 1 tbsp coconut oil.
Pour the granola mixture into the dish.
Press the mixture against the bottom and sides of the dish.
Refrigerate for an hour.

Meanwhile, add all fruits into a sauce pan – 1 cup each of sliced strawberries, blackberries, raspberries, and blueberries.
Add 1/2 cup organic sugar, 1/2 cup water, and 2 tbsp lemon juice.
Cook for 4-5 minutes over low heat.
Stir well and let it boil.
Add 3 tbsp cornstarch and 3 tbsp water mixture.
Cook for 2 more minutes or until it thickens.
Remove from the heat and let it cool for 5 minutes.
Pour mixture into the granola mixture.
Spread evenly.
Refrigerate for an hour.
Garnish with strawberry, blueberry, or raspberry.
Slice and enjoy!

8. Dairy-Free Vanilla Bean Panna Cotta


• 3/4 cup soaked and drained raw cashews
• 1 1/4 cups fresh water
• Pinch of salt

• 1/4 cup organic sugar
• 1 vanilla bean
• 1/4 cup hot water + 1 tsp agar agar mixture


Put 3/4 cup soaked and drained raw cashews in a blender.
Add 1 1/4 cups fresh water and a pinch of salt.
Grind until it becomes smooth and creamy.

Set a saucepan over medium-low heat.
Pour the cashew mixture in the pan.
Add 1/4 cup organic sugar and 1 vanilla bean.
Whisk until well mixed.
Add 1/4 cup hot water and 1 tsp agar agar mixture.
Whisk until well combined.
Bring to a gentle boil.
Continuously whisk for 3 minutes.
Remove from heat.
Pour mixture into lightly greased ramekins.
Smoothen the top.
Refrigerate for at least 30 minutes.
Once ready to serve, remove the panna cotta carefully from the ramekins.
Serve with berries of your choice.

8 Delicious Low Fat Desserts
Images – https://www.youtube.com/watch?v=BjrVM7wOXRg

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