Healthy Easter Desserts!

Easter dinner is coming..and just when you thought the holidays (and all of the calories that came with it) were behind you!!

One of my favorite things about easter was the sweets. Candy, chocolate, and desserts galore! But i'm here to tell you that you can enjoy that Easter Dessert, without feeling guilty about it. Here are 3 recipes to bring to the family table that everyone will enjoy :)

Key Lime Pie Bars.

Ingredients:

-1/2c Honey graham crackers, low fat, finely crushed

-2 Tbsp. Unsalted Butter, melted

-1 tsp. truvia/sugar substitute

-1 small box Sugar free lime jell-o 

-3/4c water

-16 oz. pkgcottage cheese, fat free 

-8 oz. pkgcream cheese, fat free, room temperature

-8 oz. pkgcool whip, fat free, frozen, thawedkey limes, sliced, for garnish, optional

Directions: 

Step One: Combine graham crackers, butter and sugar in a spall bowl, and mix until well blended and it has turned into crumbles. Then, press the graham cracker mixture in the bottom of a small square baking dish. Set aside in fridge.

Step Two: Bowl water in a small pot or microwave safe bowl, and stir in Jell-o, mixing until dissolved.

Step Three: In a mixing bowl, blend cottage cheese and cream cheese until smooth, stopping every now and then to scrape sides of bowl. Then whisk 1/2 of cream cheese and cottage cheese mixture into Jell-o mixture until combined, then add rest of cheese mixture. 

Step Four: Fold in cool whip. Using a spatula, spread key lime mixture over chilled crumb mixture. Cover and refridgerate for 8 or more hours, until filling is firm. Cut into squares, and top with a lime wedge for presentation!

Lemon Souffle Cups

Ingredients: 

• -8 large lemons
• -3 large eggs, separated
• -1/2 cup granulated sugar
• -2 tablespoons all-purpose flour
• -Confectioners' sugar, for dusting

Directions:

Step One: Preheat oven to 350 degrees. Line a baking sheet with parchment. Trim tip end from a lemon so fruit sits level. Cut stem end one-third of the way down, making cut parallel with bottom; reserve top. Repeat with remaining lemons.

Step Two: Hold a lemon above a sieve set over a bowl, and scoop out the pulp. Squeeze the juice from the pulp, and reserve. Repeat with all lemons. Place shells on prepared baking sheet

Step Three: Combine egg yolks, 1/4 cup granulated sugar, 1/4 cup reserved lemon juice, and flour in the heat-proof bowl of an electric mixer fitted with the whisk attachment. Beat mixture on medium speed until pale yellow, about 3 minutes. Place bowl over a pan of simmering water; whisk constantly until very thick, about 8 minutes. Remove bowl from heat, and return to mixer. Beat on medium speed until cool, scraping down sides several times, about 10 minutes. Transfer to a medium bowl, and set aside

Step Four: Combine egg whites and remaining 1/4 cup granulated sugar in clean mixer bowl. Place the bowl over the pan of simmering water, and stir until sugar has dissolved and mixture is warm to the touch. Remove bowl from heat, and return to mixer; beat on low speed until frothy. Gradually increase speed until meringue is shiny and holds soft peaks, 2 to 3 minutes, being careful not to overbeat

Step Five: Whisk 1/3 of the meringue into the yolk mixture. Gently fold in the remaining meringue. Carefully fill the prepared lemon shells to just below the rims

Step Six: Transfer baking sheet to oven, and bake until meringue is slightly golden and rises about 1 inch above the shell, about 14 minutes. Remove from oven, and transfer to serving plates. Garnish with the reserved lemon tops, and dust with confectioners' sugar. Serve immediately.

Raspberry Pudding Cake

Ingredients:

-2c. Raspberry Sorbet
-1oz pkg Jell-O Vanilla Fat Free Sugar Free Pudding
-1c. fat-free milk
-8oz tup of whipped cream, thawed
-1c. fresh raspberries

Directions:

Step One: Line a loaf pan with foil. Spread sorbet into loaf pan and freeze for 15 minutes.

Step Two: While sorbet is freezing, whip pudding and milk together until pudding consistency. Fold in cool whip.

Step Three: Spread over sorbet mix in pan. Place pan back into freezer for at least 3 hours, or until pudding on top has firmed.

Step Four: Flip pan upside down onto a plate, and remove pan and foil from "cake". Let your creation thaw for about ten minutes, and then slice and serve with fresh raspberries on top.