Return to homepage

Bookmark This Site
Search our site
Send this page to a friendIncrease Font
Page DownBottom

Share this page
Very Lite Desserts

This Month...

Editor's Comment
Michael looks at:
Farewell, Shalom and Adieu

An Open Letter from Abba to His Family

Enough With The Political Finger-Pointing!

Revisiting the Haggadah

Book Review
Unstrung Heroes

Eddy's Recipe List

The Outspeaker
Encouraging violence is never correct

Good times and bad times with Batya

Nathan Weissler
What my friendship with Michael Hanna-Fein meant to me

Marjorie Wolfe
An Interview with Paul Reiser

BC's Backlot
The Last Shalom

This And That
My Treasure Chest

Three Symbols of Passover


Lynn Ruth Miller
How we all became part of a bigger story

Mel Yahre
A few words for my friend

Eddy's Thoughts
Don't let life flutter by

The Bear Facts
How I found Michael


A wonderful dessert is usually the most memorable part of a meal. Often, when we reminisce about feasts gone by, it is the sweet which is recalled. A grandmother's chocolate cake or a beloved aunt's cookies are remembered and praised long after the cooks are gone. At family gatherings, the mention of a wonderful apple pie is enough to spark hours of stories. If you would like to learn more of your clan's history, ask an uncle or grandfather about his favorite dessert from childhood. You will hear all about their grandmother's special rice pudding, and perhaps the tale of the lady's life as well. The cook has labored hard in preparing the meal: planning, shopping, cleaning, cooking and serving. The presentation of a home made treat is a proud moment indeed. The oohs and ahs it evokes are a well-earned reward. At last, there is a moment to catch her breath and feel the pride of a job well done. This is the time when compliments will be received and all will relax, well-filled and happy. When the guests are gone, there will be dishes to wash, leftovers to put away, and perhaps a spill on the carpet which must be attended to at once. The gladness of the faces looking at dessert, makes everything worthwhile. Above, is what the baker envisions when making that goodie. Unfortunately, too often the reality is something different. Someone says it looks sinful. Another starts on about their cholesterol count. Instead of gratitude, The cook finds herself attempting to persuade people to even taste this piece de resistance. Eventually, most will consume at least a sliver or spoonful. By that time, however, some of the glow of the evening is gone. Most folks who entertain regularly have had this disappointing experience. There is an expectation that dessert will be available. A menu which does not include a bit of sweetness is incomplete. You know, sure as the dickens, that if there is none someone will ask about it. What can be done? There is an answer which should satisfy everyone. Before you start serving the meal, let the company know there will be a non-fattening delight at the end. Tell that person who worried about sin and the one with the cholesterol problem to relax. Some of the following recipes are fat-free. Some of them are sugar-free. Some are neither, but very low in amounts of both. You should be able to find something for everyone.

Fat-Free Pie Shell
3 Egg whites
3/4 cup Sugar
1/4 teaspoon Cream of Tartar
1 teaspoon Vanilla extract


Put the rack in the middle of the oven and preheat it to 275 degrees. Beat the Egg whites and cream of tartar until stiff, but not dry. Keeping the beater running, sprinkle the sugar on the egg whites slowly. Continue beating until the mixture is stiff and glossy. Add the Vanilla extract, then stop beating. Spray a pie plate well with vegetable oil spray. Shape the meringue mixture as a pie crust. Bake for an hour. Turn off the oven, but leave the meringue in there until it cools.

Almost Fat-Free Pie Shell
2 cups of low-fat Cookie Crumbs, any variety
2 Egg whites


Mix the Cookie Crumbs thoroughly with the Egg whites. Spray a pie plate well with vegetable oil spray. Bake, at 350 degrees for 10 minutes.

Low-Fat Cream Cheese Filling
1 tin low-fat sweetened condensed Milk (not evaporated)
8 ounces non-fat Cream Cheese, softened
1/2 cup Lemon Juice
2 teaspoons Vanilla extract


In a mixing bowl, combine the Cream Cheese and Sweetened Condensed Milk together until smooth. In another container, mix the Lemon Juice and Vanilla extract. Whisk the Lemon Juice mixture into the Cream Cheese mixture. Pour into a pie shell, and chill thoroughly. Serve

Fat and Sugar Free Mock Chiffon Filling
1 (4 serving size) packet sugar-free Gelatin Dessert mix
3/4 cup boiling Water
1 cup ice Water
1/2 cup powdered non-fat Dry Milk


In a mixing bowl, dissolve the Gelatin Dessert mix with the boiling Water. When it is completely dissolved, Add the ice Water and stir. Put the mixture in the refrigerator to chill until it is very thick and syrupy. With an electric mixer, beat the Gelatin while adding the powdered Dry Milk. Continue beating until it is high and has the consistency of whipped cream. Pour into a pie shell, and chill until set, about 4 hours. Serve

Fat-Free Pina Colada Filling
1 (4 serving size) packet coconut flavor sugar-free instant pudding mix
1 large tin Crushed Pineapple in juice (un-drained)
1 large tin Pineapple chunks in juice (well drained)
2 tablespoons dark Rum or 1 tablespoon Rum extract
1 cup flaked coconut
1 tub fat-free non-dairy Whipped Topping (thawed)


Pour the Crushed Pineapple into a large mixing bowl. Add the Rum or extract, and stir. Whisk in the instant pudding mix. Stir in the Pineapple Chunks and Coconut. Fold in the Whipped Topping. Mound in the pie shell and chill thoroughly.

Low-Fat Indian Baked Yogurt
1 quart Non-Fat Yogurt
1 (12 ounce) tin Evaporated Milk
1 tin Low-Fat Sweetened Condensed Milk


Line a strainer with paper towels or cheesecloth. Pour the Yogurt into the lined strainer, place it over a bowl, and let drain in the refrigerator for several hours. Preheat the oven to 350 degrees. Mix the drained Yogurt with the Evaporated milk and the Low-Fat Sweetened Condensed Milk. Beat for 2 or 3 minutes, until thick. Pour the Yogurt mixture into a square glass baking dish, and bake for 15 minutes. Remove from the oven. Chill and serve. In India, this is usually garnished with fresh fruit.

Fat-Free Mango Pudding or Pie
1 (30 ounce) tin Mango Pulp
1 or 2 boxes sugar-free, fat-free Instant Vanilla Pudding mix
1 container Fat-Free Whipped Topping (for pie)


For pudding whisk the Mango Pulp with one box of the Pudding mix until smooth. Wait 5 minutes, and serve. For pie, use 2 boxes of pudding mix. Pour into pie shell and chill for 4 hours. Spread the Non-Fat Whipped Topping over the pie and serve.

Fat-Free Chocolate Banana Cake
2 1/4 cups Self-Rising Flour
1 1/4 cup Sugar
2/3 cup Cocoa Powder
3 Bananas
1 tablespoon Vanilla extract
6 Egg whites
2/3 cup cold Coffee


Here is an easy one! Put all the ingredients, except 3 of the egg whites in the food processor at once. Process at high speed for 1 minute, or until smooth. If you don't have a food processor, put the wet ingredients in the blender, add the dry ones and blend until smooth. Beat the remaining 3 egg whites until stiff but not dry and fold them into the batter. Grease and flour 2 9-inch layer pans Divide the batter evenly between the pans, smooth the top of the batter. Bake at 350 degrees for 35 minutes. Turn out and cool, on a waxed paper covered rack. Fill, frost, and serve.

Fat-Free Cake Frosting
3 Egg whites
2 cups Corn Syrup or Honey
1 tablespoon Vanilla extract


Place the Egg whites and Syrup or Honey, in either a metal mixing bowl or the top of a double boiler. Whisk together thoroughly. Place the mixing bowl atop a pan of boiling water, touching the water a little; or put the top of the double boiler on bottom and slightly into the water. In either case, have the water boiling vigorously. Using a hand-held electric mixer, beat constantly for 7 or 8 minutes, until the mixture will stand in peaks. Add the Vanilla beat another minute. Fill and frost your cake.

Fat-Free Strawberry Mousse
3 pints fresh Strawberries
3 tablespoons quick-cooking Tapioca
4 ounces crystallized Ginger, finely chopped
1/2 cup Sugar
1 tub fat-free non-dairy Whipped Topping


In a large saucepan, crush the Strawberries with a potato masher. Mix in the Tapioca, Ginger, and Sugar. Let sit for 5 minutes. Cook over a medium heat, stirring constantly, until the mixture comes to a boil. Remove from heat and pour into a large mixing bowl. Allow to cool for 20 minutes. Fold in the Whipped Topping. Chill completely and serve.

Copyright 2002 Eddy Robey
Excerpts from It's Not Just Chicken Soup.
hosted by the Gantseh Megillah

Back to the recipe list.


Important dates.

Michael answers almost all of them.

Consult him about religious and spiritual issues

News article of interest to our community.


Tshatshkes, shmates and other shlok for the discriminating shopper.

Our magazine

Interesting tidbits of jewishness


Have the Gantseh Megillah dropped directly into your e-mail box

Environmentally friendly Megillah bag

Audio and video Yiddishkayt

Buy him a Megillah shirt

See everything we have to offer



Page UpTop Small Monitor Subscribe Tzedakeh Links

Subscribe (free) to the Gantseh Megillah. The Gantseh Megillah and are designed and hosted by HannaVisioN About this site Send a financial contribution to this site Contact us See our glossary of Yiddish words and expressions Log In Join
Personal insights from two yiddishe meydls Life stories from the heart News and information with a lighter touch Politics and policy with a Yiddishe taam