5 Desserts Under 200 Calories

Reviewed by: Erica Grandjean, APD, BNutr&Diet

A little of what you fancy is a good thing – and when it comes to desserts, this is doubly true.

Focusing on fresh fruit and protein-rich dairy means you’re getting a hit of nutrients as well as satisfying a sweet tooth.

Here are 5 desserts that come in under 200 calories per serve – enjoy!

1. Mini fruit crumbles

(Serves 2)

Fill two small ramekins with frozen mixed berries, leaving a centimetre or two at the top.

In a separate bowl, mix 1/2 cup of plain rolled oats, a teaspoon of nutmeg, a teaspoon of ground cinnamon, a tablespoon of slivered almonds and a teaspoon of brown sugar.

Divide the crumble mixture between the two ramekins. Place in a pre-heated 160-degree oven for 15 minutes, or until brown and bubbling.

2. Caramelised bananas with toasted coconut

(Serves 2)

Chop 2 bananas into long diagonal slices. Spray a small amount of oil onto a heavy non-stick pan. Add the banana slices and cook on each side for two minutes.

Add a tablespoon of honey to the pan and coat the bananas, cooking for a further two to three minutes each side, or until caramelised. Remove from heat.

Divide the caramelised bananas between two small bowls. Top with a tablespoon each of ricotta and toasted coconut.

3. 12WBT’s Mini Chocolate Fudge Cakes

(Serves 10)

Sift together 70g self-raising flour, 40g plain flour and 35g cocoa powder in a bowl. Stir in 80g of brown sugar.

In a separate bowl, whisk 140g of apple puree, 130g of yoghurt and two small eggs. Add to the flour mixture and stir until combined.

Spoon mixture evenly into 10 muffin moulds and bake in a 150-degree oven for 15 minutes.

Dust with cocoa and serve with fresh raspberries.

4. Baked peaches with ricotta and toasted almonds

(Serves 2)

Simply pop four halved and cored peaches onto a lined tray. Sprinkle a tiny amount of brown sugar on top (peaches are very sweet on their own, so a minimal sprinkling of sugar is fine). Bake in a 180-degree oven for 15 minutes.

Top baked peaches with a heaped tablespoon of low-fat ricotta and toasted almonds.