Here are tips on how to prepare a low calorie dessert and make it part of your healthy diet.

First, you need to count the calories in your every day meals. This will aid you in preparing how much you can take in daily. And if you have extra calories to fill, you can then have your low calorie dessert. In counting your calories, you are able to keep track of your diet. Keeping a food journal is also necessary.

You can share your high calorie dessert to easily fit a full-fat and full-sugar dessert into your daily food plan.

When craving for something that is not part of your low calorie diet, one of the best ways to cure this crave is just to have a few small bites of it. Limiting yourself to one or two bites of a high calorie dessert can already gratify your taste buds and cannot ruin your diet.

Make sure you are the one making your own desserts. Through this, you can count the calories and choose the right kind of ingredients.

You also have to eat something new every day. In order for your diet not to sound disinteresting because you eat the same thing every day, choose various kinds of ingredients for your desserts. Remember to rotate a menu weekly so you don’t get bored of your food and fall back on your diet.

Learn how to substitute your high calorie ingredients with lower calorie ones. For instance, when you are making a high fat dessert, you can replace butter or oil for fruit puree, fruits or other natural ingredients that suit your diet. This will make a healthier and low calorie version of the usual high calorie dessert. You can also use artificial and healthy sweeteners like Splenda and Stevia to substitute natural sugars in your desserts.

Add more fruit to your desserts. Using water-based fruits are one of the best ways to balance your diet as well as create a low calorie dessert. Fruits like apples, strawberries, watermelons, pears and oranges are most often used ingredients for low calorie desserts.

Avoid adding cream or milk-based desserts since they are highly rich in fat and sugar. Low-fat versions can be alternatives for the full-cream ones. Choose skim milk and dairy-free desserts for the most part.

And lastly, you need to read nutrition labels. Do not be fooled by innocent-looking and “fat-free” desserts. Some of them contain large amounts of sugar, fat and carbohydrates. Choose carefully by checking nutrition labels and make sure to look for each of the calorie sources.

With 2 tablespoons of the oil in a frying pan, cook onion for 6 minutes, stirring occasionally.

Add the garlic and anchovies and cook for a minute, then add chili, capers, olives, tomatoes, salt and pepper, and bring to the boil.

Drain the cooked pasta into a colander and put the sauce in the bottom of the pot. Top with the hot pasta, parsley and reserved tablespoon of olive oil, and toss together gently to combine.

Mix the ingredients together in a bowl while the pasta, beans and red pepper cook in the same pot of boiling water.

Put uncooked sauce in the pasta pot, and toss with the hot, drained pasta and vegetables to heat through.

Add the green beans and red pepper to the pot in the final 8 minutes of cooking.

Drain the cooked pasta and vegetables in a colander, then put the tuna mixture in the bottom of the pot and top with the hot pasta and vegetables.

Serve with a little grated or shaved Parmesan or Romano cheese if desired.

Cook the pasta.

Cook the shrimp and scallops for 3 minutes, stirring regularly. Cook the onion for 3 minutes, stirring regularly then add zucchini and cook for 3 more minutes, then add garlic, stock and milk and heat until almost boiling.

Stir the cornstarch into mixture into the hot milk and continue stirring until thick and creamy. Add grated cheese, salt, lemon juice and parsley, and then stir the cooked seafood through the sauce.

Drain the pasta and put the creamy sauce in the bottom of the pot and top with the hot pasta.
Toss together gently to combine well. Serve the pasta sprinkled with reserved parsley and pepper to serve.