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Some Diet Dessert Recipes

Mom’s Chocolate Cake


2 cups white sugar

½ cup shortening 2 eggs

¾ cup unsweetened cocoa powder

1 cup milk

2 cups all-purpose flour

1 ½ tsp baking powder

1 cup hot, brewed coffee

2 tsp baking soda

2 ½ tsp vanilla extract


  • Preheat oven to 350 degrees F (175 degrees C).
  • Grease and flour one 9×13 inch baking pan.
  • Cream the sugar and shortening together until light and fluffy.
  • Add the eggs and mix well.
  • Stir in the cocoa, milk, flour, baking powder, boiling coffee, baking soda and vanilla extract.
  • Mix until just combined. Pour the batter into the prepared pan.
  • Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes or until a toothpick inserted into the cake comes out clean.

Pistachio and Yogurt Cake


Light olive oil or low-fat spread, for oiling or greasing

140g shelled, unsalted pistachio nuts

4 eggs

175g caster sugar

150g plain low fat yogurt

75ml light olive oil

115g self-rising flour

Greek yougurt and mixed fresh berries to top


  • Preheat the oven to 160°C/315°F/Gas mark 2-3.
  • Oil a 23cm spring form cake tin with a little light olive oil or use some low-fat spread.
  • Start by finely grinding the pistachios in a food processor, then set aside.
  • Using a free-standing electric mixer, beat the eggs and the sugar together until very pale and thick.
  • This will take about 5 minutes, so be patient with it!
  • Next, gently mix in the yogurt and olive oil.
  • Now, sift in the flour and fold in using a spatula, then add the ground pistachios.
  • Pour the mixture into the prepared tin and bake for 40 minutes or until a skewer inserted into the centre of the cake comes out clean. Allow to cool in the tin for 10 minutes, then turn out onto a wire rack to cool.
  • Top with Greek yogurt and mixed fresh berries.