Easy Desserts

Ridiculously Easy Pineapple Sorbet
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A can of pineapple, a freezer, and a food processor are all you need to make this light, refreshing, and naturally sugar-free dessert.

1 can (about 20 ounces) pineapple chunks packed in juice

A few hours (or days) beforehand, open the can of pineapple and pour it, juice and all, into a freezer-safe container; a large, flat one works best. When it's frozen hard, remove it from the freezer and let it sit on the counter for 10 minutes. Use a table knife to break the block of pineapple into several large chunks; then put it into the food processor. (If your processor is small, you'll have to do this in more than one batch.)

Process the pineapple, stopping often to push the chunks under the blades, until it is a smooth, creamy consistency. This will take a few minutes, and you may have to be patient as the friction of the blades heats the pineapple slightly, allowing it to blend smoothly. Serve immediately. If you have leftovers, return them to the freezer and re-process briefly before serving later.

Tips: You can modify this recipe in dozens of ways. If you like your dessert sweeter, add a little of your favorite sweetener. If you like it creamier, try adding a couple of tablespoons of non-dairy milk or coconut milk (great flavor!) Or substitute half of the pineapple with frozen mangos, bananas, peaches, or berries. Get as creative as you want!

Makes 4 servings. Each contains 85 Calories (kcal); trace Total Fat; (1% calories from fat); 1g Protein; 22g Carbohydrate; 0mg Cholesterol; 1mg Sodium; 1g Fiber. Weight Watchers Core / 2 Flex Points.

Cherry-Chocolate Mousse Pie
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The basic pie is impossible to mess up; throw in everything from almonds to oranges to peanut butter and it always comes out delicious. It's a variation on the chocolate mousse that every vegan knows, the first vegan dessert that many of us learned.

Tip: Make a lower-fat version by using cocoa powder instead of chocolate chips.




1/2 cup dried cherries
1 12-ounce box light silken tofu (or extra-firm silken tofu)
2 tablespoons agave nectar (more if you want it sweeter)
1 teaspoon vanilla
10 ounces semi-sweet chocolate chips
1 prepared Graham cracker crust

Cover the dried cherries with 1/2 cup of boiling water and soak them until soft. Drain (and reserve) the water, and put the cherries into the food processor. Pulse to chop. Drain the tofu and add it to the food processor along with the agave nectar and vanilla. Process until smooth.

Melt the chocolate in a double boiler or in the microwave. Pour it into the food processor and puree, scraping down the sides as needed to make sure it's well blended. Pour into a prepared crust and chill for several hours.

Makes 8 servings. Each slice contains 341 Calories (kcal); 16g Total Fat; (39% calories from fat); 5g Protein; 49g Carbohydrate; 0mg Cholesterol; 155mg Sodium; 3g Fiber. Weight Watchers: 8 Flex Points.

(See, I told you it wasn't fat-free!)

If you'd like to make it without the crust, here's the info for a crustless version: 231 Calories (kcal); 11g Total Fat; (38% calories from fat); 4g Protein; 35g Carbohydrate; 0mg Cholesterol; 40mg Sodium; 3g Fiber. Weight Watchers: 5 Flex Points.

Serving Suggestion: Take the reserved cherry-soaking water, add some sugar, and simmer it on the stove until it's reduced to a syrup. Drizzle over pie just before serving. (Here's a sneaky photographer's secret: I added some grenadine to the cherry syrup to brighten the color.)