Anonymous wrote:This sounds like a Portlandia skit.
Angel food cake with less sugar than the recipe calls for, topped with berries or whipped cream with no sugar added?

You have to be careful about reducing sugar in some cake recipes! It can affect the texture drastically esp Angel Food

https://www.kingarthurbaking.com/blog/2017/04/26/reduce-sugar-in-cake

Anonymous wrote:How about one ingredient banana ice cream? https://cooking.nytimes.com/recipes/3038-one-ingredient-banana-ice-cream

Banana swirl! (Thank you, Daniel Tiger)

Anonymous wrote:I make chia pudding with 1 box sugar free chocolate pudding, 4 cups 40 cal/cup unsweetened coconut milk and 8 Tbsp chia seeds. I put it 4 containers and top it with a little melted choc chips and shredded coconut. I eat it for breakfast- but it’s really good.

Layering lite cool whip, bananas, fat free sugar free banana pudding and graham cracker crumbs into a trifle.

Sounds good—do the chia seeds need to be ground up first?

Anonymous wrote:There was a chocolatier in Baltimore who made out of this world chocolate with no refined sugar from what I recall. She used dates, I believe.

Yes, I think using fruit as your "sweetener" is the way to go. Artificial always tastes gross. Dates, perhaps banana. (Like all the kid recipes for "healthy desserts").

I would do a blueberry-peach crisp/crumble (esp. at this time of year). Both fruit will cook up sweet, then find some sort of nutty granola-y crumble recipe that is sweetened with dates and perhaps a hit of honey. The only thing that will work is if you lean into the rustic/fruit desserts.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Can you use monkfruit sweetener which has 0 calories? That's what DH (who is following a keto diet) uses to sweeten things.

It is awful. Do not do that. How sad for a party.

I would probably do some berries with lightly sweetened whipped cream. Or maybe an angel food cake with berries.

Monk fruit is great. Low glycemic index.

It tastes disgusting.

Agreed, it’s got an awful aftertaste.

Anonymous wrote:I would make a flourless chocolate ganache cake with raspberry layers and almond mousse. If they ask just tell them you thought the idea was not to make anything sugar free or light and be like whoops sorry. I’ll bet your dessert will be eaten and other people will be trashing theirs.

This. Make 2. It’ll be the only thing anyone eats.

So many good ideas!

That sounds like a terrible party.

I would decline. Everything will have artificial sweeteners or stevia. Ick.

A watermelon “cake.” There are a lot of different recipes, some of which layer slices of watermelon with sponge cake, some you make an almond dacquoise, most have rose water (which makes it sound disgusting to me, but I know many love rose water desserts). It was a big thing in Australia.

I make chia pudding with 1 box sugar free chocolate pudding, 4 cups 40 cal/cup unsweetened coconut milk and 8 Tbsp chia seeds. I put it 4 containers and top it with a little melted choc chips and shredded coconut. I eat it for breakfast- but it’s really good.

Layering lite cool whip, bananas, fat free sugar free banana pudding and graham cracker crumbs into a trifle.

Dip strawberries in dark chocolate. Place on waxed paper. Put in refrigerator. Done.

I’d make an orange olive oil cake. Not sure it is light but it is low sugar and evoo instead of butter.

This sounds like a Portlandia skit.
Angel food cake with less sugar than the recipe calls for, topped with berries or whipped cream with no sugar added?

I'd bring a pavlova with berries and whipped cream. Don't use artificial sweetener, just cut the sugar down to a 1/4 or 1/3 of the called for amount. It's one of my favorite desserts.