7 Easy Dessert Recipes Under 200 Calories You’ll Crave Every Night

By Brandon D / September 30, 2025

Got a sweet tooth but not into calorie math? Same. These desserts are fast, light, and ridiculously satisfying—most come together in minutes with pantry staples. Perfect for weeknights, snack o’clock, or that “I just want a bite of something sweet” moment. Let’s make dessert the easy part of your day.

1. Five-Minute Chocolate Mug Cake That Won’t Derail Your Day

This is the cozy, chocolatey hug you can make in a mug—no oven, no fuss, and yes, it’s actually moist. Perfect for late-night cravings when you want decadence without regret. The secret is cocoa and Greek yogurt for richness without the heavy stuff.

Ingredients:

• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons oat flour (or almond flour)
• 1 tablespoon granulated sweetener (sugar, coconut sugar, or erythritol)
• 1/4 teaspoon baking powder
• Pinch of salt
• 3 tablespoons nonfat plain Greek yogurt
• 1 tablespoon unsweetened almond milk (or any milk)
• 1/2 teaspoon vanilla extract
• Optional: 1 teaspoon mini dark chocolate chips (pushes close to the 200 line)

Instructions:

1. In a microwave-safe mug, whisk cocoa, oat flour, sweetener, baking powder, and salt.
2. Stir in Greek yogurt, milk, and vanilla until smooth. Fold in chips if using.
3. Microwave on high for 45–60 seconds, until just set in the center. Don’t overcook.
4. Let it rest 1 minute to finish steaming and set up.

Top with a few raspberries or a dusting of cocoa. Want a mocha vibe? Add a pinch of instant espresso. For a lava effect, tuck a chocolate chip in the center before microwaving—seriously good.

2. Lemon Ricotta Cloud Cups With Honey Drizzle

Light, creamy, and bright like sunshine—these cups taste like cheesecake’s airy cousin. They’re great after any big meal when you want something refreshing. The lemon zest does the heavy lifting on flavor.

Ingredients:

• 1/2 cup part-skim ricotta
• 2 tablespoons nonfat Greek yogurt
• 1 teaspoon honey (or maple syrup)
• 1/2 teaspoon vanilla extract
• 1 teaspoon finely grated lemon zest
• 1 teaspoon fresh lemon juice
• Pinch of salt
• Optional: 1 tablespoon fresh berries for topping

Instructions:

1. In a bowl, whisk ricotta, yogurt, honey, vanilla, lemon zest, juice, and salt until silky.
2. Spoon into a small glass or ramekin.
3. Top with berries and a tiny extra drizzle of honey if desired.

Want it fluffier? Blitz it in a mini food processor for 20 seconds. Swap lemon for orange zest in winter, or add a dash of almond extract for an Italian pastry vibe. Serve chilled with a crispy biscotti on the side if you’ve got the calories to spare.

3. Baked Cinnamon Sugar Apple “Donuts” You’ll Make on Repeat

These are just apple rings baked with cinnamon, but they hit like warm donut vibes—soft, fragrant, and cozy. No fryer, no batter, just pure autumn energy all year long. Great for brunch or an afternoon pick-me-up.

Ingredients:

• 1 large firm apple (Honeycrisp or Pink Lady)
• 1/2 teaspoon ground cinnamon
• 1 teaspoon coconut sugar or brown sugar
• 1/4 teaspoon vanilla extract
• Light spray of cooking oil
• Optional: 1 tablespoon nonfat vanilla Greek yogurt for dipping

Instructions:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment and lightly spray.
2. Core the apple and slice into 1/3-inch rings.
3. Mix cinnamon, sugar, and vanilla. Lightly spritz apple slices and sprinkle with the mixture.
4. Bake 10–12 minutes, flip, then bake 6–8 minutes more until tender and caramelized.

Dust with extra cinnamon and serve warm with yogurt for dipping. Feeling extra? Add a tiny pinch of cardamom or nutmeg. You can also air-fry at 350°F for 8–10 minutes, flipping halfway.

4. One-Bowl PB-Banana Freezer Fudge Squares

It’s creamy, peanut-buttery, and melts like fudge—but it’s secretly light. Keep a stash in the freezer for those “just one bite” moments. The banana sweetens and adds that soft texture without loads of sugar.

Ingredients:

• 1 ripe medium banana, mashed very smooth
• 2 tablespoons powdered peanut butter (PB2) or 1 tablespoon natural peanut butter
• 2 tablespoons nonfat Greek yogurt
• 1 teaspoon honey or maple syrup
• 1/4 teaspoon vanilla extract
• Pinch of sea salt
• Optional: 1 teaspoon mini chocolate chips

Instructions:

1. Stir banana, PB powder (or peanut butter), yogurt, honey, vanilla, and salt until smooth.
2. Spread into a small parchment-lined dish (about 4×4 inches). Sprinkle chips if using.
3. Freeze 2–3 hours until firm, then cut into 9 small squares.

Store squares in a freezer bag and let one sit at room temp for 2 minutes before eating. Swap peanut butter with almond butter, or add a pinch of cinnamon. For extra protein, replace 1 tablespoon yogurt with vanilla protein powder and add a teaspoon more milk to loosen.

5. Greek Yogurt Berry Swirl Pops That Taste Like Summer

These pops are creamy, tangy, and gorgeous with ruby swirls. They feel fancy but are literally a stir-and-freeze situation. Ideal for kids, guests, or your own freezer stash.

Ingredients:

• 3/4 cup nonfat Greek yogurt
• 2 tablespoons milk of choice
• 1–2 teaspoons honey or agave, to taste
• 1/2 teaspoon vanilla extract
• 1/2 cup frozen mixed berries, thawed and lightly mashed
• Optional: 1 teaspoon chia seeds

Instructions:

1. Whisk yogurt, milk, honey, and vanilla until smooth.
2. In a separate bowl, mash thawed berries. Stir in chia if using to thicken.
3. Layer yogurt and berries into popsicle molds, swirl with a skewer, and insert sticks.
4. Freeze 4–6 hours until solid.

Run molds under warm water to release. Swap berries for mango or peaches. If you love tart, add a squeeze of lime to the fruit. For mini pops, use an ice cube tray with toothpicks—cute and portion-friendly.

6. Cocoa-Dusted Strawberry Tiramisu Cups (No-Bake, No Fuss)

It’s the flavor profile of tiramisu without the heavy lift—juicy strawberries, creamy yogurt-mascarpone, and a whisper of coffee. You’ll get elegance with a light touch, perfect for date night or a brunch dessert.

Ingredients:

• 1/4 cup part-skim ricotta or light mascarpone
• 1/4 cup nonfat Greek yogurt
• 1 teaspoon powdered sugar or sweetener
• 1/4 teaspoon vanilla extract
• 1/2 teaspoon instant espresso granules dissolved in 1 teaspoon hot water
• 4–5 medium strawberries, sliced
• 1 whole light ladyfinger cookie (or 2–3 thin graham cracker squares)
• Unsweetened cocoa powder, for dusting

Instructions:

1. Stir ricotta/mascarpone, yogurt, powdered sugar, vanilla, and espresso until smooth.
2. Crush ladyfinger or graham lightly and place in the bottom of a small glass.
3. Layer strawberries and cream mixture. Repeat layers if your glass is tall.
4. Dust generously with cocoa. Chill 15 minutes to set.

Add a twist of lemon zest for brightness, or a few dark chocolate shavings if your calories allow. No ladyfingers? Use a splash of coffee on the crumbs to mimic that classic tiramisu soak.

7. Maple-Pecan Baked Pear Boats With Crunch

Roasted pears go caramel-sweet in the oven, and the crunchy topping seals the deal. It looks restaurant-level but takes almost no effort. Serve warm and watch people close their eyes after the first bite.

Ingredients:

• 1 ripe but firm pear (Bosc or Anjou), halved and cored
• 1 teaspoon pure maple syrup
• 1 teaspoon chopped pecans
• 1/4 teaspoon cinnamon
• Pinch of salt
• Optional: 1 tablespoon nonfat vanilla yogurt for serving

Instructions:

1. Preheat oven to 375°F (190°C). Place pear halves cut-side up on a parchment-lined sheet.
2. Brush with maple syrup, then sprinkle cinnamon, salt, and pecans into the center.
3. Bake 18–22 minutes, until fork-tender and lightly golden.

Serve warm with a spoonful of yogurt or a dusting of nutmeg. Swap pecans for walnuts or pistachios. Feeling cozy? Add a tiny splash of bourbon to the maple before brushing—trust me, it’s a vibe.

Portion Tips and Calorie Friendliness

All recipes are designed to land under about 200 calories per serving when made as written and portioned as noted (one mug cake, one cup, one pear half, one tiramisu cup, etc.). If you add extras—like lots of chocolate chips or full-fat dairy—just scale portions slightly to keep it in that range. A kitchen scale helps, but eyeballing works fine in a pinch.

Make-Ahead and Storage

• Mug Cake: Mix dry ingredients in a jar for instant dessert later.
• Ricotta Cups and Tiramisu Cups: Keep covered in the fridge up to 2 days.
• Apple “Donuts”: Bake ahead and reheat in a toaster oven for 3 minutes.
• Freezer Fudge & Pops: Store for 1–2 weeks, covered. Let soften briefly before eating.
• Baked Pears: Best fresh, but still lovely reheated the next day.

There you go—seven light, happy desserts that actually satisfy. No weird diet vibes, just real ingredients doing their best work. Pick one tonight, stash a couple for the week, and enjoy that sweet moment—no calorie panic required.