My new love is sugar-free crustless pumpkin pie. Tastes like dessert, but is healthy enough to be a vegetable side. Buy a can of Libby's pumpkin (plain pumpkin, not pumpkin pie filling), and make according to the recipe on the can, using fat-free condensed milk, and substituting splenda for the sugar (I use less splenda than the amount of sugar the recipe calls for because (1) my sweet tooth has calmed down and less sweet is still satisfying, (2) splenda is expensive, and (3) splenda must be rationed because my grocery store is sold out of it every time I go). I also add lots more spices than called for, although I accidentally added too much nutmeg to my most recent batch. Nutmeg isn't good in large quantities.
I use a glass casserole dish because it has a lid for easy refrigeration, but you can use a regular pie dish too. Grease the dish well with canola oil (the healthiest oil), pour in the filling, and bake according to directions. It's 15 minutes at 425 and then it says 40-50 minutes at 350, but it's more like 60-70 minutes at 350. Cover the pie about 20 minutes into the 350 or the top will get a little too dark for comfort.
Refrigerate and enjoy. I LOVE it I tell ya.
Sugar free pudding made with skim milk is also a good dessert for when you must have chocolate.