Don't dispair, chocoholics! You CAN eat real chocolate desserts and stick to your diets. Choose recipes that are lower in calories, sugar, or fat, and be reasonable - just eat one serving! Our recipes include Weight Watchers points, calories, fat grams, and more.
July 3rd, 2007
1/4 cup butter, softened
1/2 cup dark brown sugar
1/4 cup granulated sugar
1/4 cup canola oil
1 egg
1 teaspoon vanilla
1/2 cup all purpose flour
1/2 cup whole-wheat pastry flour
1/4 cup unsweetened cocoa powder (not Dutch processed)
1/4 teaspoon salt, optional
1/3 cup dark chocolate (2 ounces) coarsely chopped
1/3 cup milk chocolate (2 ounces) coarsely chopped
2/3 cup chopped pecans, optional
Preheat the oven to 350 degrees F.
In a large bowl, mash together the butter and sugars with a fork until well combined. Add the oil and egg and beat until creamy. Mix in the vanilla.
In a medium bowl, whisk together the flours, cocoa powder, and salt. Add the dry ingredients to the wet ingredients and mix well. Stir in the dark chocolate, milk chocolate, and the pecans and mix well. Using a tablespoon, scoop the batter onto an ungreased cookie sheet. Bake for 12 minutes. Transfer cookies to a cooling rack to cool.
Makes 24 cookies
per cookie:
108 calories
6 grams fat
1 gram fiber
2 WW points
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February 16th, 2007
1/2 cup cocoa
1/3 cup canola oil
1 can (15 ounces) black beans or kidney beans, drained
1-1/4 cups sugar
3 eggs
1/2 teaspoon baking powder
1 teaspoon vanilla
1/2 cup chopped toasted walnuts (Optional)
Preheat oven to 350 degrees. Butter an 8 x 8 inch or a 7 x 11 inch baking pan. In a large food processor or blender, combine all ingredients except nuts. Blend well until very smooth. Stir in nuts. Pour batter into pan. Bake 35 - 40 minutes or just until set in the center. Do not over-bake.For a flourless, chocolate cake and an elegant presentation, pour batter into round cake pan. Cut into wedges and serve with raspberry or strawberry sauce.Note: The brownies can be reduced in calories by substituting the 1 ¼ cup sugar with 1 cup sugar and 1/4 cup Splenda.
Serves 20
Nutritional Information per serving:
Calories: 115
Fat 5 grams
Fiber 2 grams
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February 16th, 2007
Crust
1 cup graham cracker crumbs
3 tablespoons Splenda
2 tablespoons butter or margarine, melted
butter spray
Filling
8 ounces low fat cream cheese
4 ounces fat-free cream cheese
2 tablespoons fat-free milk
1/2 cup Splenda
1/3 cup sugar
1/3 cup cocoa powder
1/4 cup chocolate fat-free fudge sauce
2 medium eggs
2 teaspoons vanilla extract
Topping
1/4 cup caramel topping
1/4 cup fat-free sour cream
1/4 cup chopped pecans
1/2 cup coconut flakes
2 tablespoons coconut flakes, toasted
Preheat oven to 325 degrees. In a 9 inch pie pan, mix graham cracker crumbs, Splenda, and butter. Mix with a fork until blended. Press mixture firmly with hand on the bottom of the pan. Spray with butter spray until moist. Set aside. In a medium bowl, combine low fat cream cheese, fat-free cream cheese, milk, Splenda, and sugar. Beat with mixer until well blended. Add cocoa powder, fudge sauce, eggs, and vanilla. Beat until smooth. Pour into crust. Bake 35 - 45 minutes or until cheesecake is set. Cheesecake is done when the center barely moves when pan is touched. Remove from oven and cool to room temperature. To prepare topping, combine caramel topping and sour cream in a small bowl. Add pecans and 1/2 cup coconut. Spread on top of cheesecake. In a non-stick skillet, toast 2 tablespoons coconut over medium heat, stirring constantly, until lightly brown. Sprinkle toasted coconut on top. Refrigerate until ready to serve. Note: If fat-free cream cheese is unavailable, use all low fat cream cheese. Serves 10
Nutritional Information per serving:
Calories 255
Fat 11
Protein 7
Carbs 32
Fiber 0.6
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