Dessert

Summer Stone Fruit Crisp

StoneFruitCrispYields 10 servings

INGREDIENTS:

7 cups sliced peaches, nectarines and plums
½ cup + 2 Tablespoons brown sugar (Splenda brown sugar could be used), divided
½ cup + 2 Tablespoons whole wheat flour, divided
½ cup oats
1 Tablespoon flax meal
2 teaspoons cinnamon
5 Tablespoons, non-hydrogenated margarine, chilled

DIRECTIONS:

Preheat oven to 350 degrees F.
Spray 9 x 13 baking dish with cooking spray.
In a large bowl, toss fruit with 2 Tablespoons brown sugar and 2 Tablespoons of whole wheat flour.
Spoon fruit mixture into sprayed baking dish.
In food processor, combine remaining brown sugar, flour, oats, flax and cinnamon. Pulse a few times to mix. Add margarine and pulse until entire mixture is crumbly.
Sprinkle crisp mixture over fruit-filled baking dish.
Bake for 30-35 minutes, or until fruit bubble and crisp is brown.

NUTRITION PER SERVING:

Calories: 157
Fat: 85 grams
Carbohydrate: 27.7 grams
Protein: 2 grams
Fiber: 2.8 grams
Sodium: 62 mg

Crunchy Chocolate Mix

Yields 4 servings (3/4 cup per serving)

Crunch Chocolate MixINGREDIENTS:

1 cup wheat squares cereal
1 cup pretzel sticks, broken in half
¼ roasted almonds, salted and chopped in half
3 Tablespoons dark chocolate chips, melted
Wax paper

DIRECTIONS:

Combine cereal, pretzels and almonds in a bowl. Drizzle with melted chocolate chips; stir to combine. Spread mixture on wax paper-lined baking sheet and place in refrigerator to allow chocolate to set.

NUTRITION PER SERVING:

Calories: 215
Fat: 8 grams
Carbohydrate: 32 grams
Protein: 5 grams
Fiber: 3 grams
Sodium: 350 mg 

Chocolate Banana Cream Pie

Yields 8 servings

Chocolate Banana Cream PieINGREDIENTS:

2 cups dark chocolate chips
1 block silken tofu
1 teaspoon vanilla extract
¼ teaspoon almond extract
1 Tablespoon honey or agave nectar
2 bananas, sliced
1 reduced-calorie prepared graham cracker crust or crust of your choice

DIRECTIONS:

Melt chocolate chips in double boiler. Place tofu, vanilla and honey in food processor or blender. Mix until thoroughly blended. Place melted chocolate in blender and mix together. Place sliced bananas in bottom of crust in a single layer. Pour chocolate and tofu mixture over bananas. Place in the refrigerator for 2 hours or until set.

NUTRITION PER SERVING:

Calories: 300
Fat: 12 grams
Carbohydrate: 30 grams
Protein: 10.5 grams
Fiber: 3.5 grams
Sodium: 50 mg.

Dark Chocolate & Cherry Brownies

Yields 16 servings

Dark Chocolate Cherry BrowniesINGREDIENTS:

Cooking spray
¾ cup all-purpose flour
1 cup sugar
¾ cup unsweetened dark chocolate cocoa powder
1 teaspoon baking powder
½ teaspoon salt
¼ cup 100% fruit cherry preserves
¼ cup water
5 Tablespoons of non-hydrogenated margarine
1 large egg, lightly beaten
1 large egg white
¼ cup semi-sweet chocolate chips
Powdered sugar (optional)

DIRECTIONS:

Preheat oven to 350°. Line a 9-inch square baking pan with parchment paper; coat with cooking spray. Combine flour, sugar, cocoa, baking powder and salt in a large bowl and stir with whisk. Combine cherry preserves, ¼ cup water and margarine in a small saucepan; bring to a boil. Add preserves mixture to flour mixture; stir well. Add egg and egg white; stir until smooth. Stir in chocolate chips. Pour batter into prepared pan. Bake at 350° for 25 minutes. Cool in pan on rack. Garnish with powdered sugar, if desired.

NUTRITION PER SERVING:

Calories: 155
Fat: 5.4 grams
Carbohydrate: 25 grams
Protein: 2.2 grams
Fiber: 1.1 grams
Sodium: 168 mg.

Chocolate Zucchini Bread

Yields 2 loaves (1/8 of a loaf is a serving)

Chocolate Zucchini BreadINGREDIENTS:

1½ cups all-purpose flour
½ cup whole wheat flour
¼ cup unsweetened dark chocolate cocoa
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
2 large eggs, beaten
2 egg whites, beaten
1¾ cups sugar
¾ cup unsweetened applesauce
¼ cup canola oil
1 teaspoon vanilla extract
1 ounce unsweetened chocolate, melted
2 cups grated zucchini

DIRECTIONS:

Preheat oven to 325°. Coat 2 loaf pans with cooking spray. Sift flour, cocoa, baking powder, baking soda and salt into a large bowl. In another large bowl, whisk eggs, sugar, applesauce, oil, vanilla and melted chocolate until blended. Add dry ingredients and stir with spatula until combined. Fold in zucchini. Spoon batter into prepared pans, smoothing tops. Bake loaves for 55 minutes and allow to cool 10 minutes.

NUTRITION PER SERVING:

Calories: 200
Fat: 5 grams
Carbohydrate: 38 grams
Protein: 4 grams
Fiber: 2 grams
Sodium: 150 mg. 


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