Be Kind to Your Heart & Waistline while Still Enjoying Your Chocolate Cravings

Fudgy Cream Cheese Brownies
Ingredients:
- 3/4 cup sugar
- 1/4 cup plus 2 tablespoons reduced-calorie stick margarine, softened
- 1 large egg
- 1 large egg white
- 1 tablespoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa
- Cooking spray
- 1 (8-ounce) block 1/3-less-fat cream cheese, softened
- 1/4 cup "measures-like-sugar" calorie-free sweetener
- 3 tablespoons 1% low-fat milk
Directions:
- Preheat oven to 350°.
- Beat sugar and margarine with a mixer at medium speed until light and fluffy. Add egg, egg white, and vanilla; beat well. Gradually add flour and cocoa, beating well. Pour into an 8-inch square pan coated with cooking spray.
- Beat cream cheese and sweetener with a mixer at high speed until smooth. Add milk; beat well. Pour cream cheese mixture over chocolate mixture; swirl together using the tip of a knife to create a marbled effect.
- Bake at 350° for 30 minutes. Cool completely in pan on a wire rack. Cut into squares.
Tip: Don't use reduced-calorie or fat-free tub margarine in this recipe because those products contain water, which will make the brownies gummy.
This Recipe Is:
- Diabetic
- Low Calorie
- Low Saturated Fat
- Low Sodium
Visit health.com for nutritional information on this recipe
Peanut Butter Pie
Ingredients:
- 1 cup powdered sugar
- 1 cup natural-style, reduced-fat creamy peanut butter (such as Smucker's)
- 1 (8-ounce) block 1/3-less-fat cream cheese, softened
- 1 (14-ounce) can fat-free sweetened condensed milk
- 12 ounces frozen fat-free whipped topping, thawed
- 2 (6-ounce) reduced-fat graham cracker crusts
- 20 teaspoons fat-free chocolate sundae syrup
Directions:
Combine powdered sugar, peanut butter, and cream cheese in a large bowl; beat with a mixer at medium speed until smooth. Add milk; beat until combined. Fold in whipped topping. Divide mixture evenly between crusts; chill 8 hours or until set (pies will have a soft, fluffy texture). Cut into wedges; drizzle with chocolate syrup.
Visit myrecipes.com for nutritional information on this recipe.
Healthy Cookie Dough Cheese Cake Bites
(no-bake, vegan and gluten-free)
Crust Ingredients:
- 1 Cup Pre-Soaked Pitted Dates
- 1/4 Cup Unsweetened Shredded Coconut
- 1 Cup Dry Roasted Peanuts
- 1 Cup Natural Almonds
- 1 Tsp Vanilla Extract
- 1/4 Cup Ground Flax Seed
- 1/4 Cup Water
- 1/4 Cup Dark Chocolate Chips or Carob Chips (these will be folded in last)
Topping Ingredients:
- 3 Cups Pre-Soaked Cashews (I soak mine overnight)
- 1/4 Cup Coconut Oil
- 1/4 Cup Agave Nectar (Maple Syrup or Honey)
- 1 Tsp Vanilla Extract
- Juice of 1/2 a Lemon
- Chocolate Chips for topping (Roughly 1/4 Cup)
Directions:
- Using your small food processor bowl and blade blend all cheesecake topping ingredients except chocolate chips until smooth and set aside.
- Using your large food processor bowl and blade process all crust ingredients except chocolate chips until dough like consistency with visible chunks of nut.
- Manually fold chocolate chips into crust.
- Grease an 8×8 baking pan or glass dish with a healthy oil.
- Press crust mixture evenly into baking dish.
- Top with cheesecake filling using a spoon or spatula to make sure the filling is evenly distributed over the crust.
- Sprinkle 1/4 cup of chocolate chips over the top of the squares.
- Cover with saran wrap and freeze overnight.
- When you’re ready to serve remove from the freezer, cut into squares and serve immediately.
Visit DAMY Health for additional information on this recipe.