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

Fudgy Cream Cheese Brownies

(Courtesy of


  • 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


  1. Preheat oven to 350°.
  2. 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.
  3. 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.
  4. 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 for nutritional information on this recipe

Peanut Butter Pie

(Courtesy of My Recipes)


  • 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


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 for nutritional information on this recipe.

Healthy Cookie Dough Cheese Cake Bites

(no-bake, vegan and gluten-free)

(Courtesy of

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)


  1. Using your small food processor bowl and blade blend all cheesecake topping ingredients except chocolate chips until smooth and set aside.
  2. Using your large food processor bowl and blade process all crust ingredients except chocolate chips until dough like consistency with visible chunks of nut.
  3. Manually fold chocolate chips into crust.
  4. Grease an 8×8 baking pan or glass dish with a healthy oil.
  5. Press crust mixture evenly into baking dish.
  6. Top with cheesecake filling using a spoon or spatula to make sure the filling is evenly distributed over the crust.
  7. Sprinkle 1/4 cup of chocolate chips over the top of the squares.
  8. Cover with saran wrap and freeze overnight.
  9. 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.