4. Bittersweet Chocolate Brownies …

Calories per serving: 250 cal

Why I Love It: It is possible to have a big, fudgy chocolate brownie without the guilt! All you have to do is make some simple substitutions. If you make your brownies with bittersweet chocolate and egg whites, you’ll significantly lower your caloric intake. Plus, bittersweet chocolate has great heart-helping antioxidant properties.

The Recipe:

Ingredients:

• 6 tablespoons unsalted butter, plus more for the pan
• 2/3 cup all-purpose flour, plus more for the pan
• 8 ounces bittersweet or semisweet chocolate (at least 70 percent cacao), coarsely chopped
• 1/2 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/2 cup sugar

Preparation Time: 50 minutes

Directions:

1. Preheat oven to 350° F
2. Coat an 8-inch-square baking pan with butter. Add a spoonful of flour, tilt to coat, and tap out any excess; set aside.
3. In a double boiler or a large heatproof bowl placed over a pan of simmering water, combine the chocolate and butter. Heat, stirring occasionally, until the chocolate melts. Remove from heat; let cool.
4. Meanwhile, combine the flour, baking powder, and salt in a medium bowl; set aside
5. Whisk the eggs and vanilla extract in a large bowl until foamy. Add the sugar and whisk until light and frothy, about 1 minute. Slowly stir in the cooled chocolate mixture. Add the flour mixture in 2 batches, whisking until incorporated after each addition. Scrape the batter into the prepared pan.
6. Bake until a skewer or toothpick inserted 1 inch from the edge of the pan comes out clean, 20 to 25 minutes (a bit of moist batter should cling to the skewer). Transfer the pan to a rack to cool for 10 minutes before slicing.

Recipe source: www.realsimple.com

5. Banana Split with Ricotta Cheese …

Calories per serving: 370 cal

Why I Love It: I just love ricotta cheese. It’s delicious and rich without being unhealthy. A great way to enjoy the traditional feel of a banana split without the guilt is to replace ice cream with ricotta. Top a sliced banana with ricotta cheese, cocoa powder, and a cherry – yum yum!

The Recipe:

Ingredients:

• 1 spray(s) cooking spray
• 4 large banana(s), ripe, peeled
• 8 oz canned crushed pineapple in juice, drained
• 2 tbsp McNeil Nutritionals SPLENDA No Calorie Sweetener, divided
• 1/2 tsp ground cinnamon
• 1 cup(s) fat-free ricotta cheese
• 1 tsp vanilla extract
• 1 cup(s) raspberries

Preparation time: 15 minutes (30 mins cooking time)

Directions:

1. Preheat oven to 400°F. Coat a 9-inch baking pan with cooking spray. Place bananas in pan.
2. In a small bowl, combine pineapple, 1 tablespoon of Splenda and cinnamon; pour over bananas. Cover pan with foil and bake for 30 minutes. (Note: The canned pineapple is already sweet so omit the Splenda if you prefer.)
3. Meanwhile, in another small bowl, combine ricotta, remaining tablespoon of Splenda and vanilla; set aside.
4. Place one baked banana in each of four individual serving bowls and top each with about 2 tablespoons of pineapple sauce and 1/4 cup of ricotta mixture. Top each with 1/4 cup of raspberries. Serve immediately. Yields 1 banana split per serving.

Recipe source: www.weightwatchers.com

Ultimate Dessert Guide – 50 Best Chocolate Desserts …