Butterscotch Bars

A small square of these rich bars is enough to satisfy a dessert craving. The flour and oats mixture is somewhat dry after combining, but it serves as both a solid base for the soft butterscotch chip layer and a crumbly, streusel-like topping.

Yield 36 servings (serving size: 1 bar)

Ingredients

• 1 cup packed brown sugar
• 5 tablespoons butter, melted
• 1 teaspoon vanilla extract
• 1 large egg, lightly beaten
• 9 ounces all-purpose flour (about 2 cups)
• 2 1/2 cups quick-cooking oats
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• Cooking spray
• 3/4 cup fat-free sweetened condensed milk
• 1 1/4 cups butterscotch morsels (about 8 ounces)
• 1/8 teaspoon salt
• 1/2 cup finely chopped walnuts, toasted

Preparation

1. Preheat oven to 350°.

2. Combine sugar and butter in a large bowl. Stir in vanilla and egg. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, oats, 1/2 teaspoon salt, and baking soda in a bowl. Add oat mixture to sugar mixture; stir with a fork until combined (mixture will be crumbly). Place 3 cups oat mixture into the bottom of a 13 x 9–inch baking pan coated with cooking spray; press into bottom of pan. Set aside.

3. Place sweetened condensed milk, butterscotch morsels, and 1/8 teaspoon salt in a microwave-safe bowl; microwave at HIGH 1 minute or until butterscotch morsels melt, stirring every 20 seconds. Stir in walnuts. Scrape mixture into pan, spreading evenly over crust. Sprinkle evenly with remaining oat mixture, gently pressing into butterscotch mixture. Bake at 350° for 30 minutes or until the topping is golden brown. Place pan on a cooling rack; run a knife around outside edge. Cool completely.

Nutritional Information

Calories: 148

Fat: 5.1g (sat 2.7g,mono 0.9g,poly 1.1g)

Protein: 2.6g

Carbohydrate: 23.4g

Fiber: 0.8g

Cholesterol: 11mg

Iron: 0.8mg

Sodium: 87mg

Calcium: 31mg

Kathryn Conrad, Cooking Light, APRIL 2009

Limoncello-Mint Sorbet with Fresh Blackberries

Limoncello, the citrusy Italian liqueur, brightens this sorbet. It's nice to have a bottle on hand to splash with soda in a spritzer or macerate with fruit for a quick dessert.

Yield 8 servings (serving size: about 1/2 cup sorbet and 1/4 cup berries)

Ingredients

• 2 cups water
• 1 1/3 cups sugar
• 1/2 cup limoncello
• 1 cup fresh lemon juice (about 6 large lemons)
• 1/2 cup chopped fresh mint
• 2 cups blackberries
• Lemon slices (optional)

Preparation

1. Combine first 3 ingredients in a saucepan over medium-high heat; bring to a boil, stirring until sugar dissolves. Remove from heat; add lemon juice and mint. Cover and chill.

2. Strain juice mixture through a sieve into a bowl; discard solids. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze 1 hour or until firm. Serve with blackberries; garnish with lemon slices, if desired.

Nutritional Information

Calories: 184

Fat: 0.2g (sat 0.0g,mono 0.0g,poly 0.1g)

Protein: 0.6g

Carbohydrate: 39.3g

Fiber: 2g

Cholesterol: 0.0mg

Iron: 0.2mg

Sodium: 1mg

Calcium: 13mg

Anthony Rosenfeld, Cooking Light, MAY 2009

Marble Cheesecake Squares

If you've forgotten to set out the cream cheese to soften, arrange the unwrapped blocks in a single layer in a large bowl, and microwave at HIGH a minute or until slightly soft.

Yield 12 servings

Ingredients

• 1 cup chocolate graham cracker crumbs (about 9 cookie sheets)
• Cooking spray
• 1 tablespoon butter, melted
• 2 (8-ounce) blocks fat-free cream cheese, softened
• 1 (8-ounce) block 1/3-less-fat cream cheese, softened
• 1 cup sugar
• 3 tablespoons all-purpose flour
• 1 tablespoon vanilla extract
• 3 large egg whites
• 1 large egg
• 1 ounce semisweet chocolate

Preparation

Preheat oven to 325°.

Place crumbs in a 9-inch square baking pan coated with cooking spray; drizzle with butter. Toss with a fork until moist. Press into bottom of pan. Bake at 325° for 8 minutes; cool on a wire rack.

Place cheeses in a large bowl; beat with a mixer at high speed until smooth. Add sugar and flour; beat well. Add vanilla, egg whites, and egg; beat until well blended. Pour cheese mixture into prepared pan.

Place chocolate in a small microwave-safe bowl; microwave at high 1 1/2 minutes or until soft, stirring after 45 seconds (chocolate should not completely melt). Stir until smooth. Drop melted chocolate onto cheese mixture to form 9 mounds. Swirl chocolate into batter using the tip of a knife. Bake at 325° for 35 minutes or until almost set. Cool on a wire rack. Cover and chill at least 4 hours.

Nutritional Information

Calories: 239 (29% from fat)

Fat: 7.6g (sat 4.1g,mono 2.1g,poly 0.2g)

Protein: 9.7g

Carbohydrate: 31.4g

Fiber: 0.6g

Cholesterol: 41mg

Iron: 0.6mg

Sodium: 355mg

Calcium: 124mg

Patricia Baird, Cooking Light, OCTOBER 2004

Strawberry Layer Cake

You can use fresh orange juice instead of Grand Marnier in the cream cheese frosting.

Yield 16 servings (serving size: 1 slice)

Ingredients

• Cake:
• 1 1/4 cups sliced strawberries
• 10 ounce all-purpose flour (about 2 1/4 cups)
• 2 1/4 teaspoons baking powder
• 1/8 teaspoon salt
• 1 1/2 cups granulated sugar
• 1/2 cup butter, softened
• 2 large eggs
• 2 large egg whites
• 1 cup low-fat buttermilk
• 1/4 teaspoon red food coloring
• Cooking spray
• 
  Frosting:
• 1/3 cup (3 ounces) 1/3-less-fat cream cheese
• 1/3 cup butter, softened
• 2 tablespoons Grand Marnier (orange-flavored liqueur)
• 3 cups powdered sugar
• 12 whole strawberries (optional)

Preparation

1. Preheat oven to 350°.

2. To prepare cake, place sliced strawberries in a food processor; process until smooth.

3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt, stirring with a whisk. Place granulated sugar and 1/2 cup butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, one at a time, beating well after each addition. Beat in egg whites. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Add pureed strawberries and food coloring; beat just until blended.

4. Divide batter between 2 (8-inch) round cake pans coated with cooking spray. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack for 10 minutes. Remove from pans; cool completely on wire racks.

5. To prepare frosting, place cream cheese, 1/3 cup butter, and liqueur in a medium bowl; beat with a mixer at medium speed until blended. Gradually add powdered sugar, and beat just until blended.

6. Place 1 cake layer on a plate; spread with 1/2 cup frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Cut 1 whole strawberry into thin slices, cutting to, but not through, the stem end. Fan strawberry on top of cake just before serving, if desired. Cut remaining 11 strawberries in half. Garnish cake with strawberry halves, if desired.

Nutritional Information

Calories: 348

Fat: 11.3g (sat 6.9g,mono 2.8g,poly 0.6g)

Protein: 4.3g

Carbohydrate: 57.7g

Fiber: 0.7g

Cholesterol: 55mg

Iron: 1.1mg

Sodium: 212mg

Calcium: 74mg

Maureen Callahan, Cooking Light, MAY 2009

Vanilla Bean Shortbread

"This half-oil, half-butter version yields a crisper, more delicate cookie," says Cooking Light Advisory Panelist Greg Drescher of the Culinary Institute of America. Make up to five days in advance, and store in an airtight container.

Yield 32 servings (serving size: 1 piece)

Preparation

• Cooking spray
• 9 ounces all-purpose flour (about 2 cups)
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1/2 cup butter, softened
• 1/2 cup canola oil
• 1/2 cup sugar
• 1 vanilla bean, split lengthwise

Preparation

1. Preheat oven to 350°.

2. Line bottom and sides of a 13 x 9–inch baking pan with foil; coat foil with cooking spray, and set aside.

3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cornstarch, and salt in a large bowl; stir with a whisk.

4. Place butter in a medium bowl; beat with a mixer at medium speed 2 minutes or until light and fluffy. Add oil; beat with a mixer at medium speed 3 minutes or until well blended. Gradually add sugar, beating well. Scrape seeds from vanilla bean, and add seeds to butter mixture; discard bean. Add flour mixture, beating at low speed just until blended. Spoon dough into prepared pan. Place a sheet of heavy-duty plastic wrap over dough; press to an even thickness. Discard plastic wrap. Bake at 350° for 30 minutes or until edges are lightly browned. Cool in pan 5 minutes on a wire rack; cut into 32 pieces. Carefully lift foil from pan; cool squares completely on a wire rack.

Nutritional Information

Calories: 101

Fat: 6.4g (sat 2.1g,mono 2.8g,poly 1.2g)

Protein: 0.9g

Carbohydrate: 10.1g

Fiber: 0.2g

Cholesterol: 8mg

Iron: 0.4mg

Sodium: 39mg

Calcium: 2mg

Jackie Mills, MS, RD, Cooking Light, MAY 2009

Blueberry Pecan Cake

This tender cake is packed with sweet berries and crunchy nuts.

Yield 10 servings (serving size: 1 wedge)

Ingredients

• Cooking spray
• 2 teaspoons all-purpose flour
• 5 tablespoons butter
• 3/4 cup granulated sugar
• 2 large eggs
• 2/3 cup low-fat buttermilk
• 2 teaspoons grated orange rind
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• 1/4 teaspoon baking soda
• 1 1/2 cups all-purpose flour
• 2 cups fresh or frozen blueberries
• 1/3 cup finely chopped pecans
• 2 tablespoons sifted powdered sugar

Preparation

Preheat oven to 350°.

Coat a 9-inch round springform pan with cooking spray, and dust the pan with 2 teaspoons flour.

Place butter in a large microwave-safe bowl. Cover and microwave at high 1 minute or until butter melts. Add granulated sugar, stirring with a whisk. Add eggs; stir well. Stir in buttermilk and next 6 ingredients (buttermilk through baking soda); stir well. Lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Add flour, stirring just until blended (do not overstir). Stir in blueberries and pecans. Spoon mixture into prepared pan, spreading evenly.

Bake at 350° for 45 minutes or until lightly browned and a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack. Sprinkle with powdered sugar. Cut into wedges.

Nutritional Information

Calories: 253 (36% from fat)

Fat: 10.1g (sat 4.3g,mono 3.8g,poly 1.3g)

Protein: 4.5g

Carbohydrate: 36.9g

Fiber: 1.7g

Cholesterol: 59mg

Iron: 1.3mg

Sodium: 287mg

Calcium: 60mg

Cooking Light, AUGUST 2001

Blueberry Lemon Coffee Cake

Blueberries and lemon are a natural match, and they come together nicely in this fruit-filled snack cake. Almond paste, a sweet mixture of ground almonds and sugar, contributes a mildly nutty flavor and moist texture. Almond paste is found in the baking section of the grocery store. (Don't substitute marzipan, which is sweeter and has a smoother texture.) If it is hard, soften it by microwaving at HIGH 10 to 15 seconds.

Yield 12 servings (serving size: 1 piece)

Ingredients

• Cake:
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup sugar
• 1/3 cup almond paste
• 2 tablespoons chilled butter, cut into small pieces
• 1 large egg
• 1 tablespoon lemon juice
• 3/4 cup fat-free milk
• 1 1/2 cups blueberries
• 2 teaspoons grated lemon rind
• Cooking spray
• 
  Topping:
• 1/4 cup sugar
• 3 tablespoons sliced almonds, chopped
• 1 1/2 tablespoons butter, melted
• 1/2 teaspoon ground cinnamon

Preparation

Preheat oven to 350°.

To prepare cake, lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, baking powder, baking soda, and salt in a small bowl, stirring with a whisk.

Place 1/2 cup sugar, almond paste, and 2 tablespoons butter in a large bowl; beat with a mixer at medium speed until well blended. Add egg and lemon juice, beating well. Add flour mixture and fat-free milk alternately to sugar mixture, beginning and ending with flour mixture. Fold in blueberries and rind. Spoon batter into a 9-inch square baking pan coated with cooking spray.

To prepare topping, combine 1/4 cup sugar and remaining ingredients in a small bowl, tossing with a fork until moist. Sprinkle topping evenly over batter. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.

Nutritional Information

Calories: 196 (30% from fat)

Fat: 6.5g (sat 2.1g,mono 3.2g,poly 0.8g)

Protein: 3.8g

Carbohydrate: 31.6g

Fiber: 1.4g

Cholesterol: 27mg

Iron: 1.2mg

Sodium: 243mg

Calcium: 82mg

Lorrie Hulston Corvin, Cooking Light, JUNE 2005

Nectarines Poached in Lavender-Honey Sauce

A sweet end to a dinner party, this unique dessert tastes great any way you prefer to serve it--warm, at room temperature, or chilled. Take care not to overcook the nectarines--they should be tender but not too soft.

Yield 12 servings (serving size: 1 nectarine half, 1/2 cup yogurt, and 1/4 cup syrup)

Ingredients

• 4 cups water
• 3/4 cup sugar
• 3/4 cup honey
• 2 teaspoons dried lavender buds
• 6 nectarines, halved and pitted (about 1 1/2 pounds)
• 6 cups vanilla low-fat frozen yogurt
• Fresh lavender sprigs (optional)
  

Preparation

Bring first 3 ingredients to a boil in a Dutch oven, stirring to dissolve sugar. Stir in lavender buds. Add nectarines. Reduce heat, and simmer 8 minutes or until nectarines are just tender (do not overcook). Remove nectarines from pan with a slotted spoon, reserving liquid in pan.

Bring liquid to a boil, and cook until reduced to 3 cups (about 10 minutes). Cool slightly. Serve syrup with nectarines and yogurt. Garnish with fresh lavender, if desired.

Nutritional Information

Calories: 243 (6% from fat)

Fat: 1.5g (sat 0.8g,mono 0.4g,poly 0.0g)

Protein: 4.9g

Carbohydrate: 54.9g

Fiber: 0.9g

Cholesterol: 5mg

Iron: 0.3mg

Sodium: 60mg

Calcium: 155mg

Judy Lockhart, Cooking Light, JUNE 2005

Croissant and Chocolate Bread Pudding

Hi. I want to make love to this dish with my mouth.

This recipe serves 8

Hands-On Time 0h10m

Total Time 0h50m

Ingredients

• unsalted butter for the baking dish, at room temperature
• 6 large egg yolks
• 2 cups whole milk
• 1 cup heavy cream
• 1 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon ground nutmeg
• 6 croissants, cut into 1-inch pieces (about 1 pound)
• 4 ounces bittersweet chocolate, cut into chunks
• 1/2 teaspoon kosher salt

Directions

• 1Heat oven to 375° F. Butter an 8-inch square or other shallow 2-quart baking dish.
• 2In a large bowl, whisk together the egg yolks, milk, cream, sugar, vanilla, salt, and nutmeg. Add the croissants and chocolate and mix to combine.
• 3Transfer the mixture to the prepared baking dish and bake until set and a knife inserted in the center comes out clean, 30 to 40 minutes. Serve warm or at room temperature.

• By Kate Merker, January 2009

Nutritional Information Servings Per Recipe 8

• Amount Per Serving

• Calories 587
• Fat 34g
• Sat Fat 19g
• Cholesterol 242mg
• Carbohydrate 64g
• Calories From Fat 52%
• Sodium 588mg
• Protein 10g
• Fiber 2g
• Sugar 2g

Quick Tip

Make-ahead: Cut the croissants and chop the chocolate, then store them at room temperature in separate resealable plastic bags for up to 1 day.

Apricot-Coconut Cake

This recipe serves 8

Hands-On Time 0h30m

Total Time 3h30m

Ingredients

• 1 cup shredded sweetened coconut
• 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature, plus more for the pans
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1 teaspoon pure vanilla extract
• 1 1/4 cups apricot preserves
• 1 cup whole milk
• 1 cup heavy cream
• 1/4 cup sour cream
• 2 tablespoons confectioners' sugar

Directions

• 1Heat oven to 350° F. Toast the coconut on a baking sheet, tossing occasionally, until golden, 10 to 12 minutes. Butter two 8-inch round cake pans. In a large bowl, whisk the flour, baking powder, and salt.
• 2Using an electric mixer, beat the butter and granulated sugar until fluffy. Beat in the eggs one at a time, then the vanilla and 3/4 cup of the preserves. Alternately add the flour mixture and the milk, mixing just until incorporated.
• 3Divide the batter between the pans and bake until a toothpick inserted in the centers comes out clean, 40 to 45 minutes. Remove the cakes from the pans and let cool completely on a rack.
• 4Using an electric mixer, beat the heavy cream, sour cream, and confectioners' sugar to form stiff peaks. Sandwich the cakes with the remaining 1/2 cup of preserves. Frost with the cream mixture and press the coconut onto the sides.

• By Kate Merker, January 2009

Nutritional Information Servings Per Recipe 8

• Amount Per Serving

• Calories 836
• Fat 40g
• Sat Fat 25g
• Cholesterol 256mg
• Carbohydrate 110g
• Calories From Fat 43%
• Sodium 455mg
• Protein 12g
• Fiber 2g
• Sugar 61g

Quick Tip

Make-ahead: Make the cakes, wrap tightly, and store at room temperature for up to 2 days. Make the frosting and frost the cakes up to 4 hours before serving. Refrigerate until 30 minutes before serving.

Caramalized Pineapple with Coconut Sorbet

How do I say this? ...YUM.

Ingredients

• 2 tablespoons unsalted butter
• 1/4 cup brown sugar
• 1/2 pineapple, cored and cut into 8 half-moons (or 4 canned pineapple rings, cut in half)
• 1 pint coconut sorbet

Directions

• 1Melt the butter in a large skillet over medium heat. Add the sugar and cook, stirring, for 1 minute (the butter and sugar will remain separated).
• 2Add the pineapple and cook, swirling the pan, until the pineapple is tender and the sauce is smooth, 4 to 5 minutes per side. Serve the pineapple with the sorbet and drizzle with the sauce.

• By Sara Quessenberry, April 2009

Nutritional Information Servings Per Recipe 4

• Amount Per Serving

• Calories 281
• Calories From Fat 28%
• Protein 0g
• Carbohydrate 53g
• Sugar 39g
• Fiber 1g
• Fat 9g
• Sat Fat 6g
• Calcium 41mg
• Iron 0mg
• Sodium 17mg
• Cholesterol 20mg

From RealSimple.com

Red Velvet Layer Cake with Cream Cheese Frosting

Ingredients

Cake

• 2 1/4 cups sifted cake flour (sifted, then measured)
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1 tablespoon red food coloring
• 1 teaspoon distilled white vinegar
• 1 teaspoon vanilla extract
• 1 1/2 cups sugar
• 1/2 cup (1 stick) unsalted butter, room temperature
• 2 large eggs

Frosting

• 2 8-ounce packages cream cheese, room temperature
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 tablespoon vanilla extract
• 2 1/2 cups powdered sugar

• 3 1/2-pint baskets fresh raspberries
• 3 1/2-pint baskets fresh blueberries

Preparation

For cake:
Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Sift sifted flour, cocoa powder, baking powder, baking soda, and salt into medium bowl. Whisk buttermilk, food coloring, vinegar, and vanilla in small bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Add eggs 1 at a time, beating until well blended after each addition. Beat in dry ingredients in 4 additions alternately with buttermilk mixture in 3 additions.

Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 27 minutes. Cool in pans on racks 10 minutes. Turn cakes out onto racks; cool completely.

For frosting:
Beat cream cheese and butter in large bowl until smooth. Beat in vanilla. Add powdered sugar and beat until smooth.

Place 1 cake layer, flat side up, on platter. Spread 1 cup frosting over top of cake. Arrange 1 basket raspberries and 1/2 basket blueberries atop frosting, pressing lightly to adhere. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake. Arrange remaining berries decoratively over top of cake. (Can be made 1 day ahead. Cover and refrigerate. Let stand at room temperature 1 hour before serving.)

From epicurious.com

Chocolate-Bourbon Cake

Yield Makes 16 servings

Ingredients

• 1/2 cup bourbon
• 1 1/3 cups sugar
• 12 ounces bittersweet chocolate, coarsely chopped
• 1 cup (8 ounces) butter, cut into pieces
• 5 large eggs
• 1 1/2 tablespoons all-purpose flour
• 2 1/2 tablespoons cocoa powder, divided
• Hot water
• Coffee-Bourbon Syrup
• Hazelnuts

Preparation

Preheat oven to 375°. Grease a 9- x 2-inch cake pan, line the bottom with parchment paper, and set aside.

Combine bourbon and sugar in a large saucepan; bring mixture to a boil. Remove from heat, and add chocolate and butter, stirring until smooth. Set aside, and let cool to room temperature.

Beat in eggs, one at a time, until very well blended. Fold in flour and 1 1/2 tablespoons cocoa powder. Pour batter into prepared cake pan. Set pan in a large roasting pan filled to depth of 1 inch with hot water.

Bake at 375° for 1 hour and 15 minutes, basting with Coffee-Bourbon Syrup every 15 minutes after a crust has developed on cake's surface.

Cool cake; cover and refrigerate 6 hours or overnight. Transfer cake onto a serving plate, and dust with remaining 1 tablespoon cocoa powder. Top with hazelnuts.

Jeff Jackson, Jeff Jackson, Coastal Living, NOVEMBER 2007

Dark Chocolate Cherry Brownies

CookingLight.com users agree: Sweets are a top craving, and chocolate is in a class by itself. These rich brownies are just the ticket. Lining the pan with parchment paper helps prevent the moist brownies from sticking.

Yield 16 servings

Ingredients

• Cooking spray
• 3.4 ounces all-purpose flour (about 3/4 cup)
• 1 cup sugar
• 3/4 cup unsweetened cocoa
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 1/3 cup cherry preserves
• 1/3 cup water
• 5 tablespoons butter
• 1 large egg, lightly beaten
• 1 large egg white
• 1/3 cup semisweet chocolate chips
• Powdered sugar (optional)

Preparation

1. Preheat oven to 350°.

2. Line a 9-inch square baking pan with parchment paper; coat with cooking spray.

3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 1 cup sugar, unsweetened cocoa, baking powder, and salt in a large bowl; stir with a whisk. Combine cherry preserves, 1/3 cup water, and butter 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 semisweet chocolate chips. Scrape batter into prepared pan. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Cool in pan on wire rack. Garnish with powdered sugar, if desired.

Nutritional Information

Calories: 155 (31% from fat)

Fat: 5.4g (sat 3g,mono 1.4g,poly 0.2g)

Protein: 2.2g

Carbohydrate: 25.8g

Fiber: 1.1g

Cholesterol: 23mg

Iron: 1mg

Sodium: 168mg

Calcium: 10mg

Jeanne Thiel Kelley, Cooking Light, SEPTEMBER 2008

Espresso Crepes with Ice Cream and Dark Chocolate Sauce

Since both the crepes and chocolate sauce can be made ahead, this is the simplest of desserts. If you make the sauce ahead, warm it just before serving.

Yield 8 servings

Ingredients

* 1/3 cup half-and-half
* 2 tablespoons honey
* 3 ounces semisweet chocolate, chopped
* 8 Espresso Crepes
* 2 cups low-fat coffee ice cream

Preparation

Combine half-and-half and honey in a small saucepan over medium heat; cook 3 minutes or until tiny bubbles form around edge of pan, stirring frequently (do not boil). Remove from heat. Add chocolate; stir until smooth.

Fold each crepe in half; fold in half again. Place 1 crepe on each of 8 plates. Top each serving with 1/4 cup coffee ice cream; drizzle with 4 teaspoons sauce.
Nutritional Information

Calories: 229 (28% from fat)
Fat: 7.1g (sat 4g,mono 0.8g,poly 0.2g)
Protein: 6.2g
Carbohydrate: 25.5g
Fiber: 0.8g
Cholesterol: 45mg
Iron: 0.6mg
Sodium: 105mg
Calcium: 93mg

Cynthia Nims, Cooking Light, JUNE 2006

Cinnamon Crepes with Peaches and Cream Cheese

Make the filling and crepes ahead, and chill until you're ready to use them.

Yield 6 servings (serving size: 1 crepe)

Ingredients

* 1 cup powdered sugar
* 1 cup fat-free cottage cheese
* 3/4 cup (6 ounces) 1/3-less-fat cream cheese, softened
* 2 teaspoons fresh lemon juice, divided
* 3 1/2 cups sliced peeled peaches (about 1 pound)
* 1 teaspoon granulated sugar
* 1 teaspoon amaretto (almond-flavored liqueur)
* 6 Cinnamon Crepes
* 2 tablespoons sliced almonds, toasted

Preparation

Combine powdered sugar, cheeses, and 1 1/2 teaspoons juice in a food processor; process until smooth. Spoon mixture into a bowl; cover and chill 1 hour.

Combine remaining 1/2 teaspoon juice, peaches, granulated sugar, and amaretto in a bowl; toss gently. Let stand 15 minutes; toss gently.

Place one crepe on each of 6 plates. Spoon 1/2 cup cheese mixture in the center of each crepe; roll up. Top each with 1/2 cup peach mixture; sprinkle with 1 teaspoon almonds. Serve immediately.
Nutritional Information

Calories: 301 (29% from fat)
Fat: 9.6g (sat 5g,mono 3.1g,poly 0.7g)
Protein: 10.7g
Carbohydrate: 43.5g
Fiber: 2g
Cholesterol: 60mg
Iron: 1mg
Sodium: 334mg
Calcium: 90mg

Cynthia Nims, Cooking Light, JUNE 2006

Basic Crepe

Although you'll only need about three tablespoons batter to make each crepe, we found a 1/4-cup dry measuring cup is the best tool to scoop and pour the batter into the pan so the crepes cook evenly. The small amount of sugar gives the crepes a golden appearance and crisp edges without adding noticeable sweetness, so this recipe works in both savory and sweet applications.

Yield 13 crepes (serving size: 1 crepe)

Ingredients

* 1 cup all-purpose flour (about 4 1/2 ounces)
* 2 teaspoons sugar
* 1/4 teaspoon salt
* 1 cup low-fat 1% milk
* 1/2 cup water
* 2 teaspoons butter, melted
* 2 large eggs

Preparation

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar, and salt in a small bowl. Combine milk, water, melted butter, and eggs in a blender. Add the flour mixture to milk mixture, and process until smooth. Cover batter; chill for 1 hour.

Heat an 8-inch nonstick crepe pan or skillet over medium heat. Pour a scant 1/4 cup batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 1 minute. Carefully lift the edge of the crepe with a spatula to test for doneness. The crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned. Turn crepe over, and cook for 30 seconds or until center is set.

Place crepe on a towel; cool completely. Repeat procedure with the remaining batter, stirring batter between crepes. Stack crepes between single layers of wax paper to prevent sticking.
Nutritional Information

Calories: 62 (23% from fat)
Fat: 1.6g (sat 0.8g,mono 0.5g,poly 0.2g)
Protein: 2.6g
Carbohydrate: 8.9g
Fiber: 0.3g
Cholesterol: 35mg
Iron: 0.6mg
Sodium: 70mg
Calcium: 29mg

Cynthia Nims, Cooking Light, JUNE 2006

Chocolate Amaretto Cheesecake

This is one of my favorite low fat dessert recipes. This and the Key Lime Pie satisfy most of my dessert cravings and they are gooooood.

Weight Watchers Recipe

6 squares (2 1/2 inches each) chocolate graham crackers made into crumbs

2 1/3 cups part-skim ricotta cheese

4 oz. nonfat cream cheese

1/2 cup sugar

1/4 cup unsweetened cocoa powder

1 egg

3 tbsp. all-purpose flour

2 tbsp. Amaretto liqueur

1 tsp. vanilla extract

2 tbsp. semisweet chocolate chips

Preheat oven to 300° F. Spray an 8-inch springform pan with nonstick cooking spray. Sprinkle the cracker crumbs evenly over the bottom of the pan.

(If you don't have an 8-inch springform pan, make cheesecake in an 8-inch aluminum foil baking pan. Using a scissors, cut sides away before serving.)

In a blender or food processor, puree the ricotta and cream cheeses, sugar, cocoa, egg, flour, liqueur and vanilla; stir in the chocolate chips.

Pour the mixture over the crumbs. Bake until a knife inserted in the center comes out clean, about 1d hours. Cool completely on a rack. Refrigerate, covered, until chilled, at least 3 hours.

Serves 12, with each serving having 99 calories, 2 g fat, and 17 g carbohydrates. Weight Watchers count is 2 points per serving.

Source: Simply the Best, 250 Prizewinning Family Recipes by Weight Watchers

The Ultimate Valentine Cake

yield: Serves 12

A show-stopper centerpiece cake for February fourteenth. White chocolate provides a rich, buttery texture. To serve, remove the chocolate lid and break it into pieces to nibble along with the cake.

Ingredients
Chocolate Heart Lid

* 3 ounces imported white chocolate (such as Lindt or Tobler), chopped
* 3 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

Cake

* 9 ounces imported white chocolate (such as Lindt or Tobler), chopped
* 5 large eggs, separated, room temperature
* 1/2 cup plus 1 tablespoon sugar
* 1tablespoon framboise liqueur or Grand Marnier
* 1 teaspoon vanilla extract
* 6 tablespoons (3/4 stick) unsalted butter, melted, warm
* 3/4 cup cake flour

Icing

* 12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
* 1 1/4 cups (2 1/2 sticks) unsalted butter
* 3 tablespoon light corn syrup
* 3 tablespoons framboise liqueur or Grand Marnier

Assembly

* 1 1-pint basket strawberries, hulled and halved
* 1 1/2-pint basket raspberries
* 1 1-pint basket strawberries with stems, halved through stem end (stems left intact)

Berry Compote

* 2 1-pint baskets strawberries, hulled and sliced
* 3 tablespoons sugar
* 2 tablespoons framboise liqueur or Grand Marnier
* 2 1/2-pint baskets raspberries

Preparation

To make heart lid:
Cut heart-shaped piece of waxed paper about 4 inches larger than 8x2-inch bottomless heart-shaped cake pan. Place on cookie sheet. Lightly oil inside of heart pan with vegetable oil. Butter outside of pan. Place heart pan atop paper on cookie sheet. Press waxed paper up onto outside of buttered pan to adhere, to prevent chocolate from leaking out. Place white chocolate in bowl. Set bowl over saucepan of simmering water; stir until smooth. Remove from over water. Place bittersweet chocolate in another bowl. Set bowl over saucepan of simmering water; stir until smooth. Remove from over water.

Drop white chocolate by spoonfuls inside heart, spacing apart and allowing some to touch inner edge of pan. Drop bittersweet chocolate by spoonfuls into spaces. Move heart pan gently from side to side to distribute chocolate evenly and fill in heart completely. Swirl mixtures together using tip of knife. Holding cake pan to cookie sheet with hands, tap sheet firmly on counter to flatten chocolate. Freeze until firm, about 20 minutes.

Run small sharp knife around outside of pan to loosen chocolate. Remove pan. Refrigerate chocolate lid until ready to use. (Can be prepared 1 week ahead. Cover with plastic wrap.)

To make cake:
Preheat oven to 350°F. Butter and flour 8x2-inch bottomless heart-shaped cake pan. Cut heart-shaped piece of heavy-duty foil 4 inches larger that heart cake pan. Butter and flour foil. Place on heavy large cookie sheet or double-stacked cookie sheets. Center heart pan on foil. Wrap foil around outsides of pan, folding, pressing and crimping firmly to adhere, to batter from leaking out. Place white chocolate in bowl. Set bowl over sauce-pan of simmering water; stir until smooth. Remove from over water.

Using electric mixer, beat yolks and 1/2 cup sugar in large bowl until pale yellow and slowly dissolving ribbon forms when beaters are lifted, about 3 minutes. Beat in framboise and vanilla, then butter. Add melted chocolate and beat until just combined.

Using electric mixer fitted with clean dry beaters, beat whites in large bowl to soft peaks. Gradually add remaining 1 tablespoon sugar and beat until just stiff. Mix flour into chocolate mixture (batter will be very thick). Stir in 1/4 of whites to lighten. Gradually fold in remaining whites. Pour batter into prepared pan. Bake 45 minutes. Cover top with foil. Bake until tip of small knife inserted into center of cake comes out clean, about 20 minutes (cake will be well browned). Cool in pan on rack.

To make icing:
Melt chocolate, butter and corn syrup in heavy medium saucepan over low heat, stirring until smooth. Stir in framboise. Cool icing until firm enough to spread, about 2 hours.

Run small sharp knife around cake pan sides to loosen. Cut cake into 2 layers using serrated knife. Place bottom cake layer on platter cut side up. Spread 2/3 cup icing over. Cover with top cake layer cut side down. Spread all but 1/2 cup icing over top and sides of cake. Refrigerate cake until icing is set, about 1 hour. (Can be prepared 1 day ahead. Cover and refrigerate cake and remaining icing separately. Rewarm icing over very low heat until just spreadable before continuing with recipe.)

To assemble:
Mound some hulled strawberries and raspberries on right half of heart cake. Position lid atop berries at angle, moving berries around so that left edge of lid rests on left edge of cake. Tuck half of strawberries with stems, stems facing out, between cake and lid. Spread remaining icing over sides of cake where lid is attached, smoothing with spatula to create boxlike appearance. Reserve remaining strawberries and raspberries for garnish. Refrigerate cake until icing is set, about 1 hour. (Can be assembled 12 hours ahead.)

To make Berry Compote:
Toss two 1-pint baskets strawberries with sugar and framboise in large bowl. Chill at least 1 hour or up to 6 hours. Add raspberries and toss gently.

Arrange reserved berries on platter around cake. Serve cake, spooning compote over each piece.

From epicurious.com

Chocolate Grand Marnier Cake

yield: Makes 12 servings

Ingredients
Cake:

* 10 ounces bittersweet chocolate, chopped
* 1 cup sugar
* 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
* 6 large eggs, separated
* 2 tablespoons Grand Marnier or other orange liqueur
* 1 tablespoon finely grated orange peel
* 2 teaspoons vanilla extract
* 1/2 cup all purpose flour
* 1/4 teaspoon salt

Icing:

* 7 ounces bittersweet chocolate, chopped
* 7 tablespoons unsalted butter, cut into 1-inch cubes, room temperature
* 2/3 cup whipping cream

Preparation

For cake:
Preheat oven to 350°F. Butter 10-inch-diameter springform pan; line bottom with parchment paper round. Stir chocolate in metal bowl set over saucepan of simmering water until melted and smooth. Cool slightly. Using electric mixer, beat sugar and butter in large bowl 2 minutes. Beat in egg yolks, Grand Marnier, orange peel, and vanilla. Stir in lukewarm chocolate. Add flour and salt; stir to blend. Using clean dry beaters, beat egg whites in another large bowl until peaks form. Fold whites into chocolate mixture in 3 additions. Transfer batter to prepared springform pan.

Bake cake until top is dry and cracked and tester inserted into center comes out with a few moist crumbs attached, about 45 minutes. Cool cake in pan on rack (top will fall slightly). DO AHEAD: Can be made 1 day ahead. Cool completely; cover and let stand at room temperature.

For icing:
Place chocolate and butter in medium metal bowl. Bring cream to boil in small saucepan. Pour hot cream over chocolate mixture; stir until mixture is melted and smooth.

Run thin knife around inside of cake pan; remove pan sides. Invert cake onto 10-inch removable tart pan bottom or cardboard round. Place on rack set in rimmed baking sheet. Remove cake pan bottom and parchment. Pour icing over cake and spread to cover top and sides (any icing that drips onto baking sheet can be reused). Chill until glaze sets, about 30 minutes. DO AHEAD: Can be made 1 day ahead. Cover with cake dome and chill. Let stand at room temperature 1 hour before serving.

Cut into wedges and serve.

From epicurious.com