If only one bite of molten chocolate cake were enough to keep us satisfied, we wouldn’t run away from the dessert menu. Thankfully, dessert doesn’t have to be an artery-clogging, waist-widening indulgence. “By replacing certain ingredients—like using fruit juices instead of sugar—and subbing in others like oat flour, bittersweet chocolate, and whole grains, you can make a sweet tasting, filling dish that’s actually good for you,” says Jennifer Iserloh, a personal chef (see skinnychef.com). Here, four easy desserts that will satisfy even the most insistent sweet tooth (yup, we’ve got chocolate) and keep your heart healthy—all for less than 220 calories and 5g fat.

Almond and Apricot Biscotti

2 c oat flour
1/2 c fine yellow cornmeal
1 1/2 tsp baking powder
1/4 tsp salt
1 egg
3 egg whites
1/2 c sugar substitute
1/4 c brown sugar
2 Tbs skim milk
1 Tbs orange zest
1 Tbs lemon zest
2 tsp almond extract
1/4 c organic dried apricots, chopped
1/4 c slivered almonds

1. Preheat the oven to 325 ºF.  Line a large baking sheet with aluminum foil or parchment paper. Mix the flour, cornmeal, baking powder, and salt in a large zipper lock bag.  Set aside.  Using an electric mixer, beat the eggs, sugar, sugar substitute, zest, and almond extract until well combined, 2-3 minutes.  Add the flour mixture and beat just until blended (the dough will be soft and sticky).  Stir in the apricots and almonds.

2. With floured hands, transfer the dough to the prepared baking sheet, forming two mounds spaced evenly apart.  Shape the dough into two 11 X 4-inch logs. Bake until lightly brown, 30-35 minutes.

3. Cool the logs for 5 minutes. Using a serrated knife, cut the logs crosswise into 1/2-inch-thick diagonal slices. Arrange the biscotti on the same baking sheet, cut side down, and bake until pale and golden, an additional 20-25 minutes. Cool the biscotti on the baking sheet.

4. The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in zipper lock plastic bags up to 3 weeks.  Makes 12-15 cookies.


Per serving (based on 12 servings): 220 calories, 4 g protein, 25 g carbohydrates, 5 g fat (1 g saturated), 5 g fiber, 85 mg sodium, 0 mg cholesterol


 Not So Naughty Devil’s Food Cake with Sour Cream Icing

1 c all-purpose flour
1 c whole wheat pastry flour
1/2 c brown sugar
1/2 c sugar substitute
1/4 c reduced-fat margarine
2 egg whites
3/4 c 1 1/2 % buttermilk
1 tsp baking powder
1 tsp baking soda
1/8 tsp salt
1 tsp vanilla extract
1/2 c cocoa mixed with 1/2 c hot water, slightly cooled

Frosting
1 c nonfat sour cream
1 c sugar substitute
2 tsp instant coffee
2 Tbsp cocoa powder

1. Line a 12-cup muffin pan with muffin papers. Preheat the oven to 325 ºF.  To make the frosting, beat the sour cream, coffee, cocoa powder and sugar together.  Chill until ready to use.

2. In a small bowl stir baking soda into buttermilk.  Set aside.  In a large bowl combine margarine, sugar, and sugar substitute.  Beat with an electric mixer until light and fluffy, 1-2 minutes. Add egg whites, one at a time mixing well after each addition.  Stir in buttermilk mixture and vanilla extract.

3. On a piece of aluminum foil or wax paper, sift flour, baking powder, and salt.  Add dry ingredients to creamed mixture, mixing on low speed until the flour is combined.  Beat in cocoa-hot water mixture, beating well after each addition.

4. Fill the muffin papers half full with batter.  Bake 22-25 minutes until a toothpick comes out clean when inserted into the center of a cupcake. Frost with sour cream icing.  Makes 12 cupcakes


Per serving (based on 10 servings): 140 calories, 5 g protein, 49 g carbohydrates, 3.5 g fat (1 g saturated), 3 g fiber, 270 mg sodium, 5 mg cholesterol


Applesauce Brownies

3/4 c oat flour
3/4 c teff flour or all purpose flour
1/2 c cocoa powder without alkaline
2 tsp instant coffee
2 egg whites
1 c natural applesauce
1/4 c reduced-fat margarine or canola oil
1/4 c brown sugar
1/4 c sugar substitute
2 tsp vanilla extract
non-fat cooking spray


1. Preheat oven 350º F.  Coat an 8 x 8 baking pan with cooking spray.  In a zipper lock bag, mix the oat and teff or all purpose flour, cocoa powder, and coffee.  Set aside.

2. In another large bowl, beat the margarine or oil with the brown sugar and sugar substitute.  Add the egg whites, one at a time, mixing well after each additional.  Stir in the applesauce and extract.

2. On low speed, gradually add the flour mixture.  Beat 1-2 minutes, until a smooth batter forms.  Bake for 20-25 minutes, until a toothpick comes out clean when inserted in the middle.  Cool 5 minutes in the pan before turning out on a wire rack.  Cool completely before storing.  Makes 8 servings.

Per serving (based on 8 servings): 130 calories, 4 g protein, 25 g carbohydrates, 5 g fat (1 g saturated), 5 g fiber, 85 mg sodium, 0 mg cholesterol


Banana Soy Pops

2 large bananas (about 2 cups mashed)
1 c lite vanilla-flavored soy milk
1/4 c any sugar substitute
1 tsp almond extract
Popsicle molds

1. In a blender or food processor, combine bananas, soy milk, sugar substitute, and extract.  Blend until smooth.  Freeze in popsicle molds for 2 hours or more.  Makes 6 popsicles.

Per serving (based on 6 servings): 50 calories, 1 g protein, 20 g carbohydrates, 0 g fat (0 g saturated), 2 g fiber, 15 mg sodium, 0 mg cholesterol