How Sweet It Is!

By Paige Greenfield
Recipes by Jennifer Iserloh

Heart-healthy desserts keep tastebuds and body happy

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. 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

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