Angel Food Cake

*Angel food cake is the perfect cake for those who are on diets or just simply trying to cut back on their calories as much as they can. It is light and fluffy and only 280 calories per serving. Although this adds a few calories, I enjoy eating my slice of angel food cake with a little bit of vanilla ice cream, cut up strawberries, and whipped cream. If you want to feel a little better about yourself you can always just make sure to use light ice cream and whipped cream. Either way though the cake part itself is definitely one of the healthier cake options available. Therefore if somebody's birthday is coming up and you want to make them a nice, healthy surprise birthday cake, then this angel food cake is the perfect match for you!
       

Total Time: 55 min

Prep: 20 min

Cook: 35 min

Yield: 10 to 12 min

Level: Intermediate

Ingredients

• 1 3/4 cups sugar
• 1/4 teaspoon salt
• 1 cup cake flour, sifted
• 12 egg whites (the closer to room temperature the better)
• 1/3 cup warm water
• 1 teaspoon orange extract, or extract of your choice
• 1 1/2 teaspoons cream of tartar

Directions

Preheat oven to 350 degrees F.
In a food processor spin sugar about 2 minutes until it is superfine. Sift half of the sugar with the salt the cake flour, setting the remaining sugar aside.
In a large bowl, use a balloon whisk to thoroughly combine egg whites, water, orange extract, and cream of tartar. After 2 minutes, switch to a hand mixer. Slowly sift the reserved sugar, beating continuously at medium speed. Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula fold in gently. Continue until all of the flour mixture is incorporated.
Carefully spoon mixture into an ungreased tube pan. Bake for 35 minutes before checking for doneness with a wooden skewer. (When inserted halfway between the inner and outer wall, the skewer should come out dry).
Cool upside down on cooling rack for at least an hour before removing from pan.

Cook's Note: Since they're easier to separate use the freshest eggs you can get.

Per Serving (based on 10 servings): Calories: 208; Total Fat: 0 grams; Saturated Fat: 0 grams; Protein: 5 grams; Total carbohydrates: 47 grams; Sugar: 36 grams; Fiber: 0 grams; Cholesterol: 0 milligrams; Sodium: 115 milligrams

Mini Ice Cream Sandwiches

*It seems almost impossible for somebody to not like ice cream sandwiches. They make the perfect snack on a hot summer day after being outside all day. Usually people just buy the classic processed ice cream sandwiches from the grocery store. With this recipe however, you can make a homemade, healthier version of the treat. Another plus to this recipe is that it is so quick...the total time needed is only 15 minutes! In order for this to be the healthiest that it can be, it is important to remember to use either light vanilla icecream or frozen yogurt. Have it with a cup of milk on the side and you are guarenteed satisfaction.

Total Time: 15 min

Prep: 15 min
Yield: 4 servings
Level: Easy

Ingredients

• 1/2 cup light vanilla ice cream or frozen yogurt, softened at room temperature
• 24 vanilla wafer cookies (11/2 inches in diameter)
• 1 ounce dark or bittersweet chocolate (60% to 70% cocoa solids), finely chopped

Directions

Line a shallow storage container with wax paper. Put a small scoop of ice cream (about 2 teaspoons) on a cookie and top with another cookie. Roll the ice cream sandwich in the chopped chocolate so the chocolate adheres to the ice cream. Place in the wax paper-lined container. Repeat with the remaining ingredients until you have 12 ice cream sandwiches.
Cover and place in the freezer to set for at least 30 minutes, or freeze for up to 1 week.

Serving size: 3 ice cream sandwiches

Per Serving: Calories 220; Total Fat 8 g (Sat Fat 3 g, Mono Fat 0 g, Poly Fat 0 g); Protein 4 g; Carb 35 g; Fiber 1 g; Cholesterol 10 mg; Sodium 170 mg

Made-Over Deep Dish Brownies

*I am a brownie fanatic and so this was the perfect recipe for me since it is also healthy. Usually brownies are considered to be a high calorie dessert but this particular brownie is only 158 calories per serving. I like to make the brownies and then microwave them before serving and put a scoop of vanilla ice cream on top. I then cover the ice cream with chocolate syrup and caramel topping. Even those the additions to the brownie make it not the healthiest choice anymore, for those who are looking to cut back on calories can just eat the brownie with a glass of milk and it will be equally satisfying.

Total Time: 2 hr 5 min
Prep 20 min
Inactive 1 hr 0 min
Cook 45 min

Yield: 16 (2-inch) square brownies

Level: Easy

Ingredients

3 tablespoons unsalted butter
2 tablespoons canola or other neutral tasting oil
4 ounces semisweet chocolate, coarsely chopped
3/4 cup packed dark brown sugar
1/4 cup white sugar
2 teaspoons pure vanilla extract
1/2 teaspoon fine salt
2 large eggs, cold
1 tablespoon cold brewed coffee
1/4 cup cocoa powder
3/4 cup all-purpose flour
1/4 teaspoon baking soda

Directions

Position rack in the lower third of the oven and heat oven to 325 degrees F. Use an 8 by 8 silicon baking pan or line a similar sized metal or glass baking dish with foil or parchment paper so it hangs over the edges by about 1 inch. Spray the prepared pan completely.

Put the butter, oil and chocolate in a microwave-safe bowl, and heat at 75 percent power for 2 minutes. Stir, and microwave again until completely melted, about 2 minutes more. (Alternatively put the chocolate and butter in a heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl over, not touching, the water, and stir occasionally until melted and smooth.)

Stir the brown and white sugars, vanilla and salt into the chocolate mixture with a wooden spoon. Add the eggs and coffee and beat vigorously until fully incorporated and the batter is thick and glossy. Add the cocoa, flour and baking soda and stir just until it disappears.

Pour the batter into the pan and bake until the top is crispy and a toothpick inserted

into the middle comes out with a few crumbs, about 30 minutes (40 minutes if not using silicon).

Cool the brownies in the pan on the counter. Lift brownies out of the pan by the foil, if needed. Peel off the foil and cut into 2-inch squares. Serve. Store extra brownies in a tightly sealed container at room temperature for up to 3 days.

Cooks Notes: These brownies started with our HTBW originals. First we made these healthier by cutting out over half of the butter. To keep their fudgy quality, we added in a little canola oil. Then we reduced both eggs and sugar by half. But we still needed the richness and liquid that they were giving us. So we switched from unsweetened chocolate to a combination of semisweet and cocoa powder. We reduced some flour, and added coffee and more vanilla extract for rich flavor. We were still missing the texture that the eggs had given us, so we added in a little baking soda to get a better rise. Lastly, we switched from a lined and buttered baking pan to a silicon baking pan that didn't require any extra butter or spray. We came up with something that is still rich and fudgy with a gorgeous crackle top, but we feel much better about eating these!

Per piece: Calories: 158; Total Fat: 7 grams; Saturated Fat: 3 grams; Protein: 2 grams; Total carbohydrates: 23 grams; Sugar: 17 grams; Fiber: 0.5 gram; Cholesterol: 32 milligrams; Sodium: 104 milligrams

Crunchy Peanut Butter Thins

*These crunchy little cookies are a satisfying alternative to regular peanut butter cookies. Chia seeds are a great source of omega-3 fatty acids - look for them in specialty health food stores if you don't see them in the regular grocery store. I made these for my friend once who really loves peanut butter cookies. She was on a diet though at the time so I wanted to give her something she'd enjoy but not feel guilty about eating. At first she was hesitant to take a bite but after I assured her that they were healthy and she took that first bite, she was instantly hooked. After that I make sure to make them for her every birthday.

 

Total Time: 40 min
Prep 10 min
Cook 30 min

Yield: 18 pieces

Level: Easy

 

Ingredients

Nonstick baking spray
1/2 cup all-purpose flour
1/2 cup whole wheat or white whole wheat flour
1/4 cup rolled oats
1 tablespoon wheat germ
2 teaspoons chia seeds, optional
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/3 cup creamy natural peanut butter
1/3 cup packed light brown sugar
3 tablespoons vegetable oil
1 large egg white
1 ounce bittersweet chocolate, melted (about 2 small squares)

Directions

Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking dish with aluminum foil with a 1-inch overhang on all sides. Spray lightly with baking spray.

Combine both flours, oats, wheat germ, chia seeds if using, salt and cinnamon in a medium bowl. Set aside.

Combine the peanut butter, brown sugar, vegetable oil and egg white in another medium bowl. Beat with a hand mixer until creamy, about 2 minutes. Add the dry ingredients and beat on low until a wet and sandy mixture that holds together when squeezed. Turn the dough out into the prepared pan and press into an even layer. Bake until golden, 25 to 30 minutes. Let cool completely. Drizzle with the chocolate. Let the chocolate harden and break into eighteen 2-inch even pieces.

Per serving: Calories: 106; Total Fat: 5.5 grams; Saturated Fat: 1 gram; Protein: 3 grams; Total carbohydrates: 12 grams; Sugar: 5 grams; Fiber: 1 gram; Cholesterol: 0 milligrams; Sodium: 76 milligrams

Low-Fat Cheesecake

*I would not consider myself much of a cheesecake person but for this recipe I will make an exception. I especially liked the cinnamon graham crackers. This is one of my mom's favorite recipes because she really likes cheesecake. I made it for her birthday and she was so happy. It's easy to make and will be well worth the time. You can buy all of these ingredients at your local grocery store. I prefer to go to Kroger because I know I can rely on them to have all of my grocery needs. I suggest you make this yummy Low-Fat Cheesecake as soon as you can, you won't regret it!



Total Time: 2 hr 10 min
Prep: 1 hr 0 min
Cook: 1 hr 10 min

Yield: 14 servings

Level: Easy

Ingredients

• 9 whole low-fat cinnamon graham crackers, broken in half
• 2 tablespoons unsalted butter, melted
• Cooking spray
• 2 8-ounce packages Neufchatel cream cheese, softened
• 2 8-ounce packages fat-free cream cheese, softened
• 1 1/2 cups sugar
• 1 cup reduced-fat sour cream
• 2 large eggs plus 3 egg whites
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• 1 teaspoon finely grated lemon zest
• Assorted toppings

Directions

Preheat the oven to 350 degrees F. Pulse the graham crackers in a food processor until crumbled. Add 1 to 2 tablespoons water and the butter; pulse until moistened. Wrap the outside of a 9-inch springform pan with foil to prevent leaks. Coat the inside of the pan with cooking spray and press the crumbs onto the bottom. Bake until browned, about 8 minutes. Let cool, about 10 minutes.
Meanwhile, beat both cream cheeses and the sugar with a mixer on medium-high speed until smooth, 5 minutes, then beat in the sour cream on low. Lightly whisk the 3 egg whites in a bowl, then add to the cheese mixture along with the 2 whole eggs, flour, vanilla and lemon zest. Beat on medium speed until fluffy, 3 minutes. Pour over the crust.
Place the cheesecake in a roasting pan and add enough warm water to come one-quarter of the way up the sides of the springform. Bake until the cake is set but the center still jiggles, about 1 hour 10 minutes. Turn off the oven; keep the cheesecake inside with the door closed for 20 minutes.
Remove the cake from the water bath and transfer to a rack. Run a knife around the edge, then cool completely. Chill until firm, at least 8 hours. Top as desired.

Per serving: Calories 229; Fat 11 g (Saturated 7 g); Cholesterol 61 mg; Sodium 319 mg; Carbohydrate 24 g; Fiber 0 g; Protein 11 g

Oatmeal-Flax Chocolate Chip Cookies

 *If you are ever in the mood for a delicious cookie, then this Oatmeal-Flax Chocolate Chip Cookie is definitely the one for you. If you are on a diet you may be thinking that you cannot fit dessert and especially not cookies into your meal plan. On the contrary, this particular cookie is not that costly on your good eating habits. Each cookie is only 151 calories, making it a great choice. I love coming home from a long day of work and looking for something sweet to snack on. It comforts me knowing that I won't be filling myself up with unhealthy food but instead with a tasty cookie this isn't that bad for you.

Total Time: 1 hr 0 min
Prep: 48 min
Cook:12 min

Yield: about 32 cookies

Level: Easy

 

Ingredients

1 1/2 cups all-purpose flour
1 cup quick-cooking oats
1/4 cup flaxseed, finely ground in a spice grinder, or pre-ground flaxseed
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
12 tablespoons (1 1/2 sticks) unsalted butter, softened
1 cup granulated sugar
3/4 cup packed dark brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup semisweet chocolate chips

Directions

Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.

Whisk the flour, oats, flaxseed, baking soda, salt and cinnamon in a bowl.

Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium-high speed until fluffy, about 4 minutes. Beat in the eggs one at a time, beating well after each addition. Beat in the vanilla. Reduce the mixer speed to low; add the flour mixture and beat until just combined, scraping down the bowl as needed. Stir in the chocolate chips.

Drop heaping tablespoonfuls of dough onto the prepared baking sheets, about 2 inches apart. Bake until golden brown, 10 to 12 minutes. Let the cookies cool 3 minutes on the baking sheets, then transfer to racks to cool completely.

Per Cookie: Calories: 151; Total Fat: 7 grams; Saturated Fat: 4 grams; Protein: 2 grams; Total carbohydrates: 21 grams; Sugar: 14 grams; Fiber: 1 grams; Cholesterol: 25 milligrams; Sodium: 83 milligrams

Marbled Banana Bread

 *This recipe was easy to make and very tasty to eat. It has a delicious chocolatey swirl but is still only 203 calories per serving. I made this bread for one of my family get togethers. Everyone wanted to have something that wasn't fatty and a lot of calories therefore this was the perfect recipe.  Because it only took about 2 hours to make, I was able to make it the morning of the party with no stress. I served it after dinner and everybody's eyes lit up when they saw what was on the plate. It was gone within minutes. I definitely recommend making this one day for a healthy dessert.


 

Total Time: 2 hr 15 min
Prep:15 min
Inactive:1 hr 15 min
Cook: 45 min

Yield: 12 servings

Level: Easy

Save your ripe bananas for this chocolaty cake. Melted chocolate swirled into the batter gives you chocolate in every bite.
 

Ingredients

Nonstick cooking spray
3/4 cup all-purpose flour, plus extra for dusting the pan
2 ounces bittersweet chocolate, chopped
2 medium very ripe bananas
2/3 cup sugar
1/4 cup canola oil
2 large eggs
3/4 cup white whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup buttermilk
1 teaspoon vanilla extract

Directions

Preheat the oven to 350 degrees F. Lightly mist a 9-by-5-inch metal loaf pan with nonstick cooking spray and dust well with all-purpose flour to cover the pan completely, tapping out the excess.

Put the chocolate in a medium microwave-safe bowl and microwave on high in 30-second intervals, stirring, until melted and smooth, 1 minute to 1 minute 30 seconds. Set aside to cool slightly while preparing the batter.

Combine the bananas and sugar in a large bowl and mash with a potato masher or fork until mostly smooth with just a few small pieces of banana left. Add the oil and eggs and stir until combined. Using a wooden spoon or rubber spatula, mix in both flours, the baking powder, baking soda and salt. Stir in the buttermilk and vanilla.

Stir 1 cup batter into the melted chocolate. Fill the loaf pan with half the banana batter and then half the chocolate batter. Repeat the layers and gently swirl together using a spoon or knife. Bake until golden brown on top and a toothpick inserted in the center comes out clean, about 45 minutes.

Cool in the pan 15 minutes, and then turn out onto a wire rack to cool completely. Serve warm or at room temperature.

Cook's Note: To prepare your loaf pan for baking, you can also use a nonstick spray with flour already in it. Flouring the pan helps the bread rise well and prevents any collapse after it comes out of the oven.

Per serving: Calories: 203; Total Fat 8 grams; Saturated Fat: 2 grams; Protein: 4 grams; Total carbohydrates: 31 grams; Sugar: 16 grams Fiber: 2 grams; Cholesterol: 32 milligrams; Sodium: 212 milligrams