Look no farther than these two favorite dessert recipes when you want something rich and decadent without blowing your carb budget. These treats can be whipped up in no time with few ingredients to satisfy your sweet tooth.
It’s tempting to take a supersize slice of cake, but with cupcakes the portions are already defined. Skip the frosting and garnish these cupcakes with whipped topping and a sprinkle of berries.
3 ounces bittersweet or semisweet chocolate, chopped
2 egg yolks
1 teaspoon vanilla
1/2 cup unsweetened cocoa powder
1/3 cup all-purpose flour
1/4 teaspoon baking powder
5 egg whites
1/4 container of an 8-ounce container frozen light whipped dessert topping, thawed
1 cup fresh raspberries, blackberries, and/or blueberries
Preheat oven to 350 degrees F. Line eighteen 2 1/2-inch muffin cups with paper bake cups; set aside.
In a medium saucepan, stir together sugar and water. Cook and stir over medium-low heat until the sugar dissolves and mixture almost boils. Stir in the chocolate until melted. Remove from heat. Place egg yolks in a small bowl. Gradually stir the chocolate mixture into egg yolks; stir in vanilla (mixture may appear slightly grainy). Set aside.
In a medium bowl, stir together cocoa powder, the flour, and baking powder.
Stir in chocolate-egg yolk mixture until smooth. In a large bowl, beat egg whites with an electric mixer on medium speed until stiff peaks form (tips stand straight). Stir a small amount of the beaten egg whites into the chocolate mixture to lighten. Fold chocolate mixture into remaining egg whites. Fill muffin cups 2/3 full with batter.**
Bake for 13 to 15 minutes or until tops spring back when lightly touched. Cool in cups on a wire rack 5 minutes. Remove from cups; cool completely on a wire rack.
To serve, top cupcakes with whipped topping and berries. Makes 18 cupcakes.
Nutrition Facts Per Serving: 92 cal., 3 g total fat (2 g sat. fat), 23 mg chol., 22 mg sodium, 16 g carb. (2 g fiber, 11 g sugars), 2 g pro. Diabetic Exchanges Fat (d.e): 0.5; Starch (d.e):1 Carb Grams per Serving = 16
Chocolate-Drizzled Peanut Butter Cheesecake Bars
Creamy peanut butter proves to be the perfect flavoring for these rich cheesecake bars. Topped with a chocolate drizzle and peanuts, this tasty dessert is a crowd favorite.
1/2 cup regular rolled oats
1/2 cup whole wheat flour
1/4 cup packed brown sugar
1/4 cup butter, melted
2 8 - ounce packages fat-free cream cheese, softened
3/4 cup creamy peanut butter
1/3 cup granulated sugar
3/4 cup refrigerated or frozen egg product, thawed
1/4 cup fat-free milk
1 teaspoon vanilla
2 ounces semisweet chocolate, chopped
2 -3 tablespoons fat-free milk
3 tablespoons chopped peanuts
Preheat oven to 350 degrees F. Lightly coat a 13x9x2-inch baking pan with cooking spray; set aside.
For crust, place oats in a food processor or blender. Cover and process or blend until coarsely ground. In a small bowl combine ground oats, flour, brown sugar, and melted butter. Pat evenly into the bottom of the prepared pan. Set aside.
Meanwhile, for cheesecake filling, in a large bowl combine cream cheese, peanut butter, and granulated sugar. Beat with an electric mixer on medium speed until combined. Add egg substitute, the 1/4 cup milk, and the vanilla. Beat on low speed just until combined.
Pour cheesecake filling onto the prepared crust. Bake in preheated oven for 25 minutes or until set in the center. Cool in pan on a wire rack for 30 minutes. Cover and chill for at least 4 hours or up to 24 hours.
For chocolate drizzle, in a heavy small saucepan heat and stir chocolate over low heat until melted and smooth. Remove from heat and beat in enough of the 2 to 3 tablespoons milk to make drizzling consistency. Spoon melted chocolate mixture into a small resealable plastic bag. Seal bag. Using scissors, snip off a very small corner from bag. Pipe melted chocolate over the cheesecake filling.
Nutrition Facts Per Serving: 145 cal., 8 g total fat (3 g sat. fat), 8 mg chol., 203 mg sodium, 13 g carb. (1 g fiber, 8 g sugars), 7 g pro. Diabetic Exchanges Lean Meat (d.e): 1; Starch (d.e): 1; Fruit (d.e): 1; Mark as Free Exchange (d.e): 0; Fat (d.e): 1; Carb Grams per Serving = 13