Sunday, March 7, 2010

The Search for Great Low Fat Desserts Continues...

As you all know I am on a quest to lose 50 pounds by this summer. But I am also not a happy camper if I don't get my dessert every once in a while. So I have charged myself with the task of making super tasty yet healthy(ish)desserts. Here are two of the latest additions to that mission.

Black Bean Mint Brownies (better than they sound)

1 can (15.5oz) Balck Beans (washed and rinsed)
3 eggs
3 tbsp Canola Oil
1/2 cup Granulated Sugar
1/4 cup Splenda
3/4 cup Cocoa Powder
1 tsp Baking Powder
1 tbsp Vanilla Extract
1 tsp Mint Extract
1/2 cup Mint Chocolate Chips

Pre-heat oven to 350 degrees.

Puree the washed black beans in a food processor until smooth and creamy. Add the next 8 ingredients to the food processor and and mix until ingredients are combined thoroughly and smooth.

Pour mixture into a greased 8x8 pan and sprinkle the chocolate chips over the mixture. Bake for 25 minutes or until toothpick comes out clean. Let cool and cut into 25 squares.

Calories: 94
Fat: 4
Carbs: 13.3
Dietary Fiber: 2.8

The Second Recipe is Reduced Fat Roasted Banana Cupcakes with Peanut Butter Buttercream. Let's face it you are never going to be able to make an awesome cupcake that is completely healthy, but I think this is about as close as it gets. The original recipe for the cupcake came from Martha Stewart, I lighted it up a lot.

Reduced Fat Roasted Banana Cupcakes with Peanut Butter Buttercream
3 Bananas
2 cups Cake Flour
1/2 tsp Baking Soda
1/2 tsp Baking Powder
1 tsp Salt
1/2 cup Sugar
1/4 cup Splenda
1 stick Unsalted Light Butter
1 Large Egg
2 large Egg Whites
1 tbsp Vanilla Extract
1/2 cup Fat Free Sour Cream

Pre-heat oven to 400 degrees. Place the bananas on a baking sheet with peels still on. Roast for about 10-15 minutes, the skins will turn brown (don't panic!).

While the bananas are roasting mix the flour through salt together in a bowl and set aside. Take the bananas oput of the oven and let cool in the fridge before you peel them (hot banana, hot banana.)

While the bananas cool mix the butter, sugar and splenda until light and fluffy. Add the egg whites and egg until blended. Add the vanilla extract. Peel the bananas and mas them with a fork or potato masher. Add to the butter mixture and mix till incorporated (will be pretty lumpy still.)

Add the flour mixture in three parts alternating with the sour cream and scraping down the sides of the bowl between additions. Scoop the batter into cupcake tins with cupcake liners and bake for 15-20 mintues or until toothpick comes out clean. Let cool and top with frosting.

Calories: 166
Fat: 6
Carbs: 25
Fiber: .9

Reduced Fat Peanut Butter Buttercream

1/2 cup Reduced Fat Peanut Butter
1/2 Light Butter
1 1/2 cup Powdered Sugar
1 tbsp Vanilla Extract
3 tbsp Skim Milk (more if needed)

Mix the PB and butter together until completely blended. Add powdered sugar 1/2 cup at a time alternating with milk and vanilla. Use more milk if you want a thinner frosting for pipping, or less for thicker froting for spreading.

Calories: 145
Fat: 6.5
Carbs: 19.9
Fiber: .3

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