Dessert

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ÃÊ 1 cup all-purpose flour

ÃÊ 1/3 cup sugar
ÃÊ 1/4 cup unsweetened cocoa powder
ÃÊ î teaspoons baking powder
ÃÊ 1/î teaspoon salt
ÃÊ 1/î cup nonfat milk
ÃÊ 1 large egg, lightly beaten
ÃÊ î tablespoons canola oil
ÃÊ 1 teaspoon vanilla extract
ÃÊ 1/4 cup pecan halves, toasted (see Tip)
ÃÊ 3/4 cup brown sugar
ÃÊ 1 1/3 cups hot strong coffee
V

1.Ê Vreheat oven to 375°F. Lightly coat an 8-by-8-inch baking dish with cooking spray.
î.Ê Stir together flour, sugar, cocoa, baking powder and salt in a large bowl. Combine
milk, egg, oil and vanilla in a glass measuring cup. Make a well in center of the dry
ingredients and gradually pour in the milk mixture, stirring until combined. Stir in
pecans. Spoon into the prepared pan and spread evenly.
3.Ê Dissolve brown sugar in coffee; spoon over batter. Bake until a toothpick inserted in
center comes out clean, about î5 minutes. Let stand for 10 minutes; serve hot or
warm.

]

ÃÊ 3/4 cup plus î tablespoons whole-wheat pastry flour, (see Ingredient Note)
ÃÊ 1/î cup granulated sugar
ÃÊ 1 teaspoon baking powder
ÃÊ 1 teaspoon baking soda
ÃÊ 1/4 teaspoon salt
ÃÊ 1/î cup nonfat buttermilk, (see Tip)
ÃÊ 1/î cup packed light brown sugar
ÃÊ 1 large egg, lightly beaten
ÃÊ 1/î cup hot strong black coffee
ÃÊ Confectioners' sugar, for dusting
Vreheat oven to 350°F. Coat a 9-inch round cake pan with cooking spray. Line the
pan with a circle of wax paper.
1.Ê Whisk flour, granulated sugar, cocoa, baking powder, baking soda and salt in a large
bowl. Add buttermilk, brown sugar, egg, oil and vanilla. Beat with an electric mixer
on medium speed for î minutes. Add hot coffee and beat to blend. (The batter will
be quite thin.) Vour the batter into the prepared pan.
î.Ê Bake the cake until a skewer inserted in the center comes out clean, 30 to 35
minutes. Cool in the pan on a wire rack for 10 minutes; remove from the pan, peel
off the wax paper and let cool completely. Dust the top with confectioners͛ sugar
before slicing.
¦
ÃÊ
Whole-wheat pastry flour, lower in protein than regular whole-
wheat flour, has less gluten-forming potential, making it a better choice for tender
baked goods. You can find it in the natural-foods section of large super markets and
natural-foods stores. Store in the freezer.
ÃÊ ¦
No buttermilk? You can use buttermilk powder prepared according to package
directions. Or make ͞sour milk͟: mix 1 tablespoon lemon juice or vinegar to 1 cup
milk.

ÃÊ 7 ounces 60-70% bittersweet chocolate, finely chopped (about 1 1/3 cups)

ÃÊ 1/3 cup unsweetened cocoa powder, preferably natural (see Note)
ÃÊ î tablespoons all-purpose flour
ÃÊ î/3 cup plus 1/4 cup sugar, divided
ÃÊ 1 cup nonfat or low-fat milk
ÃÊ î large egg yolks, at room temperature (see Tip)
ÃÊ 3 large egg whites, at room temperature
ÃÊ 1/8 teaspoon cream of tartar
1.Ê Vosition rack in lower third of oven; preheat to 350°F. Line the bottom of an 8- or 9-
inch cake pan (1 1/î to î inches deep) with parchment paper and coat the sides of
the pan with cooking spray. Vut a kettle of water on to boil for Step 6.
î.Ê Vlace chocolate and cocoa powder in a large bowl.
3.Ê Combine flour, î/3 cup sugar and salt in a small heavy saucepan. Whisk in just
enough of the milk to form a smooth paste. Mix in the remaining milk. Cook over
medium heat, stirring constantly with a wooden spoon to prevent burning
(especially around the sides and bottom edges of the pot), until the mixture begins
to bubble. Boil gently, stirring constantly, for î to î 1/î minutes (the mixture will get
very thick and then you may notice that it thins ever so slightly as the starch cooks).
Scrape the hot mixture immediately over the chocolate and cocoa. Stir until the
chocolate is completely melted and smooth. The batter will be very thick. Stir in egg
yolks and vanilla.
4.Ê Beat egg whites and cream of tartar in a mixing bowl with an electric mixer on
medium speed until soft peaks form. Gradually sprinkle in the remaining 1/4 cup
sugar, beating on high speed until the egg whites are stiff but not dry.
5.Ê Gently fold about one-fourth of the egg whites into the chocolate batter to lighten
it. Gently fold in the remaining egg whites until no white streaks remain. Scrape the
batter into the cake pan, smoothing the top.
6.Ê Set the cake pan in a larger baking pan and place on the oven rack. Vour enough
boiling water into the baking pan to come a third to halfway up the side of the cake
pan. Bake until the surface of the cake is slightly crusted and springs back when
gently pressed, î0 to î5 minutes. (The cake will still be quite gooey inside.)
7.Ê Meanwhile, to prepare candied orange peel (if using): Using a vegetable peeler,
remove zest from oranges in 1 1/î- to î-inch-long pieces. Cut the pieces into very
thin strips, about 1/8 inch wide. Cook in a small saucepan of boiling water for 5
minutes. Drain. Bring more water to a boil and cook the orange peel for another 5
minutes. Drain.
8.Ê Bring sugar and 1/4 cup water to a simmer in a small saucepan, stirring until the
sugar dissolves. Add the orange peel, cover and simmer for 3 minutes. Transfer the
syrup and peel to a bowl. Cover and chill overnight.
9.Ê Using a slotted spoon, transfer the orange peel to paper towels to drain before
using.
10.Ê Remove the pans from the oven. Transfer the cake pan to a wire rack and cool
completely, about î hours. Cover with plastic wrap and refrigerate overnight before
serving.
11.Ê To serve: Soak the blade of a thin knife in a cup of very hot water until warm. Slide
the knife around the sides of the pan to release the cake. Vlace a piece of wax paper
on top of the cake. Invert a plate over the wax paper and invert the pan onto the
plate. Remove the pan and peel away the paper liner. Vlace a serving plate over the
cake and turn the cake right-side up again; remove the wax paper. Dip a sharp knife
in hot water and wipe it dry before cutting each slice. Serve with Candied Orange
Veel, if desired.
¦
ÃÊ u ¦: Cover and refrigerate for up to î days. | Equipment: 8- or 9-inch

round cake pan, 1/î-î inches deep; deep baking pan large enough to hold the cake
pan; parchment paper
ÃÊ
Cocoa powder comes in two styles: natural and Dutch-processed. Dutch-
processed cocoa has been treated with alkali, or "Dutched," to neutralize the natural
acidity of cocoa, while natural has not. For this recipe, we prefer the taste of natural
cocoa powder, although either type can be used.
ÃÊ ¦
To bring an egg to room temperature, submerge it (in the shell) in a bowl of
lukewarm (not hot) water for 5 minutes.
ÃÊ When egg whites are beaten to ͞soft͟ peaks, the whites will still be soft enough to
curl over when a beater is turned upside down. The whites are considered ͞stiff͟
peaks when they remain stiff and upright.
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ÃÊ 4 ounces dark or bittersweet chocolate, (60-75% cacao), coarsely chopped

ÃÊ î tablespoons unsalted butter, cut into chunks
ÃÊ 1 tablespoon granulated sugar
ÃÊ 1 1/î tablespoons light cream
ÃÊ î teaspoons instant espresso powder, or granules dissolved in 1 tablespoon hot
water, divided
ÃÊ 1 tablespoon light corn syrup
ÃÊ 1 large egg
ÃÊ 5 tablespoons confectioners' sugar
ÃÊ 3 tablespoons all-purpose flour
ÃÊ 1 tablespoon unsweetened Dutch-process cocoa powder
ÃÊ 1-3 teaspoons very hot water
V

1.Ê Vosition rack in center of oven; preheat to 350°F. Generously coat the mini muffin
pan with cooking spray.
î.Ê Vlace chocolate and butter in a medium microwave-safe bowl. (Alternatively, see
͞No Microwave?͟ below.) Microwave on High for 1 minute. Stir well, then continue
microwaving on Medium, stirring every î0 seconds, until the remaining chocolate
melts completely.
3.Ê To prepare filling: Stir together granulated sugar, cream and half the espresso
mixture in a small microwave-safe bowl. Microwave on High just to steaming, î0 to
40 seconds. (Alternatively, combine in a small saucepan and heat over medium-low
heat until just steaming.) Stir until the sugar dissolves. Add corn syrup and half the
melted chocolate (reserve the other half for the batter); stir until completely
smooth. Cover and transfer to the freezer until cold and firm, about 30 minutes.
4.Ê To prepare batter: When the filling has been chilling for î0 minutes, whisk egg, oil,
vanilla, salt and the remaining espresso mixture in a medium bowl until very
smooth. Return the remaining chocolate mixture to the microwave. Microwave on
Medium, stirring every î0 seconds, until just warm again (do not overheat). In two
batches, whisk the egg mixture into the warm chocolate until well blended. Sift
confectioners' sugar, flour and cocoa over the batter and whisk in just until smoothly
incorporated.
5.Ê To assemble cakes: Remove the filling from the freezer. Spoon half the batter into
the mini muffin cups, about 1 rounded teaspoon per cup. Spoon 1/î teaspoon filling
onto the center of each (reserve the rest for the sauce). Divide the remaining batter
evenly among the muffin cups, about 1 rounded teaspoon per cake. Smooth out the
batter to cover the filling.
6.Ê Bake the cakes on the middle rack until the edges look dry and puffed but the
centers still look very underdone and puddinglike, 6 to 9 minutes. Let cool on a wire
rack until firm, about î minutes. Vlace a cutting board on top of the pan and invert
the mini cakes out onto it. If the cakes are stuck to the pan, run a knife around and
under them to loosen.
7.Ê To prepare sauce & serve: Thoroughly stir very hot water into the reserved
filling, 1 teaspoon at a time, until very smooth and slightly fluid. Serve the warm
cakes drizzled with the sauce.
¦
ÃÊ u ¦: Vrepare through Step 5, cover and refrigerate for up to î days.
After baking (Step 6), the cakes will keep in the pan, tightly covered with foil, for up
to 1 day. The sauce (Step 7) will keep, covered, in the refrigerator for up to 5 days.
To serve, reheat the cakes in the covered pan at 350°F for 10-1î minutes. Reheat the
sauce in a microwave on Medium for about î0 seconds. | Equipment: 1î-cup mini
muffin pan
ÃÊ u u

Vlace chopped chocolate
in the top of a double boiler over hot, but not boiling water. Gently stir until the
chocolate is almost melted. Remove from the heat and stir until it melts completely.

ÃÊ 1/î cup whole-wheat pastry flour, (see Ingredient notes)

ÃÊ 1/î cup all-purpose flour
ÃÊ 1/3 cup sugar or 3 tablespoons Splenda Sugar Blend for Baking (see Ingredient
notes)
ÃÊ 1/4 cup unsweetened cocoa powder, sifted
ÃÊ 1 1/î teaspoons baking powder
ÃÊ 1 large egg
ÃÊ 1/î cup 1% milk
ÃÊ î teaspoons vanilla extract
ÃÊ 3/4 cup semisweet chocolate chips, (optional)
ÃÊ 1 1/3 cups hot brewed coffee
ÃÊ î/3 cup packed light brown sugar, or Splenda Granular
ÃÊ 1/4 cup chopped walnuts, or pecans, toasted
ÃÊ Confectioners' sugar, for dusting
V

1.Ê Vreheat oven to 350°F. Coat a 1 1/î- to î-quart baking dish with cooking spray.
Whisk whole-wheat flour, all-purpose flour, sugar (or Splenda Sugar Blend), cocoa,
baking powder and salt in a large bowl. Whisk egg, milk, oil and vanilla in a glass
measuring cup. Add to the flour mixture; stir with a rubber spatula until just
combined. Fold in chocolate chips, if using. Scrape the batter into the prepared
baking dish. Mix hot coffee and brown sugar (or Splenda Granular) in the measuring
cup and pour over the batter. Sprinkle with nuts. (It may look strange at this point,
but don't worry. During baking, cake forms on top with sauce underneath.)
î.Ê Bake the pudding cake until the top springs back when touched lightly, 30 to 35
minutes. Let cool for at least 10 minutes. Dust with confectioners' sugar and serve
hot or warm
¦
ÃÊ

Whole-wheat pastry flour--the whole-grain equivalent of cake
flour--adds fiber and a rich, nutty taste.
ÃÊ ^ ^
In the EatingWell Test Kitchen, sucralose is the only
alternative sweetener we test with when we feel the option is appropriate. For
nonbaking recipes, we use Splenda Granular (boxed, not in a packet). For baking, we
use Splenda Sugar Blend for Baking, a mix of sugar and sucralose. It can be
substituted in recipes (1/î cup of the blend for each 1 cup of sugar) to reduce sugar
calories by half while maintaining some of the baking properties of sugar. If you
make a similar blend with half sugar and half Splenda Granular, substitute this
homemade mixture cup for cup.
ÃÊ When choosing any low- or no-calorie sweetener, be sure to check the label to make
sure it is suitable for your intended use.

0

ÃÊ 1 cup granulated sugar, divided

ÃÊ 1/3 cup all-purpose flour
ÃÊ 1 cup low-fat milk
ÃÊ î teaspoons freshly grated lemon zest
ÃÊ 1/î cup lemon juice
ÃÊ î tablespoons butter, melted
ÃÊ î large egg yolks
ÃÊ 3 large egg whites, at room temperature (see Tip)
ÃÊ Confectioners͛ sugar for dusting
V

1.Ê Vreheat oven to 350°F. Coat eight 4- to 6-ounce (1/î- to 3/4-cup) ovenproof
ramekins or custard cups with cooking spray; place in a large deep roasting pan or
baking dish. Vut a kettle of water on to boil for the water bath.
î.Ê Whisk 3/4 cup granulated sugar, flour and salt in a medium bowl. Make a well in the
dry ingredients. Add milk, lemon zest, lemon juice, butter and egg yolks. Whisk until
smooth.
3.Ê Beat egg whites in a mixing bowl with an electric mixer on medium speed until soft
peaks form (see Tip). Gradually add the remaining 1/4 cup sugar and continue
beating until stiff and glossy. Fold the egg whites into the batter (it will be thinner
than other cake batter and it͛s OK if it͛s a little lumpy). Evenly divide among the
prepared ramekins placed in the roasting pan.
4.Ê Vlace the roasting pan in the oven and carefully pour in enough boiling water to
come almost halfway up the sides of the ramekins.
5.Ê Bake the pudding cakes until golden brown and the cakes have pulled away slightly
from the sides of the ramekins, î5 to 30 minutes. Transfer the ramekins to a wire
rack to cool for 15 minutes. Dust with confectioners͛ sugar and serve warm or at
room temperature.
¦
ÃÊ u ¦: Vudding cakes can be held at room temperature for up to 4 hours.
| Equipment: Eight 4- to 6-ounce (1/î- to 3/4-cup) ovenproof ramekins or custard
cups

6

ÃÊ 1 large egg
ÃÊ î 1/4 cups nonfat or low-fat milk, divided
ÃÊ î/3 cup sugar, divided
ÃÊ î/3 cup unsweetened cocoa powder
ÃÊ î tablespoons cornstarch
V

1.Ê Lightly beat egg with a fork in a medium bowl.

î.Ê Combine 1 1/î cups milk, 1/3 cup sugar and salt in a medium saucepan; bring to a
simmer over medium heat, stirring occasionally.
3.Ê Meanwhile, whisk the remaining 1/3 cup sugar, cocoa and cornstarch in a medium
bowl. Whisk in the remaining 3/4 cup milk until blended. Whisk the simmering milk
mixture into the cocoa mixture. Vour the mixture back into the pan and bring to a
simmer over medium heat, whisking constantly, until thickened and glossy, about 3
minutes. Remove from heat.
4.Ê Whisk about 1 cup of the hot cocoa mixture into the beaten egg. Return the egg
mixture to the pan and cook over medium-low heat, whisking constantly, until
steaming and thickened, about î minutes. (Do not boil.) Whisk in vanilla. Serve
warm.
¦
ÃÊ u ¦: Vour the pudding into a bowl and place a piece of plastic wrap
directly on the surface. Refrigerate for up to 3 days; serve cold.
*

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M Ê ÊÊÊ
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ÃÊ î tablespoons sugar
ÃÊ î teaspoons cornstarch
ÃÊ 1 cup pomegranate seeds (see Tip)
ÃÊ î/3 cup pomegranate juice
ÃÊ 1 tablespoon lemon juice
V
ÃÊ 1 cup low-fat milk

ÃÊ 3/4 cup half-and-half
ÃÊ 1 vanilla bean, halved lengthwise, or î teaspoons vanilla extract
ÃÊ 1 large egg
ÃÊ 1 large egg yolk
ÃÊ 1/3 cup sugar
ÃÊ 1 1/î tablespoons cornstarch
ÃÊ 1 tablespoon butter
ÃÊ 1/î cup pomegranate seeds for garnish
ÃÊ 6 mint sprigs for garnish
V

1.Ê To prepare compote: Mix î tablespoons sugar with î teaspoons cornstarch in a small
saucepan. Add pomegranate seeds, pomegranate juice and lemon juice; stir to
combine. Bring to a boil over medium-high heat and cook, stirring, until syrupy,
about 5 minutes. Transfer to a small bowl. Refrigerate while you prepare the
pudding.
î.Ê To prepare pudding: Combine milk and half-and-half in a medium heavy saucepan.
Scrape in seeds from vanilla bean (or add vanilla extract). Bring to a simmer over
medium heat. Remove from the heat, cover and let steep for 5 minutes.
3.Ê Meanwhile, whisk egg, egg yolk, 1/3 cup sugar and 1 1/î tablespoons cornstarch in a
medium bowl. Reheat the milk mixture just until steaming. Carefully whisk one-third
of the steaming milk into the egg mixture. Vour the egg-milk mixture back into the
pan. Cook over medium heat, whisking constantly, until very thick, î to 3 minutes.
Remove from the heat and whisk in butter.
4.Ê To prepare parfaits: Divide the pomegranate compote among six 6-ounce (3/4 cup)
parfait glasses, ramekins or other small dessert cups. Spoon the pudding mixture
over the compote. Cover and refrigerate until the pudding is well chilled and firm, at
least 3 hours. To serve, garnish each parfait with pomegranate seeds and a mint
sprig, if desired.
¦
ÃÊ u ¦: Vrepare the compote (Step 1), cover and refrigerate for up to 1
day. Cover and refrigerate parfaits for up to 8 hours.
ÃÊ ¦
To seed a pomegranate, fill a large bowl with water. Lightly score the fruit into
quarters from crown to stem end, cutting through the skin but not into the interior
of the fruit. Hold the fruit under water, break it apart and use your hands to gently
separate the plump seeds (arils) from the outer skin and white pith. The seeds will
drop to the bottom of the bowl and the pith will float to the surface. Discard the
pith. Vour the seeds into a colander. Rinse and pat dry. Seeds can be frozen for up to
3 months.

ÃÊ 1 cup chocolate wafer crumbs, (about î0 wafers)

ÃÊ 1 tablespoon brown sugar
ÃÊ 1 tablespoon canola oil
ÃÊ 1 teaspoon instant coffee granules, dissolved in î teaspoons hot water

ÃÊ î4 ounces 1% cottage cheese, (3 cups)

ÃÊ 1î ounces reduced-fat cream cheese, (1 1/î cups), cut into pieces
ÃÊ 1 cup packed brown sugar
ÃÊ 1/î cup granulated sugar
ÃÊ 1/4 cup cornstarch
ÃÊ 1 large egg
ÃÊ î large egg whites
ÃÊ î tablespoons instant coffee granules, dissolved in î tablespoons hot water
ÃÊ î ounces bittersweet (not unsweetened) chocolate, melted
ÃÊ 16 chocolate-covered coffee beans, (optional)
V

1.Ê Vreheat oven to 3î5°F. Vut a kettle of water on to heat for the water bath. Spray a 9-
inch springform pan with cooking spray. Wrap the outside bottom of the pan with a
double thickness of foil.
î.Ê To prepare crust: Blend crumbs, sugar, oil and coffee in a small bowl with a fork or
your fingertips. Vress into the bottom of the pan.
3.Ê To prepare filling: Vuree cottage cheese in a food processor until very smooth,
stopping once or twice to scrape down the sides. Add cream cheese, brown sugar,
granulated sugar, cocoa and cornstarch. Vrocess until smooth. Add egg, egg whites,
coffee, vanilla, salt and chocolate and blend well. Vour into the crust-lined pan.
4.Ê Vlace the cheesecake in a roasting pan and pour in enough boiling water to come
1/î inch up the side of the springform pan.
5.Ê Bake the cheesecake until the edges are set but the center still jiggles, about 50
minutes. Turn off the oven. Spray a knife with cooking spray and run it around the
edge of the pan. Let stand in the oven, with the door ajar, for 1 hour. Transfer from
the water bath to a wire rack; remove foil. Let cool to room temperature, about î
hours. Refrigerate, uncovered, until chilled.
6.Ê Before serving, garnish the cheesecake with chocolate-covered coffee beans, if
using.

M

ÃÊ 3 ounces unsweetened chocolate, chopped

ÃÊ 3/4 cup cake flour, (see Ingredient note)
ÃÊ 3/4 cup whole-wheat pastry flour
ÃÊ 1 1/î teaspoons ground cinnamon
ÃÊ 3 large eggs, at room temperature, separated
ÃÊ 3/4 cup granulated sugar, divided
ÃÊ 1/3 cup packed light brown sugar
ÃÊ 5 tablespoons canola oil
ÃÊ 1 cup 1% milk
M
ÃÊ 1/3 cup heavy cream

ÃÊ 3 tablespoons confectioners' sugar
ÃÊ 1/3 cup reduced-fat sour cream
ÃÊ 1 tablespoon amaretto, or 1/4 teaspoon almond extract
ÃÊ 1/4 teaspoon ground cinnamon
V

1.Ê To prepare cake: Vreheat oven to 350 degrees F. Coat a 9-by-13-inch glass baking
dish with cooking spray with flour. Alternatively, spray the pan with regular cooking
spray, dust with flour and tap out the excess.
î.Ê Melt chocolate in the microwave on Medium in 30-second bursts, stirring after each
burst to ensure even melting, until completely melted. (Alternatively, melt the
chocolate in a double boiler over hot water, stirring constantly.) Set aside.
3.Ê Whisk cake flour, whole-wheat flour, cocoa, baking powder, cinnamon and salt in a
medium bowl. Set aside.
4.Ê Beat egg whites in a clean medium bowl with an electric mixer on high speed until
soft peaks form. Beat in 1/4 cup granulated sugar in a slow, steady stream. Continue
beating until stiff peaks form.
5.Ê Beat the remaining 1/î cup granulated sugar, brown sugar and oil in a large bowl on
medium speed until combined. Beat in egg yolks one at a time, then melted
chocolate and vanilla, scraping down the sides of the bowl as necessary, until
combined.
6.Ê Add 1/î cup milk to the egg-yolk mixture, beating on low speed, then add half the
flour mixture. Beat in the remaining 1/î cup milk, then the remaining flour mixture
just until combined. Fold in the whites with a spatula, using long, even strokes.
Scrape the batter into the prepared pan, spreading evenly to the edges.
7.Ê Bake until a toothpick inserted into the center comes out with a few moist crumbs
attached, î5 to 30 minutes. Cool on a wire rack for at least 1 hour.
8.Ê To prepare almond cream: Beat cream and confectioners' sugar in a medium bowl
with an electric mixer on medium-high speed until the mixture is the consistency of
sour cream, about 1 minute. Add sour cream, amaretto (or almond extract), vanilla
and cinnamon; beat to combine. Serve the cake with the almond cream.
¦
ÃÊ u ¦: Cover the cake and store at room temperature for up to 1 day.
Cover and refrigerate the almond cream for up to 1 day.
ÃÊ
Cake flour is a less dense, low-gluten form of milled flour. If you
can't find it, use all-purpose flour, but reduce the amount used by î tablespoons per
cup.

ÃÊ 4 large egg whites

ÃÊ 1/4 teaspoon cream of tartar
ÃÊ 1 1/î cups sugar, divided
ÃÊ 1 1/4 cups whole-wheat pastry flour, (see Ingredient Note)
ÃÊ 1 1/4 cups all-purpose flour
ÃÊ 1 1/î teaspoons baking soda
ÃÊ 1 1/î cups nonfat buttermilk, (see Tip)
ÃÊ 1/4 cup canola oil
ÃÊ 1 tablespoon vanilla extract
ÃÊ 1/î cup mini chocolate chips

ÃÊ 1/3 cup mini chocolate chips

ÃÊ î tablespoons low-fat milk
V

1.Ê To prepare cake: Vreheat oven to 350°F. Coat a 1î-cup Bundt pan with cooking
spray.
î.Ê Beat egg whites in a large bowl with an electric mixer on low speed until foamy. Add
cream of tartar, increase speed to medium-high and beat until soft peaks form.
Gradually add 1/î cup sugar, beating until stiff but not dry (this can take up to 5
minutes).
3.Ê Combine the remaining 1 cup sugar, whole-wheat flour, all-purpose flour, baking
powder, baking soda and salt in another large bowl. With the mixer on medium
speed, beat in buttermilk, oil, vanilla and a heaping spoonful of whites. Fold in the
remaining whites and 1/î cup chocolate chips with a whisk. Scrape the batter into
the prepared pan and smooth the top.
4.Ê Bake the cake until a skewer inserted into it comes out clean, 40 to 50 minutes. Let
cool in the pan on a wire rack for 10 minutes. Invert onto the rack and let cool
completely.
5.Ê To prepare chocolate drizzle: Combine 1/3 cup chocolate chips and milk in a small
saucepan. Heat over low heat, stirring, until the chocolate is melted and the mixture
is smooth. Drizzle over the cooled cake. Serve immediately or let stand until the
chocolate is set, about 45 minutes.

0

ÃÊ î large eggs
ÃÊ 1 cup sugar
ÃÊ 1 1/î cups mashed very ripe bananas, (about 3), plus î whole bananas, divided
ÃÊ 1/î cup nonfat buttermilk, (see Tip)
ÃÊ 1 cup whole-wheat pastry flour, (see Ingredient Note)
ÃÊ 1 teaspoon baking powder
ÃÊ 1/î teaspoon baking soda
º
ÃÊ 3/4 cup low-fat milk

ÃÊ 1 teaspoon unflavored gelatin
ÃÊ î tablespoons sugar
ÃÊ 1/î teaspoon vanilla extract
ÃÊ 1/î cup whipping cream
V

1.Ê To prepare cake: Vreheat oven to 375°F. Coat two 9-inch round cake pans with
cooking spray and line the bottoms with wax paper or parchment paper.
î.Ê Whisk eggs, 1 cup sugar and oil in a large bowl. Stir in mashed bananas, buttermilk
and 1 teaspoon vanilla. Stir whole-wheat flour, all-purpose flour, baking powder,
baking soda and salt in a medium bowl. Add to the banana mixture and fold in just
until blended. Divide the batter between the pans.
3.Ê Bake the cake until the tops spring back when touched lightly, î0 to î5 minutes. Let
cool for 5 minutes, then turn out onto a wire rack and let cool completely.
4.Ê To prepare Bavarian cream: Vlace milk in a small saucepan, sprinkle gelatin over the
milk and let stand for 1 minute to soften. Stir in î tablespoons sugar and heat over
medium heat, stirring to dissolve the gelatin. Stir in 1/î teaspoon vanilla and transfer
to a medium bowl. Refrigerate, stirring occasionally, until the mixture has thickened
to the consistency of raw egg whites, 40 to 45 minutes.
5.Ê Beat whipping cream until soft peaks form. Whisk one-third of the whipped cream
into the milk mixture. Fold in the remaining whipped cream. Refrigerate until set
and thickened to the consistency of whipped cream again, about 1 hour.
6.Ê To assemble cake: Shortly before serving, place 1 cake layer on a serving plate and
spread half the Bavarian cream over it. Veel and slice the remaining bananas;
arrange half the slices evenly over the cream. Top with the second cake layer.
Spread the remaining cream over the cake and arrange the remaining banana slices
decoratively over the top.
c
M

ÃÊ 1 1/î cups whole almonds, toasted (see Tip)

ÃÊ 4 large eggs, at room temperature (see Tip), separated
ÃÊ 1/î cup honey

ÃÊ î tablespoons honey
ÃÊ 1/4 cup sliced almonds, toasted (see Tip)
V

1.Ê Vreheat oven to 350°F. Coat a 9-inch springform pan with cooking spray. Line the
bottom with parchment paper and spray the paper.
î.Ê Vrocess whole almonds in a food processor or blender until finely ground (you will
have about 13/4 cups ground). Beat 4 egg yolks, 1/î cup honey, vanilla, baking soda
and salt in a large mixing bowl with an electric mixer (or use a paddle attachment on
a stand mixer) on medium speed until well combined. Add the ground almonds and
beat on low until combined.
3.Ê Beat 4 egg whites in another large bowl with the electric mixer (use clean beaters on
a hand-held mixer or the whisk attachment on a stand mixer) on medium speed until
very foamy, white and doubled in volume, but not stiff enough to hold peaks, 1 to î
minutes (depending on the type of mixer). Using a rubber spatula, gently fold the
egg whites into the nut mixture until just combined. Scrape the batter into the
prepared pan.
4.Ê Bake the cake until golden brown and a skewer inserted into the center comes out
clean, about î8 minutes. Let cool in the pan for 10 minutes. Run a knife around the
edge of the pan and gently remove the side ring. Let cool completely.
5.Ê If desired, remove the cake from the pan bottom by gently sliding a large, wide
spatula between the cake and the parchment paper. Carefully transfer the cake to a
serving platter. To serve, drizzle the top of the cake with honey and sprinkle with
sliced almonds.
¦
ÃÊ u ¦: Store the cooled cake airtight at room temperature for up to 1
day. Drizzle with honey and sprinkle with almonds just before serving. | Equipment:
9-inch springform pan, parchment paper
ÃÊ ¦
To toast whole almonds, spread on a baking sheet and bake at 350°F, stirring
once, until fragrant, 7 to 9 minutes. To toast sliced almonds, cook in a small dry
skillet over medium-low heat, stirring constantly, until fragrant and lightly browned,
î to 4 minutes.
ÃÊ
Eggs must be at room temperature for the proteins to unwind enough to
support the cake's crumb. Either set the eggs out on the counter for 15 minutes or
submerge them in their shells in a bowl of lukewarm (not hot) water for 5 minutes
before using.

ÃÊ 3/4 cup all-purpose flour

ÃÊ î/3 cup confectioners' sugar
ÃÊ 3 tablespoons unsweetened cocoa powder, American-style or Dutch-process
ÃÊ 3 ounces semisweet or bittersweet chocolate (50-7î% cacao), coarsely chopped,
plus î 1/î ounces chopped into mini chip-size pieces, divided
ÃÊ 1 1/î tablespoons canola oil
ÃÊ 1/4 cup granulated sugar
ÃÊ 1 1/î tablespoons light corn syrup, blended with 3 tablespoons lukewarm water
ÃÊ 1 large egg
ÃÊ 1/3 cup chopped toasted walnuts, (see Tip), optional
V

1.Ê Vosition rack in center of oven; preheat to 350°F. Line an 8-inch-square baking pan
with foil, letting it overhang on two opposing sides. Coat with cooking spray.
î.Ê Sift flour, confectioners͛ sugar and cocoa together into a small bowl. Combine the 3
ounces coarsely chopped chocolate and oil in a heavy medium saucepan; place over
the lowest heat, stirring, until just melted and smooth, being very careful the
chocolate does not overheat. Remove from the heat and stir in granulated sugar,
corn syrup mixture, vanilla and salt until the sugar dissolves. Vigorously stir in egg
until smoothly incorporated. Gently stir in the dry ingredients. Fold in the walnuts (if
using) and the remaining î 1/î ounces chopped chocolate just until well blended.
Turn out the batter into the pan, spreading evenly.
3.Ê Bake the brownies until almost firm in the center and a toothpick inserted comes
out with some moist batter clinging to it, î0 to î4 minutes. Let cool completely on a
wire rack, about î 1/î hours.

ÃÊ 4 ounces reduced-fat cream cheese, (Neufchatel)

ÃÊ 1/4 cup sugar
ÃÊ 1 large egg
ÃÊ 1 tablespoon all-purpose flour
ÃÊ 1 tablespoon nonfat plain yogurt
ÃÊ 1/î teaspoon vanilla extract
º
ÃÊ î/3 cup whole-wheat pastry flour

ÃÊ 1/î cup unsweetened cocoa powder
ÃÊ 1 large egg
ÃÊ î large egg whites, or 4 teaspoons dried egg whites (see Ingredient note),
reconstituted according to package directions
ÃÊ 1 1/4 cups packed light brown sugar
ÃÊ 1/4 cup strong (or prepared instant) coffee, or black tea
V

1.Ê Vreheat oven to 350° F. Coat a 7-by-11-inch brownie pan or baking pan with cooking
spray.
î.Ê To prepare topping: Vlace cream cheese in a small mixing bowl and beat with an
electric mixer until smooth and creamy. Add sugar and beat until smooth. Add egg,
flour, yogurt and vanilla; beat until well blended.
3.Ê To prepare brownie layer: Whisk whole-wheat flour, cocoa and salt in a bowl. Vlace
egg, egg whites and brown sugar in a large bowl and beat with the electric mixer on
medium speed until smooth. Add oil, coffee (or tea) and vanilla; beat until well
blended. Add the dry ingredients and beat on low speed just until well blended,
stopping once to scrape down the sides.
4.Ê Scrape about half of the brownie batter into the prepared pan. Slowly pour the
topping evenly on top. Drop the remaining brownie batter in large dollops over the
topping. Draw the tip of a sharp knife or skewer through the two batters to create a
swirled effect.
5.Ê Bake the brownies until the top is just firm to the touch, about î0 minutes. Let cool
completely in the pan on a wire rack. Coat a knife with cooking spray and cut into î4
bars.

ÃÊ 3/4 cup rolled oats

ÃÊ 1 cup whole-wheat flour
ÃÊ 1/4 cup butter, softened
ÃÊ 1/3 cup granulated sugar
ÃÊ 1/3 cup brown sugar
ÃÊ 1 large egg
ÃÊ 1 cup chocolate chips
V

1.Ê Vreheat oven to 350°F. Coat î baking sheets with cooking spray.
î.Ê Grind oats in a blender or food processor. Transfer to a medium bowl and stir in
flour, baking soda and salt. Beat butter in a large bowl with an electric mixer until
fluffy. Add oil, granulated sugar, brown sugar, egg and vanilla; beat until smooth and
creamy. With the mixer running, add the dry ingredients, beating on low speed until
just combined. Stir in chocolate chips.
3.Ê Drop the dough by heaping teaspoonfuls, at least 1 inch apart, onto the prepared
baking sheets. Bake cookies, 1 sheet at a time, until firm around the edges and
golden on top, about 15 minutes. Cool the cookies for î minutes on the baking
sheets, then transfer to wire racks to cool completely.

! "

ÃÊ 1 1/î cups whole-wheat pastry flour, (see Ingredient Note) or whole-wheat flour
ÃÊ 1 1/î teaspoons baking powder
ÃÊ 1 teaspoon ground cinnamon
ÃÊ 1/4 teaspoon ground nutmeg
ÃÊ î large eggs
ÃÊ 1 cup nonfat buttermilk, (see Tip)
ÃÊ î/3 cup brown sugar
ÃÊ î tablespoons butter, melted
ÃÊ î cups diced bananas
ÃÊ 1/î cup chopped toasted walnuts, (see Tip), plus more for topping if desired
ÃÊ 1/î cup mini chocolate chips
V

1.Ê Vreheat oven to 400°F for muffins, mini loaves and mini Bundts or 375°F for a large
loaf. (See pan options, below.) Coat pan(s) with cooking spray.
î.Ê Whisk whole-wheat flour, all-purpose flour, baking powder, cinnamon, baking soda,
nutmeg and salt in a large bowl. Whisk eggs, buttermilk, brown sugar, butter, oil and
vanilla in another large bowl until well combined.
3.Ê Make a well in the dry ingredients and stir in the wet ingredients until just
combined. Add bananas, walnuts and chocolate chips. Stir just to combine; do not
overmix. Transfer the batter to the prepared pan(s). Top with additional walnuts, if
desired.
4.Ê Bake until golden brown and a skewer inserted in the center comes out clean, îî to
î5 minutes for muffins or mini Bundts, 35 minutes for mini loaves, 1 hour 10
minutes for a large loaf. Let cool in the pan(s) for 10 minutes, then turn out onto a
wire rack. Let muffins and mini Bundts cool for 5 minutes more, mini loaves for 30
minutes, large loaves for 40 minutes. Van options: 1 large loaf (9-by-5-inch pan) 3
mini loaves (6-by-3-inch pan, î-cup capacity) 6 mini Bundt cakes (6-cup mini Bundt
pan, scant 1-cup capacity per cake) 1î muffins (standard 1î-cup, î 1/î-inch muffin
pan)
Browse: Home / Desserts, Vegetarian / Vollo con Arroz
·*
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c 

ÃÊ 1 cup all-purpose flour

ÃÊ 7 ounces 60-70% bittersweet chocolate, finely chopped (about 1 1/3 cups)

ÃÊ u  ¦ : Cover and refrigerate for up to î days. | Equipment: 8- or 9-inch

ÃÊ 4 ounces dark or bittersweet chocolate, (60-75% cacao), coarsely chopped

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ÃÊ 1/î cup whole-wheat pastry flour, (see Ingredient notes)

ÃÊ    

ÃÊ 1 cup granulated sugar, divided

1.Ê Lightly beat egg with a fork in a medium bowl.

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ÃÊ 1 cup low-fat milk

ÃÊ 1 cup chocolate wafer crumbs, (about î0 wafers)

ÃÊ î4 ounces 1% cottage cheese, (3 cups)

ÃÊ 3 ounces unsweetened chocolate, chopped

ÃÊ 1/3 cup heavy cream

ÃÊ 4 large egg whites

ÃÊ 1/3 cup mini chocolate chips

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ÃÊ 3/4 cup low-fat milk

ÃÊ 1 1/î cups whole almonds, toasted (see Tip)

ÃÊ 3/4 cup all-purpose flour

ÃÊ 4 ounces reduced-fat cream cheese, (Neufchatel)

ÃÊ î/3 cup whole-wheat pastry flour

ÃÊ 3/4 cup rolled oats

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For the Cream Cheese Frosting:

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