Healthy Desserts

Chocolate Peanut Butter Mousse Pie

Ingredients:

                          9 Graham Crackers

                          1/4 cup Canola Oil

                          2 1/4 cup Semi-Sweet Chocolate Chips

                          2 - 12 oz boxes Silken Tofu, extra firm

                          1/2 cup creamy Peanut Butter

                          1/2 cup Superfine Sugar

Directions:

In a food processor, grind graham crackers into crumbs (about 1 1/2 cups).

Slowly pour canola oil into food processor while it is on.

Transfer graham crumb mixture into a pie pan and spread evenly. (Rinse off food processor bowl and blade.)

Melt 2 cups of chocolate chips in a double broiler. (Save remaining 1/4 cup of chocolate chips for garnish.)

Meanwhile, mix tofu, peanut butter and sugar in a food processor until creamy and smooth. (Occasionally scrape down sides, to process any stray tofu curds.)

Add melted chocolate and mix until completely chocolate brown, with out white streaks.

Pour chocolate mixture into prepared pie pan.

Chill for at least an hour (longer if more convenient).

Just before serving, decorate the pie top with remaining 1/4 cup of chocolate chips.

Number of Servings: 8

*Recipe adapted from http://betterrecipes.com

Lemon Ricotta Cheesecake with Blueberries

Ingredients:

                          1 cup reduced fat vanilla wafer cookie crumbs (about 30 wafers)

                          1 tablespoon unsalted butter, melted

                          1 tablespoon honey

                          1 1/2 cups fat free ricotta cheese

                          2 (8 ounce) packages reduced fat cream cheese, softened

                          1 cup granulated sugar

                          Finely grated zest of one large lemon

                          1 tablespoon fresh lemon juice

                          2 teaspoons vanilla extract

                          2 large eggs

                          2 large egg whites

                          Topping:

                          1/2 tablespoon unsalted butter

                          1/3 cup packed brown sugar

                        1 cup blueberries

Directions:

Preheat oven to 325 degrees.

Coat a 9 X 3 inch spring form pan with cooking spray.

In a medium sized bowl, combine cookie crumbs, melted butter, and honey–stir until combined.

Press mixture into spring form pan.

Refrigerate crust while preparing filling.

In a large bowl, using an electric mixer on medium speed, beat together ricotta cheese, and cream cheese until smooth and fluffy.

Beat in granulated sugar, lemon zest, lemon juice, and vanilla extract, until well combined. Reduce mixer speed to low, add eggs and egg whites, one at a time, mixing well after each addition.

Pour cheesecake filling onto cookie crust.

Place pan in center of oven and bake at 325 degrees for 50-55 minutes, until cheesecake center is set, but slightly wobbly.

Remove pan from oven and cool cheesecake on a wire rack, until room temperature.

Spread top of cheesecake with blueberry topping.

Cover cheesecake, place in refrigerator, and chill for 5 hours, or until ready to serve.

For serving, run a knife around outside edge of pan, loosen pan sides, and slice.

To make blueberry topping: 

Melt 1/2 tablespoon butter in a small sauce pan over medium heat.

Add brown sugar and bring mixture to a light boil, stirring frequently (about 1-2 minutes).

Add blueberries to sauce pan, and cook 2-3 minutes, until blueberries are starting to release their juices.

Remove pan from heat and cool mixture slightly, before spreading on top of cheesecake.

Number of Servings: 12

*Recipe adapted from http://betterrecipes.com

Orange Floats

Ingredients:

                          1 can (6 oz) orange juice concentrate, undiluted

                          3/4 cup plain yogurt

                          1 cup milk

                          2 large scoops orange sherbet

                          Strawberries, optional

Directions:

Mix orange juice concentrate, yogurt and milk in blender until smooth.

Pour into 2 tall glasses.

Top each with a large scoop of orange sherbet.

Garnish with strawberries, if desired.

Number of Servings: 2

*Recipe adapted from http://betterrecipes.com

Chewy Oatmeal Squares

Ingredients:

                         1/2 cup vegetable oil 


                         1/2 cup firmly packed brown sugar 


                          1 4 1/2-ounces jar strained applesauce (baby food)

                          1 tsp vanilla extract 


                          2 cups quick-cooking oats 


                          1/3 cup chopped walnuts 


                          1/2 tsp baking powder 


                          1 tsp ground cinnamon

Directions:

Preheat oven to 325 degrees.

Spray a 9-inch square pan with vegetable oil spray. 


In a mixing bowl, combine oil, brown sugar, applesauce and vanilla.

Add oats, walnuts, baking powder, and cinnamon. Mix until blended. 


Press mixture evenly and firmly into prepared pan.

Bake 20 to 25 minutes, or until edges are golden brown. 


Cut into 36 squares while hot. Allow to cool in pan. Store in an airtight container.

Number of servings: 18

*Recipe adapted from http://free-gourmet-recipes.com