Double Delicious (21 page)

Joy:

No problem getting kids to eat an “apple a day” when serving this homestyle dessert. Bonus—they’ll get heart-healthy fats from the walnuts, fiber from the whole grains, and beta-carotene from the butternut squash.

Calories: 252, Carbohydrate: 35 g, Protein: 4 g, Total Fat: 11.5 g, Saturated Fat: 1.5 g, Sodium: 155 mg, Fiber: 5 g

Mixed Berry Cobbler

If you don’t have fresh berries to make this wonderful dessert, frozen work just as well, and both are full of great antioxidants. Sprinkling boiling water over the whole-wheat topping makes it wonderfully crunchy.

QUICK!

Prep:

20 minutes

Total:

55 minutes

Yield:

Serves 8

• 4 cups assorted berries, such as strawberries, blueberries, or blackberries, fresh or, if frozen, thawed
  
• ½ cup
  yellow squash
  or
  carrot puree
  
• 2 tablespoons granulated sugar
  

TOPPING

• 1 cup white whole-wheat or whole-wheat pastry flour
  
• 6 tablespoons granulated sugar, divided
  
• 1 teaspoon baking powder
  
• ¼ teaspoon salt
  
• 3 tablespoons trans-fat-free soft tub margarine spread
  
• ½ cup low-fat (1%) buttermilk
  
• ½ teaspoon cinnamon
  
• 1 tablespoon cornstarch
  
• 1 cup boiling water
  

• 1.
  Preheat the oven to 350°F. Mix the berries, squash or carrot puree, and 2 tablespoons sugar in an 8 x 12-inch baking dish. Set aside.
  
• 2.
  Make the topping. Place the flour, 4 tablespoons of the sugar, baking powder, and salt in a food processor. Pulse 2 or 3 times to mix. Add the margarine and pulse 4 to 5 times, until the margarine forms pea-size balls with the flour. Do not overmix or the margarine will melt. Add the buttermilk and pulse 2 to 3 times, until the liquid begins to combine with the flour. (There might be some flour that is not mixed in, and the batter will be loose.) Do not overmix.
  
• 3.
  With a large spoon, dot the top of the berry mixture with the topping mixture.
  
• 4.
  In a medium bowl, stir the remaining 2 tablespoons of the sugar, cinnamon, and cornstarch. Sprinkle evenly over the topping mixture. Drizzle the boiling water over the cobbler and bake until the top is crispy and the topping is cooked through, 30 to 35 minutes.
  

With carrot puree:
Calories: 193, Carbohydrate: 36 g, Protein: 3 g, Total Fat: 5 g, Saturated Fat: 0.5 g, Sodium: 195 mg, Fiber: 5.5 g

With squash puree:
Calories: 190, Carbohydrate: 35 g, Protein: 3 g, Total Fat: 5 g, Saturated Fat: 0.5 g, Sodium: 185 mg, Fiber: 5 g

Tiramisu

This recipe is quick and fun, as well as being a no-bake dessert. Unlike traditional tiramisu recipes, it’s not loaded with fat and has some bonus beta-carotene from the carrot!

QUICK!

Prep:

15 minutes

Total:

1 hour 15 minutes (including chill time)

Yield:

Serves 8

CHOCOLATE FILLING

• ½ cup confectioners’ sugar
  
• ½ cup
  carrot puree
  
• ½ cup fat-free sour cream
  
• 6 tablespoons unsweetened cocoa powder
  
• ½ cup warm water
  
• 1 tablespoon instant decaf coffee granules
  
• 1 tablespoon pure vanilla extract
  

RICOTTA FILLING

• 1 (15-ounce) container fat-free ricotta cheese
  
• 2 tablespoons reduced-fat sour cream
  
• 1 teaspoon pure vanilla extract
  
• ¼ cup confectioners’ sugar
  
• 1 (3-ounce) package store-bought ladyfingers, or 3 ounces thinly sliced angel food cake
  
• ¼ teaspoon cinnamon
  
• ¼ cup chopped bittersweet chocolate
  

• 1.
  Make the chocolate filling. In a food processor, add the confectioners’ sugar, carrot puree, sour cream, cocoa, water, coffee granules, and vanilla extract. Blend until smooth. Transfer to a bowl.
  
• 2.
  Make the cream filling. Rinse the food processor and add the ricotta, sour cream, vanilla extract, and confectioners’ sugar. Blend until smooth.
  
• 3.
  Put
  ¹
  /
  ₃
  of the chocolate filling in a medium glass bowl. Press one-third of the ladyfingers or angel food cake over the chocolate. Top with
  ¹
  /
  ₃
  of the ricotta filling. Repeat, alternating layers of chocolate, ladyfingers or cake, and ricotta, ending with ricotta. Sprinkle with the cinnamon and chopped bittersweet chocolate. Cover and refrigerate. Chill at least 1 hour and serve.
  

Sascha:

The special hidden cookies are my favorite!

Calories: 194, Carbohydrate: 31 g, Protein: 9 g, Total Fat: 4.5 g, Saturated Fat: 2.5 g, Sodium: 175 mg, Fiber: 3 g

Nondairy Chocolate Pudding

Lots of people tell me they love the chocolate pudding in
Deceptively Delicious
, but I had some readers ask for a nondairy version. Here it is, friends—easy to make and delectable! (Dairy lovers will love it, too.)

QUICK!

Prep:

20 minutes

Total:
2 hours 20 minutes (including chill time)

Yield:
Serves 5

• 8 ounces silken tofu
  
• 1 cup light soy milk
  
• 1 packet unflavored gelatin
  
• 4 ounces semisweet chocolate chips
  
• 2 tablespoons honey
  

• 1.
  Place the tofu in a food processor and mix until smooth and creamy.
  
• 2.
  Bring the soy milk to a boil in a saucepan. Whisk in the gelatin.
  
• 3.
  In a medium bowl, pour the hot soy milk over the chocolate chips. Whisk to blend. Add the honey and whisk again.
  
• 4.
  Pour the tofu into the chocolate mixture and whisk until blended together.
  
• 5.
  Pour the mixture into a clean serving bowl and chill in the refrigerator for 2 hours.
  

Joy:

Tofu, the shining star in this recipe, provides protein, calcium, and iron, three nutrients that are vital for growing bodies.

Calories: 158, Carbohydrate: 22 g, Protein: 6 g, Total Fat: 7 g, Saturated Fat: 3 g, Sodium: 35 mg, Fiber: 2 g

Banana Chocolate Tarts