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
I don’t know about you but I always have bananas in my house—and quite often they are turning brown. So I love using them to make this very simple dessert. The recipe couldn’t be easier and my kids love making the dough into interesting shapes.
----
Prep:
30 minutes
Total:
4 hours 50 minutes (including chill time)
Yield:
Makes 24 tarts
----
DOUGH
½ cup trans-fat-free soft tub margarine spread
¾ cup granulated sugar
2 large egg whites
2 teaspoons pure vanilla extract
1¼ cups whole-wheat pastry flour, plus ¼ cup to roll out the dough
1¼ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
½ cup fat-free sour cream
Nonstick cooking spray
FILLING
3 large ripe bananas, cut into ¼-inch-thick slices
½ cup bittersweet chocolate chips
1. To make the dough, place the margarine, sugar, egg whites, and vanilla in a large bowl and beat with an electric mixer on medium speed. Sprinkle both types of flour, the baking powder, and salt over the margarine mixture. On low speed, beat until small crumbs start to form, about 1 minute. Add the sour cream and mix on low speed until a soft dough forms.
2. Divide the dough into 2 equal portions. Shape each into a ball, then flatten into disks. Wrap in plastic wrap and refrigerate 3 to 4 hours or overnight. Let the dough soften slightly at room temperature before continuing.
3. Preheat the oven to 350°F. Coat 2 large baking sheets with cooking spray. On a work surface lightly sprinkled with the ¼ cup extra flour, roll out each disk into a ¼-inch-thick
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
I don’t know about you but I always have bananas in my house—and quite often they are turning brown. So I love using them to make this very simple dessert. The recipe couldn’t be easier and my kids love making the dough into interesting shapes.
----
Prep:
30 minutes
Total:
4 hours 50 minutes (including chill time)
Yield:
Makes 24 tarts
----
DOUGH
½ cup trans-fat-free soft tub margarine spread
¾ cup granulated sugar
2 large egg whites
2 teaspoons pure vanilla extract
1¼ cups whole-wheat pastry flour, plus ¼ cup to roll out the dough
1¼ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
½ cup fat-free sour cream
Nonstick cooking spray
FILLING
3 large ripe bananas, cut into ¼-inch-thick slices
½ cup bittersweet chocolate chips
1. To make the dough, place the margarine, sugar, egg whites, and vanilla in a large bowl and beat with an electric mixer on medium speed. Sprinkle both types of flour, the baking powder, and salt over the margarine mixture. On low speed, beat until small crumbs start to form, about 1 minute. Add the sour cream and mix on low speed until a soft dough forms.
2. Divide the dough into 2 equal portions. Shape each into a ball, then flatten into disks. Wrap in plastic wrap and refrigerate 3 to 4 hours or overnight. Let the dough soften slightly at room temperature before continuing.
3. Preheat the oven to 350°F. Coat 2 large baking sheets with cooking spray. On a work surface lightly sprinkled with the ¼ cup extra flour, roll out each disk into a ¼-inch-thick
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