Chocolate & Banana

Satisfy that chocolate craving with a drizzle of melted chocolate chips over banana slices for an easy treat.

Makes 1 serving

ACTIVE TIME: 5 minutes

TOTAL TIME: 5 minutes

EASE OF PREPARATION: Easy

Ingredients

1 tablespoon semisweet chocolate chips
1/2 banana, thinly sliced
1 tablespoon nonfat vanilla yogurt

Directions

Melt chocolate chips in a small bowl in the microwave. Top banana slices with the chocolate and yogurt.

NUTRITION INFORMATION: Per serving: 117 calories; 3 g fat (2 g sat, 0 g mono); 0 mg cholesterol; 23 g carbohydrate; 2 g protein; 2 g fiber; 14 mg sodium; 277 mg potassium.

Source: www.eatingwell.com

Pineapple Upside Down Cake

Ingredients
1/2 cup butter (8 tablespoons)
1 cup brown sugar
1 (20-ounce) can sliced pineapple
6 maraschino cherries
a few whole pecans
1 cup flour, sifted*
1 teaspoon baking powder
1/8 teaspoon salt
3 eggs, separated
1 cup granulated sugar
5 tablespoons pineapple juice
1 teaspoon pure vanilla extract

Directions

Position a rack in the center of the oven, and preheat to 350 degrees F.

Add butter to a 9-inch-round baking pan, and place inside of a warm oven until melted, about 5 minutes. Remove from oven, and sprinkle brown sugar evenly over the butter. Add 6 pineapple slices and place a cherry inside of each one. Fill in the nooks and crannies with whole pecans.

In a medium bowl, combine sifted flour, baking powder and salt, and stir.

Using a hand mixer, in a metal or glass bowl, beat egg whites at high speed until fluffy. Set aside.

In a separate bowl beat egg yolks with sugar at medium speed until creamy. Add pineapple juice, and vanilla extract, and beat well. Add the flour mixture to the creamed mixture, and beat until well combined. Fold in the egg whites with a rubber spatula. Pour cake mixture evenly over the fruit, and smooth with the spatula.

Bake for 40 minutes, or until cake is golden and a toothpick inserted into the center comes out clean. Place on a wire rack to cool for 10 minutes. Run a blunt knife around the edges of the pan to loosen the cake. Invert carefully onto a plate. Serve warm or at room temperature.

*Note: Sifting the flour creates a lighter cake.

Source: www.emaxhealth.com

Creamy chocolate mousse

Ingredients (serves 4)

• 150g dark chocolate, chopped
• 1 1/2 cups low-fat vanilla yoghurt
• 1 tablespoon boiling water
• 1 teaspoon gelatine powder
• 300g reduced-fat ricotta cheese
• sliced strawberries, to serve

Method

1. Place chocolate and 1/2 cup yoghurt in a heatproof, microwave-safe bowl. Microwave, uncovered, on low (30%) for 1 to 2 minutes, stirring every 30 seconds with a metal spoon, until chocolate has just melted and mixture is smooth.
2. Place boiling water in a heatproof cup. Sprinkle with gelatine. Using a fork, stir until dissolved. Allow to cool slightly. Add gelatine mixture to chocolate mixture. Stir to combine.
3. Using an electric mixer, beat ricotta and remaining yoghurt until creamy. Gradually add chocolate mixture. Beat until smooth.
4. Divide mixture between 4 ramekins or cups. Refrigerate for 2 hours or until set. Top with strawberries. Serve.

Source: http://www.taste.com.au/recipes/18101/creamy+chocolate+mousse

Recipe by Michelle Lucia

Fat-Free Apple Crisp

This is a great substitute for apple pie for those watching their calories. Use whole-wheat flour for a healthier dessert.

Ingredients

6 apples, peeled and sliced
4 Tbs. honey
2 tsp. ground cinnamon
2/3 C. rolled oats
1/3 C. flour
2/3 C. packed brown sugar

Directions

Preheat oven to 350 degrees. Spray a 2-qt. baking dish with cooking spray. Prepare the apples and put them in the baking dish. Combine the rest of the ingredients and mix well. Sprinkle over apples and bake 30-35 minutes.

Source: http://www.recipe4living.com/Recipes/Recipe.aspx?id=50758

Sugar Free Strawberry Jiffy Jam

PREP TIME 5 Min
COOK TIME 15 Min
READY IN 20Min

INGREDIENTS

• 2 cups strawberries
• 1 cup cold water
• 1 (3 ounce) package strawberry flavored gelatin, sugar free

DIRECTIONS

1. In a large saucepan crush strawberries. Add water and gelatin, mixing well.
2. Over medium heat bring mixture to boiling, stirring constantly. Reduce heat to low and simmer for 2 minutes.
3. Pour into jars, allow to cool and then cover. Can be stored in refrigerator for 1 week, or frozen for several weeks.

Source: http://allrecipes.com/Recipe/Sugar-Free-Strawberry-Jiffy-Jam/Detail.aspx

Low-fat strawberry cheesecake

Serving size: Serves 6
Cuisine type: Modern Australian
Cooking time: Less than 30 minutes
Special options: Low fat, Vegetarian
Course: Dessert
Favourite flavours: Cake/baking

Low-fat strawberry cheesecake

INGREDIENTS

9 sponge finger biscuits (savoiardi), halved
2 ½ cups (500g) low-fat ricotta
½ cup (110g) sugar
3 eggwhites
grated rind of 1 lemon
1 teaspoon lemon juice
2 punnets strawberries, hulled
½ cup (110g) caster sugar

METHOD

1. Lay three sponge finger halves over base of each of six 1-cup springform pans.

2. Preheat oven to 190°C or 170°C fan. Using an electric mixer with paddle or V-groove beaters, beat ricotta and sugar until smooth. Beat in eggwhites, then lemon rind and juice.

3. Pour ricotta mixture into prepared shell, spreading out evenly with a spatula. Bake for 20 minutes. Remove from oven and cool to room temperature. Chill until firm.

4. Meanwhile, place strawberries in a baking pan and sprinkle with caster sugar. Bake for 8 minutes, until soft and syrupy. Cool. To serve, unmould cheesecakes, transfer to plates and top with roasted strawberries.

Tip 1: You can also bake this cheesecake in a 20 x 30 x 3cm rectangular slice pan.

by: Suzanne Gibbs
Source : http://recipefinder.ninemsn.com.au/article.aspx?id=734132

Low Fat Banana Cake With Cream Cheese Frosting

This low-fat banana cake is an indulgent treat, but with very little saturated fat, you shouldn't feel too guilty. But if you prefer to omit the frosting, that's just fine.

Prep Time: 15 minutes

Cook Time: 30 minutes

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking powder
• 3/4 tsp baking soda
• 1/4 tsp salt
• 3/4 cup brown sugar
• 1 egg, lightly beaten
• 1/2 cup nonfat milk
• 1/4 cup canola oil
• 3 medium ripe bananas, mashed
• 1 tsp vanilla extract
• 2 cups powdered sugar
• 1/2 cup light tub cream cheese
• 1 tsp vanilla

Preparation:

Heat oven to 350 degrees. Coat inside of 9-inch cake round cake pan with nonstick cooking spray.

Whisk flour, baking powder, baking soda and salt in a small bowl. Place brown sugar, egg in a large bowl; beat with a mixer at medium speed until fluffy. Add oil, milk, mashed banana and vanilla extract and mix until well blended. Gradually mix in flour mixture until just moist.

Pour batter into cake pan and bake for 30 minutes. Cool on a wire rack.

For the frosting, place sugar, cream cheese and vanilla in a medium bowl and mix with an electric mixer until smooth. Spread frosting on top of cooled cake.

Cake serves 12.

Per slice: Calories 305, Calories from Fat 62, Total Fat 6.6g, (sat 1.4g), Cholesterol 22mg, Sodium 234mg, Carbohydrate 56.5g, Fiber 1.2g, Protein 4.3g

By Fiona Haynes
Source: http://lowfatcooking.about.com/od/bakedgoods/r/bananacake.htm