Healthier Dessert Recipes

We all know that depriving ourselves can be a disaster if we are trying to gain a healthy lifestyle. Eventually the majority of us will give up and eat everything "Bad" for us in sight. I say choose one night a week, including parties or get togethers to have your desserts. That way you have something to look forward to. It is all about gaining control and being able to have just one serving, and then getting right back on track with your healthy eating habits. Here are some healthier Dessert recipes that are still very yummy:)Try them out!

Healthier Cheesecake




Ingredients
-3/4 cup(s) graham cracker crumbs
-2 tablespoon(s) trans-fat free vegetable oil spread, melted
-3 package(s) (8-ounce) reduced-fat cream cheese
-1 cup(s) sugar
-1 tablespoon(s) cornstarch
-1 1/2 pint(s) fat-free sour cream
-1 1/4 teaspoon(s) vanilla extract
-2 large eggs
-2 large egg whites


Directions
1.Preheat oven to 325 degrees F. In 9-inch spring form pan, stir crumbs with spread until moistened. With hand, firmly press mixture onto bottom of pan. Bake crust 15 minutes or until deep golden. Cool 5 minutes on wire rack.
2.Meanwhile, in large bowl, with mixer on medium speed, beat cream cheese until smooth. Combine sugar and cornstarch. Slowly beat sugar mixture into cream cheese. On low speed, beat in sour cream and vanilla. Add eggs and egg whites, 1 at a time, until blended.
3.Pour batter over crust in pan. Bake cheesecake 1 hour. Edge will be set, but center will still jiggle. Turn oven off; let cheesecake remain in oven 1 hour. Transfer to wire rack. Run thin knife around edge of cheesecake to prevent cracking during cooling. Cool in pan, about 2 hours. Cover and refrigerate 4 hours or overnight. Remove side of pan to serve.



Deceptively Delicious Brownies



Ingredients
Nonstick cooking spray
3 ounces semisweet or bittersweet chocolate
1/2 cup carrot puree (After peeling and trimming the ends, steam for 10-12 minutes and then puree in a food processor for 2 minutes)
1/2 cup spinach puree (Steam for 30 to seconds, then puree in a food processor for 2 minutes)
1/2 cup firmly packed light or dark brown sugar
1/4 cup unsweetened cocoa powder
2 tablespoons trans-fat-free soft tub margarine spread
2 teaspoons pure vanilla extract
2 large egg whites
3/4 cup oat flour, or all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt

Directions
Preheat the oven to 350°F. Coat an 8x8-inch baking pan with cooking spray.
Melt the chocolate in a double boiler or over a very low flame.
In a large bowl, combine the melted chocolate, vegetable purees, sugar, cocoa powder, margarine, and vanilla, and whisk until smooth and creamy, 1 to 2 minutes.
Whisk in egg whites. Stir in the flour, baking powder, and salt with a wooden spoon.
Pour the batter into the pan and bake 35 to 40 minutes. Cool completely in the pan before cutting into 12 bars.


Raspberry-Mango Sundae



Ingredients
1/2 cup thawed frozen raspberries
1 tablespoon sugar
1/4 teaspoon lemon juice
2 scoops of nonfat vanilla frozen yogurt
1/2 mango, diced
2 tablespoons chopped toasted nuts

Preparation
1.Puree raspberries, sugar and lemon juice in a blender. Serve over scoops of nonfat vanilla frozen yogurt with mango and nuts.