Another New Year, another new start for all those promises we make to ourselves about how we want this next year to go. Whether it’s a job change, retirement, taking that vacation to somewhere we’ve always wanted to go, buying a new boat, or, the most common vow, taking better care of our health. So, after a holiday season of parties and overeating, it’s time to cut back.
I don’t usually have an issue cutting back on the size of my meals as I rarely go back for second, it’s the sweet tooth that gets me in trouble. Sure, I could eat more fruit instead of chocolate, but what fun is that. If it’s a fruit pie or cobbler, I’m good, but then I want ice cream on top…not good.
I had to do some searching for dessert recipes and sweet snacks that have all-natural ingredients and are low cal, low fat or just better for me. I don’t have one single diet book on my shelves, however I do have many healthy cookbooks, so we’ll go that route and not worry about the low-cal – you’ll just have to control yourself if you really like them! 😊
The people at Eating Well magazine have a lot of good ideas and this first recipe is my favorite as it has some sweet fruit, chocolate and a bit of crunch, which keeps me satisfied after just one piece.
The Chocolate cake had tofu in it, but you’ll never taste it, so don’t go “ugh” without trying it!
Strawberry-Chocolate Greek Yogurt Bark
3 cups whole-milk plain Greek yogurt
1/4 cup pure maple syrup or honey
1 tsp. vanilla extract
1-1/2 cups sliced strawberries
1/4 cup mini chocolate chips
Line a large rimmed baking sheet with parchment paper. Stir yogurt, maple syrup (or honey) and vanilla in a medium bowl. Spread on the prepared baking sheet into a 10-by-15-inch rectangle. Scatter the strawberries on top and sprinkle with chocolate chips. Freeze until very firm, at least 3 hours. To serve, cut or break into 32 pieces. Pieces can be wrapped individually and kept in the freezer for a grab and go snack.
Chocolate Tofu Cake
8 oz. firm tofu
1⁄4 cup skim milk ricotta cheese
4 ounces light cream cheese
1⁄4 cup pure maple syrup
3 Tb. unsweetened cocoa powder
2 large egg whites
1 Tb. ground cinnamon
3 Tb. light Irish cream liqueur
1 Tb. coffee liqueur
Topping:
1⁄2 cup nonfat sour cream
1 tsp. pure vanilla extract
1 Tb. honey
Preheat oven to 350 degrees. Coat a 10-inch glass pie plate with 3 sprays of the vegetable oil.
In the bowl of a food processor, combine the tofu, ricotta cheese, cream cheese, maple syrup, cocoa powder, egg whites, cinnamon, and the liqueurs.
Puree until smooth and pour into the prepared pie plate. Place the pie plate on the center rack of the oven.
On the bottom rack, place a baking pan filled halfway with water. Bake for 1 hour.
While the cake is baking, combine all the topping ingredients in a small bowl and whisk thoroughly.
When the cake has cooked for an hour, remove it from the oven, spread the topping on evenly, decorate if you wish, and return it to the oven. Bake for about 10 minutes more until the topping sets. Remove from the oven and refrigerate for 2 hours before serving. Serves 12
Happy New Year to All and may boating season come quickly!!