Overbaking can cause a cheesecake to crack. The cake is done when the middle 2 or 3 inches are still wobbly; the center will firm up as it cools.
Vegetarian
SERVES 14
ACTIVE: 30 min
TOTAL: 2 hr 10 min (plus chilling)
9 low-fat cinnamon graham cracker sheets, broken in half
2 tablespoons unsalted butter, melted
Cooking spray
2 8-ounce packages Neufchâtel cream cheese, softened
2 8-ounce packages fat-free cream cheese, softened
1½ cups sugar, plus a pinch
1 cup reduced-fat sour cream
2 large eggs, plus 3 egg whites
2 tablespoons all-purpose flour
1 teaspoon pure vanilla extract
1 teaspoon finely grated lemon zest
1 cup sliced strawberries
Juice of 1 lemon
1. Preheat the oven to 350˚. Pulse the graham crackers in a food processor until ground. Add 1 to 2 tablespoons water and the butter; pulse until moistened. Wrap the outside of a 9-inch springform pan with foil to prevent leaks. Coat the inside of the pan with cooking spray and press the graham cracker crumbs onto the bottom. Bake until browned, about 8 minutes. Let cool, about 10 minutes.
2. Meanwhile, beat both cream cheeses and 1½ cups sugar with a mixer on medium-high speed until smooth, 5 minutes, then beat in the sour cream on low. Lightly whisk the 3 egg whites in a bowl, then add to the cream cheese mixture along with the 2 whole eggs, flour, vanilla and lemon zest. Beat on medium speed until fluffy, about 3 minutes. Pour over the crust.
3. Place the cheesecake in a roasting pan and add enough warm water to come one-quarter of the way up the sides of the springform. Bake until the cake is set around the edge but the center still jiggles, about 1 hour, 10 minutes. Turn off the oven; keep the cheesecake inside with the door closed for 20 minutes.
4. Remove the cake from the water bath and transfer to a rack. Run a knife around the edge, then cool completely. Chill until firm, at least 8 hours. Before serving, toss the strawberries with the lemon juice and a pinch of suger; let macerate 30 minutes. Serve with the cheesecake.
Per serving: Calories 229; Fat 11 g (Saturated 7 g); Cholesterol 61 mg; Sodium 319 mg; Carbohydrate 24 g; Fiber 0 g; Protein 11 g
Apricot nectar keeps these muffins moist and sweet without adding fat.
Vegetarian
MAKES 12 muffins
ACTIVE: 30 min
TOTAL: 1 hr
Cooking spray
1½ cups all-purpose flour
2½ cups yellow cornmeal
1½ cups sugar
1 tablespoon baking powder
¾ teaspoon salt
2 cups buttermilk
½ cup no-sugar-added apricot nectar
3 tablespoons grapeseed oil
2 teaspoons pure vanilla extract
1 teaspoon grated orange zest
4 large egg whites
2 cups frozen raspberries
1. Preheat the oven to 375˚. Line a 12-cup muffin pan with paper liners.
2. Whisk the flour, cornmeal, ¾ cup sugar, the baking powder and salt in a medium bowl. In another bowl, whisk the buttermilk, apricot nectar, grapeseed oil, vanilla extract and orange zest until combined.
3. Beat the egg whites and the remaining ¾ cup sugar in a large bowl with a mixer on medium-high speed until stiff peaks form, about 8 minutes. Whisk the buttermilk mixture into the dry ingredients until just moistened. Gently fold in the egg-white mixture until almost combined, then fold in the raspberries; do not overmix.
4. Divide the batter among the prepared muffin cups (an ice cream scoop works well). Bake until a toothpick inserted into a muffin comes out clean, 30 to 35 minutes. Remove the muffins from the pan and let cool on a rack.
Per muffin: Calories 293; Fat 5 g (Saturated 1 g); Cholesterol 3 mg; Sodium 338 mg; Carbohydrate 60 g; Fiber 3 g; Protein 7 g
Green tea can taste bitter, but it’s great in these slushies. Bonus: It’s super high in antioxidants.
Vegetarian | Vegan | Gluten-Free
MAKES 4 drinks
ACTIVE: 15 min
TOTAL: 15 min (plus 2-hr freezing)
2 bags green tea
2 tablespoons sugar
1 1-inch piece ginger, peeled and thinly sliced
3 cups chopped honeydew melon
1 12-ounce can ginger ale
¼ cup fresh lemon juice
¼ cup fresh mint
1. Bring 1½ cups water to a simmer in a medium saucepan. Remove from the heat, add the tea bags and let steep 5 minutes. Remove the tea bags (do not squeeze). Let the tea cool to room temperature.
2. Meanwhile, bring 3 tablespoons water, the sugar and ginger to a simmer in a small saucepan over medium heat; cook, stirring, until the sugar dissolves, about 2 minutes. Remove from the heat and let cool. Strain the syrup into the tea and discard the ginger. Pour into ice cube trays and freeze until solid, 2 to 4 hours. Freeze the chopped melon until solid, at least 2 hours.
3. Combine half each of the tea ice cubes, frozen melon, ginger ale, lemon juice and mint in a blender and puree until smooth. Divide between 2 glasses. Repeat to make 2 more drinks.
Per serving: Calories 95; Fat 0 g (Saturated 0 g); Cholesterol 0 mg; Sodium 34 mg; Carbohydrate 26 g; Fiber 1 g; Protein 1 g
Flaxseeds are loaded with protein, essential fatty acids and fiber. Grind them in a spice grinder before using—your body will absorb the nutrients more easily.
Vegetarian
MAKES about 32 cookies
ACTIVE: 35 min
TOTAL: 1 hr
1½ cups all-purpose flour
1 cup quick-cooking oats
¼ cup flaxseeds, finely ground (or pre-ground flaxseeds)
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
12 tablespoons (1½ sticks) unsalted butter, at room temperature
1 cup granulated sugar
¾ cup packed dark brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup semisweet chocolate chips
1. Preheat the oven to 350˚. Line 2 baking sheets with parchment paper.
2. Whisk the flour, oats, flaxseeds, baking soda, salt and cinnamon in a bowl.
3. Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium-high speed until fluffy, about 4 minutes. Beat in the eggs one at a time, beating well after each addition. Beat in the vanilla. Reduce the mixer speed to low; add the flour mixture and beat until just combined, scraping down the bowl as needed. Stir in the chocolate chips.
4. Drop heaping tablespoonfuls of dough onto the prepared baking sheets, about 2 inches apart. Bake until golden brown, 10 to 12 minutes. Let the cookies cool 3 minutes on the baking sheets, then transfer to racks to cool completely.
Per cookie: Calories 144; Fat 7 g (Saturated 4 g); Cholesterol 25 mg; Sodium 75 mg; Carbohydrate 21 g; Fiber 1 g; Protein 2 g
Classic pudding calls for whole milk; we used fat-free evaporated milk instead and saved about 3 grams of fat per serving.
Vegetarian | Gluten-Free
SERVES 6
ACTIVE: 30 min
TOTAL: 30 min (plus chilling)
⅓ cup agave nectar or packed light brown sugar
2 tablespoons cornstarch
Pinch of salt
2 12-ounce cans fat-free evaporated milk
2 large egg whites, lightly beaten
1 tablespoon plus 1 teaspoon pure vanilla extract
2 tablespoons white chocolate chips
¼ cup unsweetened cocoa powder
2 tablespoons semisweet chocolate chips
1. Whisk the agave nectar, cornstarch and salt in a heavy-bottomed pot. Whisk in the evaporated milk and egg whites until well combined. Cook over medium-low heat, whisking constantly, until the mixture bubbles and thickens, about 10 minutes. Remove from the heat; stir in 1 tablespoon vanilla.
2. Transfer 1 cup of the mixture to a medium bowl. Add the white chocolate chips and the remaining 1 teaspoon vanilla and stir until the chips melt. Add the cocoa powder and semisweet chocolate chips to the remaining pudding and stir until the chips melt.
3. Divide the chocolate pudding among dishes and top with the vanilla pudding. Cover with plastic wrap and refrigerate until set, at least 2 hours.
Per serving: Calories 228; Fat 3 g (Saturated 2 g); Cholesterol 2 mg; Sodium 214 mg; Carbohydrate 38 g; Fiber 1 g; Protein 10 g
These berry-filled treats are incredibly easy: The base is just a box of store-bought corn muffin mix. With a little whipped cream on the side, they taste like strawberry shortcake.
Vegetarian
MAKES 6
ACTIVE: 25 min
TOTAL: 30 min (plus cooling)
Cooking spray
1 8.5-ounce box corn muffin mix
¼ cup all-purpose flour
2 teaspoons finely grated lemon zest
1 teaspoon pure vanilla extract
1 cup chopped strawberries
2 tablespoons strawberry preserves
¾ cup heavy cream
2 tablespoons confectioners’ sugar
1. Preheat the oven to 375˚. Lightly coat a 6-cup muffin pan with cooking spray. Prepare the corn muffin batter as the label directs, then stir in the flour, lemon zest and vanilla.
2. Divide the batter evenly among the muffin cups. Bake until the edges are set and the centers are soft but not wet, 10 to 12 minutes. Meanwhile, toss the strawberries and strawberry preserves in a bowl and set aside.
3. Remove the corn cakes from the oven. Gently press the back of a teaspoon into the center of each to make an indentation about one-third of the way into the cake. Spoon about 2 teaspoons of the strawberry mixture into each indentation, pressing to tightly fill. (Reserve the remaining berry mixture for topping.) Return the cakes to the oven and continue baking until just golden, about 5 more minutes.
4. Let the cakes cool in the pan on a rack 5 minutes, then remove from thepan and let cool 10 more minutes. Meanwhile, beat the heavy cream and confectioners’ sugar with a mixer until soft peaks form. Top the cakes with the remaining berry mixture and serve with the whipped cream.
Per serving: Calories 330; Fat 17 g (Saturated 10 g); Cholesterol 57 mg; Sodium 298 mg; Carbohydrate 42 g; Fiber 1 g; Protein 4 g
Avoid using aluminum pans when you’re making granita—the aluminum can react with the acidic ingredients and produce a metallic taste. Use stainless steel or glass instead.
Vegetarian | Vegan | Gluten-Free
SERVES 4
ACTIVE: 15 min
TOTAL: 25 min (plus 4-hr freezing)
¾ cup sugar
2 cups mango nectar
1 ripe mango, peeled and cubed
Juice of 2 limes
Kosher salt
Ancho chile powder, for topping
1. Combine the sugar and ½ cup water in a medium saucepan and bring to a simmer over medium-high heat. Cook, stirring occasionally, until the sugar dissolves, about 1 minute; transfer to a blender and let cool completely.
2. Add the mango nectar, cubed mango, lime juice and a pinch of salt to the blender and puree until smooth. Press through a fine-mesh sieve into an 8-inch-square stainless-steel or glass baking dish.
3. Freeze until ice crystals begin forming around the edges, about 45 minutes. Use a fork to scrape the crystals toward the center of the pan, then continue freezing, scraping every 30 minutes, until frozen, about 4 hours. Serve topped with chile powder.
Per serving: Calories 187; Fat 0 g (Saturated 0 g); Cholesterol 0 mg; Sodium 66 mg; Carbohydrate 51 g; Fiber 1 g; Protein 0 g
We pureed tofu to make this strudel. The “silken” kind works best; it’s much softer and creamier than regular tofu.
Vegetarian
SERVES 6 to 8
ACTIVE: 30 min
TOTAL: 50 min (plus cooling)
6 ounces firm silken tofu, at room temperature
1½ cups confectioners’ sugar, plus more for dusting
3 ounces cream cheese, at room temperature
2 tablespoons all-purpose flour
1½ teaspoons pure vanilla extract
5 sheets frozen phyllo dough, thawed
6 tablespoons unsalted butter, melted
6 tablespoons graham cracker crumbs
1 cup raspberries
1. Preheat the oven to 425˚. Blend the tofu in a food processor until smooth. Add the confectioners’ sugar, cream cheese, flour and vanilla and puree until combined.
2. Stack the phyllo sheets on a flat surface and cover with a slightly damp kitchen towel. Cut a piece of parchment paper slightly longer than the phyllo. Lay 1 sheet phyllo on the parchment with a long side facing you (keep the remaining phyllo covered). Brush with 1 tablespoon butter and sprinkle with 1 tablespoon graham cracker crumbs. Top with another sheet of phyllo, then more butter and crumbs. Repeat with the remaining phyllo sheets, topping each with butter and crumbs. Reserve the remaining butter and crumbs for topping.
3. Spoon the tofu mixture across the length of the phyllo, leaving a 1-inch border at the long edge closest to you and a 2-inch border at the short ends. Sprinkle the raspberries on top of the tofu mixture. Starting with the long edge, use the parchment to roll the phyllo tightly over the filling to make a log; turn seam-side down on the parchment. Brush with the remaining butter and sprinkle with the remaining crumbs.
4. Transfer the parchment and strudel to a baking sheet. Bake until golden, about 18 minutes, rotating the baking sheet halfway through. Slide the strudel onto a cutting board and let cool completely, about 1 hour. Dust with confectioners’ sugar.
Per serving: Calories 356; Fat 18 g (Saturated 10 g); Cholesterol 46 mg; Sodium 136 mg; Carbohydrate 45 g; Fiber 1 g; Protein 5 g
Give almond milk a try: It has less than half the calories of skim milk, and it gives this pudding a subtle nutty flavor. Just be sure it’s unsweetened.
Vegetarian
SERVES 4
ACTIVE: 20 min
TOTAL: 35 min (plus chilling)
1 cup reduced fat (2%) milk
1 cup plain unsweetened almond milk
3 tablespoons cornstarch
Pinch of kosher salt
⅓ cup sugar
1 large egg
1 teaspoon pure vanilla extract
2 large bananas
6 low-fat cinnamon graham cracker sheets, broken into 1-inch pieces
1 tablespoon cocoa powder (sweetened or unsweetened)
¼ cup sliced almonds, toasted
1. Heat the milk and almond milk in a saucepan over medium heat until almost simmering; remove from the heat. Meanwhile, whisk the cornstarch, salt, sugar and egg in a medium heatproof bowl. Pour about half of the hot milk mixture into the bowl and whisk vigorously until smooth. Pour the mixture back into the saucepan and cook over medium heat, whisking vigorously, until thick and starting to bubble, 1 to 2 minutes. Whisk in the vanilla. Transfer the mixture to a bowl and let cool, stirring occasionally.
2. Thinly slice the bananas. Layer a few banana slices, a few pieces of graham cracker and 2 tablespoons of the prepared pudding in each of 4 glasses; sprinkle with cocoa powder and almonds, then repeat to make 2 more layers. Cover with plastic wrap and chill 4 hours or overnight.
Per serving: Calories 253; Fat 7 g (Saturated 2 g); Cholesterol 59 mg; Sodium 173 mg; Carbohydrate 45 g; Fiber 3 g; Protein 6 g
Macaroons are surprisingly low-fat: They’re made without butter! For a chocolate version, whisk 2 tablespoons unsweetened cocoa powder into the egg white mixture before adding the coconut.
Vegetarian | Gluten-Free
MAKES about 30 cookies
ACTIVE: 10 min
TOTAL: 30 min (plus cooling)
3 large egg whites
½ cup sugar
⅛ teaspoon salt
½ teaspoon pure vanilla extract
1 14-ounce package sweetened shredded coconut
1. Preheat the oven to 325˚ and line a baking sheet with parchment paper. Whisk the egg whites, sugar, salt and vanilla in a large bowl until combined; fold in the coconut.
2. Scoop heaping tablespoonfuls of the coconut mixture about 1 inch apart onto the prepared baking sheet. Use your fingers to form into pyramids. Bake until golden brown around the edges, 20 to 25 minutes. Let cool 10 minutes on the baking sheet, then transfer to a rack to cool completely.
Per cookie: Calories 72; Fat 4 g (Saturated 4 g); Cholesterol 0 mg; Sodium 49 mg; Carbohydrate 8 g; Fiber 1 g; Protein 1 g
This recipe is a simple way to showcase ripe stone fruit. You can use plums or nectarines instead of peaches.
Vegetarian | Gluten-Free
SERVES 4
ACTIVE: 15 min
TOTAL: 15 min
4 peaches
⅓ cup elderflower liqueur (such as St-Germain) or sweet dessert wine
1 tablespoon unsalted butter
2 tablespoons plus 2 teaspoons demerara sugar
¼ cup mascarpone cheese or sour cream
1. Preheat the broiler. Halve and pit the peaches, then lightly score the cut sides of each peach a few times with a knife.
2. Combine the liqueur and butter in a medium ovenproof skillet over medium heat; cook, stirring, until the butter melts and the liquid just begins to simmer. Add the peaches, cut-side up, and cook until the bottoms begin to soften, about 4 minutes. Sprinkle each peach half with 1 teaspoon sugar and transfer the skillet to the broiler. Broil until the peaches brown in spots, about 3 minutes. Let cool slightly.
3. Divide the peaches among plates and drizzle with the syrup from the skillet. Serve with the mascarpone.
Per serving: Calories 245; Fat 16 g (Saturated 9 g); Cholesterol 43 mg; Sodium 20 mg; Carbohydrate 20 g; Fiber 1 g; Protein 3 g
The sweet-and-tangy balsamic reduction can be made several days ahead; transfer to a small bowl, cover and refrigerate.
Vegetarian | Gluten-Free
SERVES 6
ACTIVE: 15 min
TOTAL: 15 min
⅓ cup balsamic vinegar
2 tablespoons honey
1 bay leaf
Kosher salt
3 pints strawberries, quartered
2 cups vanilla low-fat Greek yogurt
1. Combine the balsamic vinegar with the honey, bay leaf and a pinch of salt in a saucepan. Bring to a boil and cook until thick, about 4 minutes. Discard the bay leaf; let the syrup cool.
2. Toss the strawberries with half of the balsamic syrup. Serve with the yogurt and the remaining balsamic syrup.
Per serving: Calories 128; Fat 2 g (Saturated 1 g); Cholesterol 5 mg; Sodium 71 mg; Carbohydrate 23 g; Fiber 3 g; Protein 7 g
Stash some mango sorbet in your freezer: It tastes rich and creamy, and most brands are completely fat-free!
Vegetarian | Vegan | Gluten-Free
SERVES 4
ACTIVE: 10 min
TOTAL: 10 min
1¼ cups light coconut milk
2 tablespoons packed dark brown sugar
6 fresh mint leaves
⅛ teaspoon cayenne pepper
Kosher salt
1 pint mango sorbet
Chopped pistachios, for topping
1. Combine the coconut milk, brown sugar, mint leaves, cayenne pepper and a pinch of salt in a blender and puree until smooth.
2. Scoop the mango sorbet into bowls, drizzle with the coconut sauce and top with chopped pistachios.
Per serving: Calories 213; Fat 6 g (Saturated 4 g); Cholesterol 0 mg; Sodium 93 mg; Carbohydrate 48 g; Fiber 1 g; Protein 2 g
Couscous doesn’t sound like dessert, but in this recipe it tastes like rice pudding. Customize it with your favorite nuts and dried fruit.
Vegetarian
SERVES 4
ACTIVE: 10 min
TOTAL: 20 min
1 cup skim milk
1 cup plain unsweetened almond milk
¼ cup sugar
¼ teaspoon almond extract
Pinch of kosher salt
¾ cup whole-wheat couscous
½ cup dried cherries
1 cinnamon stick
Toasted sliced almonds, for topping
Honey, for topping
1. Bring the skim milk, almond milk, sugar, almond extract and salt to a boil in a saucepan over medium heat. Add the couscous, dried cherries and cinnamon stick; cover and cook 2 minutes.
2. Remove from the heat and let sit, covered, until the couscous is tender, about 8 minutes. Fluff the couscous with a fork, remove the cinnamon stick and divide among bowls. Serve topped with almonds and honey.
Per serving: Calories 255; Fat 3 g (Saturated 0 g); Cholesterol 1 mg; Sodium 127 mg; Carbohydrate 53 g; Fiber 5 g; Protein 7 g
Broiling these apples makes them extra sweet and tender. You can also try this recipe with pears.
Vegetarian | Gluten-Free
SERVES 4
ACTIVE: 10 min
TOTAL: 10 min
4 Golden Delicious apples, quartered and cored
2 tablespoons unsalted butter, melted
3 to 4 tablespoons strawberry jam
1 pint vanilla frozen yogurt
1. Preheat the broiler. Arrange the apples, cut-side up, on a foil-lined baking sheet. Brush with the melted butter and broil until browned and slightly softened, about 5 minutes.
2. Brush or spoon the jam on the apples. Serve hot with the frozen yogurt.
Per serving: Calories 280; Fat 9 g (Saturated 5 g); Cholesterol 25 mg; Sodium 40 mg; Carbohydrate 52 g; Fiber 4 g; Protein 3 g
Whip up a smoothie in seconds. Each makes 2 servings.
BLUEBERRY-BANANA: Blend 1 banana, 1 cup blueberries, ½ cup unsweetened coconut milk, 1 tablespoon each honey and lime juice, ¼ teaspoon almond extract and 1 cup ice.
CREAMSICLE: Blend ¾ cup frozen orange or orange-tangerine concentrate with ½ cup cold water and 1 cup each vanilla frozen yogurt and ice.
RASPBERRY-ORANGE: Blend 1 cup each orange juice and raspberries, ½ cup plain yogurt, 1 cup ice, and sugar to taste.
HONEYDEW-ALMOND: Blend 2 cups chopped honeydew melon, 1 cup each almond milk and ice, and honey to taste.
PINEAPPLE-COCONUT: Freeze about 2 cups coconut water in 1 or 2 ice-cube trays. Blend 2 cups each chopped pineapple and coconut ice cubes, 1½ tablespoons lime juice, 1 tablespoon honey and ½ cup coconut water.
POMEGRANATE-BERRY: Blend 1 cup blueberries, ¾ cup each beet juice and pomegranate juice, 1 cup ice, and honey to taste. Season with salt.