Womans Day - Guilt-free sweet treats: delicious 300 calorie or less desserts

Copyright 2010 Filipacchi Publishing, a division of Hachette Filipacchi Media U.S., Inc.

First published in 2010 in the United States of America by Filipacchi Publishing

1633 Broadway

New York, NY 10019

Womans Day is a registered trademark of Hachette Filipacchi Media U.S., Inc.

All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without permission in writing from the publisher.

First eBook Edition: April 2010

ISBN: 978-1-933231-90-7

MAKES 16 / ACTIVE: 15 MIN

TOTAL: 45 MIN

Store airtight at cool room temperature up to 3 days.

FYI: These are more fudgy than cakey.

1 stick ( cup) butter

4 oz unsweetened baking chocolate, chopped

1 cups sugar

3 large eggs

1 tsp vanilla extract

cup all-purpose flour

1. Heat oven to 350F. Line an 8-in. square baking pan with foil, letting ends extend above pan on opposite sides. Coat foil with nonstick spray.

2. Melt butter and chocolate in a medium saucepan over low heat; stir until blended. Off heat, whisk in sugar, then eggs, 1 at a time. Stir in vanilla and flour.

3. Spread in prepared pan. Bake 25 to 30 minutes until a wooden pick inserted in center comes out with moist crumbs attached.

4. Cool in pan on a wire rack. Lift foil by ends to cutting board. Cut into 16 squares.

PER BROWNIE: 189 CAL 3 G PRO 23 G CAR 1 G FIBER 11 G FAT (6 G SAT FAT) 55 MG CHOL 72 MG SOD

MAKES 42 / ACTIVE: 30 MIN

TOTAL: 1 HR

1 stick ( cup) butter

4 oz unsweetened baking chocolate

1 cups sugar

3 large eggs

1 tsp vanilla extract

cup all-purpose flour

1 bag (13 oz) Snickers Mini candy bars

cup M&Ms minibaking bits

1. Heat oven to 350F. Line miniature muffin pan(s) with paper liners. (Cups measure 1 in. across bottom.)

2. Melt butter and chocolate in a medium saucepan over low heat or in a large bowl in microwave. Stir to blend well.

3. Whisk in sugar, eggs and vanilla until combined. Stir in flour just until blended.

4. Spoon 1 measuring tablespoon batter into each muffin cup. Press in a Snickers bar almost flush with surface; sprinkle with 4 or 5 baking bits.

5. Bake 16 to 18 minutes until risen and tops look dry and shiny (some may have caramel flow). Cool in pan on a wire rack 5 minutes; remove from pan, using tip of a knife if needed, to rack to cool completely. Repeat with remaining batter.

PER BROWNIE: 120 CAL 2 G PRO 15 G CAR 1 G FIBER 7 G FAT (3 G SAT FAT) 22 MG CHOL 49 MG SOD

MAKES 42 / ACTIVE: 30 MIN

TOTAL: 1 HR (PLUS 2 HR CHILLING)

Can be made up to 3 days ahead. Refrigerate covered.

COOKIE CRUST

1 cup all-purpose flour

cup Dutch process unsweetened cocoa powder

1 stick ( cup) butter, softened

1 cup confectioners sugar

1 large egg yolk

tsp vanilla extract

MOUSSE

1 cups heavy (whipping) cream

cup granulated sugar

1 tsp vanilla extract

1 bag (11.5 oz) milk-chocolate chips

4 large eggs

MARBLED GLAZE

oz semisweet baking chocolate, very finely chopped

8 oz white baking chocolate

2 Tbsp solid vegetable shortening

1. Heat oven to 350F. Line a 13 9 2-in. baking pan with nonstick foil, letting foil extend about 2 in. above ends of pan.

2. CRUST: Whisk flour and cocoa in a small bowl to blend. In a large bowl, beat butter, confectioners sugar, egg yolk and vanilla with mixer on medium speed, scraping down sides of bowl as needed, 1 to 2 minutes until fluffy. On low speed, add flour mixture. Beat 1 minute or until moist clumps form. Scatter over bottom of prepared pan; press into an even layer. Bake 11 minutes or until crust puffs and looks dry and set. Place pan on a wire rack.

3. MOUSSE: While crust bakes, stir cream, sugar and vanilla in a 1-qt microwave-safe measure or bowl to blend; add chocolate. Microwave on high 2 to 3 minutes until cream barely starts to simmer. Whisk until chocolate melts and mixture is smooth. Cool 8 minutes. Whisk in eggs, 1 at a time, until blended. Pour over hot crust.

4. Bake 30 to 32 minutes until edges have risen slightly higher than center (middle will be set, but soft).

5. GLAZE: Meanwhile, seal semisweet chocolate in a small, sturdy ziptop bag. Place in a small bowl of hot tap water. Let sit, squeezing bag a few times, until chocolate melts, adding hot water if needed. Melt white chocolate and shortening in a small saucepan over low heat. Stir until smooth.

6. Pour white chocolate over hot mousse; spread evenly. Dry bag of chocolate, snip tip off a corner and pipe thin lines and squiggles over white chocolate. Draw a wooden pick through semisweet chocolate to marbleize. Refrigerate uncovered 2 hours until Glaze hardens.

7. Holding foil ends, lift to a cutting board. With a knife dipped in warm water, and using a gentle sawing motion, carefully cut crosswise into 6 strips. Cut each strip into 7 triangles. Refrigerate.

PER PYRAMID: 167 CAL 2 G PRO 16 G CAR 0 G FIBER 11 G FAT (6 G SAT FAT) 45 MG CHOL 50 MG SOD

MAKES 36 / ACTIVE: 10 MIN

TOTAL: AT LEAST 1 HR

1 cups (8 oz) semisweet chocolate chips

4 oz unsweetened baking chocolate, coarsely chopped

1 stick ( cup) unsalted butter

61 saltine crackers, finely crushed

1 can (14 oz) fat-free sweetened condensed milk (not evaporated milk)

3 cups bite-size pretzels

1. Line a 9-in. square baking pan with nonstick foil, letting foil extend about 2 in. above opposite ends of pan.

2. Melt both chocolates and the butter in a large bowl in microwave or in a heavy saucepan over medium-low heat, stirring often, until blended and smooth. Remove from heat; stir in cracker crumbs (you should have 2 cups) and milk until blended. Fold in 2 cups pretzels.