Chocolate chocolate chip cookies

 Ingredients:

• 1 cup whole wheat flour
• 1/4 tsp. baking soda
• 1/4 cup unsalted butter, softened
• 1/4 cup packed dark brown sugar
• 1/4 cup granulated sugar
• 1/3 cup unsweetened cocoa powder
• 2 large egg white(s)
• 1/2 cup bittersweet chocolate chips
• Cooking spray

Makes 40 Cookies (1 cookie per serving)

1. Preheat oven to 350°F.
2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking soda and salt in a large bowl.
3. Beat butter and brown sugar with a mixer at medium speed until light and fluffy; gradually add granulated sugar, beating well. Add cocoa and egg whites, beating well. Gradually add flour mixture, beating until blended. Stir in chocolate chips.
4. Drop by rounded teaspoonfuls 11⁄2 inches apart onto baking sheets coated with cooking spray. Bake at 350°F for 10 minutes. Cool on pans 2 minutes or until firm. Remove cookies from pans; cool completely on wire racks. 

WW POINTS VALUE: 4 pts. 

Note: This recipe appears on www.weightwatchers.com. Chocolate chocolate chip cookies are so decadent and delicious. These cookies literally melt in your mouth they are that good. I highly recommend that you indulge your sweet tooth by biting into one of these crisp cookies packed with melted pockets of chocolate chips, thanks to the dark brown sugar that gives them their delectable soft centers. As a bonus, the sugar also helps to deepen their flavor for even more richness. 

Chocolate-Berry Pavlova

 Ingredients:

• 4 large egg whites, at room temperature
• 1/4 tsp. Cream of tartar 
• ⅛ tsp salt
• 1/4 cupsuperfine sugar
• ¼ cup unsweetened cocoa powder
• ½ cup mascarpone
• 4 oz. softened low-fat cream cheese
• 1½ Tbsp. granulated sugar
• 1 Tbsp. low-fat milk
• ½ tsp. vanilla extract
• ½ pound(s), fresh strawberries hulled and sliced (or raspberries)
• 1 oz. bittersweet chocolate

Makes 12 Servings (1 wedger per serving)

1. Preheat oven to 250°F. Line large baking sheet with parchment paper.
2. To make meringue, with electric mixer on medium speed, beat egg whites, cream of tartar, and salt in large bowl until soft peaks form when beaters are lifted. Add superfine sugar, 2 tablespoons at a time, beating until stiff, glossy peaks form.
3. Sift cocoa over beaten whites in three additions, gently folding with rubber spatula just until cocoa is incorporated, being careful not to deflate the meringue. Spoon meringue onto prepared baking sheet and spread to form 9-inch nest with 1-inch- high edge.
4. Bake meringue 1 1/2 hours. Turn oven off and let meringue cool in oven 2 hours. Remove from oven and slide meringue with parchment onto wire rack and let cool completely.
5. To make filling, with electric mixer on medium speed, beat together mascarpone, cream cheese, milk, granulated sugar, and vanilla in medium bowl until smooth.
6. To serve, transfer meringue to serving plate. Spoon mascarpone mixture into center of meringue and top with strawberries. Using vegetable peeler, shave chocolate over berries. Using serrated knife, cut pavlova into 12 wedges and serve immediately.

WW POINTS VALUE: 8 pts. 

Note: This recipe appears on www.weightwatchers.com. This beautiful pavlova will make the sweet finale to any spring party. A chocolatey-crunchy meringue is topped with a mascarpone mixture and topped with fresh strawberries and chocolate shavings for a refreshing and irresistible dessert. In the summertime, you could use fresh raspberries, blueberries or blackberries instead. The delicate meringue base is slowly baked to achieve a crispy exterior and soft, marshmallow-like interior. You can make the components a few days in advance and keep them separate until ready to serve. Store the meringues in airtight container at room temperature and the mascarpone mixture in the refrigerator. For best results, we recommend enjoying it immediately after it’s assembled.

Chocolate Truffles

Ingredients:

• 8 oz. bittersweet chocolate, chopped
• 3 tbsp. unsalted butter
• 1/3 cup fat-free half-and-half
• 3 tbsp. finely chopped toasted hazelnuts
• 3 tbsp. unsweetened cocoa powder

Makes 32 Servings (1 truffle per serving)

1. Line a 5 X 9-inch loaf pan with plastic wrap; spray with nonstick spray. 
2. Combine the chocolate and butter in a medium saucepan and set over low heat. Cook, stirring often, until melted and smooth. Remove the saucepan from the heat and stir in the half-and-half until well blended. 
3. Scrape the chocolate mixture into the loaf pan and spread evenly. Cover tightly with plastic wrap and refrigerate until firm, at least 3 hours or up to 2 days. 
4. Put the hazelnuts and cocoa powder on 2 separate plates. Invert the loaf pan onto a cutting board; remove the plastic wrap. With a sharp knife, cut the chocolate mixture into 32 equal squares. Lightly coat half of the squares in the hazelnuts and half in the cocoa powder. Place the truffles in a covered container, separating the layers with sheets of wax paper. Refrigerate up to 1 week. 

WW POINTS VALUE: 1 pt. 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. You can have your truffles and eat them too. These sweet truffles are sugar-free and are chocolatey and addictive. I highly recommend using bittersweet or dark chocolate for a richer flavor. I also highly recommend putting the chopped hazelnuts into the truffles for more of a crunch. These sweet treats literally melt in your mouth they are that delicious. 

Mocha Pots de Creme

Ingredients:

• 1 cup half-and-half
• 4 oz. bittersweet chocolate, finely chopped
• 1 tsp. instant espresso powder
• 1/2 tsp. vanilla extract
• 1/2 cup fat-free egg substitute or 1 egg finely mixed
• 2 tbsp. packed dark brown sugar
• pinch salt (optional) 
• 4 whole coffee beans, for garnish (optional)

Makes 4 Servings (1/2 cup custard per serving)

1. Preheat the oven to 325 F. 
2. Bring half-and-half just to a boil in a medium saucepan set over medium-high heat. Remove the saucepan from the heat. Add the chocolate, espresso powder, and vanilla; whisk until the chocolate is melted and the mixture is smooth. 
3. Whisk together eg substitute or egg, brown sugar and salt in a medium bowl. Whisk in 1/2 cup of the half-and-half mixture. Add the remaining half-and-half mixture in a slow, steady stream, whisking constantly. Pour through a fine-mesh sieve over a medium bowl. 
4. Divide the custard evenly among four 5-ounce ramekins or 6-ounce custard cups and place a 9-inch square baking pan. Put the pan in the oven and add enough boiling water to the pan to come halfway up the sides of the ramekins . Loosely cover the pan with foil to prevent  an skin from forming on the custards. Bake until the custards are barely set around the edges and jiggle in the center, about 25 minutes. Do not overbake, the custards will continue to firm up as they cool. 
5. Carefully transfer the ramekins to a rack and cool. Refrigerate, covered, until thoroughly chilled and set, at least 3 hours or up to 1 day. Garnish each pots de creme with a coffee bean (if using). 

WW POINTS VALUE: 5 pts. 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. Pots de creme is French for pots of cream. Pots de creme date back to 17th century France when these desserts were serve in porcelain cups. They are usually made from eggs, egg yolks, milk and a flavor, usually vanilla or chocolate. Other pots de creme flavors can include coffee, maple, mint or pumpkin. These desserts are elegant and flavorful and are the perfect ending to a decadent dinner. They leave a nice aftertaste in your mouth because they have such a nice texture to them. 

Chocolate-Glazed Chocolate Bundt Cake

Ingredients:

Cake:

• 2 cups flour
• 3/4 cup granulated sugar
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1/2 cup unsweetened cocoa powder
• 1 oz. bittersweet chocolate, finely chopped
• 1 tbsp. instant espresso powder
• 1/2 cup boiling water
• 1 tbsp. vanilla extract
• 1 cup low-fat buttermilk
• 1/3 cup canola oil 
• 1 large egg
• 1 egg white
• 3/4 cup bittersweet chocolate chips

Glaze:

• 1/2 cup confectioners' sugar
• 2 oz. bittersweet chocolate, melted
• 3 tbsp. fate-free half-and-half

Makes 24 Servings (1/24 of cake per serving)

1. Preheat the oven to 352 F. Spray a 10-inch Bundt pan with nonstick spray. 
2. To make the cake, whisk together flour, granulated sugar, baking powder, baking soda, and salt in a medium bowl; set aside. Combine the cocoa, chopped chocolate, and espresso in a small bowl. Pour the boiling water over the cocoa mixture, stirring until the chocolate is melted and the mixture is smooth. Stir in the vanilla. Whisk together the buttermilk, oil, egg, and egg white in a large bowl; stir in the cocoa mixture until blended. Gradually add the flour mixture, stirring just until blended. Stir in the chocolate chips.
3. Pour the mixture into the pan. Bake until a toothpick inserted into the center comes out clean, 45-50 minutes. Let cool in the pan on a rack for 10 minutes. Remove the cake from the pan and let cool completely on the rack. 
4. To make the glaze, whisk together the glaze ingredients in a small bowl until smooth. Let stand until cool and thickened, about 15 minutes. Place the cake on a serving plate. Pour the glaze over, allowing it to drip down the side of the cake. Let stand until set, about 10 minutes. 

WW POINTS VALUE: 4 pts. 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. Chocolate bundt cake is elegant and delicious. The recipe is tasty and delicious. The original recipe calls for 1 1/4 cups granulated sugar. I cut the sugar in half and the cake was just as delicious. The bundt cake makes a great sweet ending when you have company over for dinner. You can even make individual bundt cakes and they will still be delicious. The recipe calls for 45-50 cooking time for a whole bundt cake. If you make mini-bundt cakes, cut the cooking time in half because the cakes do rise. 

Dark Chocolate & Sea Salt Tartlets

Ingredients:

• 15 mini phyllo shells, thawed
• 1/4 cup low-fat milk
• 1 tsp. unsalted butter
• 3 1/2 oz. bittersweet chocolate (about 3/4 cup)
• 1/2 tsp. vanilla extract
• 1/8 tsp. coarse sea salt
• 5 tbsp. thawed frozen fat-free whipped topping

Makes 15 tartlets (1 tartlet per serving)

1. Preheat oven to 350 F.
2. Place phyllo shells on baking sheet and bake until lightly crisp, about 5 minutes. Transfer to a wire rack and let cool.
3. Meanwhile, combine milk and butter in small saucepan and set over high heat; cook, stirring occasionally, until milk bubbles around edge and butter is melted. Reduce heat to low; stir in chocolate and vanilla until chocolate is melted and mixture is smooth.
4. Let chocolate mixture cool 2-3 minutes. Spoon evenly into phyllo shells and sprinkle with salt. Refrigerate until filling is set, about 10 minutes. Top each tartlet with 1 teaspoon whipped topping just before serving.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. These sweet treats will quickly become your new favorite guilty pleasure. They are melt-in-your-mouth-delicious they're that good. The combination of vanilla, chocolate, milk and butter will literally melt in your mouth it is that good. Plus, it's in a small tartlet so it's the perfect portion size.

Baked Bittersweet Chocolate Souffle

Ingredients:

• 1 tbsp. + 1/4 cup granulated sugar
• 7 oz. bittersweet chocolate, chopped
• 1 cup fat-free egg substitute
• 2 tbsp. unsalted butter, softened
• pinch salt
• 2 cups Dark Chocolate sauce (optional)

Makes 12 Servings (3/4 cup per serving)

1. Place a rack in the middle of the oven and preheat the oven to 425 F. Spray a 1 1/2-quart soufflé dish with nonstick spray and dust with 1 tablespoon of the sugar, shaking out the excess.
2. Fill a medium saucepan with 1 1/2 inches of water and set over medium-low heat; bring almost to a simmer. Put the chocolate in a medium bowl and set over the water; whisk until the chocolate is melted and smooth. Remove the bowl from the saucepan and whisk in the substitute and butter until blended; set aside.
3. With an electric mixer on medium-high speed, beat the egg whites and salt in a large bowl until soft peaks form. Add the remaining 1/4 cup of sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form.
4. Whisk one-fourth of the beaten whites into the chocolate mixture to lighten it. With a rubber spatula, gently fold in the remaining whites just until no streaks of whites remain. Gently pour the mixture into the soufflé dish and smooth the top. Put the soufflé dish in a 9 x 13-inch baking pan. Put in the oven and add enough boiling water to the pan to reach 1 inch up the side of the soufflé dish. Bake until the soufflé is set but the center still jiggles, about 40 minutes. Serve at once with the chocolate sauce.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. Chocolate souffles are absolutely delicious when they are done right. Bittersweet chocolate or dark chocolate can be used in this elegant dessert because bittersweet and dark chocolate is much more flavorful and are the most seductive chocolate. The soufflé will literally melt in your mouth it's that good. If you don't have egg substitute on hand, you can use a cup of whole eggs and the soufflé will taste just as good.

Mocha Pots de Creme

Ingredients:

• 1 cup fat-free half-and-half
• 4 oz. bittersweet chocolate, finely chopped
• 1 tsp. espresso powder
• 1/2 tsp. vanilla extract
• 1/2 cup fat-free egg substitute
• 1/4 cup packed dark brown sugar
• pinch salt
• 4 whole coffee beans, for garnish (optional)

Makes 4 Servings (1/2 cup custard per serving)

1. Preheat oven to 325 F.
2.  Bring the half-and-half to a boil in a medium saucepan set over medium-high heat. Remove the saucepan from the heat. Add the chocolate, espresso powder, and vanilla; whisk until the chocolate is melted and the mixture is smooth.
3. Whisk together the egg substitute, brown sugar, and salt in a medium bowl. Whisk in 1/2 cup of the half-and-half mixture. Add the remaining half-and-half mixture in a slow, steady stream, whisking constantly. Pour though a fine-mesh sieve set over a medium bowl.
4. Divide the custard evenly among 4 (5 oz.) custard cups and place in a 9-inch square baking pan. Put the pan in the oven and add enough boiling water to the pan out come halfway up the sides of the ramekins. Loosely cover the pan with foil to prevent a skin from forming on the custards. Bake until the custards are barely set around the edges and jiggle in the center, about 25 minutes. Do not overbake; the custards will continue to firm up as they cool.
5. Carefully transfer the ramekins to a rack and cool. Refrigerate, covered, until thoroughly chilled and set, at least 3 hours or up to 1 day. Garnish each pots de crème with a coffee bean (if using).

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. Pots de crème is French for pots of cream. It is also the term for both the custard and the small lidded pots that they are often baked in. These French desserts are rich in flavor and make a nice sweet ending after any meal. The espresso powder give these pot de crème an extra richness in flavor. If you don't have egg substitute on hand, using 2 eggs mixed well works just as well.



World's Easiest Hot Fudge Sauce

Ingredients:

• 1 cup fat-free half-and-half
• 2 tbsp. light corn syrup
• pinch salt
• 8 oz. bittersweet or semisweet chocolate, finely chopped
• 1/2 tsp. vanilla extract

Makes 12 Servings (2 tablespoons per serving)

1. Combine the half-and-half, corn syrup, and salt in a heavy medium saucepan and set over medium-high heat. Bring to just a boil, whisking until smooth. Remove the saucepan from the heat. Whisk in the chocolate until melted and smooth.
2.  Return the mixture to a boil, whisking constantly; boil about 1 minute. Remove the saucepan from the heat and whisk in the vanilla. Use immediately or cool to room temperature. Transfer to a covered container; refrigerate up to 1 month. Gently reheat before serving.

WW POINTS VALUE: 2 pts.

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. If you love hot fudge sundaes, this sauce is for you. This hot fudge sauce tastes just as decadent as the hot fudge sauce at your local ice cream parlor. I highly recommend using dark or bittersweet chocolate in this recipe for a rich flavor. If you don't have vanilla extract on hand, use mint, peppermint, almond or orange extract for a more exotic or sexy flavor.

Chocolate-Marshmallow Bark

Ingredients:

• 8 oz. bittersweet chocolate
• 2 tsp. unsalted butter
• 1 tsp. ground cinnamon
• 3 cups mini marshmallows

Makes 16 Servings (1 piece per serving)

1. Line 9-inch square baking pan with heavy foil.
2. Place chocolate and butter in a medium bowl and set over saucepan of simmering water. Cook, stirring, until melted and smooth; remove saucepan from heat and stir in cinnamon and marshmallows.
3. Scrape chocolate mixture into prepared pan; spread to form even layer. Refrigerate until chocolate is set, at least 1 hour or up to overnight. Cut bark into 4 strips, then cut each strip crosswise into 4 pieces, making total of 16 pieces.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. The original recipe calls for this sweet treat to be enjoyed in the fall but you can enjoy these treats anytime of the year. These sweet treats are gluten free and make a nice snack or sweet ending. The contrast of the bittersweet chocolate against the sweetness of the marshmallows make it a nice treat. I added a touch of ground cinnamon to these treats for a Mexican flare and they were still really good.

Rich Chocolate Mousse

Ingredients:

• 2/3 cup fat-free half-and-half
• 8 oz. bittersweet or semisweet chocolate, chopped
• 1 tsp. vanilla extract
• pinch salt
• 1 1/2 cups fat-free sour cream

Makes 4 Servings (3/4 cup per serving)

1. Bring the half-and-half just to a boil in a medium saucepan set over medium heat. Remove the saucepan from the heat and stir in the chocolate. Let stand about 2 minutes, then whisk until the chocolate is melted and the mixture is smooth. Whisk in the vanilla and salt. Transfer to a medium bowl and let cool to room temperature.
2. With an electric mixer on medium-high speed, beat the sour cream in a medium bowl until light and fluffy, about 3 minutes. Reduce the speed to low. Add the chocolate mixture in 3 additions, beating just until combined. Divide the  mousse evenly among 4 wineglasses or dessert dishes. Refrigerate, covered, until thoroughly chilled and set, at least 2 hours or up to 1 day.

WW POINTS VALUE: 4 pts.

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. You can have your dessert and eat it too. Chocolate mousse is a classic French guilty pleasure it make you wonder how you can enjoy it with all the sugar. This chocolate mousse is sugar free, creamy and rich. The sour cream adds tang to the mousse. It is also recommended that adding a teaspoon or two of your favorite liqueur such as raspberry, orange, mint, hazelnut, Kahlua or any other liqueur while beating the sour cream, will add another layer of flavor to the mousse. They're right. The liqueur also makes the mousse richer.


Chocolate Caramel Sauce

Ingredients:

• 4 oz. bittersweet chocolate, finely chopped
• 1 cup warm water
• pinch salt
• 1 cup fat-free half-and-half
• 2 cups granulated sugar
• 2 tbsp. light corn syrup

Makes 2 Cups (16 Servings; 2 tablespoons per serving)

1. Fill a medium saucepan with 1 1/2 inches of water and set over medium-low heat; bring to a slow simmer. Combine the chocolate, 1/4 cup of the warm water, and salt in a medium bowl; set over the saucepan. Whisk until the chocolate is melted and the mixture is smooth. Remove the bowl from the saucepan; set aside. Pour out the water in the saucepan.
2. Pour the half-and-half into the same saucepan and set over medium heat; heat until just hot, about 3 minutes. Remove the saucepan from the heat; set aside.
3. Combine the sugar, the remaining 3/4 cup of warm water, and the corn syrup in a large heavy saucepan. Cook over medium heat, stirring, until the sugar is  dissolved. Increase the heat to high. Bring to a boil, washing down the side of the pan with a pastry brush dipped into cool water to dissolve any sugar crystals. Boil, without stirring, until the caramel turns a rich golden brown.
4. Immediately remove the saucepan from the saucepan. Wearing long oven mitts to protect your arms and being careful to avoid any spatters, whisk in the half-and-half, about 2 tablespoons at a time. Set the saucepan over low heat and cook, whisking constantly, until the sauce is smooth. Remove the saucepan from the heat; pour in the chocolate mixture and whisk until smooth. Use immediately, or cool to room temperature. Transfer to a covered container; refrigerate up to 1 month. Gently reheat the sauce before serving, adding a little water to the sauce slightly, if necessary.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. This is a quick and easy sauce to make and enjoy. If you love chocolate and caramel but can't decide which, make this sauce, you get the best of both flavors. You can put this over frozen yogurt, gelato, fruit, angel food cake or even over pancakes, waffles or even in oatmeal. You can refrigerate this sauce for about a month but it will thicken over time and become more flavorful.  

Chocolate Truffles

Ingredients:

• 8 oz. bittersweet or semisweet chocolate, chopped
• 3 tbsp. unsalted butter
• 1/3 cup fat-free half-and-half
• 3 tbsp. finely chopped toasted hazelnuts
• 3 tbsp. unsweetened cocoa powder

Makes 32 Servings (1 truffle per serving)

1. Line a 5 x 9-inch loaf pan with plastic wrap; spray with nonstick spray.
2. Combine the chocolate and butter in a medium saucepan and set over low heat. Cook, stirring often, until melted and smooth. Remove the saucepan from the heat and stir in the half-and-half until well blended.
3. Scrape the chocolate mixture into the loaf pan and spread evenly. Cover tightly with plastic wrap and refrigerate until firm, at least 3 hours or up to 2 days.
4. Put the hazelnuts and cocoa powder on 2 separate plates. Inver the loaf pan onto a cutting board; remove the plastic wrap. With a sharp knife, cut the chocolate mixture into 32 equal squares. Lightly coat half of the squares in the hazelnuts and half in the cocoa powder. Place the truffles in a covered container, separating the layers with sheets of wax paper. Refrigerate up to 1 week.

WW POINTS VALUE: 1 pt.

 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. How can you not love chocolate truffles? Chocolate truffles are delicious when they are done right. You can have your truffles and eat them too. There is no sugar in these truffles and they are absolutely delicious. I highly recommend mixing the nuts and cocoa powder together to make the truffles more flavorful with a crunch. You can use almonds, walnuts or any kind of nut in this recipe and they will still be good. I also highly recommend adding a touch of vanilla extract when combining the chocolate and butter for more flavor.

Espresso-Glazed Chocolate Brownies

Ingredients:

• 1/4 cup whole wheat pastry flour
• 1/4 cup all-purpose flour
• 1/2 tsp. baking powder
• 1/8 tsp. salt
• 3 tbsp. boiling water
• 3/4 tsp. espresso powder
• 3 tbsp. Dutch-process cocoa powder
• 1 tbsp. vanilla extract
• 1 oz. bittersweet chocolate
• 2 tbsp. canola oil
• 3 tbsp. packed sucralose-brown sugar blend
• 1 large egg, beaten
• 1/4 cup chopped walnuts (optional)
• 3/4 tsp. fat-free milk, heated
• 2 tbsp. confectioners' sugar

Makes 12 Servings (1 brownie per serving)

1. Preheat the oven to 350 F. Lightly spray an 8-inch square baking pan with nonstick spray.
2. Whisk together the pastry flour, all-purpose flour, baking powder and salt in a small bowl; set aside. Stir together the boiling water and 1/4 teaspoon of the espresso powder in a cup until the espresso is completely dissolved. Whisk together the cocoa, hot espresso mixture, and vanilla in a medium bowl; set aside.
3. Put the chocolate in a small microwavable bowl an microwave on high until melted, about 40 seconds. Whisk in the oil until smooth. Whisk in the brown sugar blend until combined. Whisk the chocolate mixture into the cocoa mixture; whisk in the beaten egg until combined. Add the flour mixture and walnuts (if using) and stir just until blended.
4. Pour the batter into the pan. Bake until a toothpick inserted into the center comes out with a few moist crumbs clinging, 9-10 minutes. Let cool completely in the pan on a rack.
5. To make the glaze, stir together the remaining 1/2 teaspoon of the espresso powder and though hot milk in a cup until the espresso is completely dissolved. Add the confectioner's and stir until the mixture forms a smooth paste. Using a spoon, drizzle the glaze over the brownies. Cut into 12 bars.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. These were not the best brownies I made. I've made better in the past. They weren't chewy or cake like but they had nice flavor to them. If they don't rise like they're supposed to, crumble up the brownies into brownie bits and use them as a crumble topping in parfaits, frozen yogurt or ice cream.

Dark Chocolate Sauce

Ingredients:

• 8 oz. bittersweet or semisweet chocolate, finely chopped
• 1 cup water
• pinch salt
• 3/4 tsp. vanilla extract

Makes 12 Servings

 

Fill a medium saucepan with 1 1/2 inches of water and set over medium-low heat; bring to a slow simmer. Combine the chocolate, water, and salt in a medium bowl and set over the saucepan; whisk until the chocolate is melted and the mixture is smooth. Remove the bowl from the saucepan; whisk in the vanilla. Use immediately, or cool to room temperature. Transfer the sauce to a covered container; refrigerate up to 1 month. Stir well to serve chilled or gently reheat.

 

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. This is a quick and easy sauce to make and enjoy. This chocolate sauce also contains no sugar in it so don't feel bad. If you really want to enhance the flavor of the sauce, substitute 1 cup strongly brewed coffee. This sauce goes great on ice cream, gelato and even fruit. 

Chocolate-Raspberry Souffle Cakes

Ingredients:

• 2 tbsp. + 3/4 cup granulated sugar
• 1  1/2 cups fresh raspberries
• 2 tbsp. cornstarch
• 1/4 tsp. salt
• 1 cup low-fat milk
• 3 oz. bittersweet chocolate, chopped
• 1 tsp. vanilla extract
• 1/2 tsp. almond extract
• 2 egg yolks
• 4 egg whites, at room temperature
• 1/2 tsp. cream of tartar
• confectioners' sugar (optional)

1. Preheat the oven to 400 F. Spray six (6 oz.) baking dishes or ramekins with nonstick spray.
2. Sprinkle 2 tablespoons of the sugar into a baking dish, turning to coat the bottom and side evenly. Pour the excess sugar into a second baking dish to coat. Repeat with the remaining baking dishes. Divide the raspberries evenly among the dishes; set aside.
3. Whisk together 1/2 cup of the sugar, cornstarch, and salt in a medium saucepan. Whisk in the milk and set over medium heat. Cook, stirring constantly, until the mixture thickens and begins to boil, 3-4 minutes. Put the chocolate in a large bowl. Pour the milk mixture over the chocolate, stirring until the chocolate melts and the mixture is smooth. Stir in the vanilla and almond extracts. Let cool slightly, then beat in the egg yolks, one at a time, until well blended; set aside.
4. With an electric mixer on medium speed, beat the eg whites and cream of tartar in a large bowl until soft peaks form. Add the remaining  1/4 cup sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form. With a rubber spatula, stir about one-fourth of the beaten egg whites into the chocolate mixture to lighten it. Gently fold in the remaining egg whites just until no streaks of white remain.
5. Spoon the chocolate mixture into the baking dishes, filling each about three-fourths full. Place the dishes in a large roasting pan. Put the pan in the oven; add enough hot water to come halfway up the sides of the dishes. Bake until puffed and golden, 20-25 minutes. Wearing oven mitts or sturdy tongs, remove the soufflé cakes from the water bath. Lightly dust with confectioners' sugar (if using) and serve at once.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. This is what I call a decadent dessert. Who knew that the combination of chocolate and raspberries would make a delicious soufflé? The raspberries give this dessert a nice touch to it. Don't worry about texture of the dessert. It's a soufflé cake so it's fluffy and cake-like and don't be intimidated by the instructions. If you take your time making this dessert, it will turn out to be a success presentation-wise and in taste.

Black-and-White Cupcakes

Ingredients:

Cupcakes:

• 1 cup cake flour
• 1/2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 10 tbsp. granulated sugar
• 3 tbsp. unsweetened Dutch process cocoa
• 2 tbsp. water
• 4 tbsp. light stick butter, at room temperature
• 1 large egg, at room temperature
• 1 tsp. vanilla extract
• 1/2 cup plain yogurt

Glaze:

• 1 oz. bittersweet chocolate, chopped
• 1 tbsp. low-fat milk
• 1/4 cup confectioners' sugar

Makes 12 Servings (1 cupcake per serving)

1. To make the cupcakes, preheat the oven to 350 F. Line 12-cup muffin pan with paper liners. Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Whisk together 2 tablespoons granulated sugar, cocoa, and water in a small bowl until smooth.
2. With an electric mixer, beat butter in a large bowl until creamy. Gradually beat in remaining 8 tablespoons sugar. Beat 2 minutes. Beat in egg and vanilla. With mixer on low speed, alternately add flour mixture and yogurt, beginning and ending with flour mixture. Beat until just blended. Stir 3/4 cup of batter into cocoa mixture. Spoon half of vanilla batter into prepared muffin cups. Spoon cocoa batter over vanilla batter. Top with remaining vanilla batter. With a table knife, cut and twist through batter to marble. Bake until toothpick inserted into centers of cupcakes comes out clean, 18-20 minutes. Cool in pan 5 minutes. Remove cupcakes from pan and cool completely on rack.
3. To make glaze, put chocolate and milk in a small microwavable bowl. Microwave on high 30 seconds. Whisk gently until chocolate is melted. Whisk in confectioners' sugar. Spread glaze on cupcakes, using about 1 teaspoon per cupcake.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the WW Tastier Than Takeout Cookbook. You can have your cupcake and eat it too. This is a healthy gourmet cupcake you can make at home and your family and friends will love them too. Who doesn't love the combination of vanilla and chocolate? The key is what makes this cupcake tastes good is the plain yogurt. Who knew that yogurt could make cupcakes so fluffy and moist? I also love how the cupcakes turned out. They look like a little marble cake topped with chocolate frosting. Once the cupcakes have been cooled and frosted, you can put them away in a Ziploc freezer bag and put them in the freezer so you won't be tempted to eat them all. I know it's not east finding the best cupcake in town but if you make these, you won't be disappointed.

 

Bittersweet Chocolate Grand Manier Souffle Cake

Ingredients:

• 1 tsp. whole wheat flour
• 8 oz. bittersweet chocolate
• 1 cup nonfat yogurt
• 2 tbsp. Grand Marnier
• 2 tbsp. half-and-half
• 1 tbsp. orange zest
• 6 eggs separated
• 1/2 cup granulated sugar
• 3 tbsp. cocoa powder, sifted
• 1/4 tsp. salt
• 1/4 tsp. cream of tartar
• nonstick cooking spray
• parchment paper
• powdered sugar for dusting

Makes 12 Servings

1.  Preheat the oven to 350 F. Spray a 9-inch springform pan with nonstick cooking spray. Place a parchment circle in bottom of pan. Lightly dust with 1 teaspoon flour.
2. Combine chocolate, yogurt, Grand Marnier, half-and-half, and orange zest in a double boiler over low heat. let melt, stirring periodically to prevent scorching the chocolate. Set aside.
3. In a large bowl, combine egg yolks and sugar. Whip for 5-8 minutes on high speed or until light in color and fluffy; the mixture should form ribbons when lifted from the bowl.
4. Gently fold in the chocolate mixture. Gently fold in cocoa powder.
5. In a clean bowl with a whisk attachment, whip the egg whites until frothy. add the salt and cream of tartar. Use high speed to whip egg whites just to stiff peaks.
6. Using a rubber spatula, gently fold egg whites into the chocolate mixture, adding 1/3 of the egg whites first, then gently folding in the remaining 2/3 until just mixed.
7. Pour batter into the prepared pan. Bake in oven for 30 minutes, or until the center is set.
8. Let cool. The cake will fall slightly when cooled. run a knife around the edges of the pan to remove from springform pan. Gently invert to remove paper from he bottom of the cake.
9. Serve with a light dusting of powdered sugar.

WW POINTS VALUE: 5 pts.

Note: This recipe appear in the New Sonoma Cookbook. This is quite a dessert with such a nice after taste. Making any kind of soufflé is always a challenge because you want to make sure the egg whites are whipped to perfection. Make sure you COMPLETELY separate the egg yolks from the egg whites because any presence of yolks in the whites interferes with the formation of the foam and will prevent the egg whites from  whipping to a light fluffy meringue. Once you start beating the eggs, do not stop or else the meringues will be flat. The combination of orange and chocolate is so decadent. You can use any kind of liquor such as rum, brandy, cognac, Bailey's Irish Cream, Kahlua or even Godiva chocolate Liquor and the dessert will be heavenly delicious. Also, do not slam the oven door when placing the cake in the oven because the egg whites are delicate and will lose volume if overfolded or banged on the counter.



Pumpkin Pie

Ingredients:

• 6 (9-by 14-inch) sheets, whole wheat phyllo dough, thawed
• 1/2 cup granular sugar substitute
• 1 1/2 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/2 tsp. ground salt
• 1/4 tsp. ground cloves
• 1/4 tsp. freshly grated nutmeg
• 1 (15 oz.) can pumpkin puree
• 4 large egg whites
• 1 large egg yolk
• 1 (12 oz.) can 2% evaporated milk
• 2 tbsp. sugar-free maple syrup
• 2 tsp. vanilla extract
• light or fat-free whipped topping (optional)
• bittersweet chocolate shavings (optional)

Makes 8 Servings

1. Position rack in middle of oven and heat oven to 350 F. Stack phyllo sheets on plastic wrap or wax paper; cover with a barely damp towel to prevent sheets from drying out.
2. Lightly coat a 9-inch pie plate with cooking spray. Lay 1 phyllo sheet in the pie plate. Coat sheet with cooking spray, making sure to spray edges. repeat with remaining  sheets, rotating each slightly in the pan to form a circle. Fold and crimp edges.
3. Place a piece of parchment or wax paper on top of crust. weigh crust down with pie weights or dried beans and bake until edges are lightly golden, about 10 minutes. While crust is baking, combine sugar substitute, cinnamon, ginger, salt, cloves, and nutmeg in a medium bowl.
4. In a large bowl, with an electric mixer at medium speed, beat pumpkin puree, egg whites, and egg yolk until well blended. Slowly add milk, maple syrup, and vanilla, beating until blended. Add spice mixture and blend well.
5. Remove pie weights from crust. Pour filling into crust and bake until tester inserted in the center comes out clean, 45-50 minutes. Remove pie from oven  and cool at room temperature to set. Just before serving, top each slice of pie with 1 or 2 tablespoons whipped topping and chocolate shavings, if desired.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. Nothing says the holidays are here like pumpkin pie. This is a healthy version of a holiday dessert classic. It had a nice flavor to it with the spices and maple syrup but it tasted more like pumpkin mousse than pumpkin pie. I wouldn't recommend phyllo dough as a pie crust. I highly recommend using puff pastry or graham crust for the crust. It is a nice alternative to the traditional pumpkin pie. 

Frozen Banana-Mexican Chocolate Sorbet

Ingredients:

• 3 medium bananas
• 2 tbsp. water
• 1 tsp. ground cinnamon
• 1 tsp. ground nutmeg
• 1 tsp. granulated sugar (optional)
• 1 tbsp. bittersweet chocolate chips

Makes 4 Servings (1/2 cup per serving)

1.  Peel 3 medium bananas  and cut into 1 inch pieces. Place banana slices in a waxed-paper-lined 15 X 10 X 1-inch baking pan. Cover and freeze for 1 1/2-2 hours or until completely frozen.
2. In a food processor, combine frozen bananas, water, cinnamon, nutmeg, chocolate and sugar (if using). Cover and process until nearly smooth, leaving some small bits of hard chocolate. Freeze for at least 2 hours. Garnish with fresh mint leaves, if desired.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. Warm weather is approaching and you have that craving for ice cream. You can have your ice cream, sherbet or sorbet and eat it too.  My gelato/sorbetto cookbook is on loan I was craving ice cream and this recipe looked to good to pass up. I like to think of this sorbet as Sonoma meets South Beach because I added the cinnamon, nutmeg and a touch of sugar for a more Mexican flavor. It was worth it. The riper the fruit, the sweeter the sorbet will be. I call this sorbet Sonoma meets South Beach because the original recipe came from the Sonoma Diet and it's South Beach because there's a South Beach Diet recipe called Mexican Chocolate Bananas. Mexican Chocolate bananas are delicious and even more delicious as a sorbet. Just because you're on a diet it doesn't mean you can't enjoy homemade sorbet.