The first is a healthy take on my favorite Flourless Peanut Butter Cookie Recipe.
Yields 18 cookies
Serving Size: 1 Cookie
Weight Watcher Smart Points: 5
Ingredients:
1 Cup Reduced Fat Peanut Butter
1 Cup Sugar (You can use a Sugar Substitute to Reduce Smart Points)
1 teaspoon of vanilla extract
1 egg
Directions:
Preheat the oven to 350 degrees F and place the racks in the upper and lower third of the oven.
In a medium bowl, mix the peanut butter, sugar, vanilla and egg until well combined. Spoon 1 tablespoon of the mixture about 1 inch apart onto non-greased baking sheets.
Flatten the mounts with the tines of fork, making a crosshatch pattern on the cookies.
Bake until golden around the edges, about 10 minutes. Transfer to racks to cool. Repeat with remaining dough.
Yields 8 Cannolis
Serving Size: 1 Cannolis
Weight Watchers Smart Points: 4
Ingredients:
18 Tbsp part-skim ricotta cheese
1/2 cups lite whipped topping
3 Tbsp powdered sugar
3/4 tsp vanilla extract
1/4 tsp orange zest, finely grated
3/4 oz 60-90% dark chocolate, finely chopped
8 item(s) vanilla pizzella (3-4")
Directions:
Line a mesh strainer with a paper coffee filter or piece of cheesecloth, set over a small bowl. Add ricotta; cover with plastic wrap and top with a heavy can. Refrigerate at least 1 hour to drain.
In another small bowl, combine drained ricotta, whipped topping, sugar, vanilla and orange zest; fold in chocolate and set aside.
Microwave cookies, one at a time, on a paper plate for 20-30 seconds. Immediately remove warm cookie and wrap around a utensil handle (such as a peeler) to form a shell (or carefully shape shells with your hands). Let cool; repeat with remaining cookies.
Spoon or pipe 2 Tbsp filling into each cookie shell; serve immediately.
Yields 28 Truffles
Serving Size: 1 Truffle
Weight Watchers Smart Points: 2
Ingredients:
2/3 cup avocado, whipped (about 1 large)
1/4 cup + 2 tablespoons unsweeteened cocoa powder
1/2 teaspoon pure vanilla extract
1 teaspoon almond extract
2/3 cup milk chocolate chips
1/2 cup sweetened coconut flakes
Directions:
Blend the avocado in a food processor until smooth and creamy.
Add in cocoa powder, vanilla, and almond extract and continue processing until thoroughly combined.
In a medium microwave safe bowl, heat chocolate chips in 30 second increments until melted. Stir well to ensure all chips are melted and chocolate smooth.
Stir avocado mixture into the melted chocolate until well mixed.
Cover bowl with plastic wrap and refrigerate for at least 2 hours.
When you're ready to roll truffles, add sweetened coconut flakes to a shallow bowl.
Roll rounded teaspoon of chocolate mixture into a small ball and roll in coconut to coat evenly.
Store chocolate truffles in refrigerator until ready to serve.
What is your favorite healthy dessert recipe?
