Desserts

Chocolate Malt Ice Cream Sandwiches

15 ice cream sandwiches

Active Time: 20 minutes

Total Time: 1 hour 20 minutes (including freezing time


Ingredients
1 quart Chocolate Malt Ice Cream, (recipe follows)
30 Chocolate Refrigerator Cookies, (recipe follows)


Preparation
1.Spoon 1/4 cup ice cream onto one cookie; sandwich with a second cookie. Repeat with the remainder of the ice cream and cookies. (You may have a little ice cream left over.) Place the sandwiches on a baking sheet and freeze until the ice cream is firm, at least 1 hour. Individually wrap in plastic once the ice cream is firm.
Tips & Notes
Make Ahead Tip: Store wrapped sandwiches in the freezer for up to 1 month.
Nutrition
Per sandwich: 280 calories; 9 g fat (6 g sat, 1 g mono); 16 mg cholesterol; 46 g carbohydrates; 7 g protein; 3 g fiber; 186 mg sodium; 292 mg potassium.

3 Carbohydrate Serving

Exchanges: 1/2 fat-free milk, 2 1/2 other carbohydrates, 1 1/2 fat




Blueberry & White Chocolate Chunk Ginger Cookies

About 2 dozen cookies

Active Time: 25 minutes

Total Time: 35 minutes


Ingredients
1 cup all-purpose flour
1/4 cup wheat germ
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground ginger
1 large egg
3/4 cup packed dark brown sugar
1/3 cup canola oil
1 teaspoon vanilla extract
1/2 cup oats, quick-cooking or old-fashioned (not instant)
2 ounces white chocolate, chopped
1/3 cup dried blueberries, (see Tip)
1/4 cup crystallized ginger, chopped (see Tip)

Preparation
1.Position racks in upper and lower thirds of oven; preheat to 375°F.
2.Whisk flour, wheat germ, baking soda, salt and ground ginger in a small bowl. Whisk egg, brown sugar, oil and vanilla in a large bowl. Add the dry ingredients to the wet ingredients; stir to combine. Add oats, chocolate, blueberries and crystallized ginger; stir just to combine. Drop by rounded tablespoonfuls onto 2 ungreased baking sheets, 1 1/2 inches apart.
3.Bake the cookies until puffed and barely golden around the edges, switching the pans back to front and top to bottom halfway through, 8 to 10 minutes. Cool on the pans for 2 minutes; transfer to a wire rack to cool completely.
Tips & Notes
Make Ahead Tip: Store in an airtight container for up to 3 days or in the freezer for up to 1 month.
Tip: Dried cranberries or cherries will also work in place of blueberries; all can be found, along with crystallized ginger, in the baking, dried fruit or produce sections of many supermarkets and natural-foods stores.
Nutrition
Per cookie: 115 calories; 4 g fat (1 g sat, 2 g mono); 9 mg cholesterol; 17 g carbohydrates; 2 g protein; 1 g fiber; 84 mg sodium; 38 mg potassium.

1 Carbohydrate Serving

Exchanges: 1/2 other carbohydrate, 1 fat

http://www.eatingwell.com/recipes/blueberry_white_chocolate_chunk_ginger_cookies.html


Brownies


24 servings

Active Time: 30 minutes

Total Time: 1 1/2 hours


Ingredients
1 ounce unsweetened chocolate
1 cup sifted cake flour
3/4 cup unsweetened cocoa powder
1/2 teaspoon salt
3 large egg whites
2 large eggs
1 1/4 cups sugar
3/4 cup dark corn syrup
3/4 cup unsweetened applesauce, at room temperature
1/4 cup canola oil
1 tablespoon vanilla extract
2 tablespoons walnuts, coarsely chopped, toasted (see Tip)


Preparation
1.Preheat oven to 350°F. Coat a 9-by-13-inch baking pan with cooking spray.
2.Melt chocolate in a small bowl over hot (not boiling) water or in a microwave oven on Medium. Set aside.
3.Stir together flour, cocoa and salt in a medium bowl. Whisk together egg whites and eggs in a large bowl. Add sugar, corn syrup, applesauce, oil and vanilla. Whisk in the chocolate. Add the flour mixture to the egg mixture and stir with a wooden spoon until blended.
4.Pour into the prepared pan and sprinkle with walnuts. Bake until a cake tester inserted in the center comes out clean, 30 to 35 minutes. Let cool in the pan on a rack. Cut into squares.
Tips & Notes
Tip: To toast chop nuts: Place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Nutrition
Per serving: 140 calories; 4 g fat (1 g sat, 2 g mono); 18 mg cholesterol; 26 g carbohydrates; 2 g protein; 1 g fiber; 78 mg sodium; 83 mg potassium.

2 Carbohydrate Serving

Exchanges: 1 1/2 other carbohydrate, 1/2 fat


http://www.eatingwell.com/recipes/brownies.html



Quick Mini Chocolate Cheesecakes


1 dozen mini cheesecakes

Active Time: 10 minutes

Total Time: 10 minutes


ngredients
1/4 cup semisweet or bittersweet chocolate chips, melted (see Tip)
1/2 cup part-skim ricotta
12 chocolate wafer cookies
1 tablespoon 100% fruit jam, such as raspberry or cherry

Preparation
1.Combine melted chocolate and ricotta in a small bowl. Spoon a scant 1 tablespoon of the mixture on each chocolate wafer and top with 1/4 teaspoon jam.
Tips & Notes
Make Ahead Tip: Store airtight in the refrigerator for up to 2 days.
Tip: To melt chocolate, microwave on Medium for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until melted. Or place chocolate in the top of a double boiler over hot, but not boiling, water. Stir until melted.
Nutrition
Per cheesecake: 61 calories; 3 g fat (1 g sat, 1 g mono); 3 mg cholesterol; 5 g added sugars; 2 g protein; 48 mg sodium; 38 mg potassium.


http://www.eatingwell.com/recipes/mini_chocolate_cheesecakes.html



Chocolate Cake


12 servings

Active Time: 20 minutes

Total Time: 1 1/2 hours


Ingredients
1 tablespoon canola oil
1 cup all-purpose flour
1 cup sugar
2 1/2 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 large large egg, lightly beaten
1/2 teaspoon vanilla extract
1 teaspoons lemon juice
1/2 cup nonfat milk
1/2 cup hot water
Sifted confectioners' sugar for dusting cake, (optional


Preparation
1.Position rack in the center of the oven and preheat to 325°F. Oil and flour an 8-inch square cake pan.
2.Sift together sugar, flour, cocoa, baking soda and salt into a large mixing bowl. Whisk together egg, oil and vanilla in a small bowl. Stir lemon juice into milk. Add to the egg mixture. Stir in hot water. Add the wet ingredients to the dry ingredients and stir until smooth.
3.Turn batter out into the prepared pan. Bake until center springs back when pressed lightly and a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool the cake upright on a wire rack for 10 minutes. Run a knife around the sides of the pan to loosen. Invert onto the rack, lift off pan and let cool completely. Place on a serving dish. Top with a light dusting of confectioners' sugar if desired.
Nutrition
Per serving: 126 calories; 2 g fat (0 g sat, 1 g mono); 18 mg cholesterol; 26 g carbohydrates; 2 g protein; 1 g fiber; 213 mg sodium; 52 mg potassium.

2 Carbohydrate Serving

Exchanges: 1/2 starch, 1 other carbohydrate


http://www.eatingwell.com/recipes/chocolate_cake.html

Whole-Wheat Crepes

16 crepes

Active Time: 10 minutes

Total Time: 40 minutes (including resting time)


Ingredients
1/2 cup whole-wheat flour, (see Variations, below)
1/2 cup all-purpose flour
1 teaspoon sugar, (for dessert crepes; optional)
1/4 teaspoon salt
3 large eggs
1/2 cup 1% milk
2 teaspoons butter, melted, or canola oil
1/2 cup seltzer water, or club soda


Preparation
1.Combine whole-wheat flour, all-purpose flour, sugar (if using), salt, eggs, milk and butter (or oil) in a food processor or blender; process until smooth, scraping the sides once or twice. Transfer to a bowl, cover and refrigerate for at least 30 minutes or overnight.
2.Slowly whisk seltzer water (or club soda) into the crepe batter. Lightly oil a small nonstick skillet with a crumpled paper towel; heat the skillet over medium-high heat. Ladle about 2 tablespoons batter into the skillet with a small ladle or measuring cup; immediately tilt and rotate the pan to spread the batter evenly over the bottom.
3.Cook the crepe until the underside is lightly browned, about 30 seconds. Using a small metal spatula or a fork, lift the edge of the crepe, quickly grasp it with your fingers and flip. Cook until the second side is lightly browned, about 20 seconds longer. Slide the crepe onto a plate.
4.If serving immediately, fill and roll or fold the crepe. Continue to cook crepes with the remaining batter, oiling the pan as needed and stacking crepes as you go.
Tips & Notes
Make Ahead Tip: Refrigerate crepes between sheets of wax paper for up to 2 days or freeze for up to 1 month.
Buckwheat flour is available at natural-foods stores or by mail-order from Bob's Red Mill, (800) 349-2173, www.bobsredmill.com.
Nutrition
Per crepe: 49 calories; 2 g fat (1 g sat, 0 g mono); 41 mg cholesterol; 6 g carbohydrates; 2 g protein; 1 g fiber; 53 mg sodium; 24 mg potassium.

1/2 Carbohydrate Serving

http://www.eatingwell.com/recipes/whole_wheat_crepes.html

I hope everyone enjoyes at least one dessert I know I will...