You'll never believe the ingredients in these treats!

I was watching the anderson show today and I wanted to share these recipes! I will definitely be trying them out!!

Anderson has trouble resisting a cupcake. This recipe will help anyone with a similar sweet tooth for the irresistible confection.

Message from Rocco:
These chocolate cupcakes are not only moist and delicious, they're good for you! They are packed with black beans, and we use a widely available gluten-free flour mix to replace the wheat flour, so they are 100% gluten-free as well.

Chocolate Brownie Cupcake with Cream Cheese Icing and Chocolate Chips
Yield: 32 mini cupcakes
Prep time: approximately 25 minutes, bake time: approximately 15 minutes

Ingredients:
1 15-ounce can black beans, rinsed and drained
¾ cup raw agave nectar
¾ cup Egg Beaters
1 teaspoon vanilla extract
1 ½ cups unsweetened cocoa powder
3 tablespoons gluten-free all purpose baking flour (such as Bob's Red Mill)
1 tablespoon butter, melted
1 teaspoon instant espresso powder
5 egg whites
5 tablespoons fat-free cream cheese, room temperature
5 tablespoons vanilla-flavored, sugar-free, fat-free pudding (such as Jell-O)
96 mini dark chocolate chips

Method:
1. Preheat oven to 325˚ F.
2. Line 32, 1 ¾-inch cupcake bake cups with paper liners. Lightly coat the inside of each paper liner with cooking spray.
3. Add the beans, agave, Egg Beaters and vanilla extract to a blender. Cover and blend until very smooth. Scrape out into a large bowl and add the cocoa powder, baking flour, butter, and espresso powder. Whisk until smooth.
4. In a large bowl, beat the egg whites with an electric mixer using clean beaters on high speed until stiff. Fold in the egg whites into the bean mixture in three separate additions, making sure to keep as much volume as possible. Spoon the batter into the paper liners. Bake about 15 minutes or until the tops spring back when lightly touched.
5. Meanwhile, mix the cream cheese and pudding with a whisk until smooth. Scrape the icing into a small piping bag.
6. Remove the cupcakes and move to a wire rack to cool completely. Pipe the icing onto the cupcakes and top with 3 chocolate chips each.

Tips:
1. Use a 1 ounce ladle to easily and evenly spoon the cupcake batter into each paper liner.
Per serving:
55 calories, 1.2 g fat (1g sat, 0g mono, 0g poly), 1mg cholesterol, 94mg sodium, 11g carbohydrate, 2g fiber, 3g protein






and the second recipe is..................

A typical holiday cookie you'll encounter at a party could have as many as 200-300 calories. Celebrity Chef Rocco DiSpirito's Healthy Holiday Spice Cookie recipe only has 53 calories!

Healthy Holiday Spice Cookies
Start to finish: 30 minutes
Makes 12 cookies

Ingredients:
2 tablespoons butter, softened
2 tablespoons unrefined palm sugar or jaggery
3 packets Stevia sweetener powder
1/4 teaspoon baking powder
1/8 teaspoon nutmeg
Pinch ground cloves
2 tablespoons pureed cooked, peeled sweet potato
2 tablespoons liquid egg white
2 teaspoons vanilla extract, divided
1/2 cup whole-wheat pastry flour
1 tablespoon flax seed meal
2 tablespoons fat-free cream cheese, softened

Directions:
Heat the oven to 375 F. Line a baking sheet with parchment paper.
In a medium bowl combine the butter, palm sugar, 2 packets of the Stevia, the baking powder, nutmeg and cloves. Use a wooden spoon to mix until well combined. Add the sweet potato, egg substitute and 1 teaspoon of the vanilla, then mix until combined. Beat in the flour and flax seed meal.
Shape dough into a round, flat disk. Place the disk between 2 sheets of waxed paper. Use a rolling pin to roll the dough to 1/8-inch thick.
Place the dough on a cookie sheet and place in the freezer for about 10 minutes, or until the dough is very firm.
Remove the dough from the freezer and peel off the top sheet of paper. Use 2∏ to 3-inch cookie cutters to cut out 12 cookies.
If necessary, place the dough back in the freezer after making the cut outs. This will help the dough firm back up, making it easier to transfer the cutouts from the paper to the cookie sheet.
Place the dough cut outs on the parchment paper lined cookie sheet. Bake for 7 to 8 minutes, or until the tops are just dry and edges are just starting to brown.
Transfer the cookies to a wire rack to cool.
To make the frosting, in a small bowl combine the cream cheese, the remaining packet of Stevia and the remaining 1 teaspoon of vanilla. Whisk until smooth.
Spoon the icing into a piping bag fitted with a small open tip. Decorate the cooled cookies with the icing.

Nutrition Information:
2.2 grams of fat, 53 calories per serving