Shake up dessert with this distinctive chocolate and sweet potato cake.

From Eat Well, Stay Well Close

You Will Need

• 2 cups flour

• 3/4 teaspoon baking soda

• 1 teaspoon cinnamon

• 1/4 teaspoon salt

• 1 pound sweet potatoes, peeled and thinly sliced

• 1/4 cup vegetable oil

• 3/4 cup granulated sugar

• 3/4 cup packed light brown sugar

• 2 eggs

• 3 egg whites

• 3 ounces unsweetened chocolate, melted

• 1 1/2 teaspoons vanilla extract

• 1/2 cup low-fat (1.5%) buttermilk

• 1 package (8 ounces) reduced-fat cream cheese

• 1 package (8 ounces) nonfat cream cheese

• 1 cup confectioners' sugar

• 1/4 cup unsweetened cocoa powder

• 1/2 cup apricot jam

What to Do

1. Preheat the oven to 350°F. Spray two 8-inch round cake pans with nonstick cooking spray; set aside. In a medium bowl, stir together the flour, baking soda, cinnamon and salt.
2. In a large steamer, cook the sweet potatoes for 20 minutes or until very tender. Transfer to a bowl and mash.
3. In a large bowl with an electric mixer, beat the oil, granulated sugar, and brown sugar until well combined. Beat in the whole eggs and egg whites, one at a time, beating well after each addition. Beat in the chocolate, vanilla, and mashed sweet potatoes. Alternately fold in the flour mixture and buttermilk, beginning and ending with the flour mixture.

4. Divide the batter evenly between the prepared pans. Bake for 30 minutes or until a cake tester inserted in the center comes out clean. Cool 10 minutes in the pans on a wire rack, then turn out onto the rack to cool completely.

5. Meanwhile, in a medium bowl with an electric mixer, cream the nonfat and reduced-fat cream cheeses, the confectioners' sugar, and cocoa together.

6. Place one layer on a cake plate. Spread the layer with the apricot jam. Top with the second layer and frost the top and sides with the cream cheese frosting.

Serves: 16

Per serving: Calories 324; Fiber 2 g; Protein 8 g; Total Fat 10 g; Saturated Fat 4 g; Cholesterol 35 mg; Sodium 260 mg

Because it is made with low-fat cheeses, this cheesecake has fewer calories than others.

You Will Need

• 3 ounces vanilla wafers

• 2 tablespoons unsalted butter, melted

• 1 1/2 cups low-fat (1%) cottage cheese

• 1 package (8 ounces) reduced-fat cream cheese

• 1 package (8 ounces) nonfat cream cheese

• 1 cup plus 1 tablespoon sugar

• 2 eggs

• 4 egg whites

• 2 tablespoons flour

• 1 1/2 teaspoons grated lemon zest

• 1 1/2 teaspoons grated lime zest 1
• tablespoon lemon juice

• 1 tablespoon lime juice

• 1/4 teaspoon salt

• 1/2 cup reduced-fat sour cream

What to Do

1. Preheat the oven to 350°F. In a food processor, process the vanilla wafers until finely ground. Add the butter and pulse until moistened. Spoon the mixture into a 9-inch springform pan, patting it into the bottom. Bake for 10 minutes or until lightly browned; set aside. Leave the oven on.

2. In a food processor (you can use the same bowl), process the cottage cheese for 1 minute or until smooth.

3. In a medium bowl, with an electric mixer, beat the cream cheeses and 1 cup of the sugar until light and fluffy. Beat in the whole eggs and egg whites, one at a time, beating well after each addition. Beat in the pureed cottage cheese, the flour, lemon zest, lime zest, lemon juice, lime juice, and salt until well blended. Pour the batter into the prepared pan and bake for 50 minutes or until the center is set and the top is golden.

4. Meanwhile, in a small bowl, combine the sour cream and the remaining 1 tablespoon sugar. Spread over the top of the hot cake and bake for 5 minutes. Remove from the oven to a wire rack to cool. Refrigerate until serving time.

Serves: 12

Per serving: Calories 240; Fiber 0 g; Protein 11 g; Total Fat 8 g; Saturated Fat 5 g; Cholesterol 56 mg; Sodium 395 mg

Try this healthy recipe for mushroom-pepper pizza.

From Eat Well, Stay Well

You Will Need

• 1 teaspoon olive oil

• 1 red bell pepper, thinly sliced

• 1 green bell pepper, thinly sliced

• 1/2 pound mushrooms, thinly sliced

• 1/2 teaspoon dried oregano

• 1/4 teaspoon salt

• 1 pound purchased or homemade pizza dough

• 1 cup canned no-salt-added tomato sauce

• 1/8 teaspoon cinnamon

• 8 ounces part-skim mozzarella cheese, thinly sliced

What to Do

1. In a large nonstick skillet, heat the oil over moderate heat. Add the bell peppers and saute for 5 minutes or until crisp-tender. Add the mushrooms, oregano and salt, and cook for 4 minutes or until the mushroom liquid has evaporated. Set aside.

2. Preheat the oven to 450°F. Spray a 12-inch pizza pan or large baking sheet with nonstick cooking spray. Pat the dough into a 12-inch round. Cover and let stand in a warm spot for 25 minutes or until doubled. Bake for 5 minutes.

3. In a small bowl, combine the tomato sauce and cinnamon. Spoon over the pizza. Top with the pepper mixture and the mozzarella. Bake for 15 minutes or until the cheese has melted and the crust is browned.

Serves: 6

Per serving: Calories 326; Fiber 3 g; Protein 17 g; Total Fat 10 g; Saturated Fat 5 g; Cholesterol 22 mg; Sodium 693 mg

Recipe for a healthier chocolate-hazelnut cheesecake.

From Eat Well, Stay Well

You Will Need

• 1/3 cup hazelnuts

• 1 cup graham cracker crumbs (5 ounces)

• 1 tablespoon vegetable oil

• 1/4 cup unsweetened cocoa powder

• 1 pound silken tofu

• 1 cup creamed (4%) cottage cheese

• 1 ounce semisweet chocolate, melted

• 1/2 cup granulated sugar
• 1/3 cup packed light brown sugar

• 2 tablespoons flour

• 1 egg

• 2 egg whites

• 1 teaspoon vanilla extract

What to Do

1. Preheat the oven to 375°F. Toast the hazelnuts on a baking sheet for 7 minutes or until the skins begins to crinkle. (Leave the oven on.) Transfer the hazelnuts to a kitchen towel and rub to remove as much of the skin as possible (some skin will remain). When the hazelnuts are cool enough to handle, coarsely chop them; set aside.
2. In a small bowl, stir together the crumbs, oil, and 1 tablespoon of water. Press the mixture into the bottom and partway up the sides of a 9 1/2-inch springform pan. Bake for 8 minutes or until the crust is set. Cool on a rack. Reduce the oven temperature to 350°F.
3. In a small bowl, combine the cocoa and 1/4 cup of water until well moistened. In a food processor, combine the tofu, cottage cheese, melted semisweet chocolate, granulated sugar, brown sugar, flour, whole egg, egg whites, vanilla and the cocoa mixture, and process until very smooth.
4. Pour the batter into the prepared crust and bake for 40 minutes. Reduce the oven temperature to 250°F, sprinkle the nuts on top and bake for 10 minutes or until the cheesecake is just set. Cool to room temperature; refrigerate for 2 hours or until chilled.

Serves: 12

Per serving: Calories 207; Fiber 1 g; Protein 8 g; Total Fat 7 g; Saturated Fat 1 g; Cholesterol 20 mg; Sodium 189 mg

Made with prunes and peanut butter, these peanut butter blondies are surprisingly healthy!

From Eat Well, Stay Well

Prune puree takes the place of most of the shortening in this recipe.

Prep time: 15 minutes Cooking time: 25 minutes

You Will Need

• 1 cup flour
• 1/2 teaspoon each baking powder and baking soda

• 1/4 teaspoon salt

• 1/3 cup pitted prunes

• 1/4 cup hot water

• 1/3 cup chunky peanut butter

• 2 tablespoons peanut or other vegetable oil

• 2/3 cup packed light brown sugar

• 2 tablespoons light corn syrup

• 1 egg

• 1 teaspoon vanilla extract

What to Do

1. Preheat oven to 350°F. Spray a 9-inch square baking pan with nonstick cooking spray; set aside. In a small bowl, whisk together the flour, baking powder, baking soda, and salt. In a food processor, process the prunes and hot water until smooth.
2. In a medium bowl, with an electric mixer, beat the peanut butter, oil, and brown sugar until creamy. Beat in the prune puree and corn syrup until well combined. Beat in the egg and vanilla extract until well combined. Fold in the flour mixture.
3. Spoon the batter into the prepared pan. Bake for 25 minutes or until a cake tester inserted in the center comes out clean. Cool the cake in the pan on a rack. Cut into 16 squares.

Makes: 16

Per serving: (1 blondie) Calories 130; Fiber 1 g; Protein 3 g; Total Fat 5 g; Saturated Fat 1 g; Cholesterol 13 mg; Sodium 127 mg

Everyone will love this luscious dessert pudding!

From Eat Well, Stay Well

The cherries are not cooked -- just layered in -- so they retain all of their vitamin C.

Prep time: 25 minutes Cooking time: 10 minutes Chilling time: 30 minutes

You Will Need

• 3 tablespoons flour

• 3 tablespoons cornstarch

• 1/2 cup sugar

• 1/4 teaspoon salt

• 3 cups low-fat (1%) milk

• 1 egg

• 2 teaspoons vanilla extract

• 2 ounces semisweet chocolate, finely chopped

• 2 cups fresh or thawed frozen cherries, halved and pitted

• 12 chocolate wafer cookies, coarsely chopped

What to Do

1. In a medium saucepan, whisk together the flour, cornstarch, sugar and salt. Whisk in the milk. Bring to a simmer over moderate heat, stirring frequently. Simmer for 2 minutes or until the pudding has thickened slightly.
2. In a small bowl, lightly beat the egg. Gradually beat 3/4 cup of the hot pudding into the egg, then whisk the warmed egg mixture back into the pan and cook until the pudding starts to simmer. Remove from the heat and stir in the vanilla. Scrape the pudding into a bowl and place plastic wrap directly on the surface to prevent a skin from forming. Cool to room temperature and refrigerate for 30 minutes or until chilled, then whisk until smooth. Stir in all but 2 tablespoons of the chopped chocolate.
3. Dividing the ingredients evenly among six 6-ounce dessert dishes, make layers as follows: cherries (use half of the total), pudding (use half), all of the wafer cookies, the remaining cherries and pudding. Sprinkle with the reserved chopped chocolate.

Serves: 6

Per serving: Calories 293; Fiber 1 g; Protein 7 g; Total Fat 7 g; Saturated Fat 3 g; Cholesterol 41 mg; Sodium 233 mg

This raspberry-topped brownie cake recipe is delicious -- yet still healthy.

You Will Need

• 2 tablespoons vegetable oil

• 2 tablespoons unsweetened cocoa powder

• 1 egg

• 3/4 cup sugar

• 1/2 cup flour

• 1/4 teaspoon baking soda

• 1/4 teaspoon salt

• 1/4 cup coarsely chopped pecans

• 3 cups raspberries

• 1 tablespoon cornstarch mixed with 2 tablespoons water

What to Do

1. Preheat the oven to 350°F. Spray an 8-inch round cake pan with nonstick cooking spray. In a large bowl, combine the oil, cocoa powder, egg, 1/4 cup of water, 1/2 cup of the sugar, the flour, baking soda and salt. Mix until well combined. Fold in the nuts. Pour the batter into the prepared pan and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan on a rack.
2. Meanwhile, in a medium saucepan, combine 1 1/2 cups of the raspberries and the remaining 1/4 cup sugar, and cook, stirring, for 4 minutes or until the berries are juicy. Stir in the cornstarch mixture and cook, stirring, for 4 minutes or until thickened. Strain through a sieve to remove the seeds. Cool for 10 minutes, then spoon over the brownie base. Arrange the remaining 1 1/2 cups berries on top.

Serves: 8

Per serving: Calories 193; Fiber 3 g; Protein 3 g; Total Fat 7 g; Saturated Fat 1 g; Cholesterol 27 mg; Sodium 115 mg