Sometimes, chocolate comes a callin’ and no amount of sipping water or chewing on gum will tame the craving. Rather than mindlessly finishing a bag of M&Ms, or wasting the calories on a ho-hum dessert, try taking the time to whip up something tasty, but relatively healthy. The process and anticipation should quell the cocoa cravings, and you won’t have to beat yourself up for indulging. Several swaps (like an egg white for the butter in the crust) really bring the fat and calorie content down.
Serves 8. Calories: 230, Protein: 12, Carbs: 23, Fat: 9
Guiltless Almond Joy Cheesecake
Ingredients:
2 1/4 cups Chocolate Fiber One Cereal (crushed in food processor)
1 tablespoon reduced fat shredded coconut
1 large egg white, lightly beaten
FILLING:
3 tablespoons unsweetened cocoa powder Coco Complete is a delicious substitute here
1/4 cup Stevia
4 tablespoons Agave
2 tablespoons all-purpose flour
2 tablespoons almond flour
1 oz semi sweet chocolate, grated
8 ounces low-fat cream cheese, room temperature
5 ounces vanilla or chocolate nonfat Greek yogurt
1/2 cup cottage cheese
2 egg whites and 1 egg (room temperature)
1/2 teaspoon each, coconut and almond extract
1/4 cup chocolate chips
2 tablespoons sliced almonds
2 tablespoons low-fat shredded coconut
Coconut oil Spray (or Pam)
DIRECTIONS:
Heat oven to 350 degrees. Coat a 9 inch springform pan with nonstick spray. In a small bowl (or food processor) combine the crushed cereal, egg white and 1 tablespoon coconut. Press into bottom of prepared pan. Bake 7 minutes. Cool. In a food processor, whip cottage cheese until chunks disappear. Add the cocoa powder, Stevia, agave, flours, grated chocolate, cream cheese, yogurt, eggs and extracts, and pulse to combine. Make sure all chunks disappear. Pour over crust. Sprinkle with remaining coconut, chocolate chips and almonds. Bake for 45 minutes or until center is barely set. Cool, then refrigerate for at least 4 hours to overnight.
