Watching your waistline doesn’t mean you can’t enjoy the occasional treat. We’ve gathered 4 low-calorie, delicious desserts that will help you satisfy your cravings without ruining your diet.
Rocky Road Brownies
1 cup less 1 tablespoon all-purpose flour
¼ teaspoon baking powder¼ teaspoon salt
1 large egg
2 large egg whites
2 teaspoons vanilla extract
8 regular-size marshmallows
⅔ cup coarsely chopped walnuts or pecans
⅓ cup chopped bittersweet or semisweet chocolate or large chocolate chips
4½ tablespoons unsalted butter½ cup plus 1 tablespoon unsweetened cocoa powder, preferably natural (see Note)
1¼ cups sugar
Line the bottom and sides of an 8-inch-square baking pan with parchment paper or foil coated with cooking spray. If you don’t plan to let the batter rest at the end of Step 3 before baking, position a rack in center of oven and preheat to 350°F. Thoroughly whisk flour, baking powder and salt in a small bowl. Melt butter in a medium saucepan until sizzling. Remove from the heat and stir in cocoa, then sugar. Add egg, egg whites and vanilla. Stir briskly until smooth and glossy.
Stir in the flour mixture until just incorporated. Then stir briskly for about 50 strokes. Scrape the batter into the prepared pan and spread it evenly. The batter will be very shallow in the pan. If you have time, cover the pan and refrigerate for a few hours or up to 12 hours. Remove from the refrigerator about 30 minutes before baking; preheat oven to 350°F. Quarter marshmallows with an oiled knife. Distribute the pieces over the batter, pressing them in. Distribute nuts and chocolate (or chips) around the marshmallows. Bake the brownies until the marshmallows are golden brown, 25 to 35 minutes. Let cool completely in the pan on a wire rack for about 2 hours. Lift the ends of the pan liner and transfer to a cutting board. Cut into 16 brownies.
¾ cup white whole-wheat flour
1 teaspoon sugar¼ teaspoon salt
3 tablespoons cold butter, cut into small pieces
2-3 tablespoons ice water
6 cups hulled strawberries, fresh or frozen, halved if large, or any combination of mixed berries
⅓ cup sugar3 tablespoons white whole-wheat flour
½ teaspoon ground cinnamon
To prepare topping: Combine ¾ cup flour, 1 teaspoon sugar and salt in a food processor and pulse to blend. Add pieces of butter one at a time, pulsing after each addition, until the mixture resembles crumbly sand. Add water, 1 tablespoon at a time, pulsing until the mixture begins to form a ball. (Alternatively, combine flour, sugar and salt in a bowl. Add butter pieces and, with your fingers, quickly rub them into the dry ingredients until smaller but still visible. Stir in water, 1 tablespoon at a time, until the mixture begins to form a ball.) Transfer the dough to a piece of plastic wrap, shape into a square or round disk (depending on the shape of your baking dish), tightly wrap and refrigerate for at least 30 minutes. Preheat oven to 400°F. To prepare filling: Toss berries with ⅓ cup sugar, 3 tablespoons flour and cinnamon in a large bowl. (If using frozen fruit, let stand for about 30 minutes, stirring occasionally, to thaw the fruit before transferring to the baking dish.) Transfer to an 8- or 9-inch shallow glass or ceramic baking dish. Roll out the chilled dough on a lightly floured surface with a lightly floured rolling pin until it’s roughly the size of your baking dish. Fold the dough in half over the rolling pin to help you transfer the dough to the fruit. Place the dough over the fruit and tuck any overhanging dough into the edges of the dish. Make 8 to 10 small slits in the dough to vent steam. Place the baking dish on a baking sheet to catch any drips. Bake for 30 minutes. Remove from the oven and, with the tip of a knife, cut the crust into 2-inch squares. Use a small spatula or spoon to press the squares of crust into the fruit until they’re about halfway submerged. This is called “dowdying.” Reduce oven temperature to 350 degrees , return the pandowdy to the oven, and bake until browned and bubbly, 30 to 40 minutes more. Let cool for about 20 minutes before serving.