Guilt Free Chocolate Cheese Cake Duke Diet Fitness Center Recipes

GUILTLESS WARM FLOURLESS CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F.
• Place 8 (4-ounce) ramekins or custard cups on a large baking sheet. Spray with cooking spray and set aside.
• Combine chocolate, orange zest and vanilla extract in a medium bowl over hot boiling water. Whisk until chocolate is completely melted.
• Puree bananas, sweet potato and honey until smooth.
• Remove the melted chocolate from heat and fold over banana puree and 1 whole egg. Mix well.
• Whip the egg whites until soft peak.
• Slowly fold egg whites into chocolate mixture.
• Spoon mix into ramekins, filling them almost to the top.
• Bake for approximately 6 to 7 minutes, remove and serve. Warm center of the chocolate should be soft.

GUILT-FREE CHOCOLATE CHEESE CAKE - DUKE DIET FITNESS CENTER

Steps:

• In a double boiler or in the microwave melt the chocolate chips.
• In a food processor place the melted chocolate, 8 oz. of tofu, and 1/2 T. of honey. Blend well, then place the mixture in the bottom of the pie shell.
• In a separate food processor mix the cream cheese, remaining 4 oz. of tofu, the other 1/2 T. of honey, and the Splenda and vanilla. Mix well. Spread this mixture over the chocolate layer.
• Serve with sauce of choice, or fresh fruit topping.
• Alternate method:.
• Try putting half of the chocolate mixture on the bottom, with the cheese mixture in the middle, and the other half of the chocolate mixture on the top.

GUILT-FREE CHOCOLATE CAKE

Steps:

• In a large bowl, combine the cake mix, water, yogurt, cocoa, egg whites and egg; beat on low for 30 seconds. Beat on medium for 2 minutes. , Pour into a 10-in. fluted tube pan coated with cooking spray. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

GUILT-FREE CHOCOLATE CHEESECAKE

Steps:

• 1.In a bowl, stir together the graham crackers and butter. Press the mixture into the bottom of an 8-inch springform pan. Chill while preparing the filling. 2.In a saucepan, sprinkle the gelatin over the milk; let stand for 5 minutes. Stir over low heat until the gelatin is dissolved. Remove from heat; cool for 15 minutes. 3.In a large bowl, beat the cream cheeses with a mixer until smooth. Beat in the sour cream, sugar, and vanilla; gradually beat in the gelatin mixture. Divide the cream cheese mixture in half; gradually stir the melted chocolate into one half. 4.Spread half of the chocolate mixture onto the crust. Spoon half of the remaining cream cheese mixture onto the chocolate mixture in small mounds; swirl them together with a butter knife. 5.Spread the remaining chocolate mixture on top. Spoon on the remaining cream cheese mixture, and swirl again. Cover; chill for 6 hours or until set. 6.Loosen the cake from the pan with a knife before removing the side of the pan. Cut the cake into wedges; top with chocolate curls. Nutrition facts per serving (1 slice): 216 calories, 17g carbohydrate, 13g fat (7g saturated), 1g fiber

SUGAR FREE CHOCOLATE CHEESECAKE

Steps:

• Pre-heat your oven to 325oF if using a silver 9 inch spring form pan; 300oF if using a dark non-stick 9 inch spring form pan. Mix crushed cookies and butter; press firmly onto bottom of pan. Bake 10 minutes.
• Sift together splenda and unsweetened cocoa. Set aside. Beat cream cheese, vanilla and butter with electric mixer on medium speed until well blended. Add dry ingredients and beat to completely incorporate. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
• Bake 45 - 55 minutes or until center is almost set. Run Knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with whipped topping and fruit.
• Helpful hints:.
• *Cream cheese can be softened by microwaving on high for 30 - 45 seconds.
• *For ease of serving; lightly butter ring of spring form pan and line the bottom with a circle of wax or parchment paper as well as lining the sides with strips of wax or parchment. Lightly buttering the sides and bottom help the paper to stick and when it's ready to serve when you take the ring off you just have to carefully peal the parchment/wax paper off. The sides of the cake don't get mangled this way.