Tail Baiting!

Chocolate Truffle Cheesecake

Sometimes we even stun ourselves. This ultra-rich and creamy chocolate cheesecake has less than 10 grams of fat per slice, making it one of our all-time best successes. We replaced the full-fat cream cheese in the original with pureed cottage cheese and reduced-fat cream cheese. To achieve a rich chocolate flavor, we used cocoa powder enhanced by a small amount of high-quality chocolate instead of 12 ounces chocolate chips.


Ingredients


Crust

1 cup chocolate wafer crumbs, (about 20 wafers)

1 tablespoon brown sugar

1 tablespoon canola oil

1 teaspoon instant coffee granules, dissolved in 2 teaspoons hot water

Filling

24 ounces 1% cottage cheese, (3 cups)

12 ounces reduced-fat cream cheese, (1 1/2 cups), cut into pieces

1 cup packed brown sugar

1/2 cup granulated sugar

3/4 cup unsweetened cocoa powder

1/4 cup cornstarch

1 large egg

2 large egg whites

2 tablespoons instant coffee granules, dissolved in 2 tablespoons hot water

2 teaspoons vanilla extract

1/4 teaspoon salt

2 ounces bittersweet (not unsweetened) chocolate, melted

16 chocolate-covered coffee beans, (optional
 
Preparation


1.Preheat oven to 325°F. Put a kettle of water on to heat for the water bath. Spray a 9-inch springform pan with cooking spray. Wrap the outside bottom of the pan with a double thickness of foil.

2.To prepare crust: Blend crumbs, sugar, oil and coffee in a small bowl with a fork or your fingertips. Press into the bottom of the pan.

3.To prepare filling: Puree cottage cheese in a food processor until very smooth, stopping once or twice to scrape down the sides. Add cream cheese, brown sugar, granulated sugar, cocoa and cornstarch. Process until smooth. Add egg, egg whites, coffee, vanilla, salt and chocolate and blend well. Pour into the crust-lined pan.

4.Place the cheesecake in a roasting pan and pour in enough boiling water to come 1/2 inch up the side of the springform pan.

5.Bake the cheesecake until the edges are set but the center still jiggles, about 50 minutes. Turn off the oven. Spray a knife with cooking spray and run it around the edge of the pan. Let stand in the oven, with the door ajar, for 1 hour. Transfer from the water bath to a wire rack; remove foil. Let cool to room temperature, about 2 hours. Refrigerate, uncovered, until chilled.

6.Before serving, garnish the cheesecake with chocolate-covered coffee beans, if using.

Tips & Notes

Make Ahead Tip: The cheesecake will keep, covered, in the refrigerator for up to 2 days.

Nutrition

Per serving: 228 calories; 8 g fat (4 g sat, 2 g mono); 27 mg cholesterol; 33 g carbohydrates; 10 g protein; 2 g fiber; 310 mg sodium; 209 mg potassium.



2 Carbohydrate Serving



Exchanges: 2 other carbohydrate, 1 lean meat, 1 1/2 fat



Nutrition Note: Original Cheesecake 420 calories, 29 grams total fat EW Chocolate Truffle Cheesecake 228 calories, 8 grams total fat

Cranberry Harvest

Loaded with health benefits and available in a variety of forms, the cranberry is easy to include in many nutritious recipes or as a standalone snack. Every fall cranberry bogs are flooded for the annual harvest. Go behind-the-scenes with the harvesters to learn all about the process

Lava Rocks

This is a low-fat cookie  withthree layers of chocolate flavor with cocoa powder, grated bittersweet chocolate and cocoa nibs.

Ingredients


2 1/4 cups sifted confectioners' sugar

6 tablespoons unsweetened cocoa powder

2 tablespoons all-purpose flour

Generous pinch of sea salt

3 large egg whites

3/4 teaspoon vanilla paste, (see Ingredient Notes) or 1 teaspoon vanilla extract

7 ounces (about 2 cups) pecans, chopped and toasted (see Tip)

1 1/2 ounces bittersweet chocolate, grated

4 teaspoons cocoa nibs, (see Ingredient Notes)

Preparation


1.Preheat oven to 325°F. Line 2 baking sheets with parchment paper or nonstick baking mats.

2.Thoroughly stir together confectioners’ sugar, cocoa, flour and salt in a large bowl. Beat in egg whites, one at a time, with an electric mixer on low speed. Add vanilla paste (or extract) and beat for 1 1/2 minutes on high speed, scraping down the sides of the bowl several times. Fold in pecans, chocolate and cocoa nibs until evenly incorporated.

3.Spoon the dough by heaping tablespoonfuls onto the prepared baking sheets, about 2 inches apart.

4.Bake the cookies, in batches, in the center of the oven, until dry and glossy on the surface but soft in the centers when pressed, 15 to 17 minutes. Let cool on the pan for 5 to 10 minutes. Carefully transfer the cookies, on the paper or mats, to a wire rack to cool completely.

Tips & Notes

Make Ahead Tip: Store in an airtight container at room temperature for up to 3 days or freeze for up to 1 month.

Ingredient notes: One tablespoon of vanilla paste is equivalent to 1 whole bean. Find it in specialty baking shops or online at thespicehouse.com.

You can find cocoa nibs (bits of roasted and hulled cocoa beans) at large grocery stores, gourmet retailers or online at chocosphere.com.

Nutrition

Per cookie: 119 calories; 7 g fat (1 g sat, 3 g mono); 0 mg cholesterol; 15 g carbohydrates; 2 g protein; 1 g fiber; 13 mg sodium; 62 mg potassium.



1 Carbohydrate Serving



Exchanges: 1 carbohydrate (other), 1 fat

Bananas Foster Bars

Bananas Foster is a dessert that's synonymous with New Orleans-the place where it was created. This recipe takes all those great flavors-the rum, the bananas and, of course, the butter-and transforms them into a bar cookie that's sure to make any dessert plate a hit.

INGREDIENTS:

Bars:

1/2 cup (1 stick) butter, softened

1 cup dark brown sugar, packed

1 egg

1 tablespoon dark rum or 1 teaspoon rum extract

1 cup flour

1/8 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon cinnamon

1/4 teaspoon salt

1 cup bananas, diced

1/2 cup (2 ounces) pecans or walnuts, chopped



Frosting:

2 tablespoons unsalted butter at room temperature

4 ounces cream cheese, softened

1/4 cup light brown sugar, packed

1 teaspoon rum or pure vanilla extract

1 teaspoon cinnamon

1 to 2 cups confectioners' sugar, sifted

pecan halves for garnish



DIRECTIONS:

Bars:

Preheat oven to 350°F. Lightly butter and flour 9-inch square pan*.



In large bowl, beat together butter and sugar with electric mixer until creamy. Add egg and rum; mix to combine.



In small bowl, whisk together flour, baking soda, baking powder, cinnamon and salt; gradually add to butter mixture. Mix in bananas and pecans; stir to incorporate. Pour batter into prepared pan and spread evenly. Bake for 20 to 25 minutes or until toothpick inserted in the center comes out clean. Remove pan to a wire rack to cool completely.



Frosting:

In large bowl, combine butter, cream cheese, sugar and extract with an electric mixer. Beat until light and fluffy. Add cinnamon and 1 cup confectioners' sugar; blend until smooth (careful; over mixing will cause separation). Add additional confectioners' sugar to create desired consistency.



Spread frosting immediately over cooled bars. Cover and store bars in refrigerator for up to 3 days. When ready to serve, cut bars into 2-inch squares. If desired, top each square with a pecan half.



*For a thicker bar, use an 8-inch square pan.