Molten Lava Cake

These ooey gooey cakes are traditionally made with butter, whole eggs and white sugar. We’ve leaned up this version – without sacrificing taste – by using olive oil, egg whites and Sucanat, a minimally refined cane sugar.

Serves 4. Hands-on time: 10 minutes. Total time: 20 minutes.

• Olive oil cooking spray
• 1/4 cup plus 1 tbsp unsweetened cocoa powder
• 1/3 cup Sucanat
• 3 Tbsp unsweetened applesauce
• 3 Tbsp olive oil
• 1 egg
• 1 egg white
• 1/2 cup white whole-wheat flour
• 1 tsp pure vanilla extract
• Orange or pear slices, for garnish (optional)

ONE: Preheat oven to 400ºF. Lightly spray four 4-ounce custard cups or small ramekins with cooking spray. In a medium bowl, combine cocoa powder and Sucanat; whisk in applesauce and oil.

TWO: In a small bowl, lightly whisk egg and egg white and add to cocoa mixture, whisking until smooth. Stir in flour and vanilla until flour is combined completely – do not overmix.

THREE: Divide mixture evenly among prepared custard cups, place on a baking sheet and bake for nine minutes. Centers should be soft but sides firm. Invert cups onto serving plates; let stand a few minutes before removing cups. Garnish each cake with fruit slices, if desired; serve warm.

FOUR: Stir in flour and vanilla until flour is combined completely – do not over mix. Divide mixture evenly among prepared custard cups, place on a baking sheet and bake for 9 minutes. Centers should be soft but sides firm. Invert cups onto serving plates; let stand a few minutes before removing cups. Garnish each cake with fruit slices, if desired, and serve warm.

Calories: 250, Total Fat: 13 g, Sat. Fat: 2.5 g, Carbs: 32 g, Fiber: 5 g, Sugars: 17 g, Protein: 6 g, Sodium: 40 mg, Cholesterol: 32 mg

Quinoa Raisin Muffin

I know sometimes it gets really hard to eat breakfast, or just a quick snack. That's why this recipe ROCKS! You can make it on the weekend, leave some out and freeze the rest. That's what I do, and when I'm in the run and have no time to prep anything, I just take one of these with me! Very tasty! Got this recipe from kitchen diva, DaniSpies. (her picture turned out much better)

Quinoa Raisin Muffins

Ingredients

2 cups of cooked quinoa
¼ canola oil
2 cups of white whole wheat flour
½-3/4 cup brown sugar
1 ½ tsp baking powder
1 tsp salt
1/3 cup raisins
¾ cup organic skim milk
1 large egg
1 tsp vanilla Makes 12 muffins.

Directions

Pre-heat oven to 350.

Combine oil, brown sugar, milk, egg, and vanilla in a large bowl.

In a separate bowl combine flour, baking powder and salt.  Stir dry mixture into wet mixture and combine well.
Stir in quinoa and raisins and divide amongst 12 muffins tins that have been sprayed with cooking spay.

Cook for 25-30 minutes.

Nutritional Analysis

Serving Size: 1 muffin Calories: 206; Fat: 6.1g; Sat. Fat: .5g; Carbs: 34.5g; Fiber: 3g; Protein: 5.2g; Sugars: 11.6g

Curtis Stone's Dessert Recipes

This one is from episode of the biggest loser! Under 100 calorie cupcakes, and it is a clean recipe! yumoooo! Enjoy it!

Vanilla Cupcakes

Makes about 14 cupcakes

Ingredients
5 organic egg whites
Pinch of salt
3 tablespoons honey
2 teaspoons vanilla extract
1/4 cup nonfat Greek yogurt
1/2 cup whole wheat flour
1 teaspoon baking powder

For the frosting
1 cup nonfat cream cheese
1/2 ripe banana

Method

• Preheat the oven to 325F.
• Place the egg whites in a large bowl and using a handheld mixer whip the whites on medium speed for 3 to 4 minutes or until the whites begin to lighten up and hold their shape.
• Increase speed to high and whip in the salt and honey until the whites hold a soft peak, then add the vanilla extract.
• Fold in the yogurt.
• In a separate medium mixing bowl combine the flour and baking powder and mix well.
• Sift the dry ingredients into the egg whites a little at a time, gently folding them in with a rubber spatula.
• Once fully incorporated, scoop the batter into cupcake tins lined with cupcake papers.
• Bake the cupcakes for 15 to 20 minutes or until they have colored and gently spring back when pushed with a finger.
• Remove from the oven and cool the cupcakes at room temp.
• Mix the cream cheese and the banana in a medium mixing bowl until well incorporated, leaving small chunks of banana throughout the frosting.
• Once cool, spread a little of the banana frosting over the cupcakes and (top each with a raspberry?) serve.

Nutrition Facts:
Calories 60
Total Fat 0g
Sat Fat g 0g
Cholesterol 5mg
Sodium 190mg
Total Carb 10g
Dietary Fiber 1g
Sugar 4g
Protein 5g

Feel Good Chocolate Truffle

Ok folks, this recipe is a must, specially for the ones with a sweet tooth! I LOVE it! And the best thing of all, it's healthy, it's clean and it tastes great! I got this one from my buddy Danispies, she rocks! Here we go;

Ingredients

½ cup pitted prunes
¼ cup pitted dates
3 tbsp almond butter
2 tbsp Agave Nectar
2 tbsp cacao powder*
1/4 cup grated unsweetened coconut
2 tbsp unsweetened cocoa

Directions

Place unsweetened cocoa powder in a shallow bowl and set aside.

Combine prunes and dates in a food processor and process until finely chopped.  Add almond butter, agave nectar, and cacao powder.  Transfer to a bowl and mix in coconut by hand.

Scoop up about a tsp of fruit mixture and roll between the palms of your hand to form a small ball.  Roll each ball in cocoa powder and place on a tray or plate that will fit in your fridge.  Refrigerate until firm and enjoy!
*If you do not have cacao powder on hand, don't worry!  You can simply add 2 tbsp of unsweetened cocoa powder instead and the truffles won't even know the difference!
Makes 12 truffles.
PS: courtesy of DaniSpies

Nutritional Analysis

Calories: 89; Total Fat: 3.8; Saturated Fat: 1g; Cholesterol: 0mg; Sodium: 22mg; Carbohydrate: 13g; Dietary Fiber: 1.6g; Sugars: 7.5g; Protein: 1.7g

Rawsome Caramel Apples

I stumbled on this naturalistic site, and fell in love! This recipe has no processed sugar and it tastes delicious! No need to feel deprived if you're dieting, there are always alternatives! Enjoy it!

Rawsome Caramel Apples!
6 organic apples
2 cups dates soaked in 1 cup water, and mashed down
2 tablespoons raw tahini
1 teaspoon vanilla extract
1 tiny pinch Celtic salt
2 cups walnuts, almonds, hazelnuts or other nut of your choice
Pulse the nuts in a food processor and transfer to a bowl.
Poke a chopstick through 6 apples.
In a food processor, blend till smooth, the soaked dates, vanilla and salt.
Using a butter knife, apply the date paste to each apple. Swirl in nuts. Chill in the refrigerator. Enjoy this October delight!


Read more: http://www.care2.com/greenliving/healthy-caramel-apples.html?page=2#ixzz124vYEuJn