Treats for Your Sweetie

Whether for an occasion, like an anniversary or Valentine's Day, or an unexpected weeknight reminder, treat your special someone to a dessert that's as figure-friendly as it is flavorful!

1. We promise your love won’t be pudding you on when they tell you how much they love this rich and creamy, fiber-fuelled dessert — despite its lack of calories.

See the complete Dark Chocolate Pudding recipe here.

2. These vanilla cupcakes have a chocolate drizzle and an unexpected surprise: a berry-filled center! Like finding hidden treasure for the sweet-toothed.

See the complete Hidden Gem Cupcakes recipe here.

3. Spoil your fruit fiend with our silky Italian custard, infused with orange and bathed in Raspberry Coulis. Did we mention it has just one gram of fat?

See the complete Panna Cotta recipe here.

4. Your amour will go gaga over this French cherry dessert, which studs clean pastry dough with sauteeed cherries. The best part? C’est vite, ready in just 30 minutes.

See the complete Clafouti recipe here.

5. This reader recipe was an instant Clean Eating hit, and we know it’ll be a bulls-eye with your special someone too! Throw in their favorite nut or dried fruit as an added bonus…

See the complete Chocolate Chunk Banana Bread recipe here.

6. A chocolaty, coconut-laced crust makes a great base for our raspberry-studded macaroon filling, topped off with a chocolate drizzle. So indulgent and totally swoon-worthy.

See the complete Chocolate Raspberry Macaroon Tart here.

7. These chewy chocolate treats are more like a cookie-brownie hybrid, crisp on the outside and tender on the inside. At less than 100 cals each, they’re sure to win you brownie points!

See the complete Chocolaty Cookies recipe here.

8. Not only do these cupcakes look totally professional, they’re also steeped in comfort and nostalgia (like the pie that was their inspiration). Perfect for a cuddly night in!

See the complete Lemon Meringue Cupcakes recipe here.

9. Just 20 minutes of prep time and a few hours in the fridge and you’ve got a seriously impressive and decadent dessert that’s poised to put a big smile on your sweetie’s face!

See the full Coconut Cream Pie recipe here.

10. A chocoholic’s dream! These individual cakes ooze hot chocolate from their centers, and they only take 20 minutes total to make!

See the complete recipe for Molten Lava Cakes here.

Molten Lava Cakes

Wow your family and friends with this devilishly good 250-calorie cake.

Photo: Yvonne Duivenvoorden

By Linda Melone

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

INGREDIENTS:

• 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)

INSTRUCTIONS:

1. Preheat oven to 400°F. Lightly spray 4 4-oz custard cups or small ramekins with cooking spray.
2. In a medium bowl, combine cocoa powder and Sucanat; whisk in applesauce and oil.
3. In a small bowl, lightly whisk egg and egg white and add to cocoa mixture, whisking until smooth.
4. 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.

Nutrients per 4-oz cake: 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 m
g

Coconut Cream Pie

Say good-bye to heavy cream, half and half, shortening and butter. Our cleaned-up version of this classic pie is light on saturated fat (not to mention prep time)!

Photo: Yvonne Duivenvoorden

By Marianne Wren

Serves: 8
Hands-on time: 20 minutes
Total time: 2 hours, 30 minutes

INGREDIENTS:

CRUST

• 1 cup old-fashioned rolled oats
• 1/4 cup spelt flour
• 1/4 cup whole unsalted almonds
• 2 tsp raw honey
• 3 tbsp safflower oil

FILLING

• 1/3 cup light coconut milk
• 1/2 cup coconut water
• 1 cup low-fat milk
• 1/3 cup organic evaporated cane juice
• 1/4 cup brown rice flour
• 1 tsp pure coconut extract
• 1/2 tsp pure vanilla extract
• 1 tbsp unsweetened flaked coconut, toasted, optional

EQUIPMENT:

• 9-inch pie pan

INSTRUCTIONS:

1. Preheat oven to 375 F. Prepare crust: In the bowl of a food processor fitted with a steel blade, blend oats, spelt flour and almonds until a fine grind has been reached, about 3 minutes. Add honey and oil and pulse until mixture becomes crumbly and sticks together when squeezed in your palm. Turn mixture out into pie pan and press into bottom and sides of pan. Bake for 10 minutes or until lightly browned. Remove from oven and allow to cool.
2. Prepare filling: Combine all filling ingredients in a medium saucepan and bring to a boil on medium, stirring constantly with a whisk. Continue stirring and allow to boil for 1 minute. Remove from heat and allow mixture to stand for 1 minute without mixing. Pour into baked pie shell. Chill in fridge until set, at least 2 hours.

Nutrients per serving (1/8 of pie): Calories: 196, Total Fat: 9 g, Sat. Fat: 1 g, Monounsaturated Fat: 6 g, Polyunsaturated Fat: 1 g, Carbs: 23 g, Fiber: 2 g, Sugars: 10 g, Protein: 4 g, Sodium: 22 mg, Cholesterol: 0 m
g

Lemon Meringue Cupcakes

We borrowed the soft, light topping of a classic pie, cleaned it up and popped it onto a moist lemony cupcake for a lovely single-serving dessert!

Photo: Edward Pond

By Marianne Wren

Serves: 12
Makes: 12 cupcakes
Hands-on time: 30 minutes
Total time: 50 minutes

INGREDIENTS:
CUPCAKES

• 1 1/2 cups light spelt flour
• 2 tsp baking powder
• 1/2 tsp fine sea salt
• 1/2 cup organic evaporated cane juice
• 1/4 cup safflower oil
• 1 egg
• 2 egg whites
• 1/2 cup fresh lemon juice
• Zest 1 lemon
• 3/4 cup skim milk

TOPPING

• 4 egg whites
• 1/2 tsp cream of tartar
• 1/3 cup organic evaporated cane juice
• Zest 1 lemon, finely grated

INSTRUCTIONS:

1. Preheat oven to 350°F.
2. Prepare cupcakes: Line a 12-cup muffin pan with cupcake liners. In a small bowl, combine flour, baking powder and salt. In a large mixing bowl, beat together cane juice, oil, egg, egg whites, lemon juice and zest until pale yellow in color. Add milk and stir to combine. Add dry ingredients and stir until just combined. Divide batter between 12 muffin cups and bake for 15 to 18 minutes, until a toothpick inserted into the middle of a cupcake comes out clean. Remove from oven and let cool. Transfer cupcakes to a baking sheet.
3. Prepare topping: In a large mixing bowl, beat egg whites and cream of tartar with an electric beater until soft peaks begin to form. Slowly add cane juice and continue beating until stiff peaks form. Gently fold in lemon zest with a rubber spatula.
4. Ensure that oven rack is in center position in oven and preheat broiler. Add topping mixture to a pastry bag (or, alternatively, a zip-top plastic bag with 1 corner cut off) and pipe topping onto cupcakes, dividing evenly. Place baking sheet with cupcakes under broiler until lightly browned, about 1 to 2 minutes. Garnish with additional lemon zest, if desired.

Nutrients per cupcake: Calories: 160, Total Fat: 5 g, Sat. Fat: 0 g, Carbs: 25 g, Fiber: 1 g, Sugars: 14 g, Protein: 5 g, Sodium: 129 mg, Cholesterol: 0 m
g

Chocolaty Cookies

Looking for the ultimate chocolate fix? Try these on for size.

Photo: Edward Pond

By Linda Melone

Serves: 24
Makes: 24

INGREDIENTS:

• Olive oil cooking spray
• 6 oz dark bittersweet chocolate, broken up
• 3 large egg whites
• 1 1/2 cups Sucanat, divided
• 1/2 tsp pure vanilla extract
• 1/3 cup unsweetened cocoa
• 4 1/2 tsp arrowroot powder

INSTRUCTIONS:

1. Preheat oven to 375°F and lightly mist 2 baking sheets with cooking spray.
2. Place chocolate in a microwavable bowl and heat on high until chocolate melts, approximately 2 minutes, stirring once halfway through. Set aside to cool slightly.
3. Using an electric mixer on high speed, beat egg whites until they form soft peaks. Gradually beat in 1 cup Sucanat and continue beating until mixture appears creamy. Add vanilla.
4. In a separate small bowl, combine remaining 1/2 cup Sucanat, cocoa and arrowroot powder, then beatinto egg whites on low speed.
5. Stir in warm chocolate and continue stirring gently until mixture thickens.
6. Place rounded tablespoons of batter onto prepared baking sheets and bake for 10 minutes. Cool on sheetpans for an additional 10 minutes before transferring to racks to cool completely.

Nutrients per cookie: Calories: 90, Total Fat: 3 g, Sat. Fat: 1.5 g, Carbs: 16 g, Fiber: 1 g, Sugars: 14 g, Protein: 1 g, Sodium: 15 mg, Cholesterol: 0 mg
.

Chocolate Raspberry Macaroon Tart

This decadent macaroon tart, studded with raspberries and drizzled with chocolate, is sure to satisfy your sweet tooth. Though the fat content seems high, rest assured that it's a result of coconut oil, and may even help to increase good cholesterol!

Photo: Cara Lyons

By Cara Lyons

Serves: 12
Hands-on time: 25 minutes
Total time: 65 minutes

INGREDIENTS:
CRUST

• 1 cup rolled oats
• 1/2 cup plus 2 tbsp shredded unsweetened coconut
• 5 tbsp unsweetened cocoa powder
• 1/8 tsp powdered stevia
• 1/4 tsp fine sea salt
• 2 1/2 tbsp virgin coconut oil, melted
• 2 1/2 tbsp unsweetened applesauce

FILLING

• 1 cup shredded unsweetened coconut
• 1/8 tsp powdered stevia
• 2 egg whites
• 6 oz raspberries, halved

CHOCOLATE DRIZZLE

• 5 tbsp unsweetened plain almond milk
• 1 1/2 oz dark chocolate (70% cocoa or greater), finely chopped
• 1/4 tsp pure vanilla extract

INSTRUCTIONS:

1. Preheat oven to 350ºF.
2. Prepare crust: In a food processor, place oats and blend for several minutes to form a fine flour. Add shredded coconut, cocoa powder, stevia and salt. Pulse to combine. Pour in coconut oil and applesauce and pulse a few more times, until mixture forms a crumbly dough. Transfer dough to a 9-inch tart pan with removable bottom, and pat dough into the bottom and up the sides. Place pan on a baking sheet and transfer to oven. Bake for 15 minutes or until lightly browned and firm. Remove from oven and let cool while you prepare filling. Keep oven set at 350ºF.
3. Prepare filling: In a medium bowl, mix together shredded coconut, stevia and egg whites. Scatter raspberries over tart crust in pan. Place dollops of filling over and around berries, leaving some bits of berries showing. Return to oven and bake for 23 to 25 minutes, until coconut is lightly browned in spots. Remove from oven and let cool.
4. Prepare chocolate drizzle: In a small saucepan, heat almond milk on medium, until it just starts to bubble. Remove from heat and add chocolate, stirring until smooth. Stir in vanilla. Drizzle over top of tart and allow to set uncovered for 3 to 4 hours before serving.

Nutrients per serving (2-inch slice): Calories: 166, Total Fat: 12 g, Sat. Fat: 9 g, Carbs: 12 g, Fiber: 4 g, Sugars: 3 g, Protein: 3 g, Sodium: 58 mg, Cholesterol: 0 mg

Nutritional Bonus: Despite once having a reputation as a fatty foe, studies have cast coconut oil in a whole new light – just make sure you use virgin coconut oil instead of hydrogenated coconut oil, which contains trans fats. The saturated fat that results from our tart’s virgin coconut content is mainly due to lauric acid, which has been shown to increase HDL (good) cholesterol. Like anything else, keep your consumption of virgin coconut oil in moderation and you’re good to go
.

Chocolate Chunk Banana Bread

Determined to mimic her mother's classic banana bread, this reader ditched the calorie-laden Crisco for raw honey, applesauce and healthy oils. Better yet, mama approves!

Photo: Jodi Pudge

By JoAnne Usdavin

Serves: 12

INGREDIENTS:

• 1 1/2 cups whole-wheat flour
• 1 1/4 tsp baking powder
• 1/2 tsp baking soda
• 1 tbsp cinnamon
• 1 tbsp ground flaxseed
• Pinch of sea salt
• 3 ripe bananas, mashed with a fork
• 2 egg whites
• 1/4 cup unsweetened applesauce
• 1/2 cup raw honey
• 1/4 cup safflower oil
• 1/3 cup chopped dark chocolate
• Olive oil cooking spray, optional

INSTRUCTIONS:

1. Preheat oven to 350°F. In a medium bowl, combine flour, baking powder, baking soda, cinnamon, flaxseed and salt.
2. In a large bowl, with a hand mixer, beat bananas until smooth. Add egg whites and beat until combined. Gradually mix in applesauce, honey and safflower oil.
3. Mix dry ingredients into banana mixture; stir in chocolate.
4. Mist a 9 x 5-inch loaf pan with cooking spray. Pour batter into pan and bake for 45 minutes, or until browned on top.

Nutrients per slice: Calories: 182, Total Fat: 6 g, Sat. Fat: 1 g, Monounsaturated Fat: 1 g, Polyunsaturated Fat: 3 g, Carbs: 32 g, Fiber: 3 g, Sugars: 16 g, Protein: 3 g, Sodium: 74 mg, Cholesterol: 0 m
g

Clafouti

A clafouti is commonly made with unpitted cherries, as the pits add an almond flavor. Try our version with pitted cherries and almond extract, and you can save on the dental work!

Photo: Yvonne Duivenvoorden

By Marianne Wren

Serves: 8
Hands-on time: 10 minutes
Total time: 30 minutes

INGREDIENTS:

• 2 eggs
• 2 egg whites
• 3/4 cup skim milk
• 1/2 cup spelt flour
• 1/4 tsp fine sea salt
• 1/2 tsp pure almond extract
• 1/4 cup organic evaporated cane juice, divided
• Olive oil cooking spray
• 30 cherries, pitted

INSTRUCTIONS:

1. Preheat oven to 425°F.
2. In a blender, combine eggs, egg whites, milk, flour, salt, almond extract and all but 1 tbsp cane juice.
3. Mist a 9-inch ovenproof skillet with cooking spray and place on medium-high heat. Add cherries to skillet and sprinkle with remaining 1 tbsp cane juice. When cane juice has just begun to melt, about 45 seconds, pour prepared batter over cherries. (Since skillet is on stove top, batter will immediately begin to set.) Transfer skillet to oven and cook for 20 minutes, until set in center. Serve warm.

Nutrients per serving (1/8 of clafouti): Calories: 74, Total Fat: 1.5 g, Sat. Fat: 0.5 g, Carbs: 11 g, Fiber: 1 g, Sugars: 5 g, Protein: 5 g, Sodium: 103 mg, Cholesterol: 53 m
g

Panna Cotta

This creamy Italian custard, which we've infused with a delicate orange scent, is light and refreshing and contains just 1 gram of fat.

Photo: Edward Pond

By Marianne Wren

Serves: 6
Hands-on time: 15 minutes
Total time: 2 hours, 15 minutes (includes chilling)

INGREDIENTS:

• 1 cup raspberries
• 2 tsp raw honey
• Olive oil cooking spray
• 1/4 cup fresh orange juice
• 1 envelope unflavored gelatin (7.2 g)
• 1 cup unsweetened plain soy milk
• 1 cup skim milk
• 1/4 cup organic evaporated cane juice
• Zest 1 orange
• 1 tsp pure vanilla extract

INSTRUCTIONS:

1. Prepare coulis: In a small saucepan, heat raspberries and 1 tbsp water on medium until berries begin to break down, about 2 minutes. Mash berries with a fork until completely mashed; add honey and stir until melted. Strain berry mixture through a sieve to remove seeds. Set aside until cooled, about 5 minutes.
2. Mist 6 custard cups or ramekins with cooking spray; set aside.
3. In a large bowl, add orange juice and sprinkle with gelatin. Let sit until gelatin softens, 3 to 5 minutes.
4. Meanwhile, in a medium saucepan, combine soy and skim milks with cane juice. Bring to a simmer on medium heat, stirring until cane juice dissolves. Remove from heat and stir in orange zest and vanilla. Pour milk mixture over gelatin mixture, stirring constantly for 4 minutes or until gelatin dissolves.
5. Divide milk-gelatin mixture evenly among custard cups and chill in refrigerator until set, 1 to 2 hours. To serve, run a thin knife around the inside of each cup to loosen, then invert onto a serving plate. Serve with coulis, dividing evenly.

Nutrients per serving (1 panna cotta and 1/6 of coulis): Calories: 97, Total Fat: 1 g, Sat. Fat: 0 g, Carbs: 18 g, Fiber: 1 g, Sugars: 15 g, Protein: 4 g, Sodium: 51 mg, Cholesterol: 1 m
g

Hidden Gem Cupcakes

Our vanilla cupcakes with berry centers and chocolate glaze are the perfect light treats to satisfy your sweet tooth.

Photo: Edward Pond

By Ricki Heller

Serves: 12

INGREDIENTS:

• Olive oil cooking spray (optional)
• 3 tbsp unrefined coconut oil
• 2/3 cup pure maple syrup
• 1/2 cup plus 1 tbsp unsweetened applesauce
• 1 tbsp flaxseeds, finely ground
• 1 tbsp pure vanilla extract
• 1 tbsp apple cider vinegar
• 2 cups light spelt flour, scooped and then leveled
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 1 cup berries (blueberries, raspberries, blackberries, chopped strawberries or combination), fresh or frozen (do not thaw), divided, plus 12 raspberries for garnish
• 3 oz dark chocolate (70% cocoa), chopped
• 2 tbsp unsweetened almond or rice milk

INSTRUCTIONS:

1. Preheat oven to 350°F. Line 12 cups of a muffin tray with paper liners or mist with cooking spray.
2. In a small bowl, whisk together oil, maple syrup, applesauce, 1/4 cup water, flaxseeds, vanilla and vinegar. Set aside for at least 2 minutes while measuring dry ingredients.
3. In a large bowl, sift together flour, baking powder, baking soda and salt. Stir briefly to combine. Pour wet mixture over dry mixture and stir to blend well.
4. Fill each muffin cup with about 1 tbsp batter, spreading to cover bottom and part way up the side of each cup. Place a heaping tsp of berries (about 4 to 5 berries) over the center of the batter, taking care not to let berries touch the sides of the cup. Top with another spoonful of batter, and gently spread batter to cover berries completely. Make sure to use all the batter, dividing evenly among 12 muffin cups.
5. Bake for 30 to 35 minutes, rotating tray about halfway through, until cupcakes are golden and a tester inserted in the center comes out clean (it may be moist but shouldn’t have any batter on it). Remove and allow to cool at room temperature for 5 minutes before removing cupcakes from tray to a cooling rack to cool completely.
6. Combine chocolate and milk in a large heat-proof bowl set over a small pot of simmering water over low heat. Stir until chocolate melts and mixture is smooth and can be drizzled; add more milk if necessary to achieve desired texture.
7. Once cupcakes are cool, drizzle chocolate glaze in free-form lines across the top of each cupcake, then top with a raspberry. May be served immediately or stored in an airtight container at room temperature if serving later the same day. Cupcakes can also be stored, wrapped individually in plastic wrap, for up to 3 days in the refrigerator but should be enjoyed at room temperature.

Nutrients per cupcake: Calories: 210, Total Fat: 6 g, Sat. Fat: 1.5 g, Carbs: 37 g, Fiber: 3 g, Sugars: 20 g, Protein: 3 g, Sodium: 190 mg, Cholesterol: 0 m
g

Dark Chocolate Pudding

Dig into our creamiest-ever chocolate pudding, made superbly smooth with heart-healthy soy milk, dark chocolate chips and a dash of sweet vanilla.

Photo: Edward Pond

By Marianne Wren

Serves: 4
Hands-on time: 15 minutes
Total time: 1 hour, 15 minutes (includes chilling time)

INGREDIENTS:

• 2 tbsp arrowroot powder
• 2 cups low-fat plain unsweetened soy milk, divided
• 1/4 cup organic evaporated cane juice
• 1/3 cup unsweetened cocoa powder
• 1/2 tsp pure vanilla extract
• 1/4 cup dark chocolate chips (70% cocoa or greater)
• 2 tbsp dark chocolate curls or shavings for garnish (70% cocoa or greater), optional

INSTRUCTIONS:

1. In a small bowl, stir together arrowroot and 2 tbsp soy milk until no lumps remain. Set aside.
2. In a medium saucepan, whisk remaining soy milk, cane juice, cocoa and vanilla until combined. Bring to a simmer on medium heat. Add chocolate chips and stir until completely melted, 2 to 4 minutes. Add arrowroot mixture, whisking constantly until thickened, 45 seconds to 1 minute. Divide among serving dishes and refrigerate until set, about 1 hour. If desired, garnish each with chocolate curls, dividing evenly.

Nutrients per 1/2-cup serving: Calories: 171, Total Fat: 5 g, Sat. Fat: 3 g, Carbs: 32 g, Fiber: 4 g, Sugars: 17 g, Protein: 5 g, Sodium: 79 mg, Cholesterol: 0 m
g

Clean French Fare

Clean French fare? Yes! In honor of one of the best, Julia Child, we bring you a handful of awesome recipes from across the sea!

1. Thanks to our revamped recipe relying on the finest ingredients – minus the fat – you can finally savor Béarnaise, a classic French sauce, without the worry!

2. Low-sodium ham and creamy fat-reduced cheese give the classic a clean makeover, non?

3. Stuff your French toast with an irresistible blend of cream cheese, peanut butter, maple syrup and more for a decadent start to your day – at just 322 calories!

4. Ingredients vary widely when it comes to these trendy, French bistro-style, open-faced sandwiches.

5. Whip up a hearty French salad, without all the fat, in just 25 minutes! Ringing in at just $8, this recipe suits your wallet as well as your figure.

6. Traditionally, this French pizza is simply made up of caramelized onions strewn with anchovies and olives, but we’ve added healthy, fiber-rich spinach to boost color as well as nutrition.

7. A bone-warming melting pot of fish and seafood in the classic French style – make the broth in advance to save time!

8. The soufflé has a reputation for being fussy, but the truth is that anyone can whip up this impressive dish.

9. To make a classic salad from the south of France a bit heartier for a weeknight family meal, we’ve transformed a tuna Niçoise into a stove-top couscous casserole.

10. A tea- and spice-infused crème brûlée, complete with caramel-like coating, all for 3 grams of fat and less than 130 calories? Yes, with clean eating it’s possible!