4 Healthy Desserts

Treat yourself to fruity, chocolatey, creamy low-cal indulgences.

Photo: Annabelle BreakeyPhoto: Annabelle Breakey
Raspberry Lemon Pudding Cakes
Ingredients
2 large eggs, separated
1/2 cup granulated sugar
3 tablespoons flour
2 tablespoons melted butter
Finely shredded zest of 1 lemon
3 tablespoons fresh lemon juice
1 cup low-fat (1%) milk
1/8 teaspoon cream of tartar
2 2/3 cups (12 oz.) raspberries, divided
Powdered sugar
Preparation
Preheat oven to 350
°. Set 6 ramekins (2/3 cup size) in a 9- by 13-in. baking pan.
In a medium bowl, whisk together egg yolks and granulated sugar until thick and creamy. Whisk in flour, butter, lemon zest and juice, and milk until blended.
In a deep bowl with a mixer on high speed, beat egg whites and cream of tartar until whites hold stiff, moist peaks when beater is lifted. Stir one-quarter of whites into yolk mixture until blended, then gently fold in remaining whites. Gently fold in half of raspberries.
Spoon batter into ramekins. Pour enough hot tap water into baking pan to come 1 in. up sides of ramekins.
Bake until cake layers are set and tops are golden, 30 to 35 minutes. Remove ramekins from water; let cool at least 30 minutes. Serve with more berries on top and a dusting of powdered sugar.

Photo: Annabelle BreakeyPhoto: Annabelle Breakey
Coffee and Almond Milk Granita
Ingredients
1 1/2 cups whole unblanched almonds
2 cups milk
2/3 cup sugar, divided
2 1/2 cups freshly brewed coffee
Preparation
Preheat oven to 350
°. Spread almonds on a baking sheet and toast in oven until browned and fragrant, about 8 minutes.
Meanwhile, heat milk in a saucepan over high heat until hot. Stir in hot almond and 1/3 cup sugar; let cool. Chill, covered, at least 8 hours or overnight.
Pour almond-infused milk through a strainer into a metal loaf pan; discard nuts
In another metal loaf pan, stir coffee and remaining 1/3 cup sugar until sugar dissolves. Wrap both pans airtight; freeze. After 2 hours, stir slushy liquid with a fork, scraping sides of pans to create larger granita flakes. Return pans to freezer until completely frozen, about 4 hours.
Chill 8 bowls. Remove pans from freezer 5 to 10 minutes before you want to serve granita. Using a fork, scrape tops of granita to break into flakes. Spoon about 1/2 cup coffee granita into each chilled bowl and 1/2 cup almond granita alongside.

Photo: Annabelle BreakeyPhoto: Annabelle Breakey
Chocolate Sherbet
Ingredients
1/4 cup sifted unsweetened cocoa powder
6 tablespoons sugar
1 cup low-fat milk
Preparation
In a small saucepan over medium heat, whisk cocoa, sugar, and 2 tbsp. water to form a smooth paste. Add another 2 tbsp. water; stir until mixture is warm and sugar dissolves. Remove from heath; stir in milk.
Pour mixture into a metal bowl, cover, and chill until cold, about 1 hour. Process in an ice cream maker according to manufacturer's directions. Or, pour mixture into a shallow metal pan or ice cube tray and freeze 3 hours or up to overnight; then whirl in a food processor, adding up to 2 tbsp. water to smooth mixture if necessary.
Transfer mixture to a freezer-safe container, and freeze until hard, about 30 minutes.

Photo: Annabelle BreakeyPhoto: Annabelle Breakey
Espresso Angel Food Cake
Ingredients
1 1/4 cups sifted whole-wheat pastry flour
1 1/2 cups sugar, divided
3 tablespoons instant espresso powder, divided
1 teaspoon vanilla extract
1 teaspoon almond extract
12 egg whites, at room temperature
1 teaspoon cream of tartar
1/4 teaspoon salt
Preparation
Preheat oven to 325
°. Sift together flour, 1/2 cup sugar, and 2 tbsp. espresso powder (push through sieve). Sift again; set aside.
In a small bowl, mix remaining 1 tbsp. espresso powder with 1 tsp. hot water. Stir in vanilla and almond extracts. Set aside.
In a large bowl or standing mixer, beat egg whites until foamy. Add cream of tartar and salt. Beat until soft peaks form. Add remaining 1 cup sugar and beat until egg whites are firm but not dry. Beat in liquid espresso mixture.
Sift 1/3 flour mixture onto egg whites and, with a rubber or silicone spatula, gently fold into whites. Add remaining flour in 2 batches, folding in gently after each addition. Turn batter into an ungreased 10-in. tube pan. Bake until browned and firm, 50 to 60 minutes.
Invert cake (in pan) on a cooling rack and let cool completely, at least 1 hour. Run a long, thin, sharp knife between cake and pan to loosen; remove cake. Keep covered, at room temperature, up to 1 day.

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