3 Guilt-Free Desserts

No need to deprive yourself when it comes to dessert. Get all 14 yummy recipes and bring on the indulgence!

Lightened Chocolate-Coffee Cheesecake
Lightened Chocolate-Coffee Cheesecake With Mocha SauceLightened Chocolate-Coffee Cheesecake With Mocha Sauce
2 cups
crushed chocolate graham crackers (about 18 crackers)
1/3 cup
reduced-fat butter, melted
Vegetable cooking spray

(8-oz.) packages reduced-fat cream cheese, softened
1 cup
1/4 cup
coffee liqueur
1 teaspoon
vanilla extract
1 teaspoon
instant coffee granules
large eggs
(1-oz.) bittersweet baking chocolate squares
Mocha Sauce

1. Stir together crushed graham crackers and melted butter; press mixture into bottom and up sides of a 9-inch springform pan coated with cooking spray.
2. Bake at 350° for 10 minutes. Cool on a wire rack. Reduce oven temperature to 325°.
3. Beat cream cheese and sugar at medium speed with an electric mixer until blended. Add liqueur, vanilla, and coffee granules, beating at low speed until well blended. Add eggs, 1 at a time, beating just until yellow disappears after each addition.
4. Remove and reserve 1 cup cream cheese mixture. Pour remaining batter into prepared crust.
5. Microwave chocolate in a medium-size, microwave-safe bowl 1 minute or until melted, stirring after 30 seconds. Stir reserved 1 cup cream cheese mixture into melted chocolate, blending well. (Mixture will be thick.) Spoon mixture in lines on top of batter in pan; gently swirl with a knife.
6. Bake at 325° for 1 hour or until almost set. Turn oven off. Let cheesecake stand in oven, with door closed, 30 minutes. Remove cheesecake from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan.) Cool 1 hour on a wire rack. Cover and chill at least 4 hours.
7. Remove sides of springform pan. Serve with Mocha Sauce.
Note: For testing purposes only, we used Kahlúa for coffee liqueur.

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Key Lime Pie
Key Lime PieKey Lime Pie
(14-oz.) can fat-free sweetened condensed milk
3/4 cup
egg substitute
1/2 cup
fresh Key lime juice*
2 teaspoons
Key lime zest*
(6-oz.) reduced-fat ready-made graham cracker crust
(8-oz.) container fat-free frozen whipped topping, thawed
Garnish: lime peel strips

1. Preheat oven to 350°. Whisk together first 4 ingredients until well blended. Pour mixture into piecrust; place pie on a baking sheet.
2. Bake at 350° for 17 minutes or until pie is set. Remove pie from baking sheet to a wire rack, and let pie cool completely (about 1 hour).
3. Chill 3 to 24 hours. Top with whipped topping just before serving. Garnish, if desired.
*Regular fresh lime juice and zest may be substituted.
Try it with Lemon! Substitute fresh lemon juice for lime juice and lemon zest for lime zest.

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Blueberry-Almond Cobbler
Blueberry-Almond CobblerBlueberry-Almond Cobbler
1 cup
reduced-fat all-purpose baking mix
1/2 cup
uncooked regular oats
1/4 cup
firmly packed brown sugar
1/4 cup
chopped toasted almonds
1/2 teaspoon
ground cinnamon
1/4 teaspoon
ground nutmeg
1/2 cup
chilled light butter, cut up
1/4 cup
granulated sugar
2 tablespoons
all-purpose flour
5 cups
frozen blueberries
2 tablespoons
lemon juice

1. Combine first 6 ingredients in a large bowl; cut in butter with a pastry blender until mixture is crumbly and begins to stick together.
2. Combine granulated sugar and flour. Toss together granulated sugar mixture, blueberries, and lemon juice in a medium bowl. Transfer blueberry mixture to a lightly greased 2-quart baking dish. Sprinkle oat mixture evenly over blueberry mixture.
3. Bake at 350° for 50 minutes or until bubbly and golden.
Note: For testing purposes only, we used Bisquick Heart Smart All-Purpose Baking Mix.

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