Who doesn't love cookies and brownies, the ultimate comfort foods? Here is a recipe for a to-die-for brownie and a chewy oatmeal cookie (which also happens to have some healthy fiber), both using the new Hershey's Sugar-Free chocolate.
Even with lower-sugar treats, it's important not to go overboard on portion sizes. But these are so tasty that you should find a small portion very satisfying.
Oatmeal-Chocolate Chunk Cookies
Journal as: 1/2 serving of a small muffin or 2 pieces of cookie
5 tablespoons no-trans margarine (with around 8 grams of fat per tablespoon)
3 tablespoons light or fat free cream cheese
1/3 cup packed brown sugar
1/3 cup Splenda
1/4 cup egg substitute (1 large egg can be substituted)
6 tablespoons whole wheat flour (1/4 cup plus 2 tablespoons)
6 tablespoons white flour (1/4 cup plus 2 tablespoons)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
2 teaspoons vanilla extract
3/4 cup coarsely chopped Hershey's Sugar Free Dark Chocolate Candy (mini bars) or Chocolate Candy (mini bars)*
1 cup quick-cooking oats
- Preheat oven to 375-degrees. Coat cookie sheets with canola cooking spray.
- In mixing bowl, cream together no-trans margarine, cream cheese, brown sugar and Splenda. Add egg substitute or egg and beat well.
- Add flours, baking soda, salt, cinnamon and vanilla to butter mixture and beat until well blended. Stir in sugar free chocolate chunks and oats. Blend thoroughly.
- Drop rounded teaspoons of dough onto cookie sheet (about 15 cookies per cookie sheet). Bake in center of oven for about 6 minutes or until cookies are still soft but lightly browned. Remove cookies and let cool on wire rack.
* About 15 mini bars cut into 1/2-inch chunks with a knife
Makes about 30 cookies
Per 2 cookies: 120 calories, 3 g protein, 14 g carbohydrate, 5.5 g fat (2.3 g saturated fat, 2 g monounsaturated fat, 1 g polyunsaturated fat), 3 mg cholesterol, 2 g fiber, 165 mg sodium. Calories from fat: 42 percent.
Journal as: 2 pieces of brownie
This is a great recipe if you like your brownies on the "cakey" side. They are moist and full of chocolate flavor (because it's loaded with cocoa) but low in calories and saturated fat because canola oil (and less of it) is added in place of butter. Splenda is used in place of more than half of the sugar and the sugar free peppermint patties hidden in the middle of each brownie make them irresistible!
1/3 cup canola oil
1/3 cup plus 2 tablespoons fat free sour cream
1/4 strong, double-strength coffee
3/4 cup granulated sugar
1 cup Splenda
2 teaspoons vanilla extract or powder
1 large egg
1/2 cup egg substitute
3/4 cup cocoa (sift the cocoa first if it is in chunks)
1/2 cup unbleached white flour
1/2 cup whole wheat flour
1/2 teaspoon baking powder
1/4 teaspoon salt
16 York Sugar Free Peppermint Patties
Powdered sugar for sprinkling on top (optional)
- Preheat oven to 350-degrees. Coat a 9-inch square baking pan with canola cooking spray.
- Add canola oil, fat free sour cream, corn syrup, sugar, Splenda, and vanilla to large mixing bowl and beat well by hand or with mixer on low speed.
- Add in the egg and egg substitute, and cocoa, beating well after each addition and until lumps are gone.
- Add the flours, baking powder and salt to a 2-cup measure and blend briefly with a fork. Add dry ingredients to batter in mixing bowl and mix by hand or with mixer just until blended.
- Pour half of the batter into prepared pan. Lay peppermint patties on top of batter. Pour the remaining batter over the patties. Bake in center of oven for 22 to 25 minutes or until brownies begin to pull away from the sides of the pan. Cool completely in pan on wire rack. Cut into bars.
- Sprinkle top with a little bit of powdered sugar if desired.
Makes 16 brownies
Per brownie: 163 calories, 3.5 g protein, 25 g carbohydrate, 6.5 g fat (1.5 g saturated fat, 3 g monounsaturated fat, 2 g polyunsaturated fat) 13 mg cholesterol, 2 g fiber, 71 mg sodium. Calories from fat: 35 percent.