This is similar to my first version, but even better! The only changes I made was to use cornstarch instead of flour which makes it a smoother consistency. I also used a different crust. I found these whole wheat crackers their name brand is Carr’s. They are absolutely delicious. They taste similar to graham crackers, but are a lot healthier, a make a great tasting crust. If you can’t find these you could try any whole wheat cracker that is a little on the sweet side. It is fun to experiment and try to make things as healthy as possible.

Ingredients:
Filling
1/3 cup unsweetened cocoa
1 cup light brown sugar
1 cup tofu
2 cups skim milk
½ cup cornstarch

Crust
1 box Carr’s Whole Wheat Crackers (about 2 cups)
1/3 cup light brown sugar
1/3 cup “I can’t believe it’s not butter”

Directions:
1. Preheat oven to 375 degrees F. Crust: Place crackers in food processor and process until fine. If you can’t find these crackers you can use graham crackers or a different kind of sweet whole wheat crackers. Combine cracker crumbs and sugar, mix well. Melt butter and blend in with cracker mixture. Grease a 9? spring form pan with a little “I can’t believe it’s not butter and press cracker mixture into pan about an inch up the sides. Place in oven and bake for 5 minutes. Keep an eye on it to make sure it doesn’t burn. When done take out and set aside.
2. Filling: In saucepan combine cocoa and sugar. In food processor combine tofu and 1 ½ cup of milk. Process until smooth. Add tofu and milk mixture to sauce pan and cook over medium heat. Combine the last cup of milk with cornstarch and blend until cornstarch is dissolved. Add this to saucepan. When it starts to thicken reduce heat to low. Be patient, it takes a few minutes. Cook until it reaches desired consistency. Place mixture into crust let cool in fridge for at least an hour before serving.
Servings: 8

This is one of my own creations that I am so excited about! I am a huge fan of chocolate pie and I never would have thought that you could make a healthy and tasty version of it, but you can. You use tofu instead of egg yolks, whole wheat flour instead of white, brown sugar instead of white sugar, and low-fat milk and there you have it a healthy version of chocolate pie that is so delicious. I promise you won’t be disappointed.

Ingredients:
Filling
½ cup whole wheat flour
1/3 cup unsweetened cocoa
1 cup light brown sugar
1 cup tofu
2 cups skim milk

Crust
1 ½ cups graham cracker crumbs
1/3 cup light brown sugar
1/3 cup “I can’t believe it’s not butter”

Directions:
1. Preheat oven to 375 degrees F. Crust: Combine graham crackers and sugar, mix well. Melt butter and blend in with graham cracker mixture. Press into 9″ spring form pan. Press about an inch up the sides. Place in oven and bake for 10 minutes. Keep an eye on it to make sure it doesn’t burn. When done take out and set aside. You can use any crust of your choice for this recipe, this is just what I had on hand.
2. Filling: In saucepan combine flour, cocoa and sugar. In food processor combine tofu and 1 cup of milk. Process until smooth. Add tofu and milk mixture to sauce pan and cook over medium heat. Slowly add last cup of milk. When mixture starts to thicken, after about 5 minutes, reduce heat to low. Cook until it reaches desired consistency. Spread evenly in graham cracker crust and place in the fridge to cool for at least 1 hour before serving.
Servings: 8

Try this healthy versions of pumpkin pie. I use a graham cracker crust and pumpkin, tofu, honey, brown sugar and spices for the filling. It is a great way to sneak some protein into your child’s diet. They won’t even know there is tofu in it.

Ingredients:

Crust
1 ½ cups graham cracker crumbs
1/3 cup “I can’t believe it’s not butter” melted
1/3 cup brown sugar

Filling
1 15 ounce can pumpkin
½ block soft or silken tofu (I use nasoya)
½ cup honey
¼ cup brown sugar
1 ½ teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon nutmeg
1 teaspoon pumpkin pie spice
1 tablespoon cornstarch

Directions:
1. Preheat oven to 425 degrees F. Combine graham cracker crumbs, butter and sugar and blend well. Press into a 9″ spring form pan, up the sides about an inch.
2. In large food processor combine pumpkin, tofu, honey and brown sugar. Process until smooth. Transfer to large bowl and add spices and cornstarch and mix well.
3 Place pumpkin mixture into graham cracker crust. It is good for the pumpkin mixture to go above the crust a tiny bit so the crust doesn’t burn. Bake for 15 minutes at 425 degrees F then lower temperature to 350 degrees F and bake for 35-40 more minutes.
Servings: 8

This is my first granola bar recipe that I have created and I think it is pretty good. They are healthy and nutritious, a great snack for kids, you can even add more chocolate chips to make them a little more appealing. Most granola bars I have tried making end up falling apart but these will stay together pretty well if you mix them enough and press them firmly into the pan. I hope you enjoy.

Ingredients:
2 cups rolled oats
1 cup multi-grain cheerios
¼ cup wheat germ
¼ cup ground flax seed
½ cup carob chips (or chocolate chips)
½ cup peanut butter
½ cup apple sauce
¼ cup canola oil
¼ cup honey
¼ cup maple syrup

Directions:
1. Preheat oven to 350 degrees F. In large bowl combine dry ingredients; rolled oats, cheerios, wheat germ, flax seed and carob chips.
2. In small bowl combine peanut butter, apple sauce, oil, honey and maple syrup. Add this mixture to dry ingredients and mix well. It may seem a little dry at first but if you keep mixing it will start to stick together.
3. Lightly grease a 9×13 baking pan. Place mixture in pan and press firmly into pan with fingers. Bake for 20 minutes.
Servings: 12

Try this nice and easy apple crisp recipe. I just made a few substitutions to make it a little healthier but you won’t even be able to tell the difference. Enjoy!

Ingredients:
Filling
4 granny smith apples (about 4 cups)
½ lemon, juiced
3 tablespoons brown sugar

Topping
½ cup whole wheat flour
2/3 cup rolled oats
½ cup light brown sugar
6 tablespoons “I can’t believe it’s not butter” chilled
½ teaspoon cinnamon
¼ teaspoon nutmeg

Directions:
1. Preheat oven to 375 degrees F. Lightly grease an 8×8 inch baking dish.
2. Filling; Peel and chop apples, then place in large bowl and add lemon juice and brown sugar. Mix until combined.
3. Topping: In another bowl thoroughly combine flour, oats, sugar, butter and spices.
4. To assemble; Evenly layer the apple mixture in the baking dish and sprinkle the topping evenly on top. Bake for approximately 30-40 minutes or until bubbly, and the topping is golden brown. Is great served with vanilla ice cream or whipped cream!
Servings: 4

This tart is like a mini sweet potato pie. It uses maple syrup for a sweetener and tofu instead of eggs. Your guests will never guess there is tofu in it, you can’t taste it at all. The best thing about it is it tastes better the second day, so you can make it ahead of time for a party.

Ingredients:
Crust
1 cup whole wheat flour
1/3 cup pecans
3 tablespoons “I can’t believe it’s not butter”, chilled
2 tablespoons maple syrup

Filling
½ cup maple syrup
2 tablespoons corn starch
1 ½ cup cooked, mashed, sweet potato
¾ cup silken tofu drained and mashed
1 ½ teaspoons ginger
1 teaspoon vanilla
¼ teaspoon cinnamon
¼ teaspoon nutmeg

Directions:
1. Crust: In food processor place flour and pecans, process until pecans are finely ground. Add butter and pulse 3 or 4 times until it resembles coarse meal. While processor is on slowly add maple syrup through food chute. Process until combined then remove and place on lightly floured surface. Knead for just a couple minutes. Place dough in a 9-inch round removable-bottom tart pan lightly coated with cooking spray (if you don‘t have tart pan you can use a spring-form pan).. Place a sheet of plastic wrap over dough; press dough into bottom and up sides of pan (about ¾ of an inch). Discard plastic wrap. Pierce bottom and sides of dough with a fork; bake at 350° for 15 minutes or until lightly browned. Cool on a wire rack
2. Filling: To prepare filling, combine 1/2 cup syrup and cornstarch in small bowl. Place syrup mixture, sweet potato, and the rest of the ingredients in a food processor; process until smooth, scraping sides. Spoon mixture into prepared crust, spreading evenly. Bake at 350° for 45 minutes or until set. Cool on a wire rack.
Servings: 10

Have you ever heard of substituting tofu in place of eggs? A friend of mine suggested it to me and it works great in this recipe. Tofu is now my favorite egg replacement. It seems to help make the brownies pretty moist. This is the best, scratch brownie recipe that I have come up with so far.

Ingredients:
¾ cup silken tofu
½ cup water
½ cup maple syrup
½ cup unsweetened cocoa
1 ¼ cup whole wheat flour
1 cup sugar (I use Domino organic sugar)
½ teaspoon baking powder

Directions:
1. Preheat oven to 350 degrees. In large food processor add tofu, water, maple syrup and cocoa. Blend well. I large mixer add flour, sugar and baking powder. Add tofu mixture to large mixer and blend well by hand then turn mixer on medium speed and blend until combined. Place in large, lightly greased, baking dish and bake for about 20 minutes.
Servings: 16

Try my healthy version of Red Velvet Cake. Red Velvet cake is by far my favorite cake, it melts in your mouth. I was surprised that even with the substitutions I made it is just as light and tasty. Even with the whole wheat flour it has the same consistency and still melts the moment you put it in your mouth.

Ingredients:

Cake
1 ½ cups “I can’t believe it’s not butter” or other butter substitute
¾ cup brown sugar
¾ cup white sugar
2 eggs
1 cup fat free buttermilk
1 teaspoon baking soda
2 cups whole wheat flour
¼ cup unsweetened cocoa powder
¼ teaspoon red gel food coloring

Frosting
1 package 1/3 less fat cream cheese
1 tablespoon low-fat milk
1 teaspoon vanilla
2 cups confectionary sugar
½ cup light brown sugar

Directions:
1. Preheat oven to 325 degrees F. Grease and flour two 8×8 inch pans.
2. Cake: Cream butter and sugar until light and fluffy. Add eggs and mix well. Place buttermilk in measuring cup and add baking soda in with buttermilk so it will dissolve. In small bowl sift flour and cocoa powder together. Alternately add flour mixture and buttermilk mixture to the sugar and eggs, beginning and ending with the four. Add red food coloring and mix well. Add as much as you need to reach desired color. Pour into greased pans. Bake at 325 degrees F for about 30 minutes or until toothpick inserted into cake comes out clean. Cool cake completely before icing.
3. Frosting: Make sure cream cheese is at room temperature. In large mixer add all ingredients. Mix on medium speed until smooth. Add more milk if necessary depending on what consistency you prefer.
Servings: 16 servings

I love zucchini’s! There are so many good uses for them. I figured if zucchini tastes great in bread, it will probably taste good in cookies too, and it does. This recipe is not only tasty but healthy too. Well, as healthy as cookies can be. Instead of butter I use a mixture of canola oil, apple sauce and banana. You can taste a slight banana taste so if you don’t like banana simply substitute with more apple sauce. I also use all whole wheat flour to make them a little healthier than your average cookie and you really can’t even tell by their taste.

Ingredients:
1 1/2 cups splenda granulated sugar
½ cup canola oil
1/3 cup mashed banana (about 1 small banana)
½ cup unsweetened apple sauce
2 large eggs
1 teaspoon vanilla extract
2 ½ cups whole wheat flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon nutmeg
2 cups grated zucchini
1 cup semisweet chocolate chips
1 cup raisins

Directions:
1. Preheat oven to 350 degrees F. In large bowl mix oil, banana, applesauce and sugar. Add Eggs and vanilla and blend well. In small bowl combine flour, baking powder and spices. Slowly add this flour mixture to large bowl and mix well. Add the zucchini to the mixture. At this point I like to separate the batter in half and add chocolate chips to one half and raisins to the other half. My husband likes raisins and I like chocolate chips. You can use both chocolate chips and raisins or choose your favorite. Lightly grease cookie sheets and drop by spoonfuls (I like to use a small ice cream scooper). Bake until lightly browned on bottom, about 15 minutes. Makes about 20 pretty large cookies.
Servings: 20

These brownies are a bit crumbly but absolutely delicious. I was planning on using vanilla extract but was all out so I used almond extract instead. The almond extract gives the brownies a really nice smell and taste. This recipe is different than your average brownie recipe but it tastes great. You won’t be disappointed.

Ingredients:
6 ounces semi-sweet chocolate chips
2 tablespoons I can’t believe its not butter
¾ cup old fashioned quaker oatmeal
1/3 cup toasted wheat germ
1/3 cup non-fat powdered milk
1 teaspoon baking powder
4 large egg whites
¼ cup splenda brown sugar
1 teaspoon almond extract

Directions:
1. Preheat oven to 350 degrees F. In mixer add egg whites, sugar and vanilla blend until thickened. In small bowl combine milk, oatmeal, wheat germ and baking powder, set aside. Place chocolate and butter in small bowl and microwave for 45 seconds. Take out and stir. Microwave for 15 more seconds if necessary. Add dry ingredients and chocolate mixture to egg mixture. Blend well.  Grease 7×11 inch  baking dish and add brownie mixture. If you like chocolate like I do add a few chocolate chips on top.  Bake for about 25 minutes or until cooked through.
Servings: 12

Nutritional Facts (per serving):
134.16 total Calories; 55.2 calories from fat; 6.25g total fat; 4.3g saturated fat; 0.75g polyunsaturated fat; 0.625g monounsaturated fat; 0g cholesterol; 65.4mg sodium; 17.3g carbohydrates; 1.9g fiber; 12g sugar; 3.12g Protein.