Ingredients:
1 packet chocolate myoplex
1 pound nasoya silken tofu
2 tablespoons fat-free milk

Directions:
1. Add tofu and milk to food processor and blend well. Add chocolate myoplex and blend until combined. Place in fridge for at least a couple hours to cool. Chocolate myoplex can be replaced by your favorite protein powder.                     

Servings: 4

Nutritional Facts (per serving):
129 Total Calories; 31.25 Calories from fat; 3.25g total fat; 0.25g saturated fat; 1.25g polyunsaturated fat; 0.625 monounsaturated fat; 12.75,g Cholesterol; 81.5mg Sodium; 7.25g Carbohydrates; 0.75g Fiber; 0.75g Sugar; 15.75g Protein.

With or without chocolate chips I love zucchini bread but if you have a thing for chocolate like I do you will enjoy this recipe.  Substituting whole wheat flour for bleached flour makes it healthier and it still tastes just as delicious.  Sustituting apple sauce for have the oil cuts back on fat and calories.  There are many substitutions you can try to make any recipe healthier.  You just have to give it a try and find the right balance for you.

Ingredients:
3 eggs
½ cup unsweetened apple sauce
½ cup canola oil
1 ½ cups brown sugar
2 cups grated zucchini
2 teaspoons vanilla
2 cups whole wheat flour
¼ cup wheat germ
¼ teaspoon baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 six ounce bag semisweet chocolate chips (or 1 cup raisins)

Directions:
1. Preheat oven to 350 degrees. In large bowl or mixer combine eggs, apple sauce, oil, sugar and vanilla, mix well. In small bowl combine flour, wheat germ, baking powder, baking soda, cinnamon and nutmeg. Mix then slowly add to large bowl. Next add the zucchini and chocolate chips.
2. Pour batter into a greased 9×5 inch loaf pan and bake for about 1 hour or until cooked through.
Servings: 12

Nutritional Facts (per serving):
256.7 total calories; 133.14 calories from fat; 15g total fat; 3.5g saturated fat; 0mg cholesterol; 181mg sodium; 25.5g carbohydrates; 4.2g Fiber; 8.85g sugar; 5.875g protein.

If you are like me and like to have a little something sweet after dinner, these will do the trick.  It is possible to make healthy desserts or at least healthier.  There is no reason to deprive yourself of sweet treats but it can’t hurt to try and make them a little healthier.

Ingredients:
½ cup applesauce
¼ cup canola oil
½ cup egg beaters
2 organic eggs
1 (15 ounce) can pumpkin puree
2 cups whole wheat flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg

Frosting:
1 (8 ounce) package 1/3 less fat cream cheese
½ cup light brown sugar
1 tablespoon honey
1 tablespoon vanilla
1 tablespoon “I can’t believe it’s not butter”

Directions:
1. Preheat oven to 350 degrees. In large bowl combine applesauce, oil and eggs. Blend well then add pumpkin, mix until combined. In small bowl mix dry ingredients well then slowly mix into the pumpkin mixture. Grease 9×13 inch baking dish and add pumpkin mixture. Bake for about 30 minutes or until you insert a toothpick and it comes out clean.
Cool completely before frosting.
2. Frosting: In large blender combine all ingredients and blend well. Make sure the cream cheese is farely soft before blending.

When I first decided to try making a whole wheat angel food cake I thought “there is no way this will taste good” but I decided to try it anyways. The only way my husband will even try my desserts is if they are made with 100% whole wheat flour. Most recipes call for ½ whole wheat and ½ white but it can’t hurt to attempt making anything 100% whole wheat. So I finished baking my whole wheat angel food cake and it looked just a little darker than other cakes I have made. After topping with home made whipped cream and blueberries I tasted it and it melted in my mouth. I was so excited it was the best angel food cake I have ever made. The nutmeg and cinnamon really added a nice touch. So please, even if you are skeptical, give this recipe a try. You will enjoy and I would love to get some feed back.

Ingredients:
1 ¾ cup egg whites (about 12 eggs)
1 ½ teaspoons cream of tartar
1 ½ cups white sugar
1 cup whole wheat flour
½ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon vanilla
½ teaspoon almond extract

Directions:
1. Separate egg whites from yolk and let set until they reach room temperature (about 1 hour).
2. Preheat oven to 375 degrees F. In large mixer beat egg whites and cream of tartar until soft peaks form. Slowly add ¾ cup sugar and beat until stiff peaks form. Blend in vanilla and almond.
3. Sift 1 cup whole wheat flour. Remeasure 1 cup flour from sifted flour and discard any excess flour. Sift remaining ¾ cup sugar, cinnamon and nutmeg with sifted flour. Repeat 2 more times. Sift this mixture a little at a time into the egg white mixture and fold. Continue folding the flour mixture into the egg white mixture until completely combined. Make sure to fold and not to stir, you want the egg whites to remain as fluffy as possible. Place batter into ungreased tube pan and bake for about 30 minutes. Serve with homemade whipped topping and your berry of choice.
Servings: 12

Nutritional Facts (per serving):
150.41 total Calories; 1 Calorie from fat; 55mg Sodium; 32.9g Carbohydrates; 1.3g Fiber; 25.2g Sugar; 4.68g Protein.

* Nutritional facts are for food cake alone.  Does not include whipped cream and blueberries.