Cook Yourself Thin_ Skinny Meals You Can Make In Minutes Part 21

For the top (optional): Organic, unsprayed rose petals

1. PREHEAT PREHEAT the oven to 350 degrees. the oven to 350 degrees.

2. LIGHTLY SPRAY LIGHTLY SPRAY an 8" springform baking pan with cooking spray. an 8" springform baking pan with cooking spray.

3. IN A SMALL BOWL IN A SMALL BOWL, combine the flour, cocoa powder, ground almonds, salt, and baking soda onto a plate and set aside. combine the flour, cocoa powder, ground almonds, salt, and baking soda onto a plate and set aside.

4. USING A STANDING OR HANDHELD MIXER USING A STANDING OR HANDHELD MIXER using a medium speed, beat the eggs and sugar for 4 full minutes until pale and fluffy. On low speed, beat the beets, followed by dry ingredients. Add the b.u.t.termilk and coffee until the batter is smooth. using a medium speed, beat the eggs and sugar for 4 full minutes until pale and fluffy. On low speed, beat the beets, followed by dry ingredients. Add the b.u.t.termilk and coffee until the batter is smooth.

5. POUR POUR into the pan and place in the middle of a hot oven and bake for 30 minutes. Test with a toothpick inserted for doneness, it should come clean. Bake for an additional 5 minutes if needed. into the pan and place in the middle of a hot oven and bake for 30 minutes. Test with a toothpick inserted for doneness, it should come clean. Bake for an additional 5 minutes if needed.

6. COOL COOL for 10 minutes or so in the pan and unmold onto cooling rack. Cool on a wire rack until cold. for 10 minutes or so in the pan and unmold onto cooling rack. Cool on a wire rack until cold.

7. TO MAKE THE ICING TO MAKE THE ICING, prepare a double boiler. prepare a double boiler.

8. COMBINE COMBINE all the ingredients and gently stir until the chocolate is smooth. Stir occasionally until the mixture thickens. all the ingredients and gently stir until the chocolate is smooth. Stir occasionally until the mixture thickens.

9. WITH THE CAKE WITH THE CAKE still on the wire rack, pour the icing liberally over the top of the cake and let it drip down the sides. Transfer onto a plate or cake stand for serving and garnish with rose petals. still on the wire rack, pour the icing liberally over the top of the cake and let it drip down the sides. Transfer onto a plate or cake stand for serving and garnish with rose petals.

TipIf you can't purchase finely ground almonds, pulse blanched almonds in a food processor until they resemble cornmeal. Do not over process or they will turn into nut b.u.t.ter.

Oatmeal Parfait Versatile oatmeal takes a decidedly desserty turn in this fruity, sweet and cinnamony parfait that feels a lot like cheating-but isn't. Light yogurt reins in the fat without compromising your need for something creamy and satisfying.

SERVES 4.

Calories per serving: 473

1 pound peaches, pitted, and cut into eighths 1 pound (6) plums, pitted and quartered 6 ounces blueberries teaspoon ground cinnamon Salt 2 tablespoons maple syrup, plus 4 teaspoons, for drizzling 1 tablespoon orange juice 1 1 1/4 cups quick-cooking McCann's steel-cut oatmeal cups quick-cooking McCann's steel-cut oatmeal 1/4 cup nonfat or low-fat yogurt cup nonfat or low-fat yogurt 2 tablespoons chopped pecans

1. PREHEAT PREHEAT the oven to 450 degrees. Arrange rack in top third of the oven. the oven to 450 degrees. Arrange rack in top third of the oven.

2. PLACE THE PEACHES PLACE THE PEACHES, plums, and blueberries in a 9-by-13-inch baking dish. Sprinkle with the cinnamon and a pinch of salt. Add the maple syrup and orange juice; toss with a rubber spatula to coat. Roast until the fruit is tender, 25 to 30 minutes. plums, and blueberries in a 9-by-13-inch baking dish. Sprinkle with the cinnamon and a pinch of salt. Add the maple syrup and orange juice; toss with a rubber spatula to coat. Roast until the fruit is tender, 25 to 30 minutes.

3. MEANWHILE MEANWHILE, cook the oatmeal according to package directions. cook the oatmeal according to package directions.

4. TO a.s.sEMBLE TO a.s.sEMBLE, using about half of the total quant.i.ty of oatmeal, spoon a layer of oatmeal into the bottoms of four serving bowls. Using about half of the fruit, spoon warm fruit and juices over the oatmeal. Top with the rest of the oatmeal, and then the rest of the fruit. Spoon a dollop of yogurt on top of each, drizzle with a little more maple syrup, and sprinkle with pecans. using about half of the total quant.i.ty of oatmeal, spoon a layer of oatmeal into the bottoms of four serving bowls. Using about half of the fruit, spoon warm fruit and juices over the oatmeal. Top with the rest of the oatmeal, and then the rest of the fruit. Spoon a dollop of yogurt on top of each, drizzle with a little more maple syrup, and sprinkle with pecans.

Peanut b.u.t.ter Dream Bars Put down that jar! Go ahead and pinch yourself if you'd like, but you're not dreaming. These tasty peanut b.u.t.ter bars will satisfy several cravings at once and do it without breaking the fat bank.

SERVES 8.

Calories per serving: 157

cup low-calorie thin chocolate wafers, finely ground in a food processor cup old-fashioned oats 1/3 cup confectioners' sugar cup confectioners' sugar teaspoon salt 3 tablespoons unsalted b.u.t.ter, melted and cooled 1/4 cup creamy reduced-fat peanut b.u.t.ter cup creamy reduced-fat peanut b.u.t.ter 1 ounces reduced-fat cream cheese, room temperature 2 teaspoons pure vanilla extract 2 tablespoons semi-sweet chocolate chips, melted

1. LINE LINE a 9-by-4-inch loaf pan with wax paper or baking parchment leaving a 2-inch overhang on the long sides. a 9-by-4-inch loaf pan with wax paper or baking parchment leaving a 2-inch overhang on the long sides.

2. COMBINE COMBINE the ground wafers, oats, sugar, and the ground wafers, oats, sugar, and 1 1/4 teaspoon salt in a medium bowl. Stir in the b.u.t.ter until everything is evenly moistened. Stir in 1 tablespoon peanut b.u.t.ter until mixture forms large clumps. Transfer mixture to lined loaf pan and press into an even layer. Refrigerate until firm, about 10 minutes. teaspoon salt in a medium bowl. Stir in the b.u.t.ter until everything is evenly moistened. Stir in 1 tablespoon peanut b.u.t.ter until mixture forms large clumps. Transfer mixture to lined loaf pan and press into an even layer. Refrigerate until firm, about 10 minutes.

3. MEANWHILE MEANWHILE, beat cream cheese with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Add vanilla, remaining 3 tablespoons peanut b.u.t.ter, and remaining beat cream cheese with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Add vanilla, remaining 3 tablespoons peanut b.u.t.ter, and remaining 1 1/4 teaspoon salt, and beat on medium speed until pale and nearly doubled in volume, about 7 minutes. Transfer to the loaf pan and spread in an even layer over cookie crust. Freeze until firm, about 10 minutes. teaspoon salt, and beat on medium speed until pale and nearly doubled in volume, about 7 minutes. Transfer to the loaf pan and spread in an even layer over cookie crust. Freeze until firm, about 10 minutes.

4. SPREAD SPREAD the chocolate in a thin, even layer over the chilled peanut b.u.t.ter layer. Refrigerate until firm, about 10 minutes. When ready to serve, lift bars out of the pan using the wax paper overhang. Cut crosswise into 8 bars and serve cold. the chocolate in a thin, even layer over the chilled peanut b.u.t.ter layer. Refrigerate until firm, about 10 minutes. When ready to serve, lift bars out of the pan using the wax paper overhang. Cut crosswise into 8 bars and serve cold.[image]

Vanilla Cupcakes Zucchini wins the award for most unlikely appearance in a delicious treat, and gets glowing reviews for the texture and no-fat heft it brings to these sweet beauties. Go ahead, grab a cupcake-you deserve it!

MAKES 12 CUPCAKES.

Calories per serving: 204

For the frosting: 3 large egg whites 1 cup sugar Pinch salt 3/4 teaspoon vanilla extract teaspoon vanilla extract Finely grated zest of lemon

For the cupcakes: 1 1 1/4 cups all-purpose flour cups all-purpose flour cup finely ground almonds 1 teaspoons baking powder 1/4 teaspoon salt teaspoon salt 2 large eggs 3/4 cup sugar cup sugar 2 teaspoons vanilla extract 1 1 1/4 cups peeled zucchini, finely grated cups peeled zucchini, finely grated

1. PREHEAT PREHEAT the oven to 350 degrees. the oven to 350 degrees.

2. TO MAKE THE FROSTING: TO MAKE THE FROSTING: Combine the egg whites, sugar, salt, and vanilla extract in a heatproof bowl set over (not in) a pan of simmering water. Stir continuously over heat until the mixture is warm and the sugar is completely dissolved, 1 to 2 minutes. Combine the egg whites, sugar, salt, and vanilla extract in a heatproof bowl set over (not in) a pan of simmering water. Stir continuously over heat until the mixture is warm and the sugar is completely dissolved, 1 to 2 minutes.

3. REMOVE REMOVE the bowl from the heat. Using a handheld electric or standing mixer set on high, beat until the mixture is entirely cooled, glossy, and stiff, about 7 minutes. Blend in the lemon zest until smooth-once smooth, take care not to over beat or the mixture will get lumpy. Let frosting set and cool in the refrigerator (at least 30 minutes), while making the cupcakes. the bowl from the heat. Using a handheld electric or standing mixer set on high, beat until the mixture is entirely cooled, glossy, and stiff, about 7 minutes. Blend in the lemon zest until smooth-once smooth, take care not to over beat or the mixture will get lumpy. Let frosting set and cool in the refrigerator (at least 30 minutes), while making the cupcakes.

4. TO MAKE THE CUPCAKES: TO MAKE THE CUPCAKES: Arrange a rack in the center of the oven. Line a 12-m.u.f.fin pan with cupcake liners. Arrange a rack in the center of the oven. Line a 12-m.u.f.fin pan with cupcake liners.