Now Eat This! Part 14

4. Sprinkle each creme brulee with tablespoon of the Demerara sugar. Using a kitchen blowtorch, burn the sugar until it is a deeply caramelized golden brown. Serve immediately. Sprinkle each creme brulee with tablespoon of the Demerara sugar. Using a kitchen blowtorch, burn the sugar until it is a deeply caramelized golden brown. Serve immediately.

Healthy TipsIf you are committed to making this wonderful dessert, you must also commit to using a kitchen blowtorch. There simply is no alternative for achieving that crunchy caramelized topping that the intense heat delivers. You can buy a more expensive version at gourmet cookware stores, or pick one up for $25 (including the replaceable propane tank) at your local hardware store. Plus, you never know when you might have to do some plumbing!

PEACH AND BLUEBERRY COBBLER WITH GINGER AND CINNAMON.

This is a gorgeous dessert and naturally low in calories, as long as you don't add a ton of sugar and don't serve it with whipped cream. It just doesn't need it. In the heat of the oven, as they steam under the topping, the peaches and blueberries meld into a magical, flavorful filling that needs little help from sugar or fat. The spices are really all the fruit requires. Serves 8 Serves 8

Nonstick cooking spray 4 ripe peaches, peeled, pitted, and sliced 1 cup fresh blueberries cup plus 2 tablespoons granulated Splenda cup plus 1 tablespoon Bisquick Heart Smart baking mix 1 teaspoon ground ginger teaspoon ground cinnamon cup skim milk 2 tablespoons Turbinado sugar, such as Sugar In The Raw 1. Preheat the oven to 425F. Spray a 711-inch gla.s.s baking dish with cooking spray, and set it aside. Preheat the oven to 425F. Spray a 711-inch gla.s.s baking dish with cooking spray, and set it aside.

2. In a medium bowl, mix together the peaches, blueberries, the cup Splenda, and the 1 tablespoon baking mix. Pour the fruit mixture into the prepared baking dish. In a medium bowl, mix together the peaches, blueberries, the cup Splenda, and the 1 tablespoon baking mix. Pour the fruit mixture into the prepared baking dish.

3. In a medium bowl, combine the remaining 2 tablespoons Splenda, the remaining cup Bisquick, and the ginger, cinnamon, and milk. Stir until the mixture forms a soft dough. Drop spoonfuls of the dough evenly over the fruit mixture. Sprinkle the sugar over the dough. In a medium bowl, combine the remaining 2 tablespoons Splenda, the remaining cup Bisquick, and the ginger, cinnamon, and milk. Stir until the mixture forms a soft dough. Drop spoonfuls of the dough evenly over the fruit mixture. Sprinkle the sugar over the dough.

4. Bake the cobbler until the fruit is tender and the biscuit topping is golden brown, about 30 minutes. Let it rest for 5 minutes before serving. Bake the cobbler until the fruit is tender and the biscuit topping is golden brown, about 30 minutes. Let it rest for 5 minutes before serving.

RICE PUDDING.

Traditional rice pudding contains cream, eggs, and sugar. You'll find none of that here. You will will find healthful whole-grain brown rice, raisins, creamy Greek yogurt, and lovely flavor from real vanilla bean and cinnamon. Eat any leftovers for breakfast. find healthful whole-grain brown rice, raisins, creamy Greek yogurt, and lovely flavor from real vanilla bean and cinnamon. Eat any leftovers for breakfast. Serves 4 Serves 4

2 cups water Pinch of salt 5 packets (17.5 g) Truvia vanilla bean, split, seeds sc.r.a.ped out and reserved cup long-grain brown rice cup raisins cup Greek yogurt cup skim milk teaspoon ground cinnamon 1. Combine the water, salt, Truvia, vanilla bean and seeds, and rice in a medium saucepan, and bring to a simmer. Cover, and reduce the heat to low. Simmer gently for 55 minutes. Combine the water, salt, Truvia, vanilla bean and seeds, and rice in a medium saucepan, and bring to a simmer. Cover, and reduce the heat to low. Simmer gently for 55 minutes.

2. Stir in the raisins and continue to cook until almost all the liquid has been absorbed and the rice is tender, about 15 minutes. Stir in the raisins and continue to cook until almost all the liquid has been absorbed and the rice is tender, about 15 minutes.

3. Allow the rice mixture to cool for about 10 minutes. Then transfer it to a medium bowl, discarding the vanilla pod. Stir in the yogurt, milk, and cinnamon. Adjust the consistency with a little water, if desired. Serve warm. Allow the rice mixture to cool for about 10 minutes. Then transfer it to a medium bowl, discarding the vanilla pod. Stir in the yogurt, milk, and cinnamon. Adjust the consistency with a little water, if desired. Serve warm.

TRIPLE CHOCOLATE CHOCOLATE CHIP COOKIES.

This recipe took almost three weeks of trial and error before I perfected it. But the fantastic result was well worth the aggravation! With three kinds of chocolate for flavor-cocoa powder, cacao nibs, and chocolate chips-you won't miss the fat and sugar in the standard version of this most beloved cookie. Pour a gla.s.s of (skim) milk and get happy. Makes 20 cookies Makes 20 cookies

Nonstick cooking spray teaspoon vanilla extract cup unsweetened cocoa powder, sifted 1 cup canned white cannellini beans, rinsed and drained 2 tablespoons light agave syrup 3 large egg whites 1 cups granulated Splenda cup dark chocolate-covered cacao nibs cup mini chocolate chips 1. Preheat the oven to 375F. Line 2 baking sheets with parchment paper and spray lightly with cooking spray. Set aside. Preheat the oven to 375F. Line 2 baking sheets with parchment paper and spray lightly with cooking spray. Set aside.

2. In the bowl of a food processor, combine vanilla, cocoa, cannellini beans, and the agave syrup, and blend the mixture until smooth, about 3 minutes, sc.r.a.ping down the side of the bowl halfway through blending. In the bowl of a food processor, combine vanilla, cocoa, cannellini beans, and the agave syrup, and blend the mixture until smooth, about 3 minutes, sc.r.a.ping down the side of the bowl halfway through blending.

3. In the bowl of a mixer fitted with a whip attachment, beat the egg whites until they form soft peaks. Gradually beat in the Splenda. Continue to beat the whites until they are creamy and nearly stiff. Add one-third of the egg-white mixture to the cocoa-bean mixture in the food processor. Blend to combine, about 30 seconds. In 2 batches, fold the lightened cocoa mixture into the egg whites until they are almost fully combined. Add cacao nibs to the batter. Fold batter until cacao nibs are evenly dispersed and cocoa mixture is completely incorporated. In the bowl of a mixer fitted with a whip attachment, beat the egg whites until they form soft peaks. Gradually beat in the Splenda. Continue to beat the whites until they are creamy and nearly stiff. Add one-third of the egg-white mixture to the cocoa-bean mixture in the food processor. Blend to combine, about 30 seconds. In 2 batches, fold the lightened cocoa mixture into the egg whites until they are almost fully combined. Add cacao nibs to the batter. Fold batter until cacao nibs are evenly dispersed and cocoa mixture is completely incorporated.

4. Drop mounded spoonfuls of batter onto the prepared sheets. Spread batter out to form cookies about 2 inches in diameter. Sprinkle the chocolate chips on top of the cookies. Drop mounded spoonfuls of batter onto the prepared sheets. Spread batter out to form cookies about 2 inches in diameter. Sprinkle the chocolate chips on top of the cookies.

5. Bake for 20 minutes, rotating the pans one turn halfway through baking. Using a metal spatula, transfer cookies to wire racks to cool. Bake for 20 minutes, rotating the pans one turn halfway through baking. Using a metal spatula, transfer cookies to wire racks to cool.

BROWNIES.

Yes, you are reading the ingredients list correctly: there are black beans in these brownies. You really have to taste the brownies to believe them. The beans add moisture and texture-not to mention fiber and protein. These brownies have such a great fudgy texture because the cocoa powder, and just a little espresso powder, are the only dry ingredients (besides a bit of Truvia). For an extra jolt of chocolate flavor and about 15 more calories, stir cup dark chocolate-covered cacao nibs (such as Kopali Organics) into the batter just before pouring it into the pan. These brownies are even better the next day. Serves 12 Serves 12

Nonstick cooking spray 1 cups canned black beans, rinsed and drained cup unsweetened cocoa powder 1 tablespoon espresso powder cup egg subst.i.tute 2 tablespoons low-calorie sugar-free chocolate syrup, such as Walden Farms 2 tablespoons reduced-fat sour cream, such as Breakstone's 1 tablespoon unsalted b.u.t.ter, melted 24 packets (84 g) Truvia or 8 tablespoons granulated Splenda 1 teaspoon vanilla extract 1. Preheat the oven to 350F. Spray an 88-inch gla.s.s baking dish with cooking spray. Preheat the oven to 350F. Spray an 88-inch gla.s.s baking dish with cooking spray.

2. Combine the beans, cocoa powder, espresso powder, and egg subst.i.tute in the bowl of a food processor. Process until the mixture is smooth, about 2 minutes, sc.r.a.ping down the bowl halfway through. Combine the beans, cocoa powder, espresso powder, and egg subst.i.tute in the bowl of a food processor. Process until the mixture is smooth, about 2 minutes, sc.r.a.ping down the bowl halfway through.

3. Add the chocolate syrup, sour cream, b.u.t.ter, Truvia, and vanilla. Process until all of the ingredients are combined, about 1 minute. Add the chocolate syrup, sour cream, b.u.t.ter, Truvia, and vanilla. Process until all of the ingredients are combined, about 1 minute.

4. Pour the batter into the prepared baking dish, and smooth the top with a spatula. Bake for 28 to 30 minutes, turning the dish halfway through the baking time. A toothpick inserted in the center will come out with soft batter clinging to it. Pour the batter into the prepared baking dish, and smooth the top with a spatula. Bake for 28 to 30 minutes, turning the dish halfway through the baking time. A toothpick inserted in the center will come out with soft batter clinging to it.

5. Let the brownies cool completely in the baking dish on a wire rack. Then cut into 12 squares and serve. Refrigerate any leftovers. Let the brownies cool completely in the baking dish on a wire rack. Then cut into 12 squares and serve. Refrigerate any leftovers.

BERRY YUMMY FROZEN YOGURT POPS.

This recipe was created for my friend Bill, who told me he couldn't get his daughter to eat fruit. I asked him what her favorite food was and the response was "ice cream." (Well, what would you you say?) These pops are mostly fruit, with just a little bit of "ice cream" made from low-fat Greek yogurt and sugar subst.i.tute. But when the pureed fruit was mixed with it, she couldn't tell the difference. At just about 60 calories a pop, you can eat these all summer long. say?) These pops are mostly fruit, with just a little bit of "ice cream" made from low-fat Greek yogurt and sugar subst.i.tute. But when the pureed fruit was mixed with it, she couldn't tell the difference. At just about 60 calories a pop, you can eat these all summer long. Serves 8 Serves 8

cup fresh raspberries cup fresh blueberries cup fresh strawberries cup granulated Splenda Two 7-ounce containers 5% Greek yogurt Pinch of salt 1. Combine all the ingredients in a blender and puree until the mixture is smooth. Pour the mixture into 8 freezer pop molds. Freeze for at least 4 hours and up to 2 days. Combine all the ingredients in a blender and puree until the mixture is smooth. Pour the mixture into 8 freezer pop molds. Freeze for at least 4 hours and up to 2 days.

2. Run the freezer pop molds under warm water, if necessary, to unmold them. Run the freezer pop molds under warm water, if necessary, to unmold them.

Healthy TipsTry a new topping on your toast: sugar-free jams, jellies, and marmalades taste as good as the original versions and have a fraction of the calories. One tablespoon of sugar-free spread contains 10 calories, compared to 49 in the sugary stuff.

CHOCOLATE FROZEN YOGURT.

If you're going to take the time to churn your own ice cream, I think it should be chocolate, don't you? This is sweetened with agave nectar instead of artificial sweetener because the nectar gives the finished stuff real unctuousness and body-almost like the real thing. Serves 4 Serves 4

2 ounces high-quality 99% unsweetened chocolate, such as Scharffen Berger, chopped 6 tablespoons agave nectar 1 cups skim milk Pinch of salt Two 7-ounce containers 2% Greek yogurt 1. In a small saucepan, bring the chocolate, agave nectar, milk, and salt to a simmer over medium heat. Remove the pan from the heat and whisk until smooth. Whisk cup of the yogurt into the warm chocolate mixture. Then add the remaining yogurt and whisk until the mixture is smooth. In a small saucepan, bring the chocolate, agave nectar, milk, and salt to a simmer over medium heat. Remove the pan from the heat and whisk until smooth. Whisk cup of the yogurt into the warm chocolate mixture. Then add the remaining yogurt and whisk until the mixture is smooth.

2. Freeze the yogurt mixture in an ice cream maker according to the manufacturer's directions. Serve immediately, or transfer to a tightly sealed container and freeze up to 2 days. Freeze the yogurt mixture in an ice cream maker according to the manufacturer's directions. Serve immediately, or transfer to a tightly sealed container and freeze up to 2 days.

MINT CHOCOLATE CHIP FROZEN YOGURT.

Time to go through the impulse purchases you're storing in the attic or bas.e.m.e.nt and dig out that old-fashioned ice cream maker you thought you couldn't live without. Here's a very good reason to unpack it. Serves 4 Serves 4

4 tablespoons powdered gelatin cup skim milk 1 cup granulated Splenda One 17.6-ounce container nonfat Greek yogurt teaspoon organic peppermint extract Green food coloring 1 ounce high-quality 99% unsweetened chocolate, such as Scharffen Berger, chopped fine 1. In a large bowl, sprinkle the gelatin over cup of the milk. In a small saucepan, combine the remaining cup milk with the Splenda, and bring to a boil over high heat. Pour the hot mixture into the bowl, and whisk until the gelatin has dissolved. In a large bowl, sprinkle the gelatin over cup of the milk. In a small saucepan, combine the remaining cup milk with the Splenda, and bring to a boil over high heat. Pour the hot mixture into the bowl, and whisk until the gelatin has dissolved.

2. Whisk the yogurt into the gelatin mixture. Whisk in the peppermint extract and a drop or two of the green food coloring, enough to achieve the desired color. Whisk the yogurt into the gelatin mixture. Whisk in the peppermint extract and a drop or two of the green food coloring, enough to achieve the desired color.

3. Freeze the mixture in an ice cream maker according to the manufacturer's instructions. When the mixture is nearly frozen but still slightly soft, add or stir in the chopped chocolate. Serve immediately, or transfer the yogurt to a sealed container and freeze up to 2 days. Freeze the mixture in an ice cream maker according to the manufacturer's instructions. When the mixture is nearly frozen but still slightly soft, add or stir in the chopped chocolate. Serve immediately, or transfer the yogurt to a sealed container and freeze up to 2 days.

about the author.

ROCCO DISPIRITO entered the Culinary Inst.i.tute of America at the age of sixteen, and at eighteen began working for legendary chefs worldwide. After graduating from Boston University with a degree in business, he began working for such renowned New York chefs as Gray Kunz. In 1995 Rocco opened Dava and quickly earned two stars from Ruth Reichl at entered the Culinary Inst.i.tute of America at the age of sixteen, and at eighteen began working for legendary chefs worldwide. After graduating from Boston University with a degree in business, he began working for such renowned New York chefs as Gray Kunz. In 1995 Rocco opened Dava and quickly earned two stars from Ruth Reichl at The New York Times. The New York Times. At thirty-one, Rocco opened Union Pacific in New York City and received three stars from At thirty-one, Rocco opened Union Pacific in New York City and received three stars from The New York Times. The New York Times.

Hailed as one of Food and Wine Food and Wine magazine's Best New Chefs, DiSpirito is the first chef to grace the cover of magazine's Best New Chefs, DiSpirito is the first chef to grace the cover of Gourmet Gourmet magazine as America's Most Exciting Young Chef, and was voted their Leading Chef of His Generation. Referred to as America's original "Rockstar Chef," Rocco has been featured in magazine as America's Most Exciting Young Chef, and was voted their Leading Chef of His Generation. Referred to as America's original "Rockstar Chef," Rocco has been featured in Harper's Bazaar, Cosmopolitan, W, The New York Times, Details, House Beautiful, Us, OK! Harper's Bazaar, Cosmopolitan, W, The New York Times, Details, House Beautiful, Us, OK!, and People People, including the s.e.xiest Man Alive issue.

DiSpirito received the James Beard Award for his first cookbook, Flavor. Flavor. He went on to author He went on to author Rocco's Italian-American Rocco's Italian-American (2004), (2004), Rocco's Five Minute Flavor Rocco's Five Minute Flavor (2005), (2005), Rocco's Real-Life Recipes Rocco's Real-Life Recipes (2007), and (2007), and Rocco Gets Real Rocco Gets Real (2009). (2009).

DiSpirito also starred in the Food Network series Melting Pot Melting Pot, the NBC hit reality series The Restaurant The Restaurant, and the A&E series Rocco Gets Real. Rocco Gets Real. He is a content partner on He is a content partner on Rachael Ray Rachael Ray, and a frequent guest on Good Morning America Good Morning America and and Top Chef. Top Chef. He has appeared on He has appeared on The Oprah Winfrey Show, The Ellen DeGeneres Show, Chelsea Lately, The Late Show with David Letterman, The Tonight Show with Jay Leno, Jimmy Kimmel Live The Oprah Winfrey Show, The Ellen DeGeneres Show, Chelsea Lately, The Late Show with David Letterman, The Tonight Show with Jay Leno, Jimmy Kimmel Live, and NBC's The Biggest Loser The Biggest Loser, and was the first chef to compete on the ABC megahit Dancing with the Stars. Dancing with the Stars.

In 2006 DiSpirito began his quest toward a more active and healthy life, competing in triathlons, including an Ironman 70.3. In November 2009 he was the spokesperson for and completed the Ironman in Clearwater, Florida, setting a personal-best time.

Rocco lives in New York City and appreciates all that cooking has brought to him.