Delicious, Healthy Dessert Recipes from Devin Alexander (2024)

In a medium bowl, combine the cornmeal, flour, baking powder and salt. Set it aside.

In a large bowl, using a sturdy whisk or spoon, mix the yogurt, egg whites and sugar until they are just blended. Mix in the milk, vanilla and shortening. Then add the dry ingredients and stir them in until they are just combined. Pour the batter into the prepared pan. Place the jalapeno rounds evenly over top, if using. Bake the bread for approximately 28 to 35 minutes or until a toothpick inserted in the center comes out with some sticky crumbs attached (because of the low fat content, it won't be “dry” until it's overcooked — it should be sticky, but not wet). Remove the bread from the oven and allow it to cool for 10 minutes. Cut into 10 equal pieces. Serve warm or store in an airtight plastic container in the refrigerator or freezer to eat later.

Makes 10 servings. Each (1 piece serving) has: 178 calories, 5g protein, 36g carbohydrates, 2g fat, <1g saturated fat, 1g fiber.

Recipe Adapted from Fast Food Fix by Devin Alexander © 2006 by Devin Alexander. Permission granted by Rodale Inc., Emmaus, PA 18098.

Mitch Mandel

Naked Apple Tart

In culinary school, I used to make a tart very similar to this one, only it had a crust with enough butter to require a week of working out! Now, I enjoy it naked — without a crust, that is. I prefer the look of this “tart” when it's baked in a round or oval dish. You can use a similar-size square or rectangle dish, if necessary.

Note that the tart cooks for quite a while, allowing the apples to transform into layers of soft, sweet deliciousness. The top of the tart will start to look burnt, but don't worry, it's not. It's just the result of juice and cinnamon caramelizing onto the apples — oh, so sweet!

Ingredients

• Butter-flavored cooking spray (or canola oil or avocado oil spray)
• 2 large crisp apples (such as Golden Delicious, Granny Smith, Pink Lady or Honey Crisp), peeled
• 3/4 cup 100 percent apple juice (not from concentrate)
• 2 tablespoons coconut sugar (or substitute unpacked light or dark brown sugar)
• 2 teaspoons unsalted butter, melted (salted will work)
• 1 teaspoon ground cinnamon

Preheat the oven to 425°F. Lightly mist a 10-inch ceramic or glass tart dish with cooking spray.

Cut the apples in half lengthwise and remove the cores. Slice each half lengthwise into very thin slices. Starting from the outer edges of the dish, arrange the apple slices, laying them horizontally, in tightly overlapping circles in the bottom of the dish, until all of the apple slices are used (they will make a rose or flower blossom pattern).

In a small bowl, whisk together the apple juice, sugar, butter and cinnamon until well combined (the sugar and cinnamon will not dissolve completely). Pour half of the apple juice mixture evenly over the apples. Reserve the remaining half.

Bake for 30 minutes. Pour the reserved mixture evenly over the apples. Bake for 25 to 30 minutes longer, or until the apples are very tender and the glaze has caramelized on the top and around the edges of the tart (it should look almost burnt — dark brown, but not blackened). Cool for 5 minutes, then divide among 4 serving plates or dishes and serve.

Makes 4 servings. Each (1/4 of the tart) serving: 120 calories, trace protein, 27g carbohydrates (21 g sugar), 2g fat, 1g saturated fat, 5mg cholesterol, 3g fiber, 20mg sodium

Recipe Credit: Reprinted from The Biggest Loser Dessert Cookbook by Devin Alexander © 2010 by Universal Studios Licensing LLLP. The Biggest Loser (TM) and NBC Studios, Inc., and Reveille LLC. Permission granted by Rodale Inc., Emmaus, PA 18098.

Pecan Praline Cookie Thins

When my Facebook friends learned that I was working on an all-dessert book, I immediately got inundated with requests for re-creating favorite high-cal classics. One of the most popular requests was for pecan pie. These scrumptious cookies, which are ridiculously low in fat and calories compared to pecan pie, are an ode to those requests.

Note: Packages of pecans that say either “dry-toasted” or “dry-roasted” are perfect for this recipe. Just make sure the pecans are not raw — the cookies won't have as much flavor.