Citrus Cheesecake

(makes 12 servings)

Ingredients:

• Non-fat cooking spray
  
  


• 2 tbsp brown sugar
  
  


• 1 cup graham cracker crumbs
  
  


• 2 tbsp butter or margarine, melted
  
  

Ingredients for filling:

• ⅔ cup sugar
  
  


• 1 tsp vanilla extract
  
  


• ⅓ cup all-purpose flour
  
  


• 2 (8oz) packages non-fat cream cheese
  
  


• 2 medium eggs
  
  


• 3 medium egg whites
  
  


• ½ cup 1% low-fat milk
  
  


• ⅓ cup non-fat sour cream
  
  


• 1 tsp lemon peel, grated
  
  


• 1 tsp lime peel, grated
  
  


• 1 tsp orange peel, grated
  
  


• 1 tbsp fresh lemon juice
  
  


• 1 tbsp fresh lime juice
  
  


• 1 tbsp fresh orange juice
  
  


• ¼ cup sugar
  
  

Preparation:

• Preheat oven to 300 degrees F.
  
  


• Prepare the crust: Coat a 9” springform pan with cooking spray. Mix crumbs, butter, and brown sugar in a medium-sized bowl, then firmly press mixture into bottom and 2” up the sides of the pan.
  
  


• Prepare the filling: In a large mixing bowl, combine flour and sugar then add cream cheese, vanilla, eggs and beat until smooth. Add milk, sour cream, citrus juices and peels and beat until smooth.
  
  


• In a separate mixing bowl, using clean and dry beaters, beat egg whites at room temperature at high speed until soft peaks form. Gradually add ¼ cup sugar, 1 tbsp at a time and beat until stiff peaks form. Gently fold egg white mixture with cream cheese mixture.
  
  


• Pour into prepared crust and bake at 300 degrees F about 1 hour or until set.
  
  


• Remove from oven and let completely cool on a wire rack. Cover and chill for 4 hours or overnight.
  
  


• Sprinkle with lime, orange zest, and grated lemon before serving (optional.)
  
  

Make 12 Servings:

Weight loss recipes Amount Per Serving(1/12 of recipe (89 g)): 118 Calories, 9 g Protein, 16 g carbohydrates, 0 g Dietary Fiber, 2 g fat, 1 g saturated fat, 39 mg cholesterol, 285 mg sodium

Blueberry Coffee Cake

(makes 8 servings)

Ingredients:

• 1½ cups fresh or frozen blueberries
  
  


• 1 cup lemon low-fat yogurt
  
  


• 2 medium egg whites
  
  


• 3 tbsp vegetable oil
  
  


• ½ cup sugar
  
  


• 2 tsp baking powder
  
  


• ½ tsp baking soda
  
  


• 1½ cup flour
  
  


• 1 tbsp grated lemon peel
  
  


• ¼ tsp salt
  
  


• Non-fat cooking spray
  
  

Preparation:

• Heat oven to 375 degrees F (190 degrees C). Spray a 9x9x2" square pan with non-fat cooking spray.
  
  


• In a large-sized bowl, beat egg whites, vegetable oil, yogurt and sugar. Stir in remaining ingredients except blueberries.
  
  


• Carefully stir in blueberries.
  
  


• Spread all ingredients in pan.
  
  


• Bake for 45 minutes or until cake springs back when touched lightly in center. Let cool.
  
  

Make 8 Servings:

Weight loss recipes Amount Per Serving (⅛ of recipe (110 g)): 184 Calories, 8 g Protein, 33 g carbohydrates, 1 g Dietary Fiber, 2 g fat, 1 g saturated fat, 57 mg cholesterol, 108 mg sodium

Applesauce Carrot Cake

(makes 16 servings)

Ingredients:

• 2 cups white flour
  
  


• ⅔ cup sugar
  
  


• 2 tsp baking soda
  
  


• ½ tsp nutmeg
  
  


• ½ tsp salt
  
  


• 1½ tsp cinnamon
  
  


• 3 eggs
  
  


• 3 cups carrots, coarsely chopped
  
  


• ¾ cup unsweetened applesauce
  
  


• ¼ cup vegetable oil
  
  

Preparation:

• Mix flour, baking soda, sugar, cinnamon, nutmeg and salt in a large mixing bowl. Set aside
  
  


• In a separate small-sized bowl, combine the applesauce, vegetable oil and eggs. Add to the flour mixture, stirring until the ingredients are well blended. Add carrots and mix well.
  
  


• Pour into greased 9 x 13 inch pan, or two bread loaf pans, or a cupcake pan.
  
  


• Bake about 1 hour at 350 degrees., or until a toothpick inserted in the thickest part of the cake comes out clean. Set the cake on a wire rack for five minutes. Then, run a knife around the edges of the pan to loosen the cake.
  
  


• Turn the cake out onto the rack to cool.
  
  

Make 16 Servings:

Weight loss recipes Amount Per Serving (1/16 cake (73 g)): 147 Calories, 3 g Protein, 24 g carbohydrates, 1 g Dietary Fiber, 5 g fat, 1 g saturated fat, 40 mg cholesterol, 254 mg sodium

Ricotta Cheesecakes with Berries & Pecans

Ingredients:

• 2 cups fat-free ricotta cheese
  
  


• 1 cup (8 oz) light cream cheese
  
  


• ½ cup fat-free plain Greek yogurt
  
  


• ½ cup maple syrup
  
  


• 1 large whole egg
  
  


• 2 large egg whites
  
  


• 2 tsp vanilla extract
  
  


• 1½ cups fresh barriers
  
  


• 2 tbsp chopped toasted pecans
  
  


• Fresh mint sprigs
  
  

Preparation:

• Preheat oven to 325 F. Lightly coat 3 mini-muffin pans (12 muffins each pan) with olive oil cooking spray and set aside.
  
  


• Combine ricotta, cream cheese, yogurt, syrup, egg, egg white, and vanilla extract in blender or food processor. Blend or process just until smooth. Divide batter among prepared pans. Batter will come to tops of cups.
  
  


• Bake 20 minutes. Cool completely, then chill. It is normal for the cheesecakes to fall.
  
  


• Place 3 cakes on each plate. Sprinkle each serving with berries and nuts, and garnish with springs of mint.
  
  

Make 12 (3 cheesecakes) Servings:

Weight Loss Recipes Amount per Serving: 140 Calories, 8 g Protein, 16 g carbohydrates, 3 g Fiber, 5 g fat, 3 g saturated fat, 35 mg cholesterol, 125 mg sodium

Raspberry-Chocolate Angel Food Cake

This weight loss recipes calls for cocoa powder, which is rich in cancer-fighting polyphenols.

Makes 20 slices

Prep time: 15 minutes

Total time: 2 hours

For the cake

• Cooking spray
  
  


• 1/3 cup coca powder
  
  


• ¾ cup all-purpose flour
  
  


• 1 1/3 cups plus ¼ cup evaporated cane juice, divided
  
  


• ¼ tsp sea salt
  
  


• 12 egg whites
  
  


• 1 tsp cream of tartar
  
  


• ½ tsp pure almond extract
  
  


• ½ tsp pure vanilla extract
  
  


• 4 cups fresh or frozen raspberries, slightly thawed
  
  

For the whipped cream

• 1½ cups heavy cream
  
  


• 1 tbsp evaporated cane juice
  
  


• Seeds scraped from
  
  


• ½ vanilla bean
  
  

Preparation:

• Preheat oven to 325 F. Lightly spray a 9-inch tube or Bundt pan with cooking spray.
  
  In a small bowl, whisk together cocoa powder, flour, 1/3 cup evaporated cane juice, and salt; sift by hand. In a large bowl, beat egg whites and cream of tartar with an electric mixer on medium-low sprrd until frothy.
  
  


• Fold in 1 cup evaporated cane juice, extracts, and the flour mixture. Pour batter into pan.
  
  


• Bake for 40 to 50 minutes or until a toothpick inserted in the center comes out clean. Cool; loosen sides and bottom of cake with a knife and turn upside down onto a plate to remove from pan.
  
  


• About 15 minutes before serving, combine raspberries and remaining ¼ cup evaporated cane juice in a medium bowl and set aside.
  
  


• In a small bowl, whisk together heavy cream, evaporated cane juice, and vanilla seeds. Top each slice of cake with raspberries and whipped cream immediately before serving.
  
  

Nutrition score per serving (1 slice cake, 1 tbsp raspberries, 1 tbsp whipped cream)

145 calories, 4 g fat (25% of calories), 2 g saturated fat, 25 g carbs, 3 g protein, 3 g fiber, 18 mg calcium, 1 mg iron, 58 mg sodium

Alsatian Plum Cakes

Eat sweets, stay slim with fewer than 175 calories each, these decadent desserts won’t derail your diet.

We’ve all heard of spa-goers sneaking in candy bars to supplement the carrots-and-cottage-cheese diet some health resorts are known for. But at Canyon Ranch, the focus is on moderation, not deprivation. “You’re more likely to stick to a healthy eating regimen if you incorporate lighter versions of your favorite treats instead of cutting them out entirely,” says Scott Uehlein, corporate chef at the Canyon Ranch retreats. “The secret is using ingredients that pack a big flavor punch—like orange liqueur, cocoa powder, and buttermilk—so you just need a little bit.” Try these weight loss recipes and enjoy every bite, guilt-free.

These individual marzipan-like cakes make portion control painless.

Makes 6 cakes

Prep time: 20 minutes

Total time: 1 hour

Ingredients:

• Cooking spray
  
  


• 2 tbsp unsalted butter, melted
  
  


• ¼ cup almond paste
  
  


• 2 tbsp nonfat sour cream
  
  


• 1 large egg
  
  


• 1 tsp pure vanilla extract
  
  


• ¼ cup all-purpose flour
  
  


• 4 tbsp evaporated cane juice
  
  


• 3 plums, halved and pitted
  
  


• 2 tbsp firmly packed brown sugar
  
  

Preparation:

• Preheat oven to 350 F. Lightly spray 64-ounce ramekins with cooking spray.
  
  


• In a medium bowl, mix together butter, almond paste, and sour cream.
  
  


• Scrape down sides of bowl and stir in flour and evaporated cane juice.
  
  


• Scoop 3 tbsp batter into each ramekin. Place a plum half in center of batter, cut side up, and top with 1 tsp brown sugar.
  
  


• Bake for 30 to 35 minutes or until plum is soft and a toothpick inserted in the cake comes out clean.
  
  

Nutrition score per serving (1 cake)

170 calories, 7 g fat (37% of calories), 3 g saturated fat, 24 g carbs, 3 g protein, 1 g fiber, 31 mg calcium, 1 mg iron, 18 mg sodium

(Tip: You can make plum cakes with apricots or peaches too)