De(light)ful Delights

I don't know about you but this past 4th of July I couldn't stop inhaling all of the adorable red, white, and blue desserts (ahem, I'm talking to you freshly baked confetti cupcakes!). In hopes of not making this a weekly occurrence, I thought I'd share some of my favorite sweet treats that are rich in taste but light in calories. This week, I'm weighing in on the following:


Okay, before you barf a little bit (I know I did when I first heard about combining tofu with chocolate), just know that I would never suggest this unless it was actually good. Not only is this recipe super decadent but it's healthy and easy. Granted, it does call for a entire bag of chocolate chips but I like to think that the protein from the tofu cancels out any empty calories :) 


  • 1 (12 oz) package chocolate chips
  • 1/3 cup coffee, regular or decaf
  • 1 (16 oz) package tofu, silken
  • 1 Tbsp. honey
  • 12 oz frozen light whipped topping


Over a double boiler, melt chocolate chips in a medium bowl. Process the coffee, tofu, and honey in a blender. When smooth, slowly add melted chocolate. Process until smooth and fully incorporated. Pour mixture into a large bowl and refrigerate until firm (about 3 hours) or place in freezer for 45 minutes. Remove from refrigerator or freezer and gently fold in whipped topping with a spatula. Serve chilled. (Makes 16 servings)

Tip: You can freeze this in individual portions (1/2 cup each) for a quick dessert treat (aka, when you're seriously craving some chocolate and you're afraid you'll eat the entire bowl).


I don't know why it took me so long to like tiramisu. Well, actually, it was purely because I grew up thinking I hated custard (that has also since changed). So it wasn't until college, when my roommate's boyfriend (who worked at an Italian restaurant) forced me to try a bite. The mixture of rum-soaked ladyfingers with creamy layers of mascarpone and whipped cream had me licking the fork. Where had this been all my life? And I'm fake Italian for Christ's sake! The recipe below doesn't have mascarpone, whipped cream, or booze in it, but I swear you won't notice the difference.


  • 9 oz fat-free sour cream
  • 9 oz low-fat cream cheese
  • 1/2 cup sugar
  • 3 Tbsp. skim milk
  • 1/2 tsp. vanilla extract
  • 6 oz light frozen whipped topping
  • 1 cup brewed coffee
  • 10 1/2 oz. ladyfinger cookies
  • 1 1/2 Tbsp. unsweetened cocoa powder


In a large mixing bowl with an electric mixer, beat cream cheese and sour cream together until smooth. While mixing, add sugar, milk, and vanilla and blend until sooth. Fold in frozen whipped topping gently with a spatula. Dip ladyfingers in coffee and layer half of them in bottom of a 10 1/2 x 12 1/2 or similar size pan. Layer half of the cream cheese mixture onto ladyfingers. Repeat with the rest of the coffee-dipped ladyfingers and cream cheese mixture. Dust cocoa powder on top and refrigerate 4-16 hours. Serve with fresh berries and mint. (Makes 16 servings)



Since I lived for chocolate growing up (who am I kidding, I might as well walk around with an IV filled with straight up melted chocolate), any non-chocolate related dessert never really interested me. Panna Cotta was one of those very items. It always looked gooey to me (that's a professional term). Plus, anything with fresh fruit in or atop it was never really my jam either. But then I thought, how bad could a dessert be when it's two main ingredients are heavy cream and sugar? Now that I've finally had this delicious dessert, I'm bummed I didn't discover it earlier!


  • 1 1/2 tsp. unflavored gelatin
  • 1/4 cup water
  • 1 1/4 cups evaporated fat-free skim milk
  • 1/2 cup powdered sugar
  • 2 cups reduced-fat sour cream
  • 2 cups frozen blackberries, thawed and divided
  • 1/4 fruity dry red wine
  • 3 Tbsp granulated sugar


Sprinkle gelatin over water; let stand 10 minutes. Bring milk and powdered sugar to a boil in a saucepan over medium heat. Remove pan from heat. Add gelatin mixture to milk mixture, stirring with a whisk until gelatin dissolves. Add sour cream; stir until well combined. Divide mixture evenly among 8 (6 oz.) custard cups. Cover and refrigerate for 8 hours or overnight.

Place 1 cup blackberries, wine, and sugar in a food processor and process until smooth. Strain blackberries mixture through a sieve into a medium saucepan. Discard solids. Bring mixture to a boil over medium-high het and cook for 1 minute. Remove from heat: add 1 cup remaining blackberries. Cool completely.

Loosen edges of custard with a knife. Place a dessert plate, upside down, on top of each cup; invert into plates. Serve with compote. (Serves 8)