Chocolate Cannoli Cake Recipe

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100% would make again

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Hints of orange and coffee lend standout flavor to Mary Bilyeu's elegant Chocolate Cannoli Cake. “A variation of this cake was a finalist in the ‘Best Cake in Michigan’ contest,” she writes from Ann Arbor, Michigan. You’ll be shocked that something so good has just 8 g of fat per serving!

This recipe is:

Healthy

• 15 Servings
• Prep: 25 min. Bake: 25 min. + cooling

Ingredients

• 1 egg white, lightly beaten
• 1 cup reduced-fat ricotta cheese
• 1/4 cup sugar
• 1 tablespoon cold brewed coffee
• 2 teaspoons grated orange peel
• 1/2 cup miniature semisweet chocolate chips
• 
  BATTER:
• 1 cup sugar
• 1/2 cup cold brewed coffee
• 1/3 cup canola oil
• 1/3 cup orange juice
• 1 egg
• 1 egg white
• 1 tablespoon cider vinegar
• 1 tablespoon vanilla extract
• 1 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1/3 cup baking cocoa
• 2 teaspoons baking powder
• 1/2 teaspoon salt

Directions

• In a small bowl, combine the egg white, ricotta cheese, sugar, coffee and orange peel. Stir in chocolate chips; set aside.
• In a large bowl, combine the first eight batter ingredients; beat until well blended. Combine the flours, cocoa, baking powder and salt; gradually beat into sugar mixture until blended.
• Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Top with heaping tablespoons of ricotta mixture; cut through batter with a knife to swirl.
• Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Refrigerate leftovers. Yield: 15 servings.

Nutrition Facts: 1 piece equals 213 calories, 8 g fat (2 g saturated fat), 18 mg cholesterol, 160 mg sodium, 32 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.

Chicken & Sausage Manicotti Recipe

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80% would make again

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Here’s a scrumptious meal-in-one the whole gang will love. For a change, try it with ground turkey or beef instead of the sausage. Fran Scott - Birmingham, Michigan

• 14 Servings
• Prep: 25 min. Bake: 55 min. + standing

Ingredients

• 1 pound sliced fresh mushrooms
• 2 medium green peppers, chopped
• 2 medium onions, chopped
• 1 tablespoon olive oil
• 4 garlic cloves, minced
• 3 jars (26 ounces each) Hunt’s® Spaghetti Sauce Traditional
• 1-1/4 cups water
• 1-1/2 pounds chicken tenderloins, halved lengthwise
• 4 teaspoons dried basil
• 2 teaspoons chicken seasoning
• 2 packages (8 ounces each) uncooked manicotti shells
• 1 pound fully cooked andouille or Italian sausage links, halved lengthwise and sliced
• 2 cups (8 ounces) shredded part-skim mozzarella cheese
• 2 cups (8 ounces ) shredded cheddar cheese

Directions

• In a Dutch oven, saute the mushrooms, peppers and onions in oil until tender; add garlic, cook 1 minute longer. Stir in spaghetti sauce and water.
• Sprinkle chicken with basil and chicken seasoning. Stuff chicken into uncooked manicotti shells. Spread 1 cup sauce mixture in each of two greased 13-in. x 9-in. baking dishes. Arrange manicotti over sauce; sprinkle with sausage. Pour remaining sauce over top; sprinkle with cheeses.
• Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 375° for 55-65 minutes or until bubbly and pasta is tender. Let stand for 10 minutes before serving.
• To use frozen manicotti: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 375° for 55-65 minutes or until bubbly and pasta is tender. Let stand for 10 minutes before serving. Yield: 2 casseroles (7 servings each).

Editor's Note: This recipe was tested with McCormick’s Montreal Chicken Seasoning. Look for it in the spice aisle.

Nutrition Facts: 2 stuffed manicotti equals 499 calories, 21 g fat (9 g saturated fat), 101 mg cholesterol, 1,324 mg sodium, 45 g carbohydrate, 5 g fiber, 34 g protein.

Chocolate Crepes with Raspberry Sauce

Photo by: Taste of Home

90% would make again

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Everyone at the table will feel special eating this scrumptious treat from Rebecca Baird of Salt Lake City, Utah. Seemingly rich and decadent, these crepes are just 2 grams of fat per serving!

This recipe is:

Healthy

• 8 Servings
• Prep: 25 min. + chilling Cook: 20 min.

Ingredients

• 1 cup fat-free milk
• 1/2 cup fat-free evaporated milk
• 2 egg whites
• 1 egg
• 1 cup all-purpose flour
• 1/4 cup plus 1/3 cup sugar, divided
• 1/4 cup baking cocoa
• 1/2 teaspoon salt
• 4-1/2 teaspoons cornstarch
• 1 cup water
• 4-1/2 cups fresh or frozen raspberries, thawed, divided
• Reduced-fat whipped cream in a can
• 1 teaspoon confectioners' sugar

Directions

• In a small bowl, combine the milk, evaporated milk, egg whites and egg. Combine the flour, 1/4 cup sugar, cocoa and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour.
• In a small saucepan, combine cornstarch and remaining sugar; set aside. Place water and 3-1/2 cups raspberries in a blender; cover and process for 2-3 minutes or until pureed.
• Strain puree into cornstarch mixture and discard seeds. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a small bowl; refrigerate until chilled.
• Coat an 8-in. nonstick skillet with cooking spray; heat over medium heat. Stir crepe batter; pour a scant 3 tablespoons into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack.
• Repeat with remaining batter, coating skillet with cooking spray as needed. When cool, stack crepes with waxed paper or paper towels in between.
• To serve, spoon a scant 3 tablespoons sauce over each crepe; roll up. Top each with 1 tablespoon whipped cream. Garnish with remaining raspberries and sprinkle with confectioners' sugar. Yield: 8 servings.

Nutrition Facts: 2 filled crepes equals 203 calories, 2 g fat (1 g saturated fat), 30 mg cholesterol, 202 mg sodium, 42 g carbohydrate, 6 g fiber, 7 g protein.