The Low Sodium Cookbook (41 page)

LOW-FAT // MAKE AHEAD

Thought you had to give up indulgent treats like chocolate cream pie? Think again. This lightened-up version is low in fat but doesn’t skimp on the rich chocolate flavor. Serve it topped with fresh fruit or whipped topping for a special dessert.

For the crust:

1¼ cups (about 30 wafers) chocolate cookie crumbs, such as Famous Wafers

3 tablespoons unsalted butter, melted

For the filling:

¾ cup sugar

¼ cup cornstarch

¼ cup unsweetened cocoa powder

1¾ cups low-fat milk or light coconut milk

1 egg

4 ounces bittersweet chocolate, finely chopped

Fresh raspberries, sliced strawberries, or sliced bananas, for serving (optional)

Fat-free nondairy whipped topping, for serving (optional)

To make the crust:

1. Process the cookies in a food processor until finely ground.

2. Add the butter and process until the crumbs are thoroughly moistened.

3. Press the crumbs into the bottom and up the sides of a 9-inch pie plate.

4. Chill until firm.

To make the filling:

1. In a large saucepan set over medium heat, whisk together the sugar, cornstarch, and cocoa. Add the milk and egg and continue whisking until smooth.

2. Cook, stirring constantly, until the mixture bubbles and thickens, about 5 minutes.

3. Remove the mixture from the heat and add the chocolate, stirring until it is fully melted and incorporated.

4. Pour the filling into the prepared crust, cover with plastic wrap, pressing the plastic onto the surface of the filling, and chill until set, at least 4 hours.

5. Serve chilled, topped with fruit or whipped topping, if desired.

No-Bake Chocolate-Glazed Coconut Bars

MAKES 8 BARS

SODIUM //
4 MG
(PER BAR)

LOW-FAT // QUICK

Besides being unbelievably delicious, coconut provides your body with medium-chain fatty acids, which help lower cholesterol. These quick and easy-to-make bars contain a triple dose of coconut (meat, cream, and oil), with delicious and good-for-you dark chocolate. It’s healthful food that tastes like candy.

For the bars:

1½ cups shredded unsweetened coconut

¼ cup sugar

2 tablespoons coconut cream

2 tablespoons coconut oil

½ teaspoon vanilla extract

For the chocolate glaze:

3 tablespoons mini dark chocolate chips

½ tablespoon coconut oil

To make the bars:

1. In a medium bowl, stir together the shredded coconut, sugar, coconut cream, coconut oil, and vanilla until well combined.

2. Press the mixture into an 8 by 8-inch baking pan.

3. Chill the bars in the freezer for 15 minutes, until firm.

4. Line a baking sheet with parchment paper.

To make the chocolate glaze:

1. In a microwave-safe glass measuring cup with a spout or a small microwave-safe bowl, combine the chocolate chips and the coconut oil. Heat the chocolate and oil in a microwave on 50 percent power for 30 seconds at a time until the chocolate chips are halfway melted.

3. Stir to melt them completely and combine the mixture well.

4. Remove the bars from the freezer and cut into 8 bars. Place the bars on the prepared baking sheet and drizzle the chocolate glaze over the top.

5. Place the baking sheet in the freezer for another 5 minutes or so, until the chocolate has set.

6. Serve immediately or store the bars in the refrigerator for up to 3 weeks.

Cherry-Almond Biscotti

MAKES 18 BISCOTTI

SODIUM //
63 MG
(PER BISCOTTI)

LOW-FAT

Biscotti are the perfect sweet—but not too sweet—treat to go with a cup of coffee after a meal or anytime you need a treat. Tart dried cherries are loaded with disease-fighting antioxidants. The fact that they may help to prevent insomnia—they contain the hormone melatonin, which helps regulate sleep cycles—make these low-fat biscuits an ideal after-dinner snack. Of course, you’ll want to pair them with a cup of (decaffeinated) coffee for dunking.

1 cup all-purpose flour

1 cup whole-wheat flour

½ teaspoon baking powder

½ teaspoon baking soda

¼ cup (½ stick) unsalted butter, at room temperature

½ cup granulated sugar

¼ cup brown sugar

2 eggs

1 tablespoon vanilla extract

3 ounces almonds

2 ounces dried cherries, chopped

1. Preheat the oven to 350°F.

2. Line a baking sheet with parchment paper.

3. In a medium mixing bowl, stir together the flours, baking powder, and baking soda.

4. In a large mixing bowl, using an electric mixer, beat the butter and the sugars together until creamy.

5. Add the eggs, one at a time, beating after each addition until just incorporated.

6. Add the vanilla and the dry ingredients and beat until well combined. Add the almonds and the dried cherries.

7. Split the dough into 2 equal portions. On the prepared baking sheet, shape the dough into two 3 by 8-inch loaves.

8. Bake the loaves until they are golden, 30 to 35 minutes.

9. Remove the baking sheet from the oven, reduce the oven heat to 325°F, and let the loaves cool for 15 minutes or so.

10. Cut the loaves at a 45-degree angle into 1-inch-wide slices.

11. Return the slices to the baking sheet, standing them on their uncut edges. Bake the biscotti until they are very dry and lightly browned, about 25 minutes.

12. Cool completely on a wire rack and serve at room temperature.

The Best Oatmeal–Chocolate Chip Cookies

MAKES ABOUT 30 COOKIES (1 COOKIE PER SERVING)