Healthy Dessert Recipes with Canned Beans: Peanut Butter Blondies, Flourless Red Velvet Cake
Peanut Butter Blondies
1/9th of pan: 120 calories, 4g total fat (1g sat. fat), 206mg sodium, 19g carbs, 3.5g fiber, 4g sugars, 6g protein
Click for WW Points® value*
Thanks to powdered peanut butter and pureed chickpeas, this tasty dessert makeover is shockingly guilt-free. You will freak when you try it!
Prep:
15 minutes
Cook:
30 minutes
Cool: 1 hour
Ingredients:
One 15-oz. can chickpeas (garbanzo beans), drained and rinsed
1/3 cup unsweetened applesauce
1/3 cup powdered peanut butter
1/4 cup whole-wheat flour
1/4 cup (about 2 large) egg whites
3 tbsp. Truvia spoonable calorie-free sweetener (or another no-calorie granulated sweetener that's about twice as sweet as sugar; see HG FYI)
2 tbsp. creamy peanut butter (no sugar added)
2 tbsp. canned pure pumpkin
1 1/2 tbsp. vanilla extract
3/4 tsp. baking powder
1/4 tsp. salt
2 tbsp. mini (or chopped) semi-sweet chocolate chips
Directions:
Preheat oven to 350 degrees. Spray an 8" X 8” baking pan with nonstick spray.
Place all ingredients except chocolate chips in a food processor. Puree until completely smooth and uniform.
Gently fold in 1/2 tbsp. chocolate chips.
Spread mixture into the baking pan, and smooth out the top. Evenly top with remaining 1 1/2 tbsp. chocolate chips, and lightly press into the batter.
Bake until a toothpick (or knife) inserted into the center comes out mostly clean, 25 - 30 minutes.
Let cool completely, about 1 hour. Refrigerate leftovers.
MAKES 9 SERVINGS
HG FYI: Truvia spoonable calorie-free sweetener is about twice as sweet as sugar. If using a no-calorie granulated sweetener that measures cup-for-cup like sugar instead of Truvia, double the amount called for in this recipe.
Clean & Hungry Tip: If you avoid sugar completely, look for powdered peanut butter with no added sugar (like Jif Peanut Powder -- the only ingredient is peanuts) and stevia-sweetened chocolate chips (like the kind by Lily's). And keep an eye out for more Clean & Hungry recipes from us. Clean & Hungry is our real-world take on clean eating! Happy about that? Let us know...
Flourless Red Velvet Cake
1/8th of cake: 127 calories, 5g total fat (2g sat. fat), 326mg sodium, 23.5g carbs, 4.5g fiber, 6g sugars, 6g protein
Click for WW Points® value*
Adios, gluten: This cake is made with chickpeas! And the cream-cheese frosting takes it to the next level...
Prep:
20 minutes
Cook:
40 minutes
Cool: 1 hour
Ingredients:
Frosting
1/4 cup reduced-fat cream cheese
2 tbsp. light whipped butter or light buttery spread (like I Can't Believe It's Not Butter! Light or Brummel & Brown)
1/4 tsp. vanilla extract
3 tbsp. powdered sugar
Cake
One 15-oz. can chickpeas (garbanzo beans), drained and rinsed
1/2 cup unsweetened cocoa powder
1/2 cup (about 4 large) egg whites
1/3 cup unsweetened applesauce
1/3 cup canned pure pumpkin
1/4 cup Truvia spoonable calorie-free sweetener (or another no-calorie granulated sweetener that's about twice as sweet as sugar; see HG FYI)
1 1/2 tsp. baking powder
1 tsp. vanilla extract
1/4 tsp. salt
2 1/2 tsp. red food coloring (like this all-natural option), or more as needed
1 tbsp. mini (or chopped) semi-sweet chocolate chips
Directions:
Preheat oven to 350 degrees. Line a 9" round cake pan with foil, and generously spray with nonstick spray.
In a large bowl, combine all frosting ingredients except powdered sugar. With an electric mixer set to medium speed, beat until smooth, 1 - 2 minutes. Continue to beat while gradually adding powdered sugar. Beat until smooth, another 1 - 2 minutes. Cover and refrigerate.
Place all cake ingredients except food coloring and chocolate chips in a food processor. Puree until completely smooth and uniform.
Mix in food coloring. Fold in chocolate chips.
Spread mixture into the baking pan, and smooth out the top.
Bake until a toothpick (or knife) inserted into the center comes out mostly clean, 35 - 40 minutes.
Let cool completely, about 1 hour.
Spread the top of the cake with frosting. Refrigerate leftovers.
HG Tip: For easy slicing, first remove the entire cake by lifting it out by the foil lining the pan.
MAKES 8 SERVINGS
HG FYI: Truvia spoonable calorie-free sweetener is about twice as sweet as sugar. If using a no-calorie granulated sweetener that measures cup-for-cup like sugar instead of Truvia, double the amount called for in this recipe.
Hungry for More Low-Calorie Dessert Recipes?
Chew on this:
Today, January 14th, is National Hot Pastrami Sandwich Day. DIY with an open-faced sandwich: warm turkey pastrami, a thin slice of whole-grain bread, a squirt of brown mustard, and some sauerkraut!
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