150 or less deserts.

http://www.myrecipes.com/m/recipe/chocolate-amaretti-peaches-10000001995725/#

Yield: 8 servings (serving size: 1 peach half)

Ingredients:

• 1/2 cup crushed amaretti cookies (about 8 cookies)
• 2 tablespoons brown sugar
• 4 large ripe peaches, halved and pitted 
• Cooking spray
• 8 teaspoons butter 
• 1 ounce bittersweet chocolate, shaved 

Directions:

1. 1. Preheat broiler.
2. 2. Combine cookie crumbs and sugar in a small bowl.
3. 3. Hollow center of peach halves using a melon baller. Fill each peach half with 1 rounded tablespoon cookie crumb mixture. Arrange peaches in an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Place 1 teaspoon butter on top of each filled half. Broil 2 minutes or until butter melts. Sprinkle evenly with chocolate. Cool 5 minutes before serving.

Calories: 117

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http://www.myrecipes.com/m/recipe/fudgy-brownies-10000002012802/#

Yield: 16 squares (serving size: 1 square

Ingredients:

• 4.5 ounces all-purpose flour (1 cup)
• 1/2 cup unsweetened cocoa
• 1/4 teaspoon salt
• 1/3 cup butter 
• 2 ounces dark chocolate, chopped 
• 1 cup granulated sugar 
• 1/4 cup 1% low-fat milk 
• 1 teaspoon vanilla extract
• 2 large egg yolks 
• 1 large egg 
• Cooking spray

Directions:

1. 1. Preheat oven to 350°.
2. 2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, and salt in a medium bowl; stir with a whisk.
3. 3. Place butter and chocolate in a medium microwave-safe bowl, and microwave at HIGH for 45 seconds, stirring every 15 seconds. Stir until smooth, and set aside. Cool slightly. Add 1 cup sugar, milk, 1 teaspoon vanilla extract, egg yolks, and egg; stir with a whisk to combine. Add butter mixture to flour mixture, stirring just until combined. Pour batter into an 8-inch square metal baking pan coated with cooking spray. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out almost clean.

Calories: 147

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http://www.myrecipes.com/m/recipe/butterscotch-bars-10000001886427/#

Yield: 36 servings (serving size: 1 bar)

Ingredients:

• 1 cup packed brown sugar
• 5 tablespoons butter, melted 
• 1 teaspoon vanilla extract
• 1 large egg, lightly beaten 
• 9 ounces all-purpose flour (about 2 cups)
• 2 1/2 cups quick-cooking oats
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• Cooking spray
• 3/4 cup fat-free sweetened condensed milk
• 1 1/4 cups butterscotch morsels (about 8 ounces)
• 1/8 teaspoon salt
• 1/2 cup finely chopped walnuts, toasted

Directions:

Hands On: 12 Minutes 
Total: 1 Hour, 7 Minutes 

1. 1. Preheat oven to 350°.
2. 2. Combine sugar and butter in a large bowl. Stir in vanilla and egg. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, oats, 1/2 teaspoon salt, and baking soda in a bowl. Add oat mixture to sugar mixture; stir with a fork until combined (mixture will be crumbly). Place 3 cups oat mixture into the bottom of a 13 x 9-inch baking pan coated with cooking spray; press into bottom of pan. Set aside.
3. 3. Place sweetened condensed milk, butterscotch morsels, and 1/8 teaspoon salt in a microwave-safe bowl; microwave at HIGH 1 minute or until butterscotch morsels melt, stirring every 20 seconds. Stir in walnuts. Scrape mixture into pan, spreading evenly over crust. Sprinkle evenly with remaining oat mixture, gently pressing into butterscotch mixture. Bake at 350° for 30 minutes or until the topping is golden brown. Place pan on a cooling rack; run a knife around outside edge. Cool completely.

Calories: 148

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http://www.myrecipes.com/m/recipe/mango-lime-ice-10000000223072/#

Yield: 8 servings (serving size: 1/2 cup)

Ingredients:

• 3 cups coarsely chopped peeled ripe mango (about 4 mangos) 
• 1 1/2 cups water
• 1/2 cup fresh lime juice (about 6 limes)
• 1 cup sugar 
• 2 teaspoons grated orange rind

Directions:

1. Combine all the ingredients in a blender or food processor, and process until smooth (the ingredients may need to be processed in 2 batches).
2. Press mango mixture through a fine sieve over a bowl; discard solids. Pour mixture into an 8-inch square baking dish; cover and freeze 4 hours or until firm. Place mixture in a food processor, and process until slushy. Freeze for 3 hours. Soften slightly in the refrigerator for 30 minutes before serving.

Calories: 142

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http://www.myrecipes.com/m/recipe/crema-catalana-50400000107541/#

Servings 6

Ingredients:

• 2 cups whole milk
• 3 (3 x 1-inch) strips fresh lemon rind
• 1 (2-inch) cinnamon stick
• 7 tablespoons sugar, divided 
• 2 tablespoons cornstarch
• 1/8 teaspoon salt
• 3 large egg yolks 

Directions:

1. 1. Heat milk over medium-high heat in a small heavy saucepan to 180° or until tiny bubbles form around edge (do not boil). Remove from heat. Add rind and cinnamon; cover and let stand 30 minutes. Discard rind and cinnamon.
2. 2. Combine 1/4 cup sugar, cornstarch, and salt in a small bowl, stirring well with a whisk. Add 1/4 cup milk to sugar mixture, stirring until smooth. Return milk mixture to pan; cook over medium-low heat 7 minutes or until almost thick, stirring constantly with a whisk. Place egg yolks in a small bowl. Gradually pour one-third of hot milk mixture into yolks, stirring constantly with a whisk. Carefully return yolk mixture to pan. Cook over low heat 4 minutes or until a thermometer registers 180°, stirring constantly with a whisk. Divide custard evenly among 6 (4-ounce) custard cups; press plastic wrap against surface of custard. Chill at least 4 hours.
3. 3. Remove plastic; discard. Sprinkle remaining 3 tablespoons sugar evenly over custards. Holding a kitchen blowtorch about 2 inches from the top of each custard, heat the sugar, moving the torch back and forth, until sugar is completely melted and caramelized (about 1 minute). Serve immediately or within 1 hour.

Calories: 142

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http://www.myrecipes.com/m/recipe/lavender-scented-strawberries-with-honey-cream-10000001973631/#

Yield: 8 servings

Ingredients:

• 1/3 cup water
• 1/3 cup sugar 
• 1/2 teaspoon dried lavender (such as McCormick)
• 1/2 teaspoon unflavored gelatin
• 1 tablespoon water
• 1/4 cup honey
• 2 tablespoons cornstarch
• 1/8 teaspoon salt
• 3 large egg yolks 
• 1 cup 2% reduced-fat milk 
• 1 (6-ounce) container 2% Greek-style plain yogurt 
• 2 cups quartered strawberries 

Directions:

1. 1. Bring first 3 ingredients to a boil in a small saucepan; cook 1 minute or until sugar dissolves, stirring occasionally. Remove from heat; let stand 10 minutes. Strain syrup through a sieve into a small bowl; discard solids. Chill.
2. 2. Sprinkle gelatin over 1 tablespoon water in a small bowl. Let stand 1 minute or until gelatin dissolves.
3. 3. Combine honey, cornstarch, salt, and egg yolks in a medium bowl; stir well with a whisk.
4. 4. Heat milk over medium-high heat in a small heavy saucepan to 180° or until tiny bubbles form around edge (do not boil). Gradually add hot milk to egg mixture, stirring constantly with a whisk. Return milk mixture to pan. Cook over medium heat until thick and bubbly (about 2 minutes), stirring constantly. Remove from heat; add gelatin mixture, stirring well. Pour milk mixture into a bowl; stir occasionally until cool but not set (about 20 minutes). Stir in yogurt. Spoon 1/4 cup yogurt mixture into each of 8 dessert glasses or bowls. Cover and chill at least 2 hours.
5. 5. Top each serving with 1/4 cup strawberries, and drizzle with 2 teaspoons syrup.

Calories: 135

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http://www.myrecipes.com/m/recipe/deep-dark-chocolate-biscotti-10000001880026/#

Yield: 2 1/2 dozen (serving size: 1 biscotto)

Ingredients:

• 9.5 ounces whole-wheat flour (about 2 cups)
• 2 tablespoons flaxseed
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup granulated sugar 
• 1/3 cup packed dark brown sugar
• 2 large egg whites 
• 1 large egg 
• 1 1/2 teaspoons vanilla extract
• 2/3 cup dark chocolate chips (such as Hershey's)
• 3/4 cup unsalted almonds 

Directions:

1. 1. Preheat oven to 350°.
2. 2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, flaxseed, soda, and salt in a bowl, stirring with a whisk. Combine sugars, egg whites, and egg in a bowl; beat with a mixer at high speed for 2 minutes. Add vanilla; mix well. Add flour mixture to egg mixture; stir until combined. Fold in chocolate and almonds. Divide dough into 3 equal portions. Roll each portion into a 6-inch-long roll. Arrange rolls 3 inches apart on a baking sheet lined with parchment paper. Pat to a 1-inch thickness. Bake at 350° for 28 minutes or until firm.
3. 3. Remove rolls from baking sheet; cool 10 minutes on a wire rack. Cut rolls diagonally into 30 (1/2-inch) slices. Place, cut sides down, on baking sheet. Reduce oven temperature to 325°; bake 7 minutes. Turn cookies over; bake 7 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool on wire rack.

Calories: 94

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http://www.myrecipes.com/m/recipe/cherry-merlot-granita-10000001988517/#

Yield: 8 servings (serving size: about 1/3 cup)

Ingredients:

• 1 cup water
• 1/4 cup sugar 
• 1 cup ice cubes
• 1 large navel orange
• 1 cup frozen pitted dark sweet cherries
• 1 cup merlot 

Directions:

1. 1. Combine 1 cup water and sugar in a small saucepan. Bring to a boil; reduce heat, and simmer 3 minutes. Remove from heat; stir in ice cubes.
2. 2. While sugar mixture comes to a boil, grate rind, and squeeze juice from orange to measure 1 tablespoon and 1/2 cup, respectively.
3. 3. Place cherries and sugar mixture in a blender; process for 1 minute or until pureed, stopping as necessary to scrape sides. Stir in rind, juice, and 1 cup merlot; pour into an 8-inch square pan. Cover and freeze for 8 hours or until firm.
4. 4. Remove mixture from freezer; scrape entire mixture with a fork until fluffy.

Calories: 70

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Strawberry Frozen Yogurt

Servings 6, 1/2 cup each

Ingredients:

4 cups  strawberries, hulled

1/3 cup  sugar

2 tablespoons  orange juice

1/2 cup  nonfat or low-fat plain yogurt

Directions:

1. Place berries in a food processor and process until smooth, scraping down the sides as necessary. Add sugar and orange juice; process for a few seconds. Add yogurt and pulse several times until blended. Transfer to a bowl. Cover and refrigerate until chilled, about 1 hour or overnight.

2. Pour the strawberry mixture into an ice cream maker and freeze according to manufacturer's directions. Serve immediately or transfer to a storage container and let harden in the freezer for 1 to 1 1/2 hours. Serve in chilled dishes.

Tip:

MAKE AHEAD TIP: Freeze for up to 1 week. Let soften in the refrigerator for 1/2 hour before serving.

Equipment: Ice cream maker

Calories: 82

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Chocolate & Nut Butter Bites

Servings 4

Ingredients:

8 1/4-ounce squares  bittersweet chocolate

4 teaspoons  almond, cashew or pistachio butter

Directions:

1. Top each chocolate square with 1/2 teaspoon nut butter of your choice (almond, cashew, pistachio).

Calories: 79