Ingredients

• 11 ounces semi-sweet chocolate*
• 3 ounces melted butter, unsalted
• 4 eggs, separated
• 1 cup whipping cream

* Use a good-quality chocolate.

Directions

In medium-size saucepan, melt chocolate and butter together.

To melted chocolate, immediately beat in egg yolks; remove from heat and let cool.

In large bowl, beat egg whites until stiff peaks form.

In another bowl, beat whipping cream until stiff peaks form; fold into egg whites. Fold egg white mixture into cooled chocolate mixture. Let cool before using.

Yields 8 servings.

Nutrition Facts

Serving ⅛ of yield

• Calories 131.0
• Total Fat: 11.0 grams
  • Saturated Fat: 6.53 grams
  • Trans Fat: 0.17 grams
• Carbohydrates: 8.56 grams
  • Fiber: 0.77 grams
  • Sugar: 7.10 grams
• Protein: 1.7 grams
• Cholesterol: 48.5 milligrams
• Sodium: 15.1 milligrams

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This recipe was developed UAMS, the Arkansas Department of Health and the Winthrop P. Rockefeller Institute.

UAMS dietitians provide personalized nutrition plans for patients who want to lose weight and/or manage a wide variety of diseases and conditions. Learn more about our services.

Ingredients

• 1 (9.5 ounces) package Pepperidge Farm Mini Puff Pastry Shells
• ½ (8 ounces) package fat free cream cheese, softened
• 2 tablespoons confectioners’ sugar
• ¼ teaspoon vanilla extract
• thinly sliced fresh fruit, prepared pie filling and/or melted chocolate

Directions

Bake, cool and remove “tops” of shells according to package directions.

Stir cream cheese and sugar in small bowl with whisk until it’s smooth. Fold whipped topping and vanilla extract into cream cheese mixture. Spoon about 2 tablespoons of cream cheese mixture into each shell top with fruit.

Refrigerate for 1 hour before serving.

Yields 24 bites.

Nutrition Facts

Servings: 1 bite

• Calories: 195
• Fat: 14.1 grams
  • Saturated Fat: 3.08 grams
  • Trans Fat: 0.0 grams
• Cholesterol: 8.18 grams
• Sodium: 99.3 milligrams
• Carbohydrates: 14.6 grams
  • Fiber: 0.45 grams
  • Sugar: 0.98 grams
• Protein: 2.63 grams

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This recipe was developed UAMS, the Arkansas Department of Health and the Winthrop P. Rockefeller Institute.

UAMS dietitians provide personalized nutrition plans for patients who want to lose weight and/or manage a wide variety of diseases and conditions.

Ingredients

• Nonstick cooking spray
• 1 ½ cups rolled oats
• 1 cup unbleached all-purpose flour
• ½ teaspoon ground allspice
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 6 tablespoons margarine
• 1/3 cup Splenda
• 1/3 cup light brown sugar
• 1 egg white
• ½ cup unsweetened applesauce
• ½ cup seedless raisins, chopped

Instructions

Preheat the oven to 375°F. Spray a large baking sheet with nonstick cooking spray. In a large bowl, combine the oats, flour, allspice, baking soda, and salt, and set this aside. In another bowl, beat the margarine, Splenda, and brown sugar until creamy. Reduce the speed to low and add egg white, mixing until combined. Alternately, add the flour mixture and the applesauce until just combined. Fold in the raisins. Drop by level tablespoonfuls onto the prepared baking sheet. Bake for 15-17 minutes until the edges are lightly browned. Cool and serve.

Makes 36 cookies

Nutritional Information:

• Calories: 60
• Fat: 2 grams
  • Saturated Fat: 0 grams
  • Monounsaturated Fat: 0 grams
• Cholesterol: 0 milligrams
• Sodium: 45 grams
• Carbohydrate: 10 grams
• Fiber: 1 gram
• Protein: 1 gram

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This recipe was developed by the UAMS Program for Weight Loss and Metabolic Control.  The goal of our proven, medically supervised program is to help you make a lifestyle change to lose weight, improve your health, maintain your weight loss, and enhance your chances for longevity.  To learn more about our services, please call 501-603-1497.

Ingredients

• ¾ cup wheat flour, whole-grain
• ½ teaspoon baking powder
• ½ teaspoon salt
• 2 teaspoons instant coffee, powdered
• 5 tablespoons Cocoa, unsweetened
• 1 cup Splenda
• ½ cup fat-free cream cheese, softened
• 2 large eggs divided into yolks and whites
• 1 teaspoon vanilla extract

Instructions

Preheat oven to 350°F. Place foil in bottom of 9×9 baking pan and coat it with cooking spray. Sift flour, baking powder, salt and cocoa together in a medium bowl. Cream Splenda and cream cheese together in a large bowl until light and fluffy. Add egg yolks, one at a time, beating until fully combined; mix in vanilla. Slowly blend flour mixture with cream cheese mixture. Whip egg whites until soft peaks begin to form; fold egg whites into brownie batter, and then spread batter evenly in prepared pan. Place pan in oven and bake until center sets about 25-30 minutes. Cool completely and cut into 12 pieces.

Makes 12 servings

Nutritional Information

• Calories: 133
• Total Fat: 1.3 grams
  • Saturated fat: 0 grams
• Cholesterol: 36 milligrams
• Sodium: 160 milligrams
• Total Carbohydrate: 26.3 grams
• Dietary: 1.6 grams
• Protein: 3.8 grams

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This recipe was developed by the UAMS Program for Weight Loss and Metabolic Control. The goal of our proven, medically supervised program is to help you make a lifestyle change to lose weight, improve your health, maintain your weight loss, and enhance your chances for longevity. To learn more about our services, please call 501-603-1497.

Ingredients

• 4 medium (about 1 ¼ pounds) baking apples, peeled and thinly sliced
• ½ cup uncooked quick-cooking oatmeal
• ¼ cup Splenda brown sugar mix
• 2 teaspoons ground cinnamon
• ¼ cup apple juice

Instructions

Preheat oven to 350°F. Spray 1-quart (9×9 inch) backing dish with cooking spray. Spread apple slices evenly over bottom of baking dish; set aside. In a small bowl, blend together with a fork oatmeal, brown sugar and cinnamon until well mixed. Spread evenly over apples. Sprinkle apple juice over top. Cover and bake for 20-30 minutes, or until apples are just starting to soften. Uncover and bake for 15 to 20 minutes more, or until apples are soft.

Makes 4 servings

Nutritional Information

• Calories: 166
• Total Fat: 1 gram
  • Saturated Fat: 0 grams
• Cholesterol: 0 milligrams
• Sodium: 3 milligrams
• Total Carbohydrates: 37.2 grams
• Dietary Fiber: 4.5 grams
• Protein: 2 grams

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This recipe was developed by the UAMS Program for Weight Loss and Metabolic Control. The goal of our proven, medically supervised program is to help you make a lifestyle change to lose weight, improve your health, maintain your weight loss, and enhance your chances for longevity. To learn more about our services, please call 501-603-1497.

Ingredients

• 1 can (8 ounces) crushed pineapple
• 1 cup (8 ounces) low-fat fruit yogurt
• 1 can (6 ounces) orange juice concentrate, thawed

Instructions

Mix the ingredients in a medium size bowl. Divide into 4 paper cups. Freeze until slushy – about 60 minutes. Insert a wooden stick half way through the center of each fruit pop. Freeze until hard or at least 4 hours. Peel away the paper cup before you eat the fruit pop.

Makes 4 pops, Serving size 1 fruit pop

Nutritional Information

• Calories: 80
• Total Fat: 0 grams
  • Saturated Fat: 0 grams
• Cholesterol: 0 milligrams
• Sodium: 25 milligrams
• Total Carbohydrate: 18 grams
• Dietary Fiber: <1 gram
• Sugars: 14 grams
• Protein: 2 grams

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This recipe was developed by the UAMS Program for Weight Loss and Metabolic Control. The goal of our proven, medically supervised program is to help you make a lifestyle change to lose weight, improve your health, maintain your weight loss, and enhance your chances for longevity. To learn more about our services, please call 501-603-1497.

Ingredients

• 1 graham cracker pie crust, sugar free
• 3/4 cup Splenda
• 1/3 cup cornstarch
• 1/4 teaspoon salt
• 1 cup low-fat buttermilk
• 3/4 cup water
• 1/2 cup egg Substitute, liquid
• 2 lemons

Instructions

Mix Splenda, cornstarch and salt in saucepan. Add buttermilk and water. Heat until boiling stirring constantly. Continue boiling for two minutes or until thickened. Remove from heat. Beat egg substitute, then add about ½ cup of boiling mixture in saucepan while mixture is still hot. Add juice and grated rind from 2 lemons. Pour into graham cracker crust.

Makes 8 servings

Nutritional Information

• Calories: 150
• Total Fat: 1.75 grams
  • Saturated Fat: 0.5 grams
• Cholesterol: 1 milligrams
• Sodium: 145 milligrams
• Total Carbohydrate: 32 grams
• Dietary Fiber: 1.3 grams
• Protein: 3.3 grams

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This recipe was developed by the UAMS Program for Weight Loss and Metabolic Control. The goal of our proven, medically supervised program is to help you make a lifestyle change to lose weight, improve your health, maintain your weight loss, and enhance your chances for longevity. To learn more about our services, please call 501-603-1497.

Ingredients

• ½ cup each granulated and brown sugars
• ¼ cup prune puree
• ¼ cup water
• 1 tablespoons nonfat milk
• 1 teaspoon vanilla
• 1 cup flour
• ½ teaspoon each baking soda, baking powder, and salt
• 1 cup rolled oats

Instructions

Preheat oven 350°F. Coat baking sheets with vegetable cooking spray; set aside. In a large bowl beat sugars, prune puree, water, milk, and vanilla; blend thoroughly. In a small bowl mix flour, baking soda, baking powder, and salt. Mix dry ingredients with prune mixture; stir in oats. Drop dough by generous teaspoonfuls spaced apart onto prepared baking sheets; bake 12 minutes, remove to racks to cool completely.

Nutritional Information

Serving: 1 Cookie

• Calories: 53
• Fat: 0.2 grams
• Cholesterol: 0 milligrams
• Sodium: 59 milligrams

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This recipe was developed by the UAMS Program for Weight Loss and Metabolic Control. The goal of our proven, medically supervised program is to help you make a lifestyle change to lose weight, improve your health, maintain your weight loss, and enhance your chances for longevity. To learn more about our services, please call 501-603-1497.

Ingredients

• ½ cup egg substitute
• 1 ½ cup unsweetened applesauce
• 1 cup sugar
• ¼ cup canola oil
• 2 cups all purpose flour
• 2 teaspoons ground cinnamon
• 1 ½ teaspoons baking soda
• 1 teaspoon ground nutmeg
• ½ teaspoon salt
• ½ cup raisins
• ½ cup chopped walnuts

Frosting

• 4 ounces reduced fat cream cheese
• 1 cup confectioner’s sugar
• ½ teaspoon vanilla extract

Instructions

Preheat oven to 350°F. In a mixing bowl, beat the egg substitute for 1 minute on medium speed; add applesauce sugar and oil; mix well. Combine the dry ingredients; add to applesauce mixture and mix well, stir in raisins and walnuts. Pour mix into a 13 x 9 x 2 inch pan that has been coated with cooking spray. Bake at 350°F for 25-30 minutes or until a toothpick inserted into the middle comes out clean. Cool cake on wire rack. In a mixing bowl, mix cream cheese with electric mixer until fluffy, add vanilla and confectioner’s sugar and beat until smooth. When cake is completely cooled, frost the cake.

Nutritional Information

Serving: 1/15 cake

• Calories: 186
• Fat: 6 grams
• Cholesterol: 3 milligrams
• Sodium: 124 milligrams

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This recipe was developed by the UAMS Program for Weight Loss and Metabolic Control. The goal of our proven, medically supervised program is to help you make a lifestyle change to lose weight, improve your health, maintain your weight loss, and enhance your chances for longevity. To learn more about our services, please call 501-603-1497.