Satisfy your chocolate cravings with these healthy cake recipes for 250 calories or less per serving.

There's no better way to indulge your sweet tooth than with chocolate cake. You can feel good about eating dessert with these low-calorie chocolate cake recipes that are sure to impress. Maybe you're in the mood for a fudgy chocolate pudding cake or a decadent chocolate cheesecake. Luckily, these healthy chocolate cake recipes will satisfying your dessert cravings without spoiling your diet. Try our One-Bowl Chocolate Cake for the next time friends come to dinner or our Chocolate-Cinnamon Sheet Cake with Almond Cream for a lightened-up chocolate birthday cake.

1. Hot Fudge Pudding Cake

Serve this dense, fudgy pudding cake with vanilla frozen yogurt.

 12 servings 

Active Time: 20 minutes

Total Time: 1 hour 

Ingredients

• 1 cup all-purpose flour
• 1/3 cup sugar
• 1/4 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup nonfat milk
• 1 large egg, lightly beaten
• 2 tablespoons canola oil
• 1 teaspoon vanilla extract
• 1/4 cup pecan halves, toasted (see Tip)
• 3/4 cup brown sugar
• 1 1/3 cups hot strong coffee

Preparation

1. Preheat oven to 375°F. Lightly coat an 8-by-8-inch baking dish with cooking spray.
2. Stir together flour, sugar, cocoa, baking powder and salt in a large bowl. Combine milk, egg, oil and vanilla in a glass measuring cup. Make a well in center of the dry ingredients and gradually pour in the milk mixture, stirring until combined. Stir in pecans. Spoon into the prepared pan and spread evenly.
3. Dissolve brown sugar in coffee; spoon over batter. Bake until a toothpick inserted in center comes out clean, about 25 minutes. Let stand for 10 minutes; serve hot or warm.

Tips & Notes

• Tip: To toast pecan halves: Spread nuts on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.

Nutrition

Per serving: 142 calories; 5 g fat ( 1 g sat , 3 g mono ); 18 mg cholesterol; 24 g carbohydrates; 2 g protein; 1 g fiber; 204 mg sodium; 114 mg potassium.
Carbohydrate Servings: 1 1/2
Exchanges: 1 1/2 other carbohydrate, 1 fat

2. One-Bowl Chocolate Cake

12 servings

Active Time: 25 minutes
Total Time: 1 hour 5 minutes

Ingredients

• 3/4 cup plus 2 tablespoons whole-wheat pastry flour, (see Ingredient Note)
• 1/2 cup granulated sugar
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup nonfat buttermilk, (see Tip)
• 1/2 cup packed light brown sugar
• 1 large egg, lightly beaten
• 2 tablespoons canola oil
• 1 teaspoon vanilla extract
• 1/2 cup hot strong black coffee
• Confectioners' sugar, for dusting

Preparation

1. Preheat oven to 350°F. Coat a 9-inch round cake pan with cooking spray. Line the pan with a circle of wax paper.
2. Whisk flour, granulated sugar, cocoa, baking powder, baking soda and salt in a large bowl. Add buttermilk, brown sugar, egg, oil and vanilla. Beat with an electric mixer on medium speed for 2 minutes. Add hot coffee and beat to blend. (The batter will be quite thin.) Pour the batter into the prepared pan.
3. Bake the cake until a skewer inserted in the center comes out clean, 30 to 35 minutes. Cool in the pan on a wire rack for 10 minutes; remove from the pan, peel off the wax paper and let cool completely. Dust the top with confectioners’ sugar before slicing.

Tips & Notes

• Ingredient Note: Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large super markets and natural-foods stores. Store in the freezer.
• Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.

Nutrition

Per serving: 139 calories; 3 g fat ( 1 g sat , 2 g mono ); 18 mg cholesterol; 26 g carbohydrates; 2 g protein; 2 g fiber; 212 mg sodium; 60 mg potassium.
Carbohydrate Servings: 1 1/2
Exchanges: 1 1/2 other carbohydrate

3.Glazed Chocolate-Pumpkin Bundt Cake

16 servings

Active Time: 30 minutes
Total Time: 3 1/2 hours (including cooling time)

Ingredients

Cake

• 1 cup all-purpose, flour
• 3/4 cup whole-wheat pastry flour
• 1 cup granulated sugar
• 3/4 cup unsweetened cocoa powder, (not Dutch-process)
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon salt
• 1 cup nonfat buttermilk
• 1 15-ounce can unsweetened pumpkin puree
• 3/4 cup dark brown sugar, packed
• 1 large egg, at room temperature
• 1 large egg white, at room temperature
• 1/4 cup canola oil
• 1/4 cup light corn syrup
• 1 tablespoon vanilla extract

Glaze & Garnish

• 1/2 cup packed confectioners' sugar
• 1 tablespoon nonfat buttermilk
• 2 tablespoons mini chocolate chips, or toasted chopped nuts

Preparation

1. To prepare cake: Preheat oven to 350°F. Coat a 12-cup Bundt pan with cooking spray.
2. Whisk all-purpose flour, whole-wheat flour, granulated sugar, cocoa, baking powder, baking soda, pumpkin pie spice and salt in a medium bowl.
3. Blend 1 cup buttermilk, pumpkin puree and brown sugar in a large bowl with an electric mixer on low speed. Beat in whole egg and egg white. Stir in oil, corn syrup and vanilla. Gradually add the dry ingredients, stirring until just combined. Transfer the batter to the prepared pan.
4. Bake the cake until a wooden skewer inserted in the center comes out with only a few moist crumbs attached, 1 to 1 1/4 hours. Let cool on a wire rack for 15 minutes. Remove from the pan and let cool completely on the rack, about 2 hours.
5. To glaze & garnish cake: Combine confectioners' sugar and 1 tablespoon buttermilk in a small bowl, stirring until completely smooth. Place the cake on a serving plate and drizzle the glaze over the top; garnish with chocolate chips (or chopped nuts) while the glaze is still moist.

Tips & Notes

• Make Ahead Tip: Prepare through Step 4 up to 1 day ahead. Glaze and garnish (Step 5) shortly before serving. Equipment: 12-cup Bundt pan

• Tips: To warm an egg to room temperature, either set it out on the counter for 15 minutes or submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.
• To toast chopped nuts & seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition

Per serving: 234 calories; 5 g fat ( 1 g sat , 3 g mono ); 13 mg cholesterol; 46 g carbohydrates; 4 g protein; 3 g fiber; 238 mg sodium; 159 mg potassium.
Carbohydrate Servings: 3
Exchanges: 3 other carbohydrate, 1 fat

Source: www.eatingwell.com

The Carlsmith Family's Gingerbread Cookies 

From EatingWell:  December 2005/January 2006

The dough is pleasantly easy to work with for children and parents alike: it won't stick or tear when you roll it out. Dress the finished cookies up with a quick cookie glaze, colored sugars or a sprinkle of powdered sugar.

Ingredients

• 3 cups whole-wheat pastry flour
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1/4 cup canola oil
• 1 cup sugar
• 1 large egg
• 1 cup molasses
• 2 tablespoons white vinegar

Preparation

1. Whisk whole-wheat flour, all-purpose flour, baking soda, cinnamon, ginger, cloves and salt in a large bowl. Beat butter, oil and sugar in another large bowl with an electric mixer until creamy. Add egg, molasses and vinegar; beat until combined. Add the dry ingredients and stir to combine. The dough will be very soft. Divide the dough into 4 equal portions, wrap in plastic wrap and refrigerate until chilled, at least 2 hours or overnight.
2. Preheat oven to 350°F. Coat several baking sheets with cooking spray or line with parchment paper.
3. Working with one portion of dough at a time, on a floured surface, roll the dough 1/4 inch thick. Cut cookies using cookie cutters. Gather scraps and reroll. Using a spatula, place the cookies 1/2 inch apart on the prepared baking sheets. Repeat with the remaining dough.
4. Bake the cookies, one batch at a time, until puffed but still soft, 10 to 12 minutes. Transfer to a wire rack to cool.

Tips & Notes

Make Ahead Tip: Store in an airtight container at room temperature for up to 5 days or freeze for up to 1 month. | Equipment: Cookie cutters

Tools for decorating:For easy decorating, you'll want to have on hand regular or disposable pastry bags and tips, white and dark chocolate and a variety of cookie cutters, colored sugars and food coloring.
Sources

Cookie decorating items: Kitchen Krafts (www.kitchenkrafts.com, 800-776-0575) has a wide array of cookie cutters, edible glitters, cookie stencils, dragees and sanding sugars. Similar items, as well as toasted coconut and cookie molds, stamps and cutters, can be found in The Baker's Catalogue of King Arthur Flour (www.bakerscatalogue.com, 800-827-6836).

Nutrition

Per cookie: 65 calories; 2 g fat ( 1 g sat , 0 g mono ); 6 mg cholesterol; 11 g carbohydrates; 1 g protein; 1 g fiber; 41 mg sodium; 62 mg potassium.
Carbohydrate Servings: 1
Exchanges: 1 other carbohydrate

About 80 cookies (2- to 3-inch)

Active Time: 50 minutes
Total Time: 3 hours 35 minutes (including 2 hours chilling time)

Find out which organic produce is worth paying more for.

Of the fruits and vegetables you buy every week, which should you buy organic? The Environmental Working Group’s Shopper’s Guide to Pesticides identifies fruits and vegetables that have the highest and lowest pesticide residues. The 12 fruits and vegetables that make up their "Dirty Dozen" list, are most likely to be contaminated with pesticide residues. If you’re worried about pesticides in your food, consider buying these 12 fruits and vegetables organic, starting with the most contaminated food.

1. Apples

Apples topped this year's list of fruits and vegetables most contaminated with pesticides. If you're concerned about pesticides, consider buying organic apples

2. Celery

3. Strawberries

4. Peaches

5. Spinach

6. Nectarines (Imported)

7. Grapes (Imported)

8. Sweet Bell Peppers

9. Potatoes

10. Blueberries (Domestic)

11. Lettuce

12. Kale/Collard Greens

Source: http://www.eatingwell.com

By Brierley Wright

Very recently someone near and dear to me had a breast cancer scare. My entire family rejoiced when her biopsy results came back benign—but had she not been so fortunate this would have been her second battle with breast cancer.

As the buzz of the good news subsided I began to think of my own breast health. I’m still a ways off from the age when the majority of breast cancer cases occur (50+)—and there are factors that up my risk of breast cancer that I can’t control, like family history, getting older and (ahem!) being a woman—but there are lifestyle changes I can make now to tip the odds in my favor in the years ahead.

Staying lean and moving more are at the top of my list, because one of the most important ways to reduce breast cancer risk is to avoid gaining weight, according to a review article in the journal Cancer. And other research has found that regular, strenuous exercise may help lower risk too. (Start losing weight today with this 28-Day Diet Meal Plan to Lose 8 Pounds This Month.)

But what I eat plays a role, too, as Holly Pevzner reported when she interviewed Cheryl L. Rock, Ph.D., R.D., professor of family and preventive medicine at the University of California, San Diego, School of Medicine, for the current issue of EatingWell Magazine: “A woman can cut her chance of cancer by as much as two-thirds with good nutrition and weight management,” says Rock. “Even a woman who carries the BRCA1 or 2 gene [two genetic mutations that up a woman’s risk] can reduce her risk.”

I’ll be adding these foods to my grocery cart:  

Plums & Peaches. Researchers at Texas A&M recently found that plums and peaches have antioxidant levels to rival “superfood” blueberries—and that they contain two types of polyphenols (antioxidants) that may help kill breast cancer cells while leaving healthy cells intact. This is good news, as 180,000 new cases of breast cancer are diagnosed each year and traditional treatments often harm healthy cells.

Walnuts. Recent research in the journal Nutrition and Cancer suggests walnuts may thwart the growth of breast cancer. In a study out of Marshall University School of Medicine in West Virginia, researchers substituted the equivalent of two ounces of walnuts per day into the diet of one group of mice; the other group was fed a calorically equivalent, but walnut-free, diet. After 34 days, the growth rate of tumors in the walnut eaters was half that of the mice who ate no walnuts. Experts think walnuts’ anti-inflammatory properties—which could come from the omega-3 fat alpha-linolenic acid, phytosterols or antioxidants—may give them their tumor-fighting potential. One caveat: the study dose of two ounces supplies 370 calories. Still, “walnuts can be part of a healthy diet that can reduce your risk for cancer,” says lead researcher Elaine Hardman, Ph. D.

Broccoli. Sulforaphane—a compound in broccoli—reduced the number of breast cancer stem cells (which cause cancer spread and recurrence) in mice, according to research from the University of Michigan. Eating broccoli may not deliver enough sulforaphane to achieve the same effect, but to get the most you can, eat your broccoli raw or briefly steam or stir-fry the green florets. (Boiling destroys some of the sulforaphane.)

Salmon. Taking fish-oil supplements for at least 10 years can shrink your risk of ductal carcinoma, the most common type of breast cancer, according to a study in Cancer Epidemiology, Biomarkers & Prevention. It’s thought that the omega-3 fats in fish oil reduce inflammation, which may contribute to breast cancer. But you can skip the supplement aisle, say the study’s researchers, and eat about 8 ounces of oily fish (salmon, sardines, tuna) a week.

Don't Miss: 6 Healthiest Fish to Eat, 6 to Avoid

Olive Oil. Another reason to reach for extra-virgin olive oil: when researchers in Barcelona gave rats with breast cancer a diet in which fat came predominantly from extra-virgin olive oil (versus corn oil), they found that the olive oil’s antioxidants and oleic acid (a mono-unsaturated fat) quelled growth of malignant cells. (Find out where olive oil ranks among the 2 best oils for cooking and 2 worst oils.)

Parsley. University of Missouri scientists found that this herb can actually inhibit cancer-cell growth. Animals that were given apigenin, a compound abundant in parsley (and in celery), boosted their resistance to developing cancerous tumors. Experts recommend adding a couple pinches of minced fresh parsley to your dishes daily.

Coffee. Drinking about two 12-ounce coffees a day may lower your risk of an aggressive form of breast cancer, says a May 2011 study in Breast Cancer Research. “One possibility is that coffee’s antioxidants protect cells from damage that can lead to cancer,” says study author Jingmei Li, Ph.D. More research is needed, so don’t up your intake based on these findings just yet. (If you already are a coffee drinker, here are 4 reasons to not quit your coffee “habit,” and 4 cons to consider.)

Beans. According to a new report, published in the American Journal of Clinical Nutrition, upping your fiber intake may help lower your risk of breast cancer—and the more you eat, the more your risk decreases. The researchers found that for every 10 grams of fiber a woman added to her daily diet, her risk of breast cancer decreased by 7 percent. That’s about a 1/2 to one cup of beans, depending on the variety. Other foods packed with fiber include barley, bulgur, lentils, peas, artichokes, dates and raspberries.

What are you doing—or eating—to lower your risk of breast cancer?

Source : http://www.eatingwell.com

Continue from lats posted "The Secrets for Baking Healthier Cookies (1)", Here’s a cookie that uses canola oil in place of all the butter in the original recipe. It’s an excellent makeover:

Princess Tea Cakes

Source: EatingWell.com - November/December 2007

Working on this makeover of a classic Russian Tea Cake made Bridget Klein feel closer to her late sister, Gina, because they are “a great match for her personality: delicate and refined, pretty to look at, and yet a definite character that inspires adoration and loyalty.” Gina's middle name, Sarah, means “princess,” in Hebrew; hence the name of these confections. Klein's mom “swore these cookies couldn't be made without butter,” she says, “until she tasted them.” Klein continues: “Gina was a traditionalist, too, but I think I might have been able to fool her with these.”

INGREDIENTS

• 3/4 cup canola oil
• 1 1/2 cups all-purpose flour
• 3/4 cup white whole-wheat flour
• 2 cups confectioners' sugar, divided
• 3 tablespoons cornstarch
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract
• 3/4 cup very finely chopped nuts, such as pecans, walnuts or hazelnuts

PREPARATION

1. Preheat oven to 400°F.
2. Pour oil into a medium bowl. Whisk all-purpose flour, white whole-wheat flour, 1/4 cup confectioners’ sugar, cornstarch and salt in another bowl.
3. Mix half the dry ingredients into the oil by spoonfuls. Scrape down the sides of the bowl and add vanilla. Mix in the remaining dry ingredients by spoonfuls until thoroughly combined. (The mixture will resemble creamed butter and brown sugar.) Stir in nuts.
4. Roll the dough into 1-inch balls; place about 1 inch apart on an ungreased baking sheet.
5. Bake the cookies until just set, being careful not to let the bottoms get too brown, 10 to 12 minutes. Cool on the pan for 2 minutes; transfer to a wire rack to cool slightly.
6. When the cookies are still warm, but no longer hot, roll them in the remaining 1 3/4 cups confectioners’ sugar and place them back on the rack to continue cooling. (Reserve the sugar.) When the cookies are completely cool, roll them in the sugar again.

TIPS & NOTES

• Make Ahead Tip: Prepare the dough (Steps 2 and 3), cover and refrigerate for up to 1 day. Store the cookies in an airtight container at room temperature for up to 3 days. Roll in the second coating of confectioners' sugar just before serving.

NUTRITION

Per cookie: 105 calories; 7 g fat ( 0 g sat , 4 g mono ); 0 mg cholesterol; 11 g carbohydrates; 1 g protein; 1 g fiber; 8 mg sodium; 19 mg potassium.

Carbohydrate Servings: 1

Exchanges: 1 other carbohydrate, 1 fat

3 dozen cookies

Active Time: 40 minutes

Total Time: 2 hours

We love cookies. But how can you make your favorite cookies healthier without sacrificing taste and texture? Here are 5 secrets for baking healthier cookies from EatingWell readers and EatingWell's Test Kitchen bakers. Happy baking!

Tip 1: Make them more heart healthy.

Swap out some of the butter, margarine or shortening for heart-healthy oils, such as canola oil or olive oil or pureed fruit or even vegetables.

To replace fats with oil: For every tablespoon of butter you replace with heart-healthy oil, you eliminate at least 5 grams of saturated fat from your batch of cookies. (A batch of 2 dozen cookies made with 1 cup butter has almost 5 grams saturated fat per cookie.) In the EatingWell Test Kitchen, we’ve had good luck replacing up to 50% of the butter in a recipe. Keep in mind that when you reduce the butter in a recipe you may lose some of its tenderizing and moisture-retaining properties. Cookies that use some oil in place of butter may be a bit crisper and may dry out sooner. To preserve the best cookie texture, be sure to store extra cookies in an airtight container.

Examples of cookie recipes that use oil in place of some of the butter:

Leslie Malcoun's Pecan Tartlets

From EatingWell:  December 2005/January 2006

Catherine Schumacher used to make hundreds of Christmas cookies for her family and friends. She even defrosted frozen leftovers for Fourth of July picnics at her Michigan farm. Her granddaughter, Leslie Malcoun, took over the baking when she got married more than 30 years ago, and to this day spends hours on old family favorites and experimenting with new recipes. Assistant Editor Carolyn Malcoun can't imagine Christmas without her mom's delightful mini pecan tarts.

INGREDIENTS

DOUGH

• 3/4 cup whole-wheat pastry flour
• 1/2 cup all-purpose flour
• 1/2 cup (1 stick) unsalted butter, softened
• 4 ounces reduced-fat cream cheese, (Neufchatel), softened
• 1/4 cup canola oil

FILLING

• 1 large egg, beaten
• 1 cup chopped pecans
• 3/4 cup packed brown sugar
• 1 tablespoon unsalted butter, melted
• 1 teaspoon vanilla extract

PREPARATION

1. To prepare dough: Mix whole-wheat flour, all-purpose flour, butter, cream cheese and oil in a large bowl with a wooden spoon just until a coherent dough forms. Refrigerate the dough for 30 minutes to reduce its stickiness.
2. Position rack in lower third of oven; preheat to 350ºF.
3. Roll the dough (it will be soft) into a 15-inch log. Cut the log in half, then cut each half into quarters, then cut the quarters into thirds to yield 24 equal portions, about 1 tablespoon each. Press each piece of dough into a mini muffin cup, making a well in the center and pressing the dough up the sides of the tin to form a tartlet shell.
4. To prepare filling: Combine egg, pecans, brown sugar, butter and vanilla in a large bowl. Divide the filling evenly among the 24 tartlet shells.
5. Bake the tartlets for 10 minutes. Reduce the oven temperature to 325º and bake until the filling is puffed and the crust is lightly golden, 10 to 12 minutes more. Let cool in the pans on a wire rack for 10 minutes. Turn the tartlets out and let cool completely, about 30 minutes.

TIPS & NOTES

• Make Ahead Tip: Store in an airtight container at room temperature for up to 5 days or freeze for up to 1 month. | Equipment: Two 12-cup mini muffin pans

NUTRITION

Per tartlet: 152 calories; 11 g fat ( 4 g sat , 4 g mono ); 23 mg cholesterol; 12 g carbohydrates; 2 g protein;1 g fiber; 18 mg sodium; 32 mg potassium.

Carbohydrate Servings: 1

Exchanges: 1 other carbohydrate, 2 fat

24 tartlets

Active Time: 35 minutes

Total Time: 2 hours (including chilling & cooling times)

By: Leroy Templeton

We often hear of the top causes of cancer, smoking and excessive drinking. I’m certain we can all recall at least one television ad, radio PSA or subway poster telling of the dangers of smoking and drinking. This is a good thing. Any increased awareness for cancer prevention is a good thing; however I do find it curious that of all the cancer prevention advertisements so few focus on one of the most important health aspects; diet.

Diet has been shown to affect nearly 30% of all cancer diagnoses. There are a number of effects that stem from diet. As diet can both help and hurt your chances for cancer, it is one of the more important things you can control in the battle against cancer. Hence, it is very important to know which foods to eat, as well as which to avoid when trying to lead a cancer free diet.

The food that places one at a high risk for cancer is typically the food that is least natural. With most unnatural additives and pesticides the goal is to enhance flavors and extend shelf life of foods, however, this is only achieved through the addition of unnatural chemicals that are known to be carcinogenic. These chemicals are difficult for the body to process and can upset the body’s natural chemical balance, increasing the likelihood of cancer. It is best to eat natural and organic foods whenever possible.

Red meat is also a dangerous contributor to cancer development. This comes from a number of factors. First of all, it has a high correlation with colon cancer. This could be due to the fact that it is difficult to digest. Also, red meat is highly marbled with animal fat. As animal fat contains many carcinogens which promote the development of cancerous tumors, it can be very dangerous. It is important to, whenever possible; limit the amount of red meat in your diet and replace it with leaner meats and fish.

However, when it comes to cancer not all foods are bad. The presence of antioxidants and flavonoids in food can actually fight cancer. Often found in bitter foods such as chocolate and coffee, flavonoids are shown to slow down and in some cases, even reverse cancer cell growth. Antioxidants are in many fruits and vegetables. These antioxidants can promote healthy cell growth and resist certain forms of pancreatic cancer and pleural mesothelioma. Increasing the amount of fruits and vegetables is a key element of a cancer-free diet.

If you are able to heed some of the aforementioned advice you will have a better chance at fighting off cancer. At the very least, you’ll be feeling better and losing weight along the way and who wouldn’t want that?