Decadent desserts: these guiltless holiday treats won't leave a mark on your physique

Finally, add milk to reserved chocolate-peanut butter mixture and stir until smooth. Using a spoon, drizzle mixture over top of pie in a swirling motion. If the mixture is too thick to drizzle, add more milk a drop at a time, stirring until it reaches a smooth but not separated consistency. Makes eight servings.

Per serving (prepared with graham crackers):

277 calories, 8 g protein, 55 g carbohydrate, 4 g fat, 1 g fiber.

Original version, per serving:

732 calories, 12 g protein, 64 g carbohydrate, 49 g fat, 2 g fiber.

CHEF'S TIPS

* Use chocolate syrup instead of melted chocolate chips, hot fudge or chocolate sauce made with heavy creams. Chocolate syrup provides the same rich chocolate flavor without all the fat.

* You won't miss the ice cream you've substituted with frozen yogurt when you accompany it with flavorful sauces and crusts.

COCONUT MACAROON CHEESECAKE

    3/4 cup coconut
      1 cup reduced-fat graham cracker crumbs
        (approximately 5 whole crackes)
      2 Tbsp. light butter, melted
1-1 1/2 Tbsp. fat-free milk
     24 oz. (3 8-oz. packages fat-free cream cheese,
        room temperature
      1 cup granulated sugar
      6 egg whites
    1/2 cup fat-free coconut, vanilla or
        pina colada flavor yogurt
      2 tsp. coconut extract
      1 tsp. pure vanilla extract
      1 Tbsp. unbleached, all-purpose flour
      Nonstick cooking spray

Preheat oven to 350 degrees F. Sprinkle coconut in a single layer on a large baking sheet and place in oven. After five minutes, check to make sure coconut is toasting evenly: stir if necessary. Continue to toast another 3-7 minutes until coconut is a light golden brown, being careful not to burn. Remove baking sheet from oven. Set aside and allow coconut to cool.

Combine graham cracker crumbs with melted butter and stir. Add enough milk so the mixture lust sticks together. but not so much that the crumbs get soggy. Press crumb mixture into the bottom of an 8-inch springform pan, using waxed paper to press crumbs flat. Bake 10 minutes.

Meanwhile, with an electric mixture set on medium speed, beat cream cheese and sugar until smooth. Reduce speed to slow and add egg whites one at a time, continuing to beat mixture. Add yogurt and extracts, being careful not to overbeat. Add flour and one-half cup toasted coconut, stirring until combined.

Spray inside of springform pan containing baked crust with cooking spray. Pour cream cheese mixture into pan. Sprinkle remaining coconut evenly over top and bake 1 hour. Remove pan from oven and loosen cheesecake from edges of pan using a spatula or butter knife (don't remove the rim). Allow cheesecake to cool 30 minutes before placing in refrigerator. Chill at least four hours. Remove rim and serve. Makes eight servings.

Per serving: 278 calories, 16 g protein, 44 g carbohydrate, 5 g fat, tr fiber.

Original version, per serving: 575 calories, 18 g protein, 53 g carbohydrate, 34 g fat, tr fiber.

CHEF'S TIPS

* Use coconut extract to intensify the coconut flavor, It eliminates the need for a lot of actual coconut, which is high in fat.