This rich chocolate dessert contains less calories and fat than regular cheesecake.

As far back as the 16th century, doctors recommended chocolate drinks to cure illnesses or ward off disease. Today, we’re beginning to understand why: cacao beans contain more than 300 compounds, including antioxidants called flavonoids, which protect against heart disease. In fact, unsweetened cocoa powder contains twice the relative antioxidants as red wine and three times the amount in green tea. Cocoa powder also contains calcium, potassium, protein and fiber.

However, unsweetened cocoa powder is very different from the solid chocolate we eat, because it has been stripped of cholesterol-packed cocoa butter in the refining process. What’s left is a mostly fat-free, nutrient-dense chocolate with only about 15 calories per tablespoon. Using this unsweetened cocoa powder lets you enjoy the taste of chocolate in a healthier way.

Food writer Victoria Abbott Riccardi shares a recipe for a velvety cheesecake that tastes sinfully decadent, but contains significantly fewer calories and less fat than regular cheesecake.

Creamy Chocolate-Peanut Butter Cheesecake
Serves 16
Crust
1 cup lowfat chocolate wafer cookie crumbs
1 tablespoon granulated sugar
1 tablespoon canola oil

1. Preheat oven to 325° F. Fill a teakettle with water and place over medium heat to come to a boil for the water bath. Coat a 10-inch springform pan with nonstick cooking spray. Wrap outside bottom of pan with a double thickness of aluminum foil to create a waterproof wrapper.

2. Combine wafer cookie crumbs in a large bowl. Stir in sugar and oil until well mixed. Transfer crumb mixture to springform pan and evenly press over bottom.

Filling
2½ cups 1 percent cottage cheese
16 ounces reduced-fat cream cheese, cut into pieces
1½ cups granulated sugar
1 cup unsweetened cocoa powder (not Dutch process)
¼ cup cornstarch
3 large egg whites
¼ cup creamy peanut butter
¼ cup dry-roasted peanuts, coarsely chopped

1. Place cottage cheese in a food processor and process 2 minutes, or until creamy, scraping down sides of bowl as necessary. Add cream cheese, sugar, cocoa powder and cornstarch; process until smooth. Add egg whites and peanut butter; process until smooth. Pour mixture into crust-lined pan.

2. Place foil-wrapped springform pan in a roasting pan and place assembly in oven. Pour enough boiling water into roasting pan to come one-third up the sides of springform pan.

3. Bake cheesecake 50 minutes, or until the edges are set but the center still wobbles slightly. Remove from oven and let cheesecake rest in roasting pan for 1 hour before transferring foil-wrapped pan to a wire rack. Remove foil and let cheesecake cool to room temperature. Then refrigerate it (uncovered) until cold.

4. To serve, dip very sharp knife in hot water and run it around inside of springform pan. Remove springform ring. Sprinkle peanuts atop cheesecake before slicing it into 16 pieces (dipping a knife into hot water before each cut to prevent sticking).

Nutritional Score Per Serving (1 slice): 270 calories, 40% fat (12 g; 5.6 g saturated), 44% carbohydrate (33 g), 16% protein (11 g), 2 g fiber, 54 mg calcium, 1.2 mg iron, 336 mg sodium.

For more delicious, healthy chocolate recipes, read “Chocolate Surprise!” in VIVmag!

Photo credit: Marili Forastieri

Check out VIVmag‘s July/August 2007 issue for other delicious recipes, weight-loss secrets and healthy cooking tips from top spas.

Prickly Pear Sorbet With Kiwi Salsa and Tequila-Lime Glaze
Serves 4

For the sorbet:

• 4 cups prickly pear purée (or other unsweetened fruit purée)
• 7 ounces fresh-squeezed lime juice
• 1 cup water
• 1 cup granulated sugar
• 4 small kiwi, peeled and diced
• Mint leaves (optional)

For the glaze:

• 1 cup fresh-squeezed lime juice
• 1/2 cup lemonade
• 1/4 cup tequila
• 1/4 cup corn syrup

Directions: In a medium bowl, combine prickly pear purée and lime juice. Set aside.

In medium saucepan over high heat, bring the water and sugar to a boil and cook for several minutes until liquid becomes syrupy. Remove from the heat and whisk in purée and lime juice. To cool the mixture, set the saucepan into a stainless-steel bowl filled with ice and water.

Place chilled purée in an ice cream maker and process according to manufacturer’s instructions, until thick and light pink in color. Store sorbet in an airtight container in freezer until ready to serve.
Meanwhile, put all glaze ingredients in a medium saucepan over high heat, and bring to a boil. Cook until reduced by about half. Allow to cool, and refrigerate in an airtight container until ready to use.

To serve, place a 1/2 cup scoop of sorbet in a martini glass. Top with 1⁄4 of the diced kiwi and drizzle 1 tablespoon of the glaze over fruit and sorbet. Garnish with a mint sprig.

Take-home tip: Low-calorie fruit-based glazes also are a great accompaniment to grilled meats or fish. Try subbing orange or cranberry juice for the lime in this recipe.

Technique: Making a fruit-based glaze

1. Place all glaze ingredients in a saucepan.
2. Bring to a boil.
3. Continue cooking until liquid becomes thick and syrupy has been reduced by about half.