BuckeyeBites: sweet and healthy treats

Ingredients:

• 1 ¾ cup moist-style yellow cake mix
• 1/2 cup fat-free liquid egg substitute 
• 3 tbsp chocolate frosting, room temperature
• 2 tbsp light chocolate syrup
• 1 60-calorie sugar-free or no-sugar-added vanilla pudding snack (like the kind by Jell-O)
• 1/4 tablespoon vanilla extract
• 1 no-calorie sweetener packet (like Splenda)

Directions:

1. Preheat oven to 350 F
   
   
2. Line a 12-cup muffin pan with baking cups
   
   
3. In a large bowl, combine cake mix, egg substitute, and 1/2 cup water. Whisk thoroughly. Evenly distribute mixture among the cups of muffin pan.
   
   
4. Bake in oven until a toothpick inserted into the center of a cupcake comes out clean, 20-22 minutes.
   
   
5. Allow cupcakes to completely cool. Meanwhile, in a small bowl, combine chocolate frosting with chocolate syrup and mix well. Cover and refrigerate.
   
   
6. Once cupcakes have cooled, use a knife or narrow spoon handle to create a small centered hole through the top of each cupcake, stopping about midway through the cupcake.
   
   
7. Open pudding cup and stir in vanilla extract and sweetener. Place pudding in one of the bottom corners of a sealable plastic bag. Remove air and seal. Snip off a small part of that corner with scissors.
   
   
8. Gently squeeze the bag and evenly pipe pudding through the hole in the bag’s corner and into the holes in the cupcakes.
   
   
9. Evenly spread frosting-syrup mixture over the cupcakes. (Don’t worry if some of the pudding filling gets mixed in!)
   
   
10. Serve and enjoy! 

Nutrition information (per 1 serving):

Ingredients:

• 1 1/2 cups black beans
• 2 tbsp cocoa powder 
• 1/2 cup quick oats 
• 1/4 tsp salt
• 1/3 cup maple syrup or honey
• 2 tbsp sugar 
• 1/4 cup coconut or vegetable oil
• 2 tsp pure vanilla extract
• 1/2 tsp baking powder
• 1/2 cup to 2/3 cup chocolate chips

Directions:

1. Preheat oven to 350 F.
   
   
2. Combine all ingredients except chips in a good food processor, and blend until completely smooth.
   
   
3. Stir in the chips, then pour into a greased 8×8 pan.
   
   
4. Bake black bean brownies 15-18 minutes, then let cool at least 10 minutes before trying to cut.

Nutrition Information (per 1 serving):

Ingredients:

• ¼ cup Splenda
• 1 ¼ cup graham cracker crumbs
• 1/3 cup light butter, melted
• ¼ cup toasted sliced almonds, finely ground

• 12 ounces reduced fat cream cheese
• ½ cup Splenda
• 2 large eggs
• ¼ cup reduced fat sour cream
• 2 ½ teaspoons vanilla extract
• 1 teaspoon almond extract
• ¼ cup toasted sliced almonds

Directions:

1. Preheat oven to 350 F. 
   
   
2. Spray 8x8 pan with nonstick cooking spray.
   
   
3. Mix crust ingredients in a mixing bowl. Mix well. Press mixture into prepared pan. Bake until firm, 10-12 minutes.
   
   
4. Mix cream cheese and Splenda together until smooth. Add eggs scraping sides of bowl and mixing well after each addition. Add sour cream and extracts, mix well. Pour over prepared crust.
   
   
5. Bake in oven 40-47 minutes or until firm. Top with toasted almonds and serve chilled.

Nutrition information: (per 1 serving)