how to make lighter dessert crunchy topped chocolate cake and fresh fruit tart

Who doesn't love desserts?  They are the perfect way to end a meal or just a pleasant way to visit with family and friends over coffee.  Almost everyone loves desserts but many of us feel guilty for eating them.  The recipes in this article give you ways to lighten up desserts so you and your family can enjoy them without guilt!  The Reduced-Sugar Chocolate Cake has a wonderful crunchy topping.  It is easy and starts with a reduced-sugar cake mix.  You can substitute a sugar-free cake mix, if desired.  The Fresh Fruit Tart can be lightened up even more by using light cream cheese or by substituting an 8-ounce carton of low-fat lemon yogurt for the filling listed.

REDUCED SUGAR CHOCOLATE CAKE WITH CRUNCHY TOPPING

1 box half-the-sugar chocolate cake mix
1 1/4 cups water
1/3 cup canola oil
3 egg whites

In a large mixing bowl, combine cake mix, water, oil, and egg whites; beat on low speed for 30 seconds to blend. Increase speed to medium and beat for two minutes. Pour the batter into a 13 x 9-inch baking pan that has been sprayed with a nonstick cooking spray. Bake in a preheated 350 degree oven for 30 to 35 minutes or until a wooden toothpick inserted in the center comes out clean.

Topping:

1/2 cup packed brown sugar or 1/4 cup Splenda Brown Sugar Blend
1/3 cup quick-cooking (not instant oatmeal) oats
3 tbsp cold unsalted butter
2 tbsp flaked coconut
2 tbsp chopped pecan

Combine the brown sugar and oats in a small bowl. Cut the butter into the oats mixture until it resembles coarse crumbs. Stir in the coconut and pecans. Sprinkle the topping over the cake while the cake is hot. Place cake under broiler and heat for a minute or two until the topping is bubbly, being careful not to allow it to burn.

FRESH FRUIT TART (Diabetic instructions, too.)
CRUST:
2 cups ground gingersnap cookies (approx 38 cookies)*
2 tbsp sugar**
1/3 cup butter flavor shortening

FILLING:
1 brick (8-oz) cream cheese, softened
1/4 cup sugar**
2 tsp lemon juice
1/2 cup whipping cream
1/4 cup apricot preserves
1 tbsp water

Your choice of assorted fruit ie strawberries, blueberries, raspberries, grapes,kiwi, etc.

Preheat oven to 350 degrees.

To make crust, combine the ground cookies, and sugar. Using a pastry blender or two knifes, cut in the shortening until moist clumps form. Press mixture into bowwom and sides of a 10-inch removeable bottom tart pan (or use a 10-inch springform pan but do not put crumbs far up the side.) Bake at 350 degrees for 8 minutes or until lightly browned. Allow to cool.

To make the filling, comine cream cheese, sugar, and lemon juice with an electric mixer. Add the whipping cream and beat at high speed until mixture is light and fluffy. Spread the mixture into the tart shell and allow to chill for several hours.

Before serving, arrange the fresh fruit on top of the chilled filling. Combine the apricot preserves and water; brush over the top of the fruit. Garnish with fresh mint leaves, if desired.

*For diabetics, you can use sugar-free gingersnaps or sugar-free vanilla wafers.
**For diabetics, you can use the same amount of Splenda granular as the recipe calls for in sugar.

This cake is best when served warm.

Enjoy!