Put a Stop to Your Sugar Cravings

Decadent Desserts That Don't Cramp Your Style

I admit, I have a sweet tooth!  One thing that I always crave is desserts.  I am a huge chocolate fan and love anything that is sweet.  I like to bake and I really love simple and easy to make recipes.  Many people when they are trying to lose weight feel that they need to cut out dessert completely from their diets.  This is not entirely true.  In order to maintain a healthy diet and to put a stop to your sugar cravings, you should still include some form of sugar or dessert in your diet, the key is to just eat it in moderation and to cut the amount of calories and fat by choosing healthier desserts.  One of my favorite dessert to make is oatmeal raisin cookies! They are not only very tasty, but they are low in calories and are a great example of a dessert that still satisfies your cravings but doesn't load on the fat.  This recipe below is for cookies that are only 225 calories!

 

Oatmeal Raisin Cookies

Ingredients

• Boiling water
• 1/2 cup raisins
• 1 cup whole-wheat pastry flour, spooned and leveled
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1/4 cup apple butter
• 3 tablespoons unsalted butter, softened
• 1/2 cup light brown sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 3/4 cup rolled oats (not quick-cooking)

1. In a bowl, add the raisins and cover with boiling water. Let stand 5 minutes. Once plumped, drain the raisins and set aside to cool completely.

2. Preheat the oven to 350 degrees F

3. Combine flour, cinnamon, baking powder, baking soda and salt in a medium bowl.

4. Using an electric mixer, beat the apple butter, butter and sugar until light and fluffy. Beat in the egg and vanilla until combined. With the mixer on low speed, gradually add the flour mixture until just combined; stir in the oats and raisins.

5. Using a rounded tablespoon, drop the cookies onto parchment-lined baking sheets about 2 inches apart (12 per sheet). Bake until the cookies are no longer wet-looking in the center, 14 to 16 minutes, rotating pans halfway through. Transfer to a wire rack to cool completely.

(Recipe found on FoodNetwork.com)