Starters Salads Soups Sides Entrees Breakfast Desserts

Desserts

Creamy and Dreamy Strawberry Parfaits
Lemon Cheesecake
Irish Oat Cakes
Raina's Super Smoothie
Chocolate Zucchini Bread
Carrot Cake Smoothies
Apple Butter Cupcakes
Thai Fried Bananas
Pumpkin Mousse Pie
Low Calorie Pumpkin Pie
Mixed Berry Cobbler
Quick Frozen Fruit Crisp
Better Brownies
Purple Puree (goes with Better Brownie recipe)
Fruit Kebabs with Almond Syrup
Cranberry Flax Granola Bars
Frozen Berry Triplet
Tangy Fruit Crisp
Prune Fudge
Berry Pudding Cake
Peanut Butter and Yogurt Dip
Blueberry-Orange Parfaits
Jalapeno Milkshake
Raibow Fruit Pizza
Tuscan Polenta Cake
Summer Fruit Soup
Fudge-Almond Tart

Creamy and Dreamy Strawberry Parfaits

Ingredients:

4 cups sliced fresh strawberries, divided
¼ cup sugar or Splenda
1 cup fat-free ricotta cheese
¾ cup (6 ounces) reduced fat cream cheese
¼ cup powdered sugar
1 Tablespoon water
1 ½ teaspoons vanilla extract
1 cup crushed almond cookies
½ cup fat free Cool Whip or equivalent
2 Tablespoons slivered toasted almonds

Directions:

Place 2 cups of strawberries and sugar/Splenda in a blender or processor and process until smooth. Set puree aside.
Combine ricotta and the next 4 ingredients in a medium bowl; stir well with a whisk.
Spoon 2 Tablespoons of cookie crumbs into each of 4 parfait glasses. Top each portion with 2 Tablespoons strawberry puree, ½ cup strawberry slices, and 3 Tablespoons ricotta mixture; repeat the layers.
Drizzle the remaining strawberry puree over each serving.
Chill for 1 hour.
Top each parfait with 2 Tablespoons of whipped topping and 1 ½ teaspoons almonds

Yields: 4 servings

Nutrition Information: Calories: 340, Fat: 11 grams, Carbohydrate: 45 grams, Protein: 14 grams, Sodium: 160 mg

Lemon Cheesecake

Ingredients:

1 package sugar-free Lemon Jell-O (made according to directions and set firm)
2 Tablespoons of (pour) Splenda or to taste
½ teaspoon vanilla extract
¼ teaspoon almond extract
1 (8ounce) package of Lite cream cheese softened- Does not work well with Fat Free cream cheese
½ cup Lite Cool Whip

Preparation:

Beat softened cream cheese with Splenda and extracts. Add ½ of the firm Jell-O in chunks and beat until smooth. Add the remaining Jell-O chunks and beat until smooth. Mix in Lite Cool Whip until smooth. Set in refrigerator until firm.

Yields: 7 servings (1/2 cup each)

Nutrition Information: Calories: 98, Carbohydrates: 2 grams, Fat: 8 grams, Protein: insignificant

Irish Oat Cakes

Ingredients:

2 cups quick-cooking oats
½ cup finely chopped walnuts
½ cup raisins
1 ½ teaspoon cinnamon
1 teaspoon baking powder
Pinch of salt
4 Tablespoons Smart Balance margarine, softened
¾ cup lightly-packed light brown sugar
2 large eggs, at room temperature
1 Tablespoon distilled white vinegar
2 teaspoons vanilla extract

Directions:

Lightly coat baking sheet with cooking spray
Preheat oven to 375 degrees
Combine oats, nuts, raisins, cinnamon, baking powder and salt in medium bowl and set aside
In a larger bowl, use a hand mixer on medium speed to blend butter and sugar until fluffy, then beat in eggs. Then add vinegar and vanilla
Mix in dry ingredients by hand until they are well combined.
Drop batter by tablespoons onto the baking sheets, spacing cookies 1 inch apart. Use your fingers to press firmly into flat 2- inch rounds.
Bake 7 minutes.
Cool for 5 minutes.

Nutrition Information per Cookie: Calories: 75, Fat, 3 grams, Carbohydrate: 11 grams, Protein: 1 gram, Sodium: 29mg

Raina's Super Smoothie

Ingredients:

1- 6 ounce container of fat free flavored yogurt
½ cup skim milk
2 Tablespoons non-fat dry milk
½ banana
4 frozen strawberries
1 Tablespoon vanilla extract
1 teaspoon Splenda

Directions:
Put all ingredients together in a blender and mix until smooth.

Nutrition Information: Calories: 270, Protein: 22 grams, Carbohydrate: 50 grams, Fat: 2 grams, Calcium: 560mg

Chocolate Zucchini Bread

Ingredients:

1 ½ cups all-purpose flour
½ cup whole wheat flour
¼ cup unsweetened Dutch-process cocoa
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
3 large eggs- lightly beaten
1 ¾ cups sugar
¾ cup fruit based fat replacement
1/4 cup canola oil
1 teaspoon vanilla extract
1 ounce unsweetened chocolate-melted
2 cups grated zucchini

Directions:

Preheat oven to 325 degrees. Coat 2 loaf pans with cooking spray
Sift flour, cocoa, baking powder, baking soda and salt into a large bowl
In another large bowl whisk eggs, sugar, fruit puree, oil, vanilla and melted chocolate until blended.
Add dry ingredients and stir with spatula until combined. Fold in zucchini.
Spoon batter into prepared pans, smoothing tops
Bake loaves for 55 minutes, allow to cool 10 minutes.

Yields: 2 loaves, 1 eighth of a loaf is a serving.

Nutrition Information: Calories: 210, Fat: 6 grams, Carbohydrate: 38 grams, Protein: 4 grams, Fiber: 2 grams, Sodium: 150 mg.

Carrot Cake Smoothies

Ingredients:

3 cups peeled and sliced carrots
1/3 cup water
1 1/2 cups unsweetened pineapple chunks
1 cup unsweetened pineapple juice
1/2 cup skim milk
1/8 cup flaked coconut
1/4 graham cracker crumbs
2 teaspoons vanilla extract
1 1/2 cup non-fat vanilla yogurt
Cinnamon for garnish

Directions:

Place carrots and water in a microwave-safe container.
Heat on high from 4-8 minutes (enough to mash).
Mash and place in a blender or food processor.
Add remaining ingredients and cinnamon and puree until well blended.

Yields: 4 servings

Nutrition Information: Calories: 240, Fat: 4 grams, Carbohydrate: 12 grams, Protein: 5 grams, Sodium: 50 mg

Apple Butter Cupcakes

Ingredients:

1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup Smart Balance margarine
1 cup sugar
1 egg
1 cup apple butter
1 teaspoon vanilla extract
2 Tablespoons lemon juice
One 5 ounce can of evaporated milk
Sugar

Directions:

Preheat oven to 350 degrees.
Stir together flour, baking powder, baking soda and salt in small mixing bowl.
Combine softened margarine and sugar, beat until fluffly
Add egg, beat well.
Beat in vanilla and apple butter.Stir lemon juice into evaporated skim milk, milk will curdle.
Alternately add flour mixture and milk mixture to apple butter mixture until all combined.
Grease muffin pans; fill 2/3 full. Sprinkle with sugar.
Bake for 20-25 minutes or until toothpick comes out clean.

Yields: 4 servings

Nutrition Information: Calories: 192, Fat: 3 grams, Carbohydrate: 39 grams, Protein: 1 grams, Sodium: 35 mg

Thai Fried Bananas

Ingredients:

2 Tablespoons Smart Balance margarine
4 fresh, firm, peeled bananas, cut into 1 inch pieces
1/4 cup brown sugar
1 teaspoon black sesame seeds
2 Tablespoons lime juice
1/4 teaspoon cinnamon

Directions:

Heat wok over high heat and add butter
Once melted, toss in bananas and brown sugar
Cook down sugar and add sesame seeds, lime juice, and cinnamon
Stir and serve

Nutrition Information: Calories: 134, Fat: 5 grams, Carbohydrate: 22 grams, Protein: 2 grams, Sodium: 151 mg

Pumpkin Mouse Pie

Ingredients for Crust:

35 small gingersnap cookies
2 Tablespoons raisins
1 1/2 Tablespoons canola oil

Ingredients for Filling:

1 cup canned pumpkin
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Dash of nutmeg
2 pints (4 cups) frozen low-fat vanilla ice cream, softened

Directions:

Preheat oven to 350 degrees Fº. Coat 9-inch deep dish pie pan with cooking spray.
To prepare crust: Combine gingersnaps and raisins in a food processor and pulse until finely chopped. Add oil and pulse until blended. Press mixture evenly into bottom and up sides of the prepared pan.
Bake crust for 10 minutes, then cool completely on a wire rack.
To prepare filling: Combine pumpkin, sugar, cinnamon, ginger and nutmeg in a large bowl and mix well. Add ice cream and stir until blended.
Spoon mixture into the cooled pie crust. Freeze until firm, at least 2 hours.
Let the pie soften slightly in the refrigerator for 20-30 minutes before serving.

Yields: 10 servings

Nutrition Information: Calories: 232, Fat: 6 grams, Protein: 4 grams, Carbohydrate: 42 grams, Sodium: 179 mg

Low Calorie Pumpkin Pie

Ingredients:

2 Tablespoons of reduced calorie margarine
2 whole eggs
1 can (12 ounce) evaporated skim milk
1 can pumpkin (15 ounce)
1/2 cup Low Fat Bisquick baking mix
3/4 cup Splenda
1 1/2 teaspoon pumpkin pie spice
2 teaspoons vanilla extract

Directions:

Mix all ingredients together and pour into greased 8 or 9-inch pie plate.
Bake at 350 degrees for 50-55 minutes.

Yields: 8 servings

Nutrition Information: Calories: 130, Fat: 4.5 grams, Carbohydrate: 15 grams, Protein: 6 gram, Sodium: 190 mg

Mixed Berry Cobbler

Ingredients:

1 cup old fashioned oats
1/4 cup firmly packed brown sugar
3 Tablespoons non-hydrogenated margarine
2 cups fresh or frozen (thawed) blueberries
2 cups fresh or frozen (thawed) raspberries
2 cups fresh or frozen (thawed) blackberries
1/4 cup lemon juice
1/4 cup sugar

Directions:

Preheat oven to 350 degrees.
Combine oats and brown sugar in a small bowl, spread mixture in a baking pan until it turns light brown- about 8 minutes.
Cut in margarine and spread around pan. Return pan to oven for about 1 minute until it is melted. Stir oats around to coat. Then bake 5 more minutes.
Set oatmeal topping aside.
Combine lemon juice and sugar in a saucepan and bring to a boil. Add 3 cups of mixed berries to syrup and reduce the heat to low and cook for 3 minutes.
Cook an additional 3 minutes at a simmer, stirring constantly.
Pour the cooked fruit in a sieve or colander and press on to reserved bowl of berries.
Place berry mixture in greased 9x13 pan and sprinkle oatmeal topping all over and bake for 5 minutes.
Serve with Cool Whip, etc.

Yields: 8 servings

Nutrition Information: Calories: 221, Fat: 6 grams, Carbohydrate: 40 grams, Protein: 4 gram, Sodium: 52 mg

Quick Frozen Fruit Crisp

Filling Ingredients::

7 cups thawed frozen fruit of your choice (would avoid grapes), but may use fresh
1/3 cup packed light brown sugar
1 Tablespoon all purpose flour
1/2 teaspoon vanilla extract
1/4 teaspoon ground ginger
1/8 teaspoon cardamom

Topping Ingredients:

1/2 cup all purpose flour
3/4 cup regular oats
1/2 cup packed light brown sugar
1/2 teaspoon cinnamon
1/4 cup Smart Balance or Butter, needs to be firm

Directions::

Preheat oven to 400 degrees.
Prepare filling by mixing first 7 ingredients. Spoon into an 11 X 7 baking dish coated with cooking spray.
Prepare topping, lightly spoon 1/2 cup flour into measuring cup; level with a knife.
Combine 1/2 cup flour, oats, 1/2 cup sugar and cinnamon in a medium bowl. Add butter or other to oat mixture; cut in with a pastry blender or knives until mixture is coarse meal.
Sprinkle topping evenly over filling.
Bake at 400 degrees for 25 minutes or until bubbly and lightly browned.

Yields: 8 servings

Nutrition Information: Calories: 279, Fat: 6.5 grams, Carbohydrate: 53 grams, Protein: 3.5 grams, Sodium: 51 mg, Fiber: 6.5 grams

Better Brownies

Ingredients::

1 box brownie mix
1/2 cup wheat germ
2 large eggs
1/4 cup canola oil
3/4 cup Purple Puree (see recipe below)

Directions::

Measure and discard 1/2 cup of the dry brownie mix (replace with 1/2 cup wheat germ).
Mix all ingredients together until well blended.
Preheat oven to 350 degrees and follow package directions for baking time depending on size of baking pan.

Nutrition Information: Calories: 209, Fat: 7 grams, Sodium: 196 mg,

Purple Puree

Ingredients::

Two 10 ounce packages frozen spinach
1 1/2 cups blueberries
1/2 teaspoon lemon juice
2 Tablespoons water

Directions::

Bring spinach to a boil on saucepan, simmer 6-7 minutes then drain.
Puree spinach, blueberries, lemon juice and water in a food processor until smooth.

Fruit Kebabs with Almond Syrup

Ingredients::

1 cup cubed (1 inch) fresh pineapple
2 Tablespoons brown sugar
1/2 teaspoon almond extract
1 medium plum or nectarine, cut into 4 wedges
Cooking spray

Directions::

Combine first 4 ingredients in a bowl; stir well. Let stand 15 minutes. Remove fruit from bowl, reserving syrup.
Thread pineapple cubes and plum wedges alternately onto 2 (6-inch) skewers. Prepare grill or broiler.
Place kebabs on grill rack or broiler pan coated with cooking spray; grill or broil 4 minutes on each side or until thoroughly heated.
Drizzle reserved syrup over kebabs.
Serve with vanilla low-fat ice cream, if desired.

Yields:2 servings

Nutrition Information: Calories: 62, Fat: 1.5 grams, Protein: 2.5 grams, Carbohydrate: 8.5 grams, Sodium: 70 mg

Cranberry Flax Granola Bars

Ingredients:

1/2 cup of brown sugar
1/2 cup creamy peanut butter
1/2 cup pureed prunes (use baby food)
3 egg whites
1/4 cup ground flax seed
2 1/2 cup regular oatmeal
1 teaspoon cinnamon
1/2 teaspoon salt
1/3 cup dried cranberries
1/3 cup white chocolate chips

Directions::

Blend peanut butter, pureed prunes, egg whites, and stir in flax, oatmeal, cinnamon, and salt.
Once well mixed, blend in cranberries, white chocolate chips.
Spray a 9 x 13 pan, and pat down the mixture into the pan with wet hands.
Bake 15 minutes at 350 degrees or until set.
Cut as soon as removing from the oven. Once cooled remove the bars from the pan.

Yields:15 servings (bars)

Nutrition Information: Calories: 137, Fat: 7 grams, Protein: 6 grams, Carbohydrate: 18 grams, Sodium: 100 mg

Frozen Berry Triplet

Ingredients:

2 cups chilled sparkling water
1 cup lemon sorbet
1/2 cup frozen raspberries
1/2 cup frozen blueberries
1/2 cup frozen blackberries
1 Tablespoon honey
1/2 Tablespoon sugar or Splenda

Directions::

Place sparkling water and sorbet in blender, and process until well blended.
Add all 3 berries, honey and sugar; process until mixture is smooth.

Yields:4 servings

Nutrition Information: Calories: 110, Carbohydrate: 30 grams, Protein: .5 grams, Sodium: 4mg

Tangy Fruit Crisp

Filling Ingredients::

1/2 cup sugar
3 TB flour
1 teaspoon lemon peel, grated
3/4 teaspoon lemon juice
5 cups apples, unpeeled, sliced
1 cup cranberries

Topping Ingredients::

2/3 cup rolled oats
1/3 cup brown sugar, packed
1/4 cup whole wheat flour
2 teaspoons cinnamon
2 TB non-hydrogenated margarine

Directions::

To prepare filling, in a medium bowl combine sugar, flour and lemon peel; mix well. Add lemon juice, apples, and cranberries; stir to mix.
Spoon into a 6 cup baking dish that has been coated with cooking spray.
To prepare the topping, in a small bowl, combine oats, brown sugar, flour and cinnamon. Add melted margarine; stir to mix.
Sprinkle topping over filling.
Bake at 375 degrees for approximately 35-40 minutes or until filling is bubbly and top is brown.
Serve warm or at room temperature.

Yields:Serves 6

Nutrition Information: Calories: 284, Fat grams: 6, Sodium: 56 mg

Prune Fudge

Ingredients::

2 ½ cups sugar
2/3 cup evaporated skim milk
2 TB Smart Balance non-hydrogenated margarine
2 cups semi-sweet chocolate chips
1 jar (7 ounce) marshmallow cream
2 ½ ounces pureed prunes (baby food)
1 teaspoon vanilla extract
½ cup chopped pecans (optional)

Directions::

Line an 8 inch square pan with foil and coat the foil with nonstick cooking spray; set aside.
In a heavy saucepan over medium heat, bring sugar, milk, and butter to a boil stirring constantly. Cook and stir for 5 minutes
Remove from heat; stir in chocolate chips until smooth.
Stir in marshmallow crème, pecans, prunes and vanilla.
Pour into prepared pan and refrigerate until firm (1 hour).
Lift fudge out of pan and remove foil. Cut into 1 inch squares.

Yields:Serves 64 pieces

Nutrition Information: Calories: 79, Fat grams: 3, Carbohydrates: 14 grams, trace of fiber

Berry Pudding Cake

Ingredients::

Nonstick Cooking Spray
2 eggs
¼ cup sugar
1 teaspoon vanilla
1 cup skim milk
½ cup all-purpose flour
½ teaspoon baking powder
3 cups assorted fresh berries (raspberries, blueberries and or strawberries, sliced)

Directions::

Preheat oven to 400 degrees F. Lightly coat 13 x 9 baking dish with cooking spray.
In a medium bowl, combine eggs, sugar, vanilla; whisk until light and frothy.
Whisk in milk until combined.
Add flour and baking powder; whisk until smooth
Place berries in bottom of prepared baking dish.
Pour batter over berries (Batter will not cover berries completely)
Bake about 20 minutes or until puffed and golden brown.
Serve warm.

Yields:Serves 6

Nutrition Information: Calories: 140, Fat grams: 2, Carbohydrates: 26 grams, Sodium: 40 mg, Protein: 5 grams

Peanut Butter and Yogurt Fruit Dip

Ingredients::

1- 6 ounce fat free vanilla yogurt
2 Tablespoons trans-fat free peanut butter
1 teaspoon vanilla extract (optional)

Directions::

Combine above ingredients together and enjoy with apples, bananas, graham crackers.

Yields:Serves 2

Nutrition Information: Calories: 120, Fat grams: 8, Carbohydrates: 7 grams, Sodium: 35 mg, Protein: 9 grams

Blueberry- Orange Parfaits

Ingredients::

1 ½ Tablespoons demerara or turbinado sugar
½ teaspoon grated orange rind
2 (7-ounce) containers low fat plain Greek yogurt
2 cups fresh blueberries
2 cups orange sections
¼ cup wheat germ

Directions::

Combine first 3 ingredients in a small bowl, stirring until blended
Spoon ¼ cup blueberries in each of 4 tall glasses
Spoon 2 ½ Tablespoons yogurt mixture over blueberries
Add ¼ cup orange slices to each glass on top of yogurt
Repeat layers with remaining ingredients
Sprinkle top with 1 Tablespoon wheat germ
Serve immediately

Yields:Serves 4

Nutrition Information: Calories: 186, Fat grams: 3, Carbohydrates: 31 grams, Sodium: 34 mg, Protein: 11 grams

Jalapeno Milkshake

2 fresh mangoes
About 8-12 fresh strawberries
About 2 cups frozen peaches
4 small jalapenos
1/8 cup sugar
2 tbsp. honey
¼ cup milk (¼ - ½)

Directions:

Mix all ingredients in a blender. Add ice cubes to thicken.
NOTE: use more ice cubes for fresh fruit, or less ice if your fruit is frozen.

Yields:Serves 4

Nutrition Information: Calories: 192, Fat grams: 3, Carbohydrates: 48 grams, Sodium: 18 mg, Protein: 2 grams

Rainbow Fruit Pizza

1 (18 ounce) package refrigerated cookie dough- sugar
1 (8 ounce) package of reduced fat cream cheese, softened
1/3 cup Splenda
½ teaspoon vanilla extract
Fresh blueberries, banana slices, strawberry halves, kiwi – total 2 cups
½ cup low sugar apricot preserves
1 Tablespoon water

Directions:

Preheat oven to 375 degrees
Line cookie sheet or pizza pan with cookie dough, pressed
Bake 12 minutes or until light brown; remove from oven and cool
Combine cream cheese, Splenda, vanilla extract until smooth
Spread over baked cookie crust
Arrange fruit over cream cheese layer in any design
In a small saucepan over very low heat, make a glaze by heating preserves and water.
Brush glaze over fruit, refrigerate until ready to serve.

Yields:Serves 10

Nutrition Information: Calories: 100, Fat grams: 5, Carbohydrates: 12 grams, Sodium: 74 mg, Protein: 2.1 grams

Tuscan Polenta Cake

½ cup healthy margarine (Smart Balance)
½ cup sugar
½ cup Splenda
¾ cup all-purpose flour
1 cup fine cornmeal flour
½ teaspoon salt
1 teaspoon baking powder
½ cup of egg substitute
1 egg yolk
2/3 cup skim milk
¾ cup water
¾ cup sugar
1 Tablespoon lemon juice
1/3 cup finely chopped rosemary
1 teaspoon vanilla

Directions:

Cream margarine, sugar and Splenda together with an electric mixer
Add flour, cornmeal, salt, baking powder, egg substitute, egg yolk and milk
Beat the batter with an electric mixer on high for about 3 minutes; it will turn a pale shade of yellow.
Pour batter into a greased and floured 8 x 2 inch round cake pan. Tap pan on counter to remove air bubbles.
Place pan on middle rack of a 350 degree oven for 35-40 minutes.
Let cake sit for a few minutes and then invert on a large plate
While cake is baking make the rosemary syrup by placing water, sugar, lemon juice, rosemary to a small sauce pan and simmer for 10 minutes. Turn off heat and stir in vanilla extract.
Strain mixture through a colander into a mixing bowl to remove rosemary pieces.
Brush ½ of syrup over flipped cake allowing it to soak in as more syrup is added. Refrigerate any unused syrup for later.
When ready to serve, slice cake, place a dollup of cooled syrup and a few fresh blackberries on a plate. Cool Whip may also be added.

Yields:Serves 10

Nutrition Information: Calories: 251, Fat grams: 3, Carbohydrates: 51 grams, Sodium: 219 mg, Protein: 4.3 grams, Fiber: 1.2 grams

Summer Fruit Soup

Ingredients:

1 Tablespoon ground ginger
3 cups chopped strawberries
2 cups chopped pineapple
1 ½ cups chopped mango
2 pieces lemon peel
2 pieces lime peel
2 pieces orange peel
4 cups water
1 ½ cups sugar
¼ cup fresh orange juice
2 Tablespoons fresh lemon juice
2 Tablespoons fresh lime juice
1 cup blueberries
Mint sprigs, for garnish

Directions:

Sauté ginger in a medium pot over medium-high heat until fragrant, about 2 minutes (no oil is necessary).
Add 2 cups strawberries, 1 cup pineapple, ¾ cup mango and the lemon, lime and orange peels; cook for another 2 minutes.
Add water, sugar and fruit juices and bring to a simmer, stirring occasionally.
Simmer for 5 minutes and remove from the heat. Allow mixture to cool slightly and then transfer in batches into blender. Puree and place in a large bowl.
Add remaining 1 cup strawberries, 1 cup pineapple, ¾ cup mango and blueberries. Stir to combine, cover and refrigerate until well chilled.
Garnish with mint.

Yields:Serves 8

Fudge-Almond Tart

Ingredients:

½ cup coarsely chopped almonds, toasted
4 ounces bittersweet chocolate
6 Tablespoons Smart Balance margarine or equivalent
½ cup all-purpose flour
3 Tablespoons unsweetened cocoa
1/8 teaspoon salt
2 large eggs
6 Tablespoons sugar (could use ½ amount as Splenda and ½ as sugar)
2 Tablespoons Agave nectar
1 teaspoon vanilla extract

Directions:

Preheat oven to 350 degrees. Place oven rack on lowest level
Spray a 9 inch cake pan or tart pan with cooking spray. Sprinkle toasted almonds in the bottom of the pan
Combine chocolate and margarine in a microwave safe dish and heat on high for 45 seconds. Stir until chocolate is melted; set aside.
Combine flour, cocoa, salt in a medium bowl, stir well.
Put eggs in a large bowl and beat with mixer on medium for 2 minutes. Add sugar and beat until sugar dissolves. Add Agave nectar and vanilla; beat on low for 1 minute.
Add chocolate mixture; beat 1 minute
Add flour mixture and beat on low until combined
Pour batter over nuts in prepared pan, spreading evenly.
Bake at 350 degrees for 20 minutes. Cool in pan for 20 minutes and then invert on to serving dish.

Yields:Serves 10

Nutrition Information: Calories: 245, Fat grams: 14, Protein: 4.5 grams, Carbohydrate: 22 grams, Sodium: 70 mg