1)  Heat oven to 325°F.  In bowl, combine 10 chocolate sandwich cookies, ground, and 2 tablespoons each sugar and melted butter.

2)  Divide mixture evenly among 12 paper-lined muffin cups, press to form crusts.  In bowl of electric mixer, beat 2 containers (8 oz. each) whipped cream cheese and 1/3 cup sugar 2 minutes.  Add 2 eggs, 1 at a time, beating after each.  Stir in 8 chocolate sandwich cookies, chopped, and 1 teaspoon vanilla extract.

3)  Divide cream cheese mixture evenly among prepared muffin cups.  Bake 20 minutes or until center is almost set.  Cool completely.  Garnish with whipped topping and cookie halves or roughly crushed cookie sandwiches, if desired.

For the tart, you will need:

• 3 lemons, divided
• 13 graham cracker boards
• 3 tablespoons sugar
• 1 tablespoon crystallized ginger, chopped
• 1 egg white
• 1/2 cup butter-flavored spread like I Can’t Believe It’s Not Butter!, divided
• 1 1/2 cups pasteurized egg product
• 1 1/4 cups sugar

Directions:

Heat oven to 350°F.  Zest and juice 1 lemon: juice remaining.  In food processor, pulse next three ingredients 10 times.  Prepare crust by stirring egg white and 3 tablespoons butter spread, melted, into crumb mixture.  Press into 9″ tart pan; bake 10 minutes.  Cool Completely.

In saucepot over high heat, bring 2″ water to a boil.  Place metal bowl in pot so it sits on rim without touching water.  Whisk together 2/3 cup lemon juice, egg product and sugar.  Cook 8 minutes, or until thickened, whisking constantly.  Stir remaining butter spread and 1 tablespoon lemon zest into lemon curd.  Pour filling into crust; chill and garnish with whipped topping, candied lemon or lime slices and berries if desired.

Use Real Extracts and spices rather than artificial flavoring (vanilla extract instead cheaper vanilla flavoring, for example) to add an extra kick of flavor.

Be Creative. Certain delicate desserts like soufflés are tough to modify.  But muffins, cookies, and cakes are forgiving.  Try tossing in dried fruits, nuts and seeds to add flavor, texture and nutrients.

Use Fruits. Substitute a large mashed ripe banana, plus a drizzle of canola oil, for a half stick of butter to cut fat and calories and add some healthy carbs.

Guilt-Free Chocolate Muffins

For the muffins, you will need:

• cooking spray
• 1 cup applesauce
• 1 teaspoon canola oil
• 1/2 cup turbinado sugar
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 3/4 cup oat flour
• 1/3 cup unsweetened cocoa
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/8 teaspoon ground cinnamon
• 1/2 semisweet dairy-and gluten-free chocolate chips
• powdered sugar (optional)

Directions:

1. Preheat oven to 350°.  Place 8 paper liners in muffin tin; coat with cooking spray.
2. Combine applesauce and next 4 ingredients.  In a separate bowl, whisk together the next 6 ingredients.  Add oat mixture to applesauce mixture, stir until blended.  Stir in chocolate chips.
3. Spoon batter into muffin cups.  Bake for 20-22 minutes, rotating the pan a half-turn after 10 minutes.  Muffins are done when tops are firm to the touch.
4. Cool slightly.  Top with powdered sugar, if desired.