When you think about adding flavor to foods in the most healthful way possible, you think about the most intense flavor vehicles you can find. That’s why this recipe calls for vanilla bean. The tiny seeds inside pack a wallop of this most delicate and beloved taste. If you can’t find good strawberries, try whole raspberries or small slices of ripe peach.

　　

Ingredients

serves 4

　　1/2 vanilla bean, split, seeds scraped out and reserved

　　2 ounces low-fat cream cheese

　　3 tablespoons granulated Splenda or 9 packets (31.5 g) Truvia

　　1 1/4 cups nonfat Greek yogurt

　　2 tablespoons pomegranate juice

　　4 mini graham cracker tart shells, such as Keebler

　　8 large fresh strawberries, sliced thin

　　

Step 1

In the bowl of an electric mixer fitted with the paddle attachment, combine the vanilla bean seeds, cream cheese, and Splenda. Beat until the mixture is slightly fluffy, about 1 minute.

　　

Step 2

Scrape down the sides of the bowl. Add the yogurt and pomegranate juice. Beat until the yogurt is fully incorporated, about 1 minute. Scrape down the sides of the bowl, and beat for 1 minute more.

　　

Step 3

Fill each tart shell with the cream cheese mixture. Arrange the strawberry slices on top. Serve immediately, or refrigerate until serving time.

　　

healthy tips

Step 4

Try a new kind of strawberries and cream: In a small bowl, crush 2 large ripe strawberries with a fork. Then stir in 1 packet of Truvia and 2 ounces (1/4 cup) of nonfat Greek yogurt. Satisfies your sweet tooth for fewer than 50 calories.

　　

nutrition information

Step 5

Fat: NA (before), 8.1g (after)

　　

Step 6

Calories: NA (before), 207 (after)

　　

Step 7

Protein: 9g

　　

Step 8

Carbohydrates: 24g

　　

Step 9

Cholesterol: 10mg

　　

Step 10

Fiber: 1g

　　

Step 11

Sodium: 212mg

　　Now Eat This by Rocco DiSpirito. Copyright © 2010 by Rocco DiSpirito. Published by Random House Publishing Group. All Rights Reserved.Hailed as the "Leading Chef of his Generation" by Gourmet magazine, Rocco DiSpirito received the James Beard Award for his first cookbook, Flavor. He went on to author Rocco's Italian-American (2004), Rocco's Five Minute Flavor (2005), Rocco's Real-Life Recipes (2007), and Rocco Gets Real (2009). DiSpirito also starred in the Food Network series Melting Pot, the NBC hit reality series The Restaurant, and the A&E series Rocco Gets Real.