Lightened Chocolate Desserts

Chocolate doesn't have to be deadly to your diet. Try one of these lightened—but still decadent!—chocolate desserts.
Mocha Cream Brownie Wedges with Fresh Raspberries
These sophisticated brownies started with a box of gluten-free brownie mix. Gluten-free mixes are tricky and will be very thick when stirring. After the brownies bake the center will not appear done, but will firm as the batter cools.

Ingredients
4 large egg whites
1 (16-ounce) package gluten-free brownie mix (such as Betty Crocker)
6 tablespoons canola oil
1 tablespoon instant coffee granules
Cooking spray
1 cup heavy whipping cream
2 teaspoons instant coffee granules
1/2 teaspoon vanilla extract
1/4 cup powdered sugar
1/2 cup chocolate syrup
1 1/2 cups raspberries 

Preparation

1. Preheat oven to 350°.

2. Beat egg whites with a mixer at high speed for 1 minute or until frothy. Stir in brownie mix, oil, and 1 tablespoon coffee granules. (Batter will be very thick.) Spread batter in an 11 x 7–inch glass or ceramic baking dish coated with cooking spray.

3. Bake at 350° for 22 minutes or until a wooden pick inserted 2 inches from edge comes out clean. (Center will not look cooked, but will continue to cook as brownies cool.) Cool completely in dish on a wire rack. Cut into 6 squares; cut each square diagonally in half to create 12 triangles.

4. Place cream, 2 teaspoons coffee granules, and vanilla in a medium bowl; beat with a mixer at high speed until foamy. Add powdered sugar; beat until soft peaks form.

5. Place 1 brownie on each of 12 dessert plates. Drizzle evenly with chocolate syrup. Dollop evenly with topping, and sprinkle evenly with raspberries.