Chocolate-Pistachio Biscotti

On a cold winter night nothing is more enticing than the thought of curling up on the couch with a piping cup of hot chocolate and crunchy biscotti. But the reality is, this seemingly inoffensive treat can sabotage a full days worth of healthy eating. Would you believe that this one ounce serving of biscotti contains 250 calories! Besides, who eats just one? Continued over the course of a year, this could result in an extra 20 pounds of weight gain.

Besides the frustration of not fitting into your jeans, there are also serious health risks associated with weight gain such as coronary heart disease, Type 2 diabetes, and hypertension. Studies have shown that weight gain of as little as two pounds a year can increase your chances of those health risks by 5 percent.

Now the news isn't all bad, and anyone who has ever been on a diet knows that cutting out occasional treats entirely leads to a diet disaster.

Pair my Chocolate-Pistachio Biscotti recipe with a sugar-free or diet hot cocoa for a treat that is sure to satisfy your sweet tooth without jeopardizing your waistline.

Ingredients:

• 1 cup white flour
• 1 cup whole wheat flour cup
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 whole egg
• 2 egg whites
• 1 cup Splenda
• 1 tablespoon almond extract
• 1 cup dried cherries or dried fruit of choice
• 1/2 cup pistachios, shelled
• 1/8 teaspoon each ground cinnamon and ground nutmeg

Instructions:

1. Preheat oven to 350°F.
2. Sift together flours, cinnamon, nutmeg, cocoa powder, baking powder, and salt.
3. In a large bowl, beat egg, egg whites, and Splenda with a mixer until thick. Add almond extract, cherries, and pistachios. Mix for 10 seconds.
4. Add the dry ingredients to wet and combine until mixture is moistened. The dough will be very sticky.
5. Flour a board and turn the dough out onto it. Divide dough in half.
6. Roll each half into a 13" x 2" log. Place on a nonstick cookie sheet and bake for 30 minutes or until dough is golden and cracked on top.
7. Remove from oven and let cool 10 minutes. Lower oven temperature to 325°F for 4 to 5 minutes on each side. Place the slices flat in the pan and bake 4-5 minutes on each side.
8. Let cool completely (they get harder once they are cooled off completely) and serve.

Serves: Makes 45-50 cookies


Nutrition Content (per serving, one cookie):

46 Calories, 1g fat, 0g saturated fat, 9g carbohydrate, 1g fiber, 1g protein, 20mg sodium

Want more? Check out these easy carrot cake cookie sandwiches!


Readers, I would love to hear from you! Please send me your most favorite fattening recipes that need a RECIPE REHAB! Everything from your mom's meatloaf to your kid's favorite dessert -- let me lighten it up.

Celebrity dietitian and motivational life coach Tanya Zuckerbrot, author of www.ffactordiet.com and founder of www.skinnyandthecity.com, has helped thousands of people lose weight and keep it off with her program. Her philosophy? Tanya believes you should never sacrifice taste, even when you're eating healthy foods. Have a recipe in need of rehab? Send us an e-mail at reciperehab [AT] thatsfit [DOT] com.