The 2 Best Baked Goods for Weight Loss

Maple–Raisin Bread Pudding
I've always found bread pudding pretty hard to resist, especially when it's still warm from the oven and topped with a touch of whipped cream. But how do you make a dessert that’s based on bread and eggs a little better or you? I swapped the white bread for whole wheat French bread, swapped the cream for fat-free milk, and cut back on the eggs. To sweeten it, I like to go natural, using pure maple syrup and raisins instead of refined sugar. But most important, I keep portions in check by baking them in individual ramekins so I don't "accidentally" have more than my share.
2 cups (2 1⁄2 oz) whole-wheat French bread, crusts removed, cut into 1⁄2-inch cubes
1 cup fat-free milk
1⁄4 cup pure maple syrup
2 1⁄2 tsp pure vanilla extract
2 large eggs
1⁄3 cup raisins
Cooking spray or oil mister
1. Preheat the oven to 350°F.
2. Arrange the bread cubes in a single layer on a baking sheet. Bake until golden, 5 to 6 minutes, stirring halfway through the cooking time. Let cool.
3. In a medium bowl, whisk together the milk, 3 Tbsp of the maple syrup, vanilla, and eggs. Stir in the raisins. Fold in the toasted bread cubes. Cover and refrigerate for at least 30 minutes or up to 4 hours.
4. Preheat the oven to 325°F. Spray 4 (5-oz) ramekins with oil. Divide the bread mixture equally among the prepared ramekins. Put the ramekins in an 8 × 8-inch baking pan, and add 1 inch hot water to the pan.
5. Bake until set, 45 to 50 minutes. Drizzle with remaining tablespoon of maple syrup. Serve warm.
Makes 4 ramekins. Per ramekin: 172 calories, 0.5 g fat (0 g saturated), 35 g carbs, 143 mg sodium, 23 g sugar, 1 g fiber, 6 g protein
Double Chocolate Chunk Walnut Cookies
I've done some crazy, unconventional things in baking, but using avocados in place of butter may just be the craziest. Believe it or not, it works! For these chewy cookies made with chunks of chocolate and walnuts in every bite, I use absolutely no butter. They taste too good to be light—and you can't detect the taste of avocados at all. I tested these out on many unsuspecting adults, children, and teens, and everyone loved them. Karina, my college-age daughter, was the ultimate test—she's a true chocoholic. She thinks they're pretty awesome!
Cooking spray or oil mister (optional)
1⁄2 cup raw sugar
1⁄3 cup unpacked dark brown sugar
1⁄4 cup mashed avocado
1 Tbsp unsweetened applesauce
1 large egg white
1 tsp pure vanilla extract
1⁄2 cup (65 grams) white whole-wheat unbleached flour (I recommend King Arthur)
1⁄3 cup (50 grams) all-purpose flour
1⁄3 cup unsweetened cocoa powder (I use Trader Joe's)
1⁄4 tsp baking soda
1⁄8 tsp kosher salt
1⁄3 cup semisweet chocolate chunks
1⁄2 cup finely chopped walnuts
1. Preheat the oven to 350°F. Line 2 regular baking sheets with silicone baking mats (such as Silpats) or lightly spray nonstick baking sheets with oil.
2. In a large bowl, using an electric hand mixer, whisk together the sugars, avocado, applesauce, egg white, and vanilla until the sugar dissolves, about 2 to 3 minutes.
3. In a separate large bowl, whisk together the flours, cocoa powder, baking soda, and salt. Fold in the dry ingredients with a spatula in two additions. Using a spatula, fold in the chocolate chunks and walnuts. The dough will be very sticky. Cover the bowl with plastic wrap, and refrigerate 15 minutes.
4. Drop the dough by tablespoonfuls about 1 inch apart onto the prepared baking sheets, and smooth the tops. Bake until almost set, 10 to 12 minutes. Let cool for 5 minutes on the pan, then transfer to wire racks to cool completely.
Makes 24 cookies. Per 2-cookie serving: 152 calories, 5.5 g fat (1.5 g saturated), 25 g carbs, 48 mg sodium, 15 g sugar, 2 g fiber, 3 g protein