Jul 31, 2014

How can I make this Heavenly Recipe Healthier? Rich, Indulgent Ingredients but oh SO yummy

Ok, I'm a glutton for punishment as they say.  I was looking around Pillsbury.com for a fun and "healthier" desert idea, when I stumbled upon this photo and recipe - and I have such a weakness for chocolatey, fudgey, yummy goodies.  So NOT on my diet plan!  So, I'm asking all my friends out there in the Cyber World to help me find a way to still enjoy this scruptious desert but make it healthier, and still retain the yummy taste!  Any Ideas are Oh So Welcome!
Heavenly Hazelnut Torte with Mascarpone Cream

  • total time 1 hr 50 min
  • ingredients 7
  • servings 8

  • Ingredients

    1 roll Pillsbury™ refrigerated sugar cookie dough
    1 container (8 oz) mascarpone cheese
    2/3 cup Jif® Chocolate Flavored Hazelnut Spread
    3/4 cup coarsely chopped toasted hazelnuts
    1/2 cup semisweet chocolate chips
    1/2 cup heavy whipping cream
    2 tablespoons granulated white or vanilla sugar


    • 1 Heat oven to 350°F. Let cookie dough and mascarpone cheese stand at room temperature for 10 minutes to soften. In medium bowl, break up cookie dough. Add 2 tablespoons of the mascarpone cheese, 1/3 cup of the chocolate hazelnut spread and 1/2 cup of the hazelnuts. Mix with wooden spoon until well blended.
    • 2 Press 1/2 of the dough mixture in bottom of ungreased 9-inch springform pan. In small microwavable bowl, microwave remaining 1/3 cup chocolate hazelnut spread on High 10 seconds; stir until spreading consistency. Spread over dough to within 1/4-inch of edge; sprinkle chocolate chips over chocolate hazelnut spread. Place remaining dough between layers of waxed paper. Press into 9-inch round. Peel off one layer of paper. Place dough side down over chocolate chips. Remove waxed paper; press edges to seal. Gently tap pan on counter to settle. Sprinkle with remaining 1/4 cup nuts; lightly press into dough.
    • 3 Wrap outside bottom and side of springform pan with foil to prevent leaking. Bake 30 to 40 minutes or until puffed and edges are set (center will jiggle slightly). Cool on cooling rack 30 to 40 minutes or until center is set but still warm. Remove side of pan.
    • 4 Meanwhile, in medium bowl, beat whipping cream and sugar with electric mixer on medium speed until soft peaks form. Beat in remaining mascarpone cheese with electric mixer on low speed until combined. Refrigerate.
    • 5 Serve wedges of warm torte with mascarpone cream.
    This recipe was found on Pillsbury.com


    1. I'm drooling on my computer keyboard! Thanks for sharing this outrageously yummy recipe.

      1. I know, right? but how can we make it a bit more guilt-free? maybe skip the heavy whipping cream and just use lowfat/fatfree whipped topping or cool whip?

    2. OMG! This looks so good!! And such an easy recipe to make whether you are in a time crunch or not! Thank you for sharing! :)

    3. This looks so good!!

    4. Oh wow! I'm not too sure how to make it healthier, but on the plus side, it sounds a bit on the rich side so a smaller portion may be your best bet.

    5. Maybe serve it with Diet Coke? I mean, that cancels out everything, right?

    6. I need this now! :) This looks amazing.. I'm saving it on pinterest so I can have the recipe! :)

    7. i would maybe try substituing greek yogurt for the heavy whipping cream or cheese!

    8. Sounds delicious. I'd like to try this soon!

    9. Heaven on a plate! This just got bookmarked!

    10. WOW! This looks amazing! It's only 7:30 AM and I want this now!


    Thanks for stopping by! Comments are always welcome!