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

Steps

• 
  
  
  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