Chocolate

Chocolate

Chocolate Recipes

Chocolate…. What can I say. My husband is a serious chocoholic and always has been. He is also the baker in the family. So, when I changed our eating lifestyle to low-fat, he all but abandoned his baking. But, then I started running across low-fat chocolate recipes. When you substitute cocoa for bakers chocolate, you save a lot of fat grams. And, when you use dutch process cocoa (smoother and less harsh than regular cocoa), you have a real winner! Learning to use applesauce and prune puree (baby food prunes work well) as substitutes for the fat was the final ingredient to fabulous low-fat chocolate desserts. But, keep in mind that even though they are low-fat, they are almost all very high in calories. So, treat yourself every once in a while to a great low-fat chocolate dessert and satisfy that “chocoholic” that lurks within most of us!

RcpCard  Almost Fatfree Chocolate Cupcakes
RcpCard  Banana Fudge Cake
RcpCard  Brownie Cheesecake
RcpCard  Chocolate Biscotti
RcpCard  Chocolate Fleck Frozen Yogurt
RcpCard  Chocolate Ice Cream
RcpCard  Chocolate Mocha Cake
RcpCard  Chocolate Orange Meringues
RcpCard  Chocolate Pound Cake
RcpCard  Chocolate Raspberry Brownies
RcpCard  Cocoa-Molassas Bundt Cake
RcpCard  Devil’s Food Fudge Cake
RcpCard  Double Chocolate Mousse Pie
RcpCard  Fat-Free Chocolate Cake
RcpCard  French Quarter Chocolate Torte
RcpCard  Low-Fat Brownies
RcpCard  Mississippi Mud Sauce
RcpCard  Mocha Chip Cookies
RcpCard  Triple Chocolate Cheesecake

Almost Fatfree Chocolate Cupcakes

12 servings
3/4 cup dark brown sugar, packed
1 egg
1 egg white
1 tablespoon oil
1/2 cup unsweetened cocoa powder
1 teaspoon vanilla extract
Confectioner’s Sugar
1 1/3 cups all-purpose flour
1/4 cup applesauce, cinnamon flavored
1 1/2 teaspoons baking powder
1 1/2 teasspoons baking soda
1/2 teaspoon salt
2/3 cup skim milk

Preheat oven to 350 deg F. Line 12 muffin cups with paper liners. Combine flour, cocoa, baking powder, soda and salt. Beat the next six ingredients until combined, about 1 min. Stir in flour mixture alternately with milk until just combined. Pour batter into muffin cups. Bake 22 – 25 minutes or until toothpick comes out clean. Remove cupcakes from pan; cool on wire rack 30 min. Sprinkle with sugar, if desired.

Nutrition Facts
Amount Per Serving: Calories 120 – Calories from Fat 20
Percent Total Calories From: Fat 16%, Protein 11%, Carbohydrate 72%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 0g, Cholesterol 18mg, Sodium 92mg, Total Carbohydrate 22g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 55 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units

Banana Fudge Cake

8 servings
1 cup whole wheat flour
1 cup flour, unbleached
1/2 cup cocoa powder
1 1/2 cups sugar
2 teaspoons baking soda
1/4 teaspoon salt
1 1/2 cups bananas, very ripe, mashed
1/2 cup nonfat buttermilk
2 egg whites
1 1/2 teaspoons vanilla extract
Glaze:
1 1/2 cups confectioners sugar
2 tablespoons cocoa powder
3 tablespoons skim milk
1 teaspoon vanilla extract
1/4 cup chopped walnuts

Combine the flours, cocoa, sugar, baking soda, and salt, if desired, and stir to mix well. Add the banana, buttermilk, egg whites and vanilla extract. Stir to mix well. Coat a 9 x 13″ pan with nonstick cooking spray. Spread the batter evenly in the pan. Bake at 350 deg F for about 35 min., or just until a wooden toothpick inserted in the center of the cake comes out clean. Cool the cake to room temp. To make the glaze, combine the glaze ingredients in a small bowl. If using a microwave oven, microwave the glaze, uncovered, at high power for 35 seconds, or until runny. If using a conventional stove top, transfer the glaze to a small saucepan and place over medium heat for 30 seconds, stirring constantly. Drizzle the glaze over the cake, then sprinkle with chopped walnuts and let harden before cutting into squares and serving.

Nutrition Facts
Amount Per Serving: Calories 457 – Calories from Fat 36
Percent Total Calories From: Fat 8%, Protein 7%, Carbohydrate 86%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 1mg, Sodium 288mg, Total Carbohydrate 98g, Dietary Fiber 1g, Sugars 0g, Protein 7g, Vitamin A 57 units, Vitamin C 4 units, Calcium 0 units, Iron 2 units

Brownie Cheesecake

16 servings

1 package fudge brownie mix
1 tablespoon water
1 teaspoon vegetable oil
1 jar prune baby food
1 egg white
Vegetable cooking spray
1 cup nonfat cottage cheese
16 ounces Neufchatel cheese, softened
8 ounces nonfat cream cheese, softened
1 1/2 cups sugar
1 tablespoon vanilla extract
1/4 teaspoon salt
3 eggs
1/4 cup semisweet chocolate, mini morsels

Preheat oven to 350°. Combine first 5 ingredients in a bowl; stir well. Spread into bottom of a 9-inch square baking pan coated with cooking spray. Bake at 350° for 25 minutes; let cool on a wire rack. Tear brownies into small pieces. Press half of pieces into bottom of a 9-inch springform pan coated with cooking spray. Set aside. Preheat oven to 300°. Place cottage cheese in a large bowl; beat at medium high speed of a mixer until almost smooth. Add cream cheeses; beat until smooth. Add sugar, vanilla, and salt; beat well. Add eggs, I at a time, beating well after each addition. Stir in chocolate. Pour half of cheese mixture into prepared pan; top with remaining brownie pieces. Pour remaining cheese mixture over brownie pieces. Bake at 300° for 40 minutes or until almost set. Turn oven off, and let cheesecake stand for 40 minutes in oven with door closed. Remove cheesecake from oven, and let cool to room temperature. Cover and chill at least 8 hours.

Nutrition Facts
Amount Per Serving: Calories 197 – Calories from Fat 79
Percent Total Calories From: Fat 40%, Protein 15%, Carbohydrate 45%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 5g, Cholesterol 77mg, Sodium 265mg, Total Carbohydrate 22g, Dietary Fiber 0g, Sugars 0g, Protein 7g, Vitamin A 590 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

Chocolate Biscotti

60 servings

2/3 cup almonds, whole
1 3/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 tablespoon instant coffee, or espresso
1 teaspoon baking soda
1/4 teaspoon salt
1/3 cup semisweet chocolate chips
2 eggs
2 egg whites
1 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract

Position racks in upper and lower third of oven. Heat oven to 350F. Place almonds in jelly-roll pan and toast until golden. Cool nuts completely. Coarsely chop. Reduce oven temp to 300F. Line cookie sheet with parchment paper. Whisk flour, cocoa, espresso, baking soda, and salt together in bowl. Place one quarter of flour mix and chocolate. chips in food processor; process until very fine. Combine with remaining flour mix. Set aside. Whisk whole eggs, egg whites, sugar, vanilla, and almond extract in bowl until frothy. Stir in dry ingredients. and nuts. Mix will be thick and sticky.

Spoon batter into three 12×2 1/2-inch strips, at least 2 1/2 inches apart, on prepared cookie sheet. Even edges with metal spatula. Bake 45 min. on lower rack. Cool on sheet on wire rack 10 min. Leave oven on. Transfer loaves from parchment to cutting board. Cut into 1/2-inch slices with serrated knife. Arrange cut side down on cookie sheet. Bake 12 min. per side. Cool.

Nutrition Facts
Amount Per Serving: Calories 47 – Calories from Fat 13
Percent Total Calories From: Fat 28%, Protein 10%, Carbohydrate 63%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 7mg, Sodium 31mg, Total Carbohydrate 7g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 11 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

Chocolate Fleck Frozen Yogurt

6 servings

12 ounces evaporated lowfat milk
1 teaspoon vanilla extract
1 cup plain lowfat yogurt, stirred
2 ounces semisweet chocolate chips
3/4 cup sugar
2 teaspoons cornstarch

In medium saucepan, combine sugar and cornstarch. Stir in milk. Cook and stir over moderate heat until thickened and bubbly. Remove from heat; cool to lukewarm. Add vanilla and yogurt. Refrigerate until mixture is cold. Melt chocolate. While chocolate is hot, pour it very slowly into chilled yogurt mixture while stirring gently. Freeze in ice-cream maker according to manufacturer’s directions; or follow refrigerator-freezer instructions previously posted.

Nutrition Facts
Amount Per Serving: Calories 231 – Calories from Fat 48
Percent Total Calories From: Fat 21%, Protein 11%, Carbohydrate 68%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 3g, Cholesterol 5mg, Sodium 89mg, Total Carbohydrate 39g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 756 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units

Chocolate Ice Cream

6 servings

3 cups lowfat milk
1/4 cup dark corn syrup
2 tablespoons brown sugar
2 large egg yolks
2/3 cup dutch process cocoa
2 tablespoons cornstarch
1 ounce bittersweet chocolate, chopped
1 tablespoon coffee liqueur, or espresso
2 teaspoons vanilla
1 1/2 cups marshmallow cream

In large heavy saucepan, combine 2 1/2 cups milk, corn syrup and brown sugar. Heat over medium heat, stirring to dissolve sugar. Meanwhile, in a mixing bowl, whish together egg yolks, cocoa, cornstarch and the remaining 1/2 cup cold milk until smooth. Gradually whisk the hot milk into egg yolk mixture then return to pan. Cook over medium heat whisking constantly until mixture thickens (about 3 minutes). Remove from heat, add chocolate and stir until melted. Stir in coffee liqueur and vanilla. Transfer custard to large clean bowl and place a piece of wax paper directly over surface. Cool completely. Add marshmallow fluff and mix with a whisk until smooth as possible (the lumps will break down during freezing process). Chill until cold. Pour into canister of an ice cream maker and freeze according to manufacturer’s directions.

Nutrition Facts
Amount Per Serving: Calories 397 – Calories from Fat 70
Percent Total Calories From: Fat 17%, Protein 8%, Carbohydrate 75%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 4g, Cholesterol 77mg, Sodium 177mg, Total Carbohydrate 74g, Dietary Fiber 1g, Sugars 0g, Protein 8g, Vitamin A 359 units, Vitamin C 1 units, Calcium 0 units, Iron 2 units

Chocolate Mocha Cake

8 servings

1 1/2 cups cake flour
1 1/2 cups sugar
1/2 cup cocoa
1 1/4 teaspoons baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
3 egg whites
3/4 cup coffee, cooled
1/2 cup skim milk
1/3 cup corn syrup
nonstick cooking spray
Frosting
2/3 cup corn syrup
1 egg white
3/4 teaspoon instant coffee

In large bowl sift together flour, sugar, cocoa, baking soda, baking powder and salt. In small bowl, whisk together remaining ingredients to blend well. Add liquids to dry ingredients whisking until smooth. Pour into 9″ square pan sprayed with cooking spray. Bake at 350x 35 to 40 minutes. Cool completely then frost. To make frosting bring syrup to a boil. In small bowl with electric mixer on high speed beat egg whites until soft peaks form. Add coffee powder and very gradually beat in hot syrup. Continue beating until stiff and shiny about 3 minutes. Spread over cooled cake.

Nutrition Facts
Amount Per Serving: Calories 386 – Calories from Fat 15
Percent Total Calories From: Fat 4%, Protein 5%, Carbohydrate 91%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 1g, Cholesterol 0mg, Sodium 409mg, Total Carbohydrate 88g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 32 units, Vitamin C 0 units, Calcium 0 units, Iron 4 units

Chocolate Orange Meringues

6 servings

2 egg whites
1/8 teaspoon salt
1/2 cup sugar
1/2 teaspoon vanilla
1 tablespoon unsweetened cocoa
1/2 cup lowfat ricotta cheese
4 ounces lowfat cream cheese
1/3 cup unsweetened cocoa
1/2 cup powdered sugar
1/8 teaspoon grated orange zest
1 tablespoon orange juice
1 12 oz. can mandarin orange sections, drained

Heat oven to 275. Line cookie sheet with parchment paper or brown paper. In small bowl combine egg whites and salt. Beat until foamy. Gradually add sugar and vanilla, beating until stiff peaks form. Sift 1 tbs. cocoa over egg whites and fold into mixture. Using 1/4 cup of meringue, drop 6 individual mounds onto paper-lined cookie sheet. Spread each into 4″ circles with a deep well in the center (forming cups). Bake at 275 degrees for 45 minutes or until dry. Turn oven off and leave in closed oven for 1 hour. Remove from oven and cool completely. Just before serving, combine all filling ingredients except orange segments in food processor. Process until smooth. Spoon mixture evenly into meringues. Top with orange segments. Drizzle with warm hot fudge topping if desired.

Nutrition Facts
Amount Per Serving: Calories 233 – Calories from Fat 48
Percent Total Calories From: Fat 21%, Protein 10%, Carbohydrate 69%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 3g, Cholesterol 27mg, Sodium 194mg, Total Carbohydrate 40g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 885 units, Vitamin C 18 units, Calcium 0 units, Iron 1 units

Chocolate Pound Cake

16 servings

2 1/4 cups cake flour, sifted
1 teaspoon cake flour
1/4 cup margarine
1/4 cup prune puree
3/4 cup sugar
3 egg whites
2 teaspoons vanilla
1/4 cup dutch process cocoa
3/4 teaspoon baking soda
1/4 teaspoon salt
8 ounces vanilla low-fat yogurt
1 teaspoon powdered sugar

Coat bottom and sides of a loaf pan with cooking spray. Sprinkle with 1 tsp. flour and set aside. Cream margarine with prune puree. Gradually add sugar and beat well. Add egg whites and beat 4 minutes or until well blended. Add vanilla. Combine remaining flour, cocoa, soda and salt. Add to creamed mixture alternatively with yogurt, beginning and ending with dry ingredients. Pour batter into prepared pan. Bake at 350 degrees for 55-60 minutes, or until a toothpick comes out clean. Cool in pan 10 minutes before removing.

Nutrition Facts
Amount Per Serving: Calories 143 – Calories from Fat 31
Percent Total Calories From: Fat 21%, Protein 8%, Carbohydrate 70%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 1mg, Sodium 139mg, Total Carbohydrate 25g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 177 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units

Chocolate Raspberry Brownies

12 servings

1 1/2 cups sugar
3/4 cup unsweetened cocoa powder
1 cup fat-free egg substitutes
1 10 oz. jar sugar-free raspberry preserves, or apricot, or cherry)
1 teaspoon vanilla
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon almond extract
1 cup flour

Thoroughly coat a 9×13 inch pan with nonstick cooking spray and dust with flour. With an electric mixer, combine sugar and cocoa. Gradually pour in egg substitutes and raspberry jam, beating on low-speed until sugar is no longer grainy. Add vanilla, salt, and almond extract and beat briefly to mix. Combine flour and baking soda and stir in with a flexible rubber spatula. Do not over mix. Turn into prepared pan. Bake in preheated 325-degree oven 30-35 minutes. Brownies should be slightly underbaked but not runny in the center. Allow to cool and cut into 2×2″ squares.

Nutrition Facts
Amount Per Serving: Calories 158 – Calories from Fat 7
Percent Total Calories From: Fat 4%, Protein 5%, Carbohydrate 90%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 170mg, Total Carbohydrate 36g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 1 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units

Cocoa-Molassas Bundt Cake

12 servings

1 3/4 cups flour
3 tablespoons dutch process cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cups low-fat buttermilk
1 cup sugar
1/2 cup applesauce
1/2 cup molasses
1 egg
2 tablespoons margarine
3 egg whites, beaten until stiff

Preheat oven to 350. Spray 10 inch bundt pan with nonstick cooking spray. Flour lightly. Combine flour, cocoa, baking powder, baking soda and salt. In another bowl combine buttermilk, sugar, applesauce, molasses, egg and margarine. Add flour mixture to applesauce mixture. Beat with electric mixer into until applesauce is moistened. Beat on high speed 3 minutes. Gently fold in beaten egg whites. Pour batter into prepared pan. Bake 55 minutes, or until toothpick comes out clean. Cool 15 minutes. Sprinkle with confectioner’s sugar.

Nutrition Facts
Amount Per Serving: Calories 215 – Calories from Fat 27
Percent Total Calories From: Fat 12%, Protein 9%, Carbohydrate 79%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 19mg, Sodium 340mg, Total Carbohydrate 43g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 116 units, Vitamin C 0 units, Calcium 0 units, Iron 3 units

Devil’s Food Fudge Cake

10 servings

1/2 cup prune puree
3 egg whites
1 1/2 teaspoons vanilla
1 cup flour
2 tablespoons flour
1 cup sugar
2 tablespoons sugar
3/4 cup dutch process cocoa
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt

Preheat oven to 350 degrees. Coat a 9″ baking pan with cooking spray. In bowl, combine 1 cup water, prune puree, egg whites and vanilla; beat to blend thoroughly. Combine all dry ingredients. Mix with wet ingredients. Spread batter in pan, bake for 30 minutes.

Nutrition Facts
Amount Per Serving: Calories 192 – Calories from Fat 9
Percent Total Calories From: Fat 5%, Protein 8%, Carbohydrate 87%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 195mg, Total Carbohydrate 42g, Dietary Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 161 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units

Double Chocolate Mousse Pie

8 servings

cooking spray
1 1/4 cups chocolate graham cracker crumbs
3 tablespoons sugar
1/4 cup prune puree
3 cups nonfat milk
2 packages instant chocolate pudding mix
1 1/2 cups light cool whip

Preheat oven to 375 degrees. Coat 9″ pie plate with cooking spray. In large bowl mix cracker crumbs and sugar. Cut in prune puree with pastry blender until mixture resembles coarse crumbs. Press into pie plate. Bake 15 minutes then cool on rack. Pour milk into large bowl, add pudding mix and whisk 2 minutes. Gently fold in 1 cup whipped topping. Spoon in prepared shell. Chill at least 2 hours. Garnish with additional topping.

Nutrition Facts
Amount Per Serving: Calories 243 – Calories from Fat 35
Percent Total Calories From: Fat 15%, Protein 9%, Carbohydrate 77%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 4g, Cholesterol 2mg, Sodium 236mg, Total Carbohydrate 47g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 408 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units

Fat-Free Chocolate Cake

8 servings

Cake:
1 1/4 cups flour
1 cup sugar
1/2 cup unsweetened cocoa
1/4 cup cornstarch
1/2 teaspoon baking soda
1/2 teaspoon salt
4 egg whites
1 cup water
1/2 cup light corn syrup, (or dark)
Glaze:
1/3 cup cocoa
2/3 cup powdered sugar
1 teaspoon vanilla extract
1 egg white
1 tablespoon water, or as needed

Cake: preheat oven to 350 degrees F. Spray 9 inch square baking pan with cooking spray. In large bowl, combine flour, sugar, cocoa, cornstarch, soda and salt. In medium bowl, whisk together egg whites, water and corn syrup. Stir egg mixture into flour mixture until smooth. Pour into baking pan. Bake 1/2 hour or until cake springs back when lightly touched. Cool on wire rack 10 minutes. Glaze: beat together cocoa, powdered sugar, vanilla, egg white and water by droplets. Drizzle glaze over warm cake. To serve, cut into squares.

Nutrition Facts
Amount Per Serving: Calories 330 – Calories from Fat 12
Percent Total Calories From: Fat 4%, Protein 7%, Carbohydrate 89%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 1g, Cholesterol 0mg, Sodium 310mg, Total Carbohydrate 74g, Dietary Fiber 1g, Sugars 0g, Protein 6g, Vitamin A 2 units, Vitamin C 0 units, Calcium 0 units, Iron 2 units

French Quarter Chocolate Torte

8 servings

1/4 cup light molasses
1/4 cup dark corn syrup
1/4 cup firmly packed brown sugar
1 teaspoon instant coffee powder, dissolved in 1 tablespoon hot water
2 tablespoons bourbon whiskey
1 teaspoon vanilla
2 egg yolks
1/2 cup finely ground almonds
1 cup fresh bread crumbs, finely ground
1/3 cup dutch process cocoa
4 egg whites, at room temperature
1/4 teaspoon cream of tartar

Preheat oven to 350 degrees. Line 9″ springform pan with parchment paper; spray lightly with cooking spray. In small saucepan, combine molasses, corn syrup, brown sugar, diluted coffee, bourbon and vanilla extract. Stir well and place over medium heat. Cook 1 to 2 minutes or until melted and syrupy. Do not boil. Remove from heat. In small bowl with mixer at medium speed, beat egg yolks about 2 minutes or until thick and lemon-colored. Slowly beat molasses syrup into yolks, continue beating until mixture is consistency of thick cream. In another small bowl, stir together almonds and bread crumbs. Sift cocoa powder into crumb mixture, stir to mix well. With rubber spatula, fold cocoa mixture into yolk mixture. Beat egg whites until frothy. Add salt and cream of tartar. Increase speed and beat until stiff peaks form. Fold 1/3 egg whites into cocoa mixture. Gently fold in remaining whites. Spoon batter into prepared pan. Bake on middle rack of oven for 20 to 25 minutes, or until a thin skewer comes out fairly clean. Remove from oven and let cool completely. Remove from pan, peel off paper and sift confectioner’s sugar over top of cake.

Nutrition Facts
Amount Per Serving: Calories 232 – Calories from Fat 62
Percent Total Calories From: Fat 27%, Protein 11%, Carbohydrate 58%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 1g, Cholesterol 52mg, Sodium 166mg, Total Carbohydrate 34g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 79 units, Vitamin C 0 units, Calcium 0 units, Iron 2 units

 

Low-Fat Brownies

12 servings

1/2 cup flour
1/2 cup dutch process cocoa
1/2 teaspoon baking powder
1/2 cup sugar
1/2 cup light brown sugar
2 tablespoons canola oil
4 tablespoons prune puree
4 large egg whites
2 teaspoons vanilla

Preheat oven to 350. Spray 8″ square baking pan with cooking spray. In small bowl combine flour, cocoa and baking powder. In medium bowl stir together sugar, brown sugar, oil and prune puree. Add egg whites and vanilla. Gradually stir in cocoa mixture until blended. Pour into prepared pan and bake 15 to 20 minutes or until brownies begin to pull away from sides of pan. Sprinkle with confectioner’s sugar.

Nutrition Facts
Amount Per Serving: Calories 121 – Calories from Fat 25
Percent Total Calories From: Fat 21%, Protein 8%, Carbohydrate 71%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 0g, Cholesterol 0mg, Sodium 60mg, Total Carbohydrate 21g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 67 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units

 

Mississippi Mud Sauce

16 servings

1/3 cup miniature marshmallows
1 tablespoon dutch process cocoa
2 teaspoons dutch process cocoa
1 tablespoon cornstarch
1 cup skim milk
1 tablespoon light corn syrup
1 teaspoon vanilla
1/4 teaspoon cinnamon
1/4 cup miniature marshmallows
1 tablespoon pecans, chopped

Combine 1/3 cup marshmallows, cocoa and cornstarch in small saucepan. Gradually stir in milk and corn syrup. Cook over medium heat, stirring constantly until thickened. Remove from heat, stir in vanilla and cinnamon. Let cool. Stir in 1/4 cup marshmallows and pecans. Serve over ice milk or angel food cake.

Nutrition Facts
Amount Per Serving: Calories 44 – Calories from Fat 4
Percent Total Calories From: Fat 8%, Protein 7%, Carbohydrate 85%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 18mg, Total Carbohydrate 9g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 32 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

Mocha Chip Cookies

22 servings

1/4 cup reduced calorie margarine
1/3 cup sugar
1/4 cup firmly packed brown sugar
1/4 cup frozen egg substitute
1 cup flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup dutch process cocoa
1 tablespoon instant coffee, or instant espresso granules
1/3 cup semisweet chocolate bits
vegetable cooking spray

Beat margarine at medium speed of an electric mixer until creamy; gradually add sugars, beating well. Add egg substitute, beat well. Combine flour, baking soda, salt, cocoa and coffee granules. Add to margarine mixture, beat until just blended. Stir in chocolate morsels. Drop dough by level tablespoonfuls, 2 inches apart, onto cookie sheets coated with cooking spray. Bake at 375 for 5 to 6 minutes. Remove from cookie sheets and cool.

Nutrition Facts
Amount Per Serving: Calories 76 – Calories from Fat 24
Percent Total Calories From: Fat 32%, Protein 6%, Carbohydrate 62%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 0mg, Sodium 84mg, Total Carbohydrate 12g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 125 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

Triple Chocolate Cheesecake

16 servings

1 1/3 cups chocolate graham cracker crumbs, (about 16 crackers)
Vegetable cooking spray
3 tablespoons dark rum
3 ounces semisweet chocolate
1/4 cup chocolate sauce
8 ounces nonfat cream cheese, softened
8 ounces Neufchatel cheese, softened
1 cup sugar
2 tablespoons unsweetened cocoa
1 teaspoon vanilla extract
1/4 teaspoon salt
2 eggs
1/2 cup low-fat sour cream
1 tablespoon sugar
2 teaspoons unsweetened cocoa
Chocolate curls (optional)

1/4 cup sugar
1 tablespoon margarine
1 tablespoon egg white

Preheat oven to 350°. Place first 3 ingredients in a bowl; beat at medium speed of a mixer until blended. Add crumbs; stir well. Firmly press mixture into bottom and 1 inch up sides of an 8-inch springform pan coated with cooking spray. Bake at 350° for 10 minutes; let cool on a wire rack. Turn oven down to 300°. Combine rum and chocolate squares in the top of a double boiler. Cook over simmering water 2 minutes or until chocolate melts, stirring frequently. Remove from heat; add chocolate syrup, stirring until smooth. Place cheeses in a large bowl; beat at medium speed of a mixer until smooth. Add 1 cup sugar, 2 tablespoon cocoa, vanilla and beat until smooth. Add rum mixture; beat at low speed until well blended. Add eggs, 1 at a time, beating well after each addition. Pour cheese mixture into prepared pan; bake at 300° for 40 minutes or until almost set. Combine sour cream, 1 tablespoon sugar, and 2 teaspoons cocoa; stir well. Turn oven off, and spread sour cream mixture over cheesecake. Let cheesecake stand for 45 minutes in oven with door closed. Remove cheesecake from oven, and let cool to room temperature. Cover and chill at least 8 hours. Garnish with chocolate curls.

Nutrition Facts
Amount Per Serving: Calories 183 – Calories from Fat 65
Percent Total Calories From: Fat 35%, Protein 9%, Carbohydrate 52%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 4g, Cholesterol 56mg, Sodium 167mg, Total Carbohydrate 24g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 469 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units

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