g. Chocolate
The Leftover Dessert
Sep 30th
1 chocolate cake mix, prepared (or about 18 cupcakes, 1 cake, etc)
1/2 cup whipped chocolate icing (Can use sugar-free, OR, your cake/cupcakes could be pre-iced)
2 candy bars, crumbled (I used Butterfinger – sugar-free Hersheys or Dark Chocolate would work great, too)
1 large box sugar-free instant vanilla pudding, prepared
12 ounces fat-free whipped topping
Break 1/3 of prepared cake into approximately 1 inch cubes in the bottom of a trifle dish or bowl. Top with 1/3 of the chocolate icing. Sprinkle with 1/4 of the crumbled candy bars.
Mix together 8 ounces whipped topping with the pudding and spread 1/2 of that mixture over candy bars.
Continue to layer in this order: Cubed Cake, Icing, Crumbled Candy Bars, Pudding/Whipped Topping, Cubed Cake, Icing, Crumbled Candy Bars – Top with remaining whipped topping. Sprinkle with leftover candy bar pieces to decorate if desired. Refrigerate.
NOTE: This simple recipe can be changed to fit whatever dessert you’re looking for or whatever you have in your home.
Try these combinations:
- Angel Food or White Cake, Vanilla Pudding, Strawberries, Dark Chocolate Candy Bars
- Carrot Cake with Cream Cheese Frosting, Vanilla Pudding
- Chocolate Cake, Chocolate Pudding, Strawberries or Candy Bar
Use whatever you have and have fun with it!
Double Chocolate Cupcakes
May 6th
2 tablespoons butter, softened
3/4 cup sugar
1 egg
1 egg white
1/2 cup plus 2 tablespoons buttermilk
1/3 cup water
1 tablespoon white vinegar
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup semisweet chocolate chips
In a large bowl, cream butter and sugar until light and fluffy. Add egg and egg white, one at a time, beating well after each addition. Beat on high speed until light and fluffy. Stir in the buttermilk, water, vinegar and vanilla.
Combine the flour, cocoa, baking soda and salt; add to batter just until moistened. Stir in chocolate chips. Fill muffin cups coated with cooking spray three- fourths full.
Bake at 375° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Yield: 14 cupcakes. Note: I made these as miniature cupcakes and they were delicious – they made 36 miniature cupcakes. Recipe adapted from: Taste of Home Online
Fudgy Brownies
Mar 24th
I made this brownie recipe last night for my family and it was really good. I did not have any plain or vanilla yogurt, so actually used peach. The brownies have a strong chocolaty flavor that is really good and covered up the peach flavor. They are a chewy brownie with alot of yummy flavor!
1 cup sugar
1/2 cup cocoa
6 tablespoons fat-free plain or vanilla yogurt
2 egg whites
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/4 cup chopped walnuts
Powdered Sugar
In a large bowl, combine the sugar, cocoa and yogurt. Stir in egg whites and vanilla. Gradually stir in flour and nuts just until combined.
Pour into an 8-inch square baking pan that has been coated with cooking spray. Bake at 350 degrees for 25-28 minutes or until a toothpick inserted near the center comes out clean. Dust with confectioners’ sugar.
Yield: 16 servings – Nutrition Info (per serving): 87 calories, 2 grams fat, 2 grams protein, 18 grams carbohydrate
Recipe from: Taste of Home
Four Layer Delight
Mar 11th
This is a recipe my mom received years ago as a free recipe from the bank. We have made it so much and absolutely love it. I made it last weekend when some friends came over and I thought I’d share the “light” version with you. The regular version simply calls for the same things, but with regular pudding, cream cheese, etc, not lowfat.
1 cup flour
1 stick light butter or margarine
1 cup chopped pecans
1 cup powdered sugar
1 (8-ounce) package light cream cheese, softened
1 (16-ounce) container light whipped topping, divided
2 (4-serving) packages sugar-free instant chocolate pudding
2 1/2 cups fat-free milk
Layer 1: Mix together flour, butter, and nuts. Press into greased 9X13-inch baking pan. Bake for 20 minutes at 350 degrees. Cool.
Layer 2: Cream together powdered sugar and cream cheese, then add 1 cup whipped topping. Spread over first layer.
Layer 3: Mix together pudding and milk until smooth. Spread over second layer.
Layer 4: Spread remainder of whipped topping over third layer. Garnish with chocolate curls and refrigerate.
Healthy Chocolate Recipes
Feb 16th
Everyone loves special chocolate treats for Valentines Day! Here are some healthy options I found for you to enjoy!
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