Healthy cooking tips, recipes, food facts and more from a Registered Dietitian!
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!
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Loading ...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
(2 votes, average: 5.00 out of 5) Loading ...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
(4 votes, average: 4.50 out of 5) Loading ...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.
(3 votes, average: 4.67 out of 5) Loading ...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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(1 votes, average: 5.00 out of 5) Loading ...
