3 Fat Chicks on a Diet Weight Loss Community

3 Fat Chicks on a Diet Weight Loss Community (http://www.3fatchicks.com/forum/)
-   Desserts (http://www.3fatchicks.com/forum/desserts-31/)
-   -   Recipes involving chocolate! (http://www.3fatchicks.com/forum/desserts/1097-recipes-involving-chocolate.html)

Punky 08-04-1999 12:36 PM

Recipes involving chocolate!
 
* Exported from MasterCook *

Bittersweet Chocolate Sauce - 3 Points

Recipe By : Weight Watchers Low-Calorie Desserts Magazine, page 95
Serving Size : 6 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup unsweetened cocoa -- plus
2 tablespoons unsweetened cocoa
1/4 cup brewed extra-strength coffee -- mixed with
1 tablespoon instant espresso coffee powder
1 1/2 cups part-skim ricotta cheese
sugar substitute to equal 6 teaspoons
sugar
2 teaspoons vanilla extract
1/4 teaspoon brandy extract
1 pinch salt

This is a rich sauce with a consistency ideal for topping frozen desserts
or for dipping strawberries or cut fruits, or for topping frozen desserts.

1. In work bowl of food processor or blender container, combine all
ingredients and process until smooth. 2. Pour into serving bowl; cover
and chill until ready to serve. Makes 6 servings, about 1/3 cup each.

Serving Size (1/3 cup) According to the magazine: Per Serving: 109 Cal, 9g
Pro, 6g Fat, 6g Carb, 100mg Sod, ?g Fiber Serving Provides: 1 Pro, 15 Opt.
Cal. Weight Watcher Points: 3

- - - - - - - - - - - - - - - - - -

NOTES : Scanned & MC formatted using MC_Buster by Pamela S. on 12/1/98.






Punky 08-04-1999 12:37 PM

* Exported from MasterCook *

Black Chocolate Sauce - 2 Points

Recipe By : C'mon America Let's Eat! Cookbook by Susan Powter, pg 346-34
Serving Size : 12 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup water
1 1/2 cups sugar
1 cup unsweetened cocoa powder -- (dutch process
preferred)
1 tablespoon vanilla extract

Enough said. The name alone is enough to ignite even the most tame sweet
tooth. This sauce screams. Pour me over custard. Pour me over ice
cream, cake, bananas. Pour me over anything---just pour me.

1. Pour water and sugar into a saucepan and bring to a boil. Cook for 5
minutes. Remove from heat and add cocoa, stirring constantly. Return to
low heat and simmer for 5 minutes, until the cocoa is thoroughly
dissolved. Remove from heat, stir in vanilla, and serve hot or cold.
Makes 12 servings.

Serving size (1/4 cup) According to the cookbook: Per serving: 116
Calories, 0.94g Fat (0.56g Sat Fat) Weight Watcher Points: 2

- - - - - - - - - - - - - - - - - -



Punky 08-04-1999 12:39 PM

* Exported from MasterCook *

Black Forest Pie - 4 Points

Recipe By : Sue B's WW Meeting - 4 Points
Serving Size : 6 Preparation Time :3:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups plain low-fat yogurt
1 cup skim milk
2 packages instant pudding mix -- small chocolate,
-- reduced calorie
48 pitted cherries -- frozen(no sugar
-- added), thawed, or
-- fresh
1 graham cracker pie crust -- 9 inch
1/2 cup cool whip

In blender process yogurt and milk until smooth; add pudding mix and mix
until smooth. Transfer mixture to large mixing bowl; fold in cherries.
Spread mixture in pie crust. Cover and refrigerate until firm, at least 3
hours. Top with Cool Whip before serving.

MC Formatted by Sue B 10/97. Submitted to the WW forum 3/21/98.

Points: 4

- - - - - - - - - - - - - - - - - -



Punky 08-04-1999 01:07 PM

* Exported from MasterCook *

Chocolate Chip Cracker Kisses - 1 Point

Recipe By : Jane Paquet (handed down & modified)
Serving Size : 60 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 egg whites -- * see note
1/4 teaspoon pure vanilla extract
1/4 teaspoon cream of tartar
2/3 cup sugar -- extra-fine
-- preferred

6 fat-free saltine crackers -- **crushed,3T

2/3 cup semi-sweet chocolate chips -- mini chips

Pre-heat oven to 300* F. Prepare a cookie sheet by covering it with
baker's parchment. In a totally grease-free mixing bowl, beat egg whites
on high until frothy. Add vanilla and cream of tartar. Continue beating
while gradually adding sugar. Make sure that sugar dissolves completely
and that mixture is not grainy. (I find that Bartender's sugar dissolves
most easily.) When mixture is quite stiff (consistency of marshmallow
fluff-- after about 5-10 mins. of beating), gently fold in saltine crumbs
and chocolate chips. Drop the meringue-like dough, 1 teaspoon at a time,
onto prepared cookie sheet. I use a very small ice cream scoop for this
purpose. They can be put right next to each other, they rise very little.
Entire recipe fits on one cookie sheet. Bake for 20 minutes. On a humid
day, I usually turn the oven off 5 minutes early and leave the cookies in
the oven with the door closed until I'm ready to serve them. Yields about
60 1inch kisses.

NOTES :

Meringues can easy, if you know a few simple rules: 1) Everything that
touches the egg whites must be absolutely grease-free. Fat breaks down
the structure of beaten egg whites. Yolks contain fat, so it is important
not to get any yolk into the whites. I run everything through the
dishwasher before preparing meringues (mixing bowl, beaters, rubber
spatula, and teaspoon or ice-cream scoop)

2)* Eggs separate best when cold,but they beat up best at room
temperature. *An alternative to separating eggs is to use powdered egg
whites. They are available in the supermarket as "Just Whites". I really
like the fact that they are pasteurized (safe for taste-testing the
batter)

I don't recommend making this recipe on a very humid day unless you have
reliable air-conditioning; it can really flop!

**I use fat-free salted top saltines. Nutr. Assoc. : 0 0 0 0 0 0 0 4886

Per MasterCook analysis: Each kiss contains: 22 cals(28% CFF), 0.7g fat,
0.2g fiber 2 kisses= 1 point


- - - - - - - - - - - - - - - - - -



SueC 08-14-1999 08:12 PM


* Exported from MasterCook *

Banana-Chocolate Pudding Cake - 3 Points

Recipe By :Weight Watchers Quick Start Plus Program Cookbook
Serving Size : 8 Preparation Time :0:00
Categories : Cakes And Icing/Frosting

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup cake flour
1/3 cup skim dry milk
1 package Fat-Free Sugar-Free Chocolate Pudding
1 teaspoon baking powder
4 large eggs -- separated
2 tablespoons sugar
1/2 cup evaporated skim milk
1/2 teaspoon vanilla extract
1 dash salt
1/2 cup Cool Whip Free
2 medium bananas
1 tablespoon lemon juice

1. Preheat oven to 350 degrees F. Line bottom of 8 x 8 x 2-inch baking pan with wax paper; spray bottom and sides with nonstick cooking spray and set aside.

2. Onto shee of wax paper or paper plate sift together flour, dry milk, chocolate pudding and baking powder; set aside.

3. In large mixing bowl combine egg yolks and sugar; using electric mixer, beat for 2 minutes. Alternating ingredients, gradually beat in chocolate pudding mixture and milk; add vanilla extract. Beat at medium-high speed until mixture is thoroughly combined.

4. In separate bowl, using clean beaters, beat egg whites with salt until stiff peaks form. Gently stir 1/4 of beaten egg whites int obatter; carefully fold in remaining egg whites.

5. Pour batter into sprayed baking pan and set pan in middle of of oven; bake for 25-30 minutes or until cake tester comes out clean.

6. Let cake cook in pan for 5 minutes. Remove cake from pan and set on wire rack to cool.

7. Remove wax paper from cooled cake; transer cake to serving platter and spread top iwth whipped topping. Peel and slice bananas; transfer slices to small bowl, add lemon juice, and toss gently. Decoratevely arrang banana slices over whipped topping. To serve, cut cake into 8 equal pieces.

Calories: 169.6
Fat grams: 2.8
Fiber grams: 1.0

W/W Points: 3

Quick Start Plus Program: 1/2 protien; 1/2 bread; 1/2 fruit; 1/4 milk + 30 optional calories


- - - - - - - - - - - - - - - - - - -

Per serving: 141 Calories (kcal); 2g Total Fat; (15% calories from fat); 7g Protein; 23g Carbohydrate; 95mg Cholesterol; 168mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0


SueC 08-14-1999 08:23 PM


* Exported from MasterCook *

Chocolate Mousse - 4 Points

Recipe By :WW The Secrets of Success, Fall/Winter, 1997
Serving Size : 6 Preparation Time :0:00
Categories : REG 6 Suzanne C.


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 teaspoons unflavored gelatin
1 cup 1% low-fat milk
1/2 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
2 ounces semisweet chocolate -- coarsely chopped
3/4 teaspoon vanilla extract
1 1/2 cups frozen reduced-calorie whipped topping -- thawed

Sprinkle gelatin over 1/4 cup milk in a small bowl; set aside.
combine sugar and next 3 ingredients in a medium saucepan. Add remaining 3/4 cup milk, stirring with a whisk until smooth. cook over medium heat until mixture is thick, stirring constantly. Add gelatin mixture, and cook until gelatin dissolves, stirring constantly. Remove from heat. Add chocolate and vanilla, stirring until chocolate melts. Spoon mixture into a large bowl. cover surface of pudding with plastic wrap, and chill 1 1/2 hours, stirring frequently. Fold in whipped topping. Spoon mousse evenly into individual dessert dishes. Cover and chill until firm. Serving size - 1/2 cup
NI: Calories 184; Fat 5.8; Fiber 0.1 gm
Submitted to REG 6 by Suzanne C.


- - - - - - - - - - - - - - - - - - -

Per serving: 183 Calories (kcal); 5g Total Fat; (25% calories from fat); 2g Protein; 32g Carbohydrate; 2mg Cholesterol; 82mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 2 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0 0


SueC 08-14-1999 08:23 PM


* Exported from MasterCook *

Chocolate Souffle - 3 points

Recipe By :Eating Well, October, 1992
Serving Size : 6 Preparation Time :0:00
Categories : REG 6 Suzanne C.


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 cup unsweetened cocoa
3/4 cup sugar
4 teaspoons cornstarch
1/8 teaspoon ground cinnamon
1 cup skim milk
2 teaspoons vanilla extract
7 large egg whites
1/4 teaspoon cream of tartar
1/2 ounce unsweetened chocolate -- grated
confectioner's sugar -- for dusting

In a small, heavy saucepan, blend cocoa, 1/4 cup sugar, cornstarch and cinnamon. Whisk in milk. Bring to a boil over medium heat, whisking constantly. continue stirring and cook for 1 minute, or until thickened. Remove from heat and stir in vanilla. let cool to room temperature. (the recipe can be prepared ahead to this point. Store, covered, in the refrigerator for up to 2 days. Bring to room temperature before proceeding.)
Position rack in the lower third of the oven and preheat oven to 350 degrees F. Lightly coat the inside of a 2 quart souffle dish or six 1 1/2 cup individual souffle dishes with vegetable oil or nonstick cooking spray. Sprinkle with sugar and tap out excess.
In a large, crease-free mixing bowl, beat egg whites with and electric mixer on medium speed until foamy and opaque. Add cream of tartar and salt; gradually increase speed to high and beat until soft peaks form. Gradually add the remaining 1/2 cup sugar and beat until stiff (but not dry) peaks form.
Stir the cocoa mixture well. Whisk about one-quarter of the beaten eggwhites into the cocoa mixture to lighten it. Sprinkle in the grated chocolate and, using a rubber spatula, fold the cocoa mixture back into the remaining whites. Turn into the prepared dish(es) and smooth top(s) with the spatula.
Place the dish(es) in a roasting pan. Fill the pan with hot water to come one-third of the way up the side(s) of the dish(es). Bake until puffed and the top feels firm to the touch, about 25 minutes for individual souffles or about 40 minutes for a large souffle. Dust with confectioner's sugar and serve immediately.
NI: Calories 186; Fat 3; Fiber (according to MasterCook) 3
Submitted to REG 6 by Suzanne C.


- - - - - - - - - - - - - - - - - - -

Per serving: 191 Calories (kcal); 2g Total Fat; (10% calories from fat); 8g Protein; 35g Carbohydrate; 1mg Cholesterol; 90mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 2 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0


SueC 08-14-1999 08:23 PM


* Exported from MasterCook *

Chocolate Waffles - 4 Points

Recipe By :Eating Well, March, 1998
Serving Size : 8 Preparation Time :0:00
Categories : REG 6 Suzanne C.


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups all-purpose flour
2/3 cup unsweetened cocoa
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg yolk
2 cups buttermilk
1/2 cup packed light brown sugar
1 tablespoon canola oil
2 teaspoons vanilla extract
1 teaspoon instant coffee granules
2 large egg whites
1/4 cup granulated sugar
confectioner's sugar

Preheat waffle iron. Preheat oven to 200 degrees F
Sift flour, cocoa, baking powder, baking soda and salt into a mixing bowl.
In a medium bowl, whisk egg yolk, buttermilk, brown sugar, oil, vanilla and coffee granules. Whisk into dry ingredients until just moistened.
In a clean mixing bowl, beat egg whites with an electric mixer until soft peaks form. Gradually add granulated sugar, beating until glossy but not dry. Whisk one-quarter of the beaten whites into the batter, then fold in remaining whites.
Lightly coat waffle iron with nonstick spray. Spoon in batter and cook until waffle is crisp and golden. Transfer to oven to keep warm. repeat with remaining batter, lightly coating iron with nonstick spray each time, if necessary. Dust waffles with confectioners' sugar before serving, if desired.
NI: Calories 220; Fat 3; Fiber 1
Submitted to REG 6 by Suzanne C.


- - - - - - - - - - - - - - - - - - -

Per serving: 244 Calories (kcal); 4g Total Fat; (13% calories from fat); 7g Protein; 45g Carbohydrate; 29mg Cholesterol; 392mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 1/2 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0


SueC 08-14-1999 08:24 PM


* Exported from MasterCook *

Chocolate-Peppermint Angel Pie - 5 points

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Pie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
--Meringue Crust
3 large egg whites -- at room temperature
1/4 teaspoon cream of tartar
1/8 teaspoon salt
3/4 cup sugar -- preferably superfine
1/2 teaspoon vanilla extract
--Chocolate Mousse Filling
1 cup skim milk
1 large egg
1/3 cup light corn syrup
2 teaspoons light corn syrup -- combine two corn syrup amounts
1/2 cup unsweetened cocoa powder
2 ounces semisweet chocolate -- finely chopped
2 ounces Neufchatel cheese -- softened
2 teaspoons unflavored gelatin
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
1/2 cup sugar
2 large egg whites -- room temperature
--Garnish
1 ounce semisweet chocolate

TO MAKE CRUST: Preheat oven to 275 degrees F. Lightly oil a 9-inch pie plate and set aside.
In a large mixing bowl, combine egg whites, cream of tartar and salt. Beat with an electric mixer until soft peaks form. Add 1/4 cup sugar and beat for 30 seconds. Gradually beat in the remaining 1/2 cup sugar. Add vanilla and beat for 7 to 10 minutes longer, stopping occasionally to scrape down the sides of the bowl, until all the sugar is dissolved and the meringue is stiff and shiny.
Spread the meringue over the bottom and sides of the prepared pie plate. using the back of a spoon, spread some meringue up to the rim, forming a decorative edge. Alternatively, using a piping bag fitted with a start tip, pipe the meringue into the pie plate. Bake for about 1 hour and 15 minutes, or until firm and crisp. Cool on a wire rack. (The meringue crust can be prepared ahead and stored, covered, in an airtight container for up to 1 week.)
TO MAKE FILLING: In a medium-sized mixing bowl, whisk together 1/4 cup milk, 1 whole egg, 1/3 cup corn syrup and cocoa until smooth. In a heavy 2 quart saucepan, heat the remaining 3/4 cup milk until bubbles appear at the edge; remove from heat. Whisk a little hot milk into the cocoa mixture. Then whisk the cocoa mixture into the remaining milk in the saucepan. Cook over medium heat, stirring constantly with a wooden spoon, for 3 to 5 minutes, or until slightly thickened. Remove from heat and whisk in chocolate and cream cheese until smooth. Set aside.
In a small saucepan, sprinkle gelatin over 1/4 cup water. let soften for about 3 minutes. heat over low heat for 1 to 3 minutes, or until the gelatin is dissolved. whisk into the chocolate mixture along with vanilla and peppermint. Set aside.
In a small saucepan, combine 1/4 cup water, 1/2 cup sugar and 2 tsp. corn syrup. Bring to a boil and cook, without stirring, over medium-high heat for about 5 minutes, or until the syrup registers 230 degrees F on a candy thermometer and is at thread stage (when a bit of syrup dipped in cold water forms a fine thread). At this point, in a medium-sized mixing bowl, begin beating egg whites with an electric mixer at medium low speed. Beat until soft peaks form. Add the remaining 1 tablespoon sugar and beat at medium high speed until egg whites are stiff but not dry.
When the sugar syrup registers 239 degrees F and is at soft-ball stage (when a bit of syrup dipped in cold water forms a soft, pliable ball), gradually pour it over the beaten egg whites, beating constantly at medium-high speed. Beat at medium speed for about 5 minutes longer, or until the egg whites are stiff, satiny and cool.
Whisk about 1 cup of this meringue into the chocolate mixture. fold in the remaining meringue. turn into the prepared meringue crust, spreading to the edges. Smooth top. Cover loosely with plastic and refrigerate until the filling is set, for at least 3 hours or for up to 8 hours.
TO GARNISH PIE: If desired, warm chocolate in a microwave oven at medium low (30 percent) power for 1 to 2 minutes, or just until slightly softened but not melted. Alternatively, warm it in a 250 degree F oven for 3 to 5 minutes using a vegetable peeler, shave off curls onto a sheet of wax paper. Arrange the curls decoratively over the top of the pie.

Description:
"The chocolate flavor of this Rich-tasting (but low-fat) pie is
brightened by the addition of peppermint"
Source:
"Eating Well, June, 1992"
Yield:
"1 pie"

- - - - - - - - - - - - - - - - - - -

Per serving: 226 Calories (kcal); 5g Total Fat; (18% calories from fat); 5g Protein; 45g Carbohydrate; 23mg Cholesterol; 114mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 2 1/2 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Moome 08-29-1999 01:27 AM

1 3/4 c. all purpose flour
1 1/2 c. sugar
3/4 c. unsweetened cocoa powder
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
1 c. fat free milk
1 Tbsp. white vinegar
4 egg whites
1/4 c. vegetable oil
2 tsp. vanilla
1 c. boiling water
2 Tbsp. confectioners sugar
1 c. strawberries, halved

Preheat oven to 350F. Coat 9"x13" baking pan with cooking spray. In bowl, mix flour, sugar, cocoa, baking powder, baking soda, and salt. Combine milk and vinegar; let stand 5 minutes. In another bowl, mix egg whites, oil and vanilla; add milk mixture. Add liquid to dry ingredients. Whisk until well combined. Add boiling water; stir until combined (batter will be thin). Pour into prepared pan and bake until knife inserted in center comes out clean, about 30 minutes. Cool on wire rack. Cut into squares. Sprinkle with confectioners sugar and top with strawberries. 12 servings.

Nutrition Info./serving
178 calories, 4 g. protein, 0 mg. cholesterol, 33 g. carbohydrates, 269 mg. sodium, 2 g. fiber. WWPoints: 4

SueC 08-29-1999 09:11 PM


* Exported from MasterCook *

Guilt-Free Chocolate Cake--4 pts.

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 c. all purpose flour
1 1/2 c. sugar
3/4 c. unsweetened cocoa powder
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
1 c. fat free milk
1 Tbsp. white vinegar
4 egg whites
1/4 c. vegetable oil
2 tsp. vanilla
1 c. boiling water
2 Tbsp. confectioners sugar
1 c. strawberries -- halved

Preheat oven to 350F. Coat 9"x13" baking pan with cooking spray. In bowl, mix flour, sugar, cocoa, baking powder, baking soda, and salt. Combine milk and vinegar; let stand 5 minutes. In another bowl, mix egg whites, oil and vanilla; add milk mixture. Add liquid to dry ingredients. Whisk until well combined. Add boiling water; stir until combined (batter will be thin). Pour into prepared pan and bake until knife inserted in center comes out clean, about 30 minutes. Cool on wire rack. Cut into squares. Sprinkle with confectioners sugar and top with strawberries. 12 servings.

Nutrition Info./serving
178 calories, 4 g. protein, 0 mg. cholesterol, 33 g. carbohydrates, 269 mg. sodium, 2 g. fiber. WWPoints: 4

- - - - - - - - - - - - - - - - - - -

Per serving: 1923 Calories (kcal); 63g Total Fat; (27% calories from fat); 27g Protein; 355g Carbohydrate; 0mg Cholesterol; 4996mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 12 1/2 Fat; 21 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0


Kelly_S 09-01-1999 11:27 PM


* Exported from MasterCook *

Chocolate Apricot Tart - 5 Points

Recipe By :JoAnna M. Lund
Serving Size : 8 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups juice packed apricots -- (one 16-oz. can) drain, reserve 1/2 cup of
the juice
1/4 cup apricot spreadable fruit
1 Keebler chocolate pie shell -- (6 oz.)
1 package instant sugar-free chocolate fudge pudding
mix -- (4 serving size)
pudding
2/3 cup nonfat dry milk powder -- Carnation
1/2 cup water
3/4 cup Cool Whip Free
1 teaspoon vanilla extract
2 tablespoons chopped pecans

1. In a medium bowl, mash apricots with a potato masher or fork. Blend
in spreadable fruit. Spread into pie shell. In large bowl, combine dry
pudding mix, milk powder, reserved apricot liquid, and water. Whisk
togther well. Blend in Cool Whip Free and vanilla gently. Spread over
apricot mixture. Evenly sprinkle pecans on top. Chill at least 1 hour before
serving.

Serving size (1 slice)
According to the newsletter:
Per serving: 218 Cal, 6g Fat, 4g Pro, 37g Carb, 302mg Sod, 77mg Calc,
1g Fib
Healthy Exchanges: 1 Fruit, 1/2 Bread, 1/4 Skim Milk, 1/4 Fat, 3/4 Slider,
19 Opt. Cal.
Diabetic: 1 1/2 Starch/Carbohydrate, 1 Fruit, 1 Fat
Weight Watcher Points: 5

Source:
"Healthy Exchanges Newsletter, April 1999"
Yield:
"8 slices"

- - - - - - - - - - - - - - - - - - -


NOTES : Submitted by Heather on 6/25/99 to the Healthy Exchanges
Website. MC formatted by Pamela S. on 6/25/99. Shared by Pamela S.
on 8/31/99 to the W. W. Forum.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

Kelly_S 09-01-1999 11:28 PM


* Exported from MasterCook *

Chocolate Eclair Dessert - 4 Points

Recipe By :JoAnna M. Lund
Serving Size : 12 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
36 (2 1/5-inch) graham cracker squares
2 packages JELL-O sugar-free instant vanilla pudding
mix -- (4 serving size)
2 cups nonfat dry milk powder -- Carnation divided (see recipe)
4 1/4 cups water -- divided (see recipe)
1 1/2 cups Cool Whip Lite -- divided (see recipe)
2 teaspoons vanilla extract -- divided (see recipe)
1 package JELL-O sugar-free instant chocolate
pudding mix -- (4 serving size)
1 tablespoon chocolate syrup

You'll find this dessert quickly becomes a family favorite. It just tastes so
good, they'll think it's got to be bad, but guess what... it's good for you,
too!

1. Evenly arrange 12 graham crackers in a 9-by-13-inch cake pan. In a
large bowl, combine dry vanilla pudding mixes, 1 1/3 cups dry milk
powder, and 3 cups water. Mix well using a wire whisk. Blend in 1/2 cup
Cool Whip Lite and 1 teaspoon vanilla extract. Mix gently to combine.
Spread half of pudding mixture evenly over graham crackers. Layer
another 12 graham crackers over top. Evenly spread remaining pudding
mixture over graham crackers. Top with remaining 12 graham crackers. In
a medium bowl, combine dry chocolate pudding mix, remaining 2/3 cup
dry milk powder, remaining 1 teaspoon vanilla extract and remaining 1 1/4
cups water. Mix well using a wire whisk. Spread chocolate mixture evenly
over top of graham crackers. Cover and refrigerate at least 1 hour. Just
before serving, spread remaining 1 cup Cool Whip Lite evenly over top.
Drizzle chocolate syrup evenly over Cool Whip Lite. Refrigerate at least 1
hour. Cut into 12 servings. Freezes well.

HINT: Best if made the night before.

Serving size (1 square)
According to the cookbook:
179 Cal, 3g Fat, 6g Pro, 32g Carb, 519mg Sod, 1g Fib
Healthy Exchanges: 1 Bread, 1/2 Skim Milk, 1/2 Slider, 8 Opt. Cal.
Diabetic Exchanges: 1 1/2 Starch, 1/2 Skim Milk, 1/2 Fat
Weight Watcher Points: 4

Source:
"The Diabetic's Healthy Exchanges Cookbook, page 243"
Copyright:
"Healthy Exchanges Inc., 1996 ISBN 0-399-52235-2"
Yield:
"12 slices"

- - - - - - - - - - - - - - - - - - -


NOTES : Scanned & MC formatted (using MC_Buster) by Pamela S. on
3/31/99. REG 6 shared by Pamela S. from WI. USA on 4/16/99. Shared
by Pamela S. on 8/31/99 to the W. W. Forum.
Nutr. Assoc. : 0 0 0 0 0 0 0 0

Kelly_S 09-09-1999 06:35 AM

* Exported from MasterCook *

Fat-Free Choclate Cake

Recipe By : Jodi in 3FC Forum
Serving Size : 24 Preparation Time :0:00
Categories : Cakes And Icing/Frosting

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/3 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cups sugar
1/2 cup plain nonfat yogurt
2 egg whites
1 tablespoon vanilla
1 tablespoon white vinegar
2 tablespoons confectioner's sugar
2 cups water

1. Preheat oven to 350 degrees F.

2. Spray a 13x9 inch baking pan with nonstick spray.

3. In a medium bowl, combine flour, cocoa, baking soda, and salt.

4. In a large bowl, with electric mixer at medium speed, beat the granulated sugar, yogurt, egg whites, vanilla, and vinegar until fluffy about 2 min. With the mixer at low speed, gradually add flour mixture, stir until just combined (do not over mix).

5. Add 2 cups water and stir until just smooth.

6. Pour the batter into the pan

7. Bake until a knife comes out clean about 40 min.

8. Cool completely in the pan on a rack.

9. Dust with the confectioners sugar.

Calories: 124.0
Fat grams: 0.4
Fiber grams: 1.1

W/W Points: 2


- - - - - - - - - - - - - - - - - -

NOTES : Original recipe provided the following nutritional information: 124 Calories/0 Fat Grams/1 Fiber Grams.

*********************************************

* Exported from MasterCook *

Rich Chocolate Fudge Frosting

Recipe By : Jodi in 3FC Forum
Serving Size : 25 Preparation Time :0:00
Categories : Cakes And Icing/Frosting

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup fat-free margarine -- * see note
3/4 cup unsweetened cocoa -- * see note
2 tablespoons skim milk
1 1/2 teaspoons vanilla
3 1/2 cups powdered sugar

1. In a small bowl, with an electric mixer, beat the margarine and cocoa on medium speed until the mixture is well combined ( it will appear dry and crumbly).

2. Turn off mixer. Add the milk, and vanilla to the bowl.

3. Set the mixer on medium low and mix until combined (the mixture will appear thick like clay).

4. dd the sugar in 3 parts (the first cup of sugar will make the mixture thinner and appear runny. Don't worry, the frosting will thickenand become spreadable as you continue adding the sugar).

5. Mix until smooth and creamy and spread on cooled cake.

Calories: 73.3
Fat grams: 0.3
Fiber grams: 0.0

W/W Points: 1

- - - - - - - - - - - - - - - - - -

NOTES : Original recipe called for Promise Ultra Fat Free Margarine and Dutch Process Unsweetened Cocoa and provided the following nutritional information for 1 tablespoon: 62 Calories/0.4 Fat Grams/No Fiber Grams. It also indicated there is in enough frosting to frost a 13" x 9" cake.

I figure it makes close to 25 tablespoons.



SueC 09-09-1999 11:11 AM


* Exported from MasterCook *

German-Chocolate Cake - 7 Points

Recipe By :Cooking Light, March, 1998
Serving Size : 18 Preparation Time :0:00
Categories : REG 6 Suzanne C.


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
--Cake
1 tablespoon cake flour
1/2 cup unsweetened cocoa
1 ounce baking chocolate -- sweetened
1/2 cup boiling water
1 cup sugar
3/4 cup packed brown sugar
3 tablespoons butter
2 tablespoons vegetable oil
1/4 cup plain nonfat yogurt
2 1/2 teaspoons vanilla extract
2 1/4 cups sifted cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
--Coconut-Pecan Frosting
2 tablespoons butter
1/3 cup pecan -- finely chopped
2/3 cup packed brown sugar
2 tablespoons cornstarch
1/4 teaspoon salt
1 cup fat-free sweetened condensed milk
1 tablespoon light corn syrup
2 large egg yolk
1/2 cup sweetened coconut flakes -- toasted
2 1/2 teaspoons vanilla extract

CAKE: Preheat oven to 350 degrees.
Coat 3 (8 inch) round cake pans with cooking spray, and dust with 1 tablespoon flour.
Combine cocoa and chocolat in small bowl; add boiling water, stirring until chocolate melts. Set aside.
Combine sugars, butter, and oil in a large bowl, and beat at medium speed of a mixer until well-blended (about 5 minutes). Add yogurt, extract and egg whites; beat well.
Lightly spoon sifted flour into dry measuring cups, and level with a knife. combine sifted flour, baking powder, baking soda, and slat. Add flour mixture to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Beat in cocoa mixture.
Pour cake batter into prepared pans. sharply tap pans once on counter to remove air bubbles. Bake at 350 degrees for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes, and remove from pans. Cool completely on wire racks.
Place 1 cake layer on a plate; spread with 1/3 cup Coconut-Pecan Frosting, top with another cake layer. Spread with 1/3 cup frosting, and top with remaining cake layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in refrigerator.
COCONUT-PECAN FROSTING: Melt butter in a medium saucepan over medium-high heat. Add chopped pecans, and sate until the pecans are browned (about 2 1/2 minutes). Remove mixture from heat, and stir in sugar, cornstarch, and salt. Add milk, syrup and egg yolks, and stir well. cook 2 minutes over medium-high heat or until thick, stirring constantly. Remove from heat, and stir in flaked coconut and extract. Pour mixture into a bowl; cover and chill until slightly stiff (about 15 minutes). Yield : 2 cups.
NI: Calories 311; Fat 9.2; Fiber 0.3
Submitted to REG 6 by Suzanne C.



All times are GMT -4. The time now is 09:13 PM.

Powered by vBulletin® Version 3.6.7
Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Optimization by vBSEO 3.3.2