Tag Archives: chocolate

Chocolate Raspberry Delight

You make it like a grilled cheese, only it is sweet and delicious and utterly decadent. Serve for a sweet treat breakfast, as a dessert, or for a snack !

Chocolate Raspberry Delight
Chocolate Raspberry Delight

4 servings
345 calories per serving

8 slices 45 calorie wheat bread
½ c Nutella
12 oz. fresh raspberries (or defrosted frozen berries work fine too)

Spread 4 slices of bread with Nutella. Lightly mash the raspberries and add to the sandwiches and top with the remaining slices of bread.

To make this a hot sandwich, just follow the directions below:
Spray a heated pan with Pam. Spray outsides of sandwich with a couple spritzes of butter spray and cook 2-3 minutes per side in a hot skillet or a total of 3-4 minutes in a Panini press. Top with berries. Optionally, sprinkle with a little powdered sugar before serving.

Chocolate Raspberry Cake

You won’t even miss the frosting when you make this awesome raspberry sauce – the extra flair is a nice touch to add to a holiday table.

Chocolate Raspberry Cake
Chocolate Raspberry Cake

8 servings
210 calories per serving

Cake:
9 oz. package devil’s food cake mix
1/3 c light sour cream
¼ c water
¼ c Egg Beaters
2 t powdered sugar

Pan prep:
Pam
1 T flour

Sauce:
10 oz. frozen raspberries in syrup, thawed
3 T sugar
1 t cornstarch
¼ t vanilla extract

Preheat oven to 350 degrees. Spray a 9 inch round cake pan with Pam and then lightly flour it. (INSTRUCTIONAL VIDEO) Combine all cake ingredients except the powdered sugar and beat 2 minutes at medium speed then spread into prepared pan. Bake 25 minutes or until cake springs back when lightly pressed. Cool ½ hour and then invert onto a plate and sprinkle with sugar. In a blender puree berries until smooth and strain out the seeds by pushing the puree through a sieve. Combine puree, sugar and starch in a saucepan and cook on low heat until slightly thickened. Remove from heat and stir in vanilla. Serve warm sauce over cake. Garnish with fresh raspberries.

Mocha Pound Cake

Take an already rich pound cake and add a sour cream mocha frosting – then get your forks ready !

Mocha Pound Cake
Mocha Pound Cake

8 servings
279 calories per serving

10 oz. frozen low fat Sara Lee pound cake
1 t instant coffee powder
1 t hot water
8 oz. light sour cream
1 c semisweet chocolate chips, melted

Let cake thaw a bit and cut into 3 horizontal layers. Combine coffee and water and stir to dissolve the coffee, then add sour cream and whisk well. Gradually add melted chocolate and stir until all smooth. Place the bottom slice of cake on a platter and spread 1/4 c of chocolate mix over the cake. Cover with the next layer and repeat, and then do it once more ending with a layer of chocolate on the top. Spread this layer evenly over the top and sides of the cake. Refrigerate 30 minutes or more.

Cookie Brittle

If you don’t like the way the cookie crumbles, then this is not a recipe for you. But if you like crunchy little cookie bits like me, then these are heavenly ! And you get the added benefit of eating your MUFA since these have semisweet chocolate and nuts.

Cookie Brittle
Cookie Brittle

48 pieces
60 calories per serving

½ c margarine
2 t vanilla
3 T water
1 t salt
4 T Splenda
1 c flour
1 c semisweet chocolate chips
1/2 c walnuts, chopped very finely

Combine margarine, vanilla, water, salt and Splenda and beat until smooth. Stir in flour, chips and nuts and press into an ungreased 9×13 baking pan. Bake at 375 degrees 25 minutes. Remove from oven and score into pieces. Cool completely then break into pieces.

My Chocolate Fudge Brownies

No matter what brownie recipe I try, I always go back to this one – it is a great recipe that serves up a cakey yet fudgy brownie that does not skimp on the chocolate flavor. The other great thing about this recipe is that is it ONE POT for prep – that’s it. And the baking pan stays clean because you line it with foil.

My Chocolate Fudge Brownies
My Chocolate Fudge Brownies

24 servings
211 calories per serving

1 c walnuts, chopped
2 sticks of butter
2 c semi-sweet chocolate morsels
1 c sugar
4 large eggs
1 t vanilla
1 ¼ c flour

Preheat oven to 350 degrees. Line a 13×9 pan with foil extended over the long side edges so you can grab the foil and pick up the whole brownie after it cools. Melt the butter in a pan on the stove and add chocolate and stir until all melted. Remove from heat and stir in sugar. Then add in eggs one at a time (just stirring with a wooden spoon). Stir in vanilla and then stir in flour in 4 batches. Pour into foil lined pan and sprinkle with walnuts. Bake 20-25 minutes. Do not overcook.

Chocolate Banana Parfaits

This is like having a banana split, but without the ice cream ! The rich pudding mixed with the whipped cream is just fabulous. Add bananas and nuts, and you have a real winning dessert for just 76 calories per serving ! Go ahead, have 2 servings 🙂

Chocolate Banana Parfaits
Chocolate Banana Parfaits

6 servings
76 calories per serving

1 1.4 oz. package sugar free instant chocolate pudding mix
1 c Cool Whip, thawed
1 large banana, thinly sliced
1 T sliced almonds

Prepare pudding according to package instructions using skim milk and refrigerate until set. Divide half of the pudding between 6 parfait glasses or goblets. Use half the cool whip to make a thin layer atop the pudding in each glass. Top with a few banana slices and repeat the three layers. Sprinkle with almonds, cover and refrigerate until ready to serve.

Rice Krispie Treat with Chocolate and Peanut Butter

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One would think you could not improve on the perfectly edible Rice Krispie Treat. But when you introduce peanut butter and chocolate you end up with a divine dessert that satisfies with richness, just the right amount of sweetness, and good old ‘snap, krackle and pop’. This is Rice Krispie treats for the adult crowd !

Rice Krispie Treat with Chocolate and Peanut Butter
Rice Krispie Treat with Chocolate and Peanut Butter

16 servings
247 calories per serving

3 T plus 1 t unsalted butter
4 c mini marshmallows
1/3 c creamy peanut butter
½ t kosher salt
6 c Rice Krispies
Pam
12 oz. semisweet chocolate chips, melted
¼ c chopped roasted, salted peanuts

Butter an 8×8 baking dish with 1 t of the butter (insert your hand into a baggy and use that as a glove to get good coverage). Mix marshmallows, peanut butter, butter and salt and cook on medium heat until all is melted then add cereal. Spray a spoon with Pam so the contents don’t stick to it and use it to press HALF of the mix into the buttered pan. Spread half the chocolate over the mix and then repeat the 2 layers. Finally sprinkle with peanuts.

White Chocolate Trail Mix

Sweet yet salty – a great snack that tastes indulgent but is not !

White Chocolate Trail Mix
White Chocolate Trail Mix

24 servings
80 calories per serving

10 c popped popcorn
1 c mini marshmallows
½ c dry roasted peanuts
½ c dried cranberries
6 squares Baker’s white chocolate, melted

Combine all ingredients except chocolate and toss. Add chocolate and mix well. Spread onto a baking sheet and refrigerate 10 minutes or until coating is firm.

Cappuccino Pops

These take a little work to get out of the molds, so let sit a bit before trying to unmold or you may end up with just the stick in your hands 🙂 Or try using the Dixie cup method which you can more easily peel off the dessert. The ice cream separates into 2 different layers so you end up with a great looking 3 layer pop that tastes just divine.

Cappuccino Pops
Cappuccino Pops

6 servings
61 calories per serving

2 c chocolate fat free ice cream, softened
1 T instant coffee
1 c cool whip, thawed
6 dixie cups and 6 sticks (or 6 ice pop molds)

Combine ice cream and 2 t coffee. Mix cool whip and 1 t coffee. Spoon ice cream mix into cups and then top with the cool whip mix. Cover cups with foil and push in the sticks. Freeze 4 hours or more. Peel cups from pops to serve.

Coconut Fudgies

There is nothing quite as decadent as chocolate. Make it fudgy by adding in marshmellows and evaporated milk, and it is just sinful ! If you don’t like coconut, leave it off – if you want different nuts, go for it. But don’t skip this recipe – this is a real winner !

Coconut Fudgies
Coconut Fudgies

32 servings
240 calories per serving

1 c butter, divided
14 Honey Grahams, finely crushed
1 c sugar
5 oz. evaporated milk
10.5 oz. package mini marshmellows
12 squares Baker’s semi-sweet chocolate, coarsely chopped
1 c chopped walnuts
1 c coconut, toasted
Pam

Line a 13×9 pan with aluminum foil making sure it folds up over the ends so you can use it to lift out the dessert later. Spray the foil with Pam. Melt ¾ c butter and mix in the crumbs then press into the bottom of the pan to make a crust. Bring the rest of the butter, sugar, milk and marshmellows to boil, stirring constantly then add chocolate and stir until melted. Pour over the crust and top with the nuts and coconut then refrigerate 2 hours.

(To toast the coconut, simply place it in a hot skillet and stir frequently until it gets brown and toasty)

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