1/3 c fat-free liquid egg substitute (like Original Egg Beaters)
1/2 c fat-free evaporated milk
1/2 c fat-free half & half
3 T plus 1 t brown sugar (not packed)
1 1/2 t Coffee-mate Sugar Free French Vanilla powdered creamer
1 1/4 t vanilla extract
4 t granulated white sugar
Preheat oven to 325 degrees. In a medium pot, combine milk, half & half, and brown sugar. Bring to medium heat on the stove. Stir and cook until the sugar has dissolved and mixture is hot. Stir in the powdered creamer, blending well. Remove from heat.
In a large bowl, mix the egg substitute and vanilla extract together. Gradually whisk in the hot milk mixture. Set four 4-ounce baking ramekins or custard cups in a deep baking dish. Evenly distribute the custard mixture into the cups.
Carefully pour hot water into the baking dish, around the cups, being careful not to splash any water into the custard (or on yourself!). The water should come about halfway up the outsides of the custard cups. Carefully transfer pan to the oven, and bake for about 28 minutes, until custards are set.
Remove from the oven, allow to cool, and then refrigerate custard cups until completely chilled. Once ready to serve, top each custard cup with 1 tsp. white sugar. Using a hand-held butane kitchen torch, caramelize the sugar (in other words, blast with fire 'til browned). Enjoy!
MAKES 4 SERVINGS
Serving Size: 1 custard cup, Calories: 104, Fat: 0.5g
,Sodium: 126mg
, Carbs: 18.5g
, Fiber: 0g
, Sugars: 17g
, Protein: 4.5g
, POINTS® value 2*
Wednesday, February 17, 2010
Tuesday, February 16, 2010
Mud Pie!
3 level T devil's food cake mix (not packed)
One 25-calorie packet hot cocoa mix (like Swiss Miss Diet or Nestle Fat Free)
1 T fat-free liquid egg substitute (like Egg Beaters Original)
1 t mini semi-sweet chocolate chips
1 Jell-O Sugar Free Chocolate Pudding Snack (original or Double Chocolate)
Optional: Fat Free whipped cream topping
Spray a large microwave-safe mug with nonstick spray. Add cake mix, cocoa mix, egg substitute, and 2 tbsp. water. Mix well.
Add chocolate chips and about one-third of the pudding to the mug, and stir gently to combine. Microwave for 1 minute.
Fluff with a fork, and then gently mix in the remaining pudding. Microwave for 1 more minute.
Let cool slightly, top with fat free whipped cream!
MAKES 1 SERVING
Serving Size: entire recipe, Calories: 233, Fat: 5g, Sodium: 588mg, Carbs: 45.5g, Fiber: 2.75g, Sugars: 19g, Protein: 6.5g, POINTS® value 5*
One 25-calorie packet hot cocoa mix (like Swiss Miss Diet or Nestle Fat Free)
1 T fat-free liquid egg substitute (like Egg Beaters Original)
1 t mini semi-sweet chocolate chips
1 Jell-O Sugar Free Chocolate Pudding Snack (original or Double Chocolate)
Optional: Fat Free whipped cream topping
Spray a large microwave-safe mug with nonstick spray. Add cake mix, cocoa mix, egg substitute, and 2 tbsp. water. Mix well.
Add chocolate chips and about one-third of the pudding to the mug, and stir gently to combine. Microwave for 1 minute.
Fluff with a fork, and then gently mix in the remaining pudding. Microwave for 1 more minute.
Let cool slightly, top with fat free whipped cream!
MAKES 1 SERVING
Serving Size: entire recipe, Calories: 233, Fat: 5g, Sodium: 588mg, Carbs: 45.5g, Fiber: 2.75g, Sugars: 19g, Protein: 6.5g, POINTS® value 5*
Wednesday, February 10, 2010
Fudgy Almond Cookies
Prep Time:30 min
Start to Finish:1 hr
makes:36 Servings
1/3 c butter, softened
¾ c packed brown sugar
1 t instant espresso coffee powder
¾ t baking soda
2 egg whites
1/3 c plain Yoplait® low-fat yogurt
½ t almond extract
2/3 c unsweetened cocoa powder
1½ c white whole wheat flour
2 oz white chocolate baking squares (with cocoa butter)
½ t shortening
36 to 40 whole almonds, toasted
In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, espresso powder, and baking soda; beat until combined, scraping side of bowl occasionally. Add egg whites, yogurt, and almond extract; beat until combined. Beat in cocoa powder. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. If necessary, cover and chill dough for 1 to 2 hours or until easy to handle.
Preheat oven to 350°F. Shape dough into 1-inch balls. Place balls 2 inches apart on ungreased cookie sheets. Bake for 6 to 8 minutes or just until edges are firm. Transfer cookies to a wire rack; cool.
In a small saucepan combine white chocolate and shortening; heat and stir over low heat until melted and smooth. Spoon a little melted chocolate over each. Dip each almond halfway into the melted white chocolate mixture. Place a dipped almond on top of the white chocolate on each cookie. Let cookies stand until white chocolate is set.
Nutritional Information
1 Serving: Calories 70 (Calories from Fat 25); Total Fat 3g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 5mg; Sodium 45mg; Total Carbohydrate 10g (Dietary Fiber 1g, Sugars 6g); Protein 2g Percent Daily Value*: Vitamin A 2%; Vitamin C 0%; Calcium 2%; Iron 2% Exchanges: 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 1/2
Start to Finish:1 hr
makes:36 Servings
1/3 c butter, softened
¾ c packed brown sugar
1 t instant espresso coffee powder
¾ t baking soda
2 egg whites
1/3 c plain Yoplait® low-fat yogurt
½ t almond extract
2/3 c unsweetened cocoa powder
1½ c white whole wheat flour
2 oz white chocolate baking squares (with cocoa butter)
½ t shortening
36 to 40 whole almonds, toasted
In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, espresso powder, and baking soda; beat until combined, scraping side of bowl occasionally. Add egg whites, yogurt, and almond extract; beat until combined. Beat in cocoa powder. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. If necessary, cover and chill dough for 1 to 2 hours or until easy to handle.
Preheat oven to 350°F. Shape dough into 1-inch balls. Place balls 2 inches apart on ungreased cookie sheets. Bake for 6 to 8 minutes or just until edges are firm. Transfer cookies to a wire rack; cool.
In a small saucepan combine white chocolate and shortening; heat and stir over low heat until melted and smooth. Spoon a little melted chocolate over each. Dip each almond halfway into the melted white chocolate mixture. Place a dipped almond on top of the white chocolate on each cookie. Let cookies stand until white chocolate is set.
Nutritional Information
1 Serving: Calories 70 (Calories from Fat 25); Total Fat 3g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 5mg; Sodium 45mg; Total Carbohydrate 10g (Dietary Fiber 1g, Sugars 6g); Protein 2g Percent Daily Value*: Vitamin A 2%; Vitamin C 0%; Calcium 2%; Iron 2% Exchanges: 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 1/2
Mini Chocolate Cheesecakes
Prep Time:20 min
Start to Finish:2 hr 25 min
makes:12 servings
12 foil baking cups
12 thin chocolate wafer cookies (from 9-oz package), crushed (2/3 cup)
12 oz 1/3-less-fat cream cheese (Neufchâtel), softened
2/3 c sugar
2 t vanilla
1/4 c unsweetened baking cocoa
1 whole egg
1 egg white
1 oz bittersweet or semisweet baking chocolate, melted
Topping
1/3 c fat-free hot fudge topping
Fresh raspberries, if desired
Heat oven to 325°F. Place foil baking cup in each of 12 regular-size muffin cups. With back of spoon, firmly press slightly less than 1 tablespoon cookie crumbs in bottom of each foil cup.
In large bowl, beat cream cheese with electric mixer on medium speed until creamy. Beat in sugar and vanilla until fluffy. Beat in cocoa. Beat in whole egg and egg white until well blended. Stir in melted chocolate. Divide cheese mixture evenly among crumb-lined foil cups.
Bake 28 to 32 minutes or until set. Cool in pan on cooling rack 15 minutes. Remove cheesecakes from pan; cool 15 minutes longer. Refrigerate about 1 hour or until chilled.
To serve, carefully remove foil baking cups. Spread fudge topping on cheesecakes. Garnish with raspberries. Store cheesecakes covered in refrigerator.
Nutritional Information
1 Serving: Calories 200 (Calories from Fat 80); Total Fat 9g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 40mg; Sodium 180mg; Total Carbohydrate 25g (Dietary Fiber 1g, Sugars 18g); Protein 4g Percent Daily Value*: Vitamin A 6%; Vitamin C 0%; Calcium 4%; Iron 4% Exchanges: 1 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 2 Fat Carbohydrate Choices: 1 1/2
Start to Finish:2 hr 25 min
makes:12 servings
12 foil baking cups
12 thin chocolate wafer cookies (from 9-oz package), crushed (2/3 cup)
12 oz 1/3-less-fat cream cheese (Neufchâtel), softened
2/3 c sugar
2 t vanilla
1/4 c unsweetened baking cocoa
1 whole egg
1 egg white
1 oz bittersweet or semisweet baking chocolate, melted
Topping
1/3 c fat-free hot fudge topping
Fresh raspberries, if desired
Heat oven to 325°F. Place foil baking cup in each of 12 regular-size muffin cups. With back of spoon, firmly press slightly less than 1 tablespoon cookie crumbs in bottom of each foil cup.
In large bowl, beat cream cheese with electric mixer on medium speed until creamy. Beat in sugar and vanilla until fluffy. Beat in cocoa. Beat in whole egg and egg white until well blended. Stir in melted chocolate. Divide cheese mixture evenly among crumb-lined foil cups.
Bake 28 to 32 minutes or until set. Cool in pan on cooling rack 15 minutes. Remove cheesecakes from pan; cool 15 minutes longer. Refrigerate about 1 hour or until chilled.
To serve, carefully remove foil baking cups. Spread fudge topping on cheesecakes. Garnish with raspberries. Store cheesecakes covered in refrigerator.
Nutritional Information
1 Serving: Calories 200 (Calories from Fat 80); Total Fat 9g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 40mg; Sodium 180mg; Total Carbohydrate 25g (Dietary Fiber 1g, Sugars 18g); Protein 4g Percent Daily Value*: Vitamin A 6%; Vitamin C 0%; Calcium 4%; Iron 4% Exchanges: 1 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 2 Fat Carbohydrate Choices: 1 1/2
Chocolate Cake
Prep Time:25 min
Start to Finish:1 hr 30 min
makes:12 Servings
Nonstick cooking spray
¾ c sugar
½ c water
1 T instant espresso coffee powder or 2 tablespoons instant coffee powder
3 oz bittersweet or semisweet chocolate, chopped
2 egg yolks
1 t vanilla
½ c unsweetened cocoa powder
1/3 c Gold Medal® all-purpose flour
¼ t baking powder
5 egg whites
Unsweetened cocoa powder (optional)
½ of an 8-oz container frozen light whipped dessert topping, thawed
1½ c fresh fruit - raspberries, blackberries, and/or blueberries
Preheat oven to 350°F. Lightly coat a 9-inch springform pan with nonstick cooking spray; set aside. In a medium saucepan, stir together sugar, the water, and espresso powder. Cook and stir over medium-low heat until the sugar dissolves and mixture almost boils. Stir in the chocolate until melted. Remove from heat. Place egg yolks in a small bowl. Gradually stir the chocolate mixture into egg yolks; stir in vanilla (mixture may appear slightly grainy). Set aside.
In a medium bowl, stir together the ½ cup cocoa powder, the flour, and baking powder. Stir in chocolate-egg yolk mixture until smooth. In a large bowl, beat egg whites with an electric mixer on medium speed until stiff peaks form (tips stand straight). Stir a small amount of the beaten egg whites into the chocolate mixture to lighten. Fold chocolate mixture into remaining egg whites. Spread in the prepared pan.
Bake about 30 minutes or until the top springs back when lightly touched. Cool in pan on a wire rack for 10 minutes. Loosen and remove side of pan. Cool completely. (Cake may fall slightly but evenly during cooling.)
To serve, cut cake into wedges. If desired, sprinkle dessert plates with additional cocoa powder. Transfer cake wedges to dessert plates. Top with whipped topping and berries.
Nutritional Information
1 Serving: Calories 150 (Calories from Fat 45); Total Fat 5g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 35mg; Sodium 35mg; Total Carbohydrate 25g (Dietary Fiber 3g, Sugars 17g); Protein 4g Percent Daily Value*: Vitamin A 1%; Vitamin C 6%; Calcium 2%; Iron 8% Exchanges: 1 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Start to Finish:1 hr 30 min
makes:12 Servings
Nonstick cooking spray
¾ c sugar
½ c water
1 T instant espresso coffee powder or 2 tablespoons instant coffee powder
3 oz bittersweet or semisweet chocolate, chopped
2 egg yolks
1 t vanilla
½ c unsweetened cocoa powder
1/3 c Gold Medal® all-purpose flour
¼ t baking powder
5 egg whites
Unsweetened cocoa powder (optional)
½ of an 8-oz container frozen light whipped dessert topping, thawed
1½ c fresh fruit - raspberries, blackberries, and/or blueberries
Preheat oven to 350°F. Lightly coat a 9-inch springform pan with nonstick cooking spray; set aside. In a medium saucepan, stir together sugar, the water, and espresso powder. Cook and stir over medium-low heat until the sugar dissolves and mixture almost boils. Stir in the chocolate until melted. Remove from heat. Place egg yolks in a small bowl. Gradually stir the chocolate mixture into egg yolks; stir in vanilla (mixture may appear slightly grainy). Set aside.
In a medium bowl, stir together the ½ cup cocoa powder, the flour, and baking powder. Stir in chocolate-egg yolk mixture until smooth. In a large bowl, beat egg whites with an electric mixer on medium speed until stiff peaks form (tips stand straight). Stir a small amount of the beaten egg whites into the chocolate mixture to lighten. Fold chocolate mixture into remaining egg whites. Spread in the prepared pan.
Bake about 30 minutes or until the top springs back when lightly touched. Cool in pan on a wire rack for 10 minutes. Loosen and remove side of pan. Cool completely. (Cake may fall slightly but evenly during cooling.)
To serve, cut cake into wedges. If desired, sprinkle dessert plates with additional cocoa powder. Transfer cake wedges to dessert plates. Top with whipped topping and berries.
Nutritional Information
1 Serving: Calories 150 (Calories from Fat 45); Total Fat 5g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 35mg; Sodium 35mg; Total Carbohydrate 25g (Dietary Fiber 3g, Sugars 17g); Protein 4g Percent Daily Value*: Vitamin A 1%; Vitamin C 6%; Calcium 2%; Iron 8% Exchanges: 1 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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