Tag: chocolate

Skinny Chocolate Parfaits

A rich, creamy chocolate treat made from semi-sweet chocolate, fat-free milk, vanilla and cornstarch. Layered with a little whipped topped, it’s a perfect ending to a special dinner.

I don’t have dessert every night, but once in a while, on special occasions, I like to enjoy a sweet treat. Valentine’s Day is certainly one of those nights. What’s great about this dessert is that you actually make the pudding the day before, so it’s easy to assemble just before you are ready to eat.

I love these little glass dessert cups, they are actually from the salvation army but a champagne glass would also work great too.

My light whipped topping of choice is Truwhip^[1] – I love that it
contains all natural ingredients, no HFCS, hydrogenated oils, transfats
or GMOs. They also have a light version, but I can’t always find it. There’s a store finder^[2] on their website if you want to find a store near you that sells it. I also heard Trader Joe’s sells their own brand with the same ingredients.

Skinny Chocolate Parfaits
gordon-ramsay-recipe.com
Servings: 6 • Size: 1/3 cup pudding, 3 tbsp Truwhip • Old Pts: 5 pts • Points+: 6 pts
Calories: 217 • Fat: 10 g • Protein: 5 g • Carb: 30.5 g • Fiber: 1.5 g • Sugar: 22.5 g
Sodium: 73 mg

Ingredients

3 cups fat free milk
2 1/2 tbsp sugar
1-1/2 tsp vanilla extract
2 tbsp cornstarch
1 large egg yolk
4 oz (4 squares) Semi-Sweet Baking Chocolate Squares
18 tbsp Tru Whip

Directions:

In a medium non-stick saucepan, combine milk, sugar, and cornstarch and simmer on medium-low heat, whisking constantly until mixture has thickened.

In a medium bowl whisk egg yolk. Slowly add about a cup of the hot milk mixture to the yolk, whisking in about a tablespoon at a time to temper the egg so the egg doesn’t cook. Once the egg is tempered, whisk into the saucepan with the milk mixture.

Melt the chocolate squares in the microwave 20 seconds at a time, up to a minute, stirring in between until the chocolate is melted. Pour melted chocolate into the sauce pan, whisk well. Add vanilla; simmer on low for 12-15 minutes, whisking constantly.

Transfer the chocolate pudding into a large bowl, cover with wax paper, touching the pudding so that it doesn’t allow a film to settle on top. Refrigerate for at least two hours or overnight. Makes about 2-1/4 cups.

When cold, place 3 tbsp pudding into each glass, then add 2 tbsp of truwhip in each, then 2 tbsp more pudding and top with a dollop of Truwhip.

References

^{^} Truwhip (www.truwhip.com)
^{^} store finder (www.truwhip.com)

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Skinny Chocolate Raspberry Cheesecake

Cheesecake squares, lightened up with yogurt and light cream cheese, baked on a chocolate graham cracker crust drizzled with melted chocolate and topped with fresh raspberries.

With Valentine’s Day right around the corner, you NEED to make this cheesecake!

A few years ago I first attempted my first cheesecake with yogurt, and
since then I never looked back. I adapted this from my very popular Strawberry Swirled Cheesecake^[1] with chocolate in mind, of course.

And since I always second guess myself when making skinny desserts, I gave this to some of my family members who couldn’t give a darn about calories or fat, and they loved it! So, if you need an idea for Valentine’s Day (or any day) give this dessert a try.

And just an FYI, if you need a fabulous breakfast idea, we LOVE these heart shaped chocolate chip banana pancakes^[2]!

If you want to make a super easy 2-ingredient dessert… chocolate covered strawberries^[3] always impress!

And if you’re a bread pudding lover like myself, and don’t mind splurging a few extra calories, I love this Dark Chocolate Chunk Bread Pudding^[4]!

PS- Fabulous fork says it all… dessert first! You can find this on Etsy, From Such A Time Designs^[5].

Skinny Chocolate Raspberry Cheesecake
gordon-ramsay-recipe.com
Servings: 9 • Size: 1 square • Old Pts: 4 pts • Weight Watchers Points+: 4 pts
Calories: 150 • Fat: 7.5 g • Protein: 5 g • Carb: 15 g • Fiber: 0.5 g • Sugar: 10 g
Sodium: 57.5 mg

Ingredients:

cooking spray
1/2 cup (50g) crushed chocolate graham cracker crumbs
1 tbsp light butter, softened
8 oz package reduced fat cream cheese, softened
1/4 cup sugar
6 oz fat-free vanilla Greek yogurt (I used Chobani)
2 large egg whites
1 tsp vanilla extract
1 tbsp all purpose flour
1 oz Baker’s semi-sweet dipping chocolate
18 raspberries

Directions:

Heat oven to 350°F. Spray an 8-inch square baking pan with non-stick spray.

Mix together graham cracker crumbs and butter with a fork until mixed through. Press evenly into bottom of prepared pan.

Gently beat cream cheese, sugar and vanilla until smooth using an electric mixer. Gradually beat in fat free yogurt, egg whites and flour., do not over beat. Pour over graham cracker crust.

Bake 25 to 30 minutes or until center is almost set. Cool to room temperature then chill a few hours in the refrigerator.

Cut the cake into 9 slices. Melt the chocolate in the mircowave, 30 seconds at a time until melted, careful not to burn. Use a spatula to drizzle the chocolate all over the top of the cheesecake. Top each piece with 2 raspberries and enjoy!

References

^{^} Strawberry Swirled Cheesecake (www.gordon-ramsay-recipe.com)
^{^} heart shaped chocolate chip banana pancakes (www.gordon-ramsay-recipe.com)
^{^} chocolate covered strawberries (www.gordon-ramsay-recipe.com)
^{^} Dark Chocolate Chunk Bread Pudding (www.gordon-ramsay-recipe.com)
^{^} From Such A Time Designs (www.etsy.com)

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Lorraine Pascale’s cookies and cream fudge brownies

Goodtoknow TV

Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

Lorraine Pascale, star of BBC show Baking Made Easy, has a soft spot for brownies. ‘When I was eight, chocolate brownies were my life,’ she says. Try this clever cookies and cream mix for something different

That’s goodtoknow

You can substitute oreos for toasted walnuts, pecans or sprinkle the brownies with honeycomb.

Ingredients

165g (5 1/2oz) butter, plus extra for greasing
200g (7oz) dark chocolate, grated or finely chopped
3 eggs
2 egg yolks
Seeds of 1 vanilla pod or 2 tsp vanilla extract
165g (5 1/2oz) soft light
brown sugar
2 tbsp plain flour
1 tbsp cocoa powder
Pinch of salt
154g pack of oreo biscuits, broken into quarters
Icing sugar, for dusting
20cm (8in) square baking tin

Method

Preheat the oven to 180°C (350°F), Gas Mark 6 with the middle shelf ready. Grease the baking tin, then line with baking paper with the paper overlapping the sides a little.
Melt the butter in a pan over a medium heat. When the butter has melted, remove the pan from the heat and add the grated chocolate.
Leave to stand for a few minutes until the chocolate goes soft then stir together. Alternatively, you can put the chocolate and butter in bowl and melt in the microwave in 25-second blasts, stirring well each time.
Whisk the eggs, egg yolks and vanilla together in a large bowl until they begin to get light and fluffy. Add the sugar in two additions whisking between each. Pour it around the side of the egg mix so as not to knock out the air that has been whisked in to it. Keep whisking until the mixture becomes stiffer. Once the egg mixture is ready pour the chocolate into it, again around the sides so as not to knock the air out.
Add the flour, cocoa powder, salt and a third of the oreos and stir until fully combined, then pour the mixture into the prepared tin. Scatter the remaining oreos over the top, pressing them in slightly. Bake in the oven for 25–30 minutes. The middle should be very so slightly gooey. Leave the brownies to cool in the tin. The top will sink and crack a little.
Pull the brownies out using the overlapping paper and cut the brownies into squares. Dust with icing sugar.

Taken from

Baking Made Easy

by Lorraine Pascale (Harper Collins, £18.99)

By Lorraine Pascale

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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gordon ramsay chocolate brownies