Tag Archives: chocolate

Luscious Low-Fat Chocolate Trifle

7 Jul

This was one of those dessert experiments I made for our Fourth of July celebrations. I truly didn’t expect it to turn out as well as it did — which is why I didn’t bother taking a picture, my bad.
So just close your eyes and imagine a beautiful glass trifle dish layered with moist, fat free chocolate cake, creamy fat free, sugar free chocolate pudding, fat free cool whip and regular crushed Heath bar.
It got rave reviews and second helpings all around. I will mostly likely make it again and when I do I’ll be sure not to underestimate my dessert and take a picture.

Cake:
1 box chocolate cake mix ( could use sugar free cake if you prefer)
1 can of diet cherry Dr. Pepper
Only two ingredients, so simple, so moist, so delicious. Mix cake mix and soda together, it will foam up a bit and grow. Spray or prepare a 9×13 pan and bake according to directions on cake mix. Let cool then cut into little rectangles about lady-finger size.

Pudding:
2 small boxes of fat free, sugar free instant pudding
1/2 C. Warm water
1 package unflavored gelatin
2 3/4 C. Fat free milk, cold

Dissolve gelatin in warm water, add milk and then slowly blend in pudding. Blend until starts to thicken. I put in fridge to set up a bit.

12-16 oz. fat free cool whip
1 bag Heath chips or four Heath candy bars crushed. ( optional could also use a drizzle of sugar free Carmel and chocolate syrup on top of whipped cream layer or on top of cake layer instead for a sugar free option)

Assemble Trifle:
Layer trifle as follows: cake, pudding, cool whip, Heath, cake, pudding, cool whip, end with Heath chips.

Fat free Cool Whip tip: do not try to quick thaw or stir to thaw — it will turn into a runny mess that in no way resembles fluffy whipped cream. Let sit in refrigerator overnight and thaw slowly. You’re welcome.

You can make this up the night before if you like or just the morning before. You do want to give it a few hours in the fridge before serving to solidify and create a moist delicious trifle consistency.

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Coconut Meringue Cookie with Dark Chocolate Drizzle

10 Apr

I’ve been having a lot of fun with this simple little cookie which was inspired by web search for Dukan Diet friendly desserts and came up with http://themesquitecreek.blogspot.com/2011/11/meringue-dukan-recipe-cookie.html?m=1 a great resource for sure. It just took off from there on experimenting with different flavors, cooking times and temperatures. I posted an early meringue cookie but didn’t care how they deflated after I combined them with my chocolate chips. I’m sure there will be many more flavor combinations to come — I’m imaging a key lime pie flavored one right now, hmmmm. Anyway here it is.
Ingredients:
2/3 C. Liquid egg whites or 4 egg whites
1/2 tsp. cream of tartar
3 tsp. coconut extract
1 C. Splenda
1/2 C. Dark chocolate melted — can use semi sweet chocolate chips
In my Kitchenaid Mixer with the whipping attachment in place, I combine egg whites, cream of tartar, extract in bowl. Whip on highest setting until egg whites are frothy and hold a soft peak. Decrease speed, slowly add Splenda, scrape sides and then continue whipping at highest setting until forms stiff peaks and is glossy.
Scoop into pipping bag with large star tip attachment in place, pipe tall meringue piles (think tall snowman) on aluminum foil covered cookie sheet. Should fill one cookie sheet with rows of four by four. Bake at 250 in preheated oven for 30 minutes, turn oven off and let sit in oven for another 40 minutes without opening door. Take out cool. Melt chocolate ( I put mine in a mug and microwave a minute at a time at fifty percent power until runny) put in piping bag or sand which bag and with small attachment or just snip small corner off bag and drizzle over cookies. Let cool, you can place them in fridge to speed this process. You can serve with a little smear of sugar free raspberry jam, yummy.
Note: this particular baking process creates a crisp outside but chewy inside which is how I like them because I don’t really like the super dry crisp version that you choke on when you inhale but to each his own so if you prefer the truly crisp version, they do have the benefit of longer shelf life and so here are the instructions for that version.
Instead of piling cookie make 1 1/2 inch by 1 1/2 inch piles they can be divided among two foil lined cookie sheets and bake at 200 degrees for two hours. You’ll definitely want some herbal tea to cut the dryness or incase you inhale. They are tasty and crisp/airy but by all means don’t choke.
Let tea time commence!

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