Guilt-less Recipes for Chocolate Lovers



6 Guilt-Free Chocolate Recipes

News flash: When women are seeking comfort from food, they most often crave sweets like chocolate, reports a study published in the journalPhysiology & Behavior. (Men, proving their provenance from another planet, go for things like steak.)

Still, eating too much chocolate can be problematic, especially if you want to fit into your jeans. That's why we created these lightened-up cocoa concoctions. Go ahead, have a brownie—or a cookie, some pudding, even a slice of decadent torte—without an ounce of guilt. Now that's a comforting thought.

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Chocolate Ice Milk Sundaes

Chocolate Ice Milk Sundaes
Yunhee Kim

TOTAL TIME:15 minutes + freezing time
SERVINGS:6

The sauce for this delicious, creamy ice milk is made with strong coffee, giving it a distinctive mocha flavor. The recipe for the sauce alone makes about ¾ cup, or about 2 tablespoons per serving.

Ice milk
¾ c superfine sugar
⅓ c unsweetened cocoa powder
2 c cold 1% milk
½ tsp vanilla extract

To prepare ice milk:
1. WHISKtogether sugar and cocoa in large bowl. Slowly whisk in milk and vanilla extract until dry ingredients are dissolved and no lumps remain.
2. POURinto 8"x 8" baking pan. Freeze about 1½ hours or until nearly frozen.
3. SCOREthe surface with a sharp knife and cut into chunks. Transfer to food processor or blender and process until smooth and creamy.
4. POURinto a resealable container. Freeze 2 to 3 hours or until very firm.

Sauce
⅔ c superfine sugar
⅓ c unsweetened cocoa powder
¾ c strong brewed coffee or espresso
1 tsp vanilla extract

To prepare sauce:
1. COMBINEsugar and cocoa in small saucepan. Stir in coffee. Bring to a boil over medium heat, stirring. Reduce heat to low and cook 8 minutes or until slightly thickened. Let cool slightly and stir in vanilla extract. Serve over scoops of ice milk.

NUTRITION (per serving) 230 cal, 5 g pro, 55 g carb, 2 g fat, 1 g sat fat, 3 mg chol, 3 g fiber, 44 mg sodium

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MORE: Lose 10% More Weight By Eating A Chocolate Bar Every Day...No Joke

Enlightened Brownies

Enlightened Brownies
Yunhee Kim

TOTAL TIME:30 minutes
SERVINGS:12

These brownies are exceptionally fluffy, thanks to the addition of whipped egg whites. But the flavor is all chocolate.

½ c cake flour
½ c unsweetened cocoa powder
¼ tsp baking powder
¼ tsp salt
1 lg egg
2 lg egg whites
¾ c sugar
½ c vegetable oil
1½ tsp vanilla extract
2 Tbsp chopped pistachios or walnuts

1. PREHEAToven to 350°F. Coat 8" x 8" baking pan with cooking spray.
2. SIFTtogether flour, cocoa, baking powder, and salt in medium bowl. In large bowl, whisk egg and egg whites until frothy. Whisk in sugar, oil, and vanilla extract until smooth.
3. FOLDin flour mixture gradually until just blended. Pour into prepared pan. Sprinkle with pistachios.
4. BAKE20 to 25 minutes or until wooden pick inserted in center comes out with moist crumbs. Cool in pan on rack and then cut into 12 squares.

NUTRITION (per serving) 170 cal, 2 g pro, 18 g carb, 11 g fat, 1.5 g sat fat, 18 mg chol, 1 g fiber, 74 mg sodium

MORE: 10 Not-So-Guilty Chocolate Pleasures

Chocolate-Nut Torte with Raspberry Glaze

Chocolate-Nut Torte with Raspberry Glaze
Yunhee Kim

TOTAL TIME:1 hour 10 minutes
SERVINGS:12
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The perfect decadent—but diet-friendly—dessert for a special occasion. Vary the flavor of the preserves to suit your taste. Apricot is another good choice.

1 c natural (skin on) almonds or walnuts
1 c sugar, divided
2 lg eggs, at room temperature
2 lg egg whites, at room temperature
1 tsp vanilla extract
¾ c light olive oil
¾ c all-purpose flour
½ c unsweetened cocoa powder
1 tsp baking powder
⅛ tsp salt
¼ c seedless raspberry fruit spread

1. PREHEAToven to 350°F. Coat 10" springform pan with cooking spray. Sprinkle with flour, shake to coat, and tap out excess.
2. CHOPalmonds finely in a food processor with 2 tablespoons of the sugar. Set aside.
3. BEATeggs, egg whites, and vanilla extract until foamy in large bowl, with electric mixer at medium-high speed. Gradually beat in remaining sugar, 1 tablespoon at a time, until mixture is thick and pale in color, about 5 minutes. Turn mixer to lowest speed and add oil in slow, steady stream.
4. SIFTtogether flour, cocoa, baking powder, and salt in large bowl. Fold in almond mixture. Gradually fold in egg mixture. Pour into prepared pan.
5. BAKE30 to 35 minutes or until edges begin to pull away from pan sides and center is firm to the touch. Cool in pan on rack.
6. MELTfruit spread until smooth in small saucepan over low heat. Spread over cake and let stand 30 minutes or until spread is set. Remove torte from pan before serving.

NUTRITION (per serving) 320 cal, 6 g pro, 31 g carb, 22 g fat, 3 g sat fat, 35 mg chol, 3 g fiber, 85 mg sodium

MORE: 15 Diabetes-Friendly Chocolate Desserts

Chocolate-Almond Pudding with Amaretti

Chocolate-Almond Pudding with Amaretti
Yunhee Kim

TOTAL TIME:10 minutes
SERVINGS:4
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Almond-flavored cookies, or amaretti, are available in Italian specialty shops and some high-end supermarkets. If you can't find them, substitute almond biscotti.

½ c sugar
⅓ c unsweetened cocoa powder
2 Tbsp + 2 tsp cornstarch
2 c 1% milk
1 tsp vanilla extract
¼ tsp almond extract
8 almond-flavored cookies, crushed (about ⅓ c)

1. SIFTtogether sugar, cocoa, and cornstarch in medium saucepan. Gradually stir in milk until cornstarch dissolves. Bring to a boil over medium-low heat, stirring gently. Cook, stirring, 6 minutes or until thickened and smooth. Remove from heat. Stir in vanilla and almond extracts.
2. SPOONhalf of mixture into four 4-ounce ramekins, wineglasses, or parfait glasses. Sprinkle with half of the cookies. Top with remaining pudding and cookies and serve.

NUTRITION(per serving) 290 cal, 7 g pro, 50 g carb, 9 g fat, 2.5 g sat fat, 14 mg chol, 3 g fiber, 110 mg sodium

MORE:The Perfect Dessert For Every Diet

Frothy Hot Chocolate

Frothy Hot Chocolate
Yunhee Kim

TOTAL TIME:5 minutes
SERVINGS:2

An exceptionally rich take on a favorite winter warmer that tastes like you made it with melted chocolate and whole milk. Surprise—all the ingredients come from the pantry.

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1 c fat-free evaporated milk
2 Tbsp unsweetened cocoa powder
2 Tbsp maple syrup

1. BRINGevaporated milk, cocoa, and maple syrup to a boil in small saucepan over medium heat, whisking to prevent lumps.
2. REDUCEheat to low. Cook 2 minutes, whisking constantly, until hot and frothy.

NUTRITION (per serving) 165 cal, 9 g pro, 33 g carb, 1 g fat, 0.5 g sat fat, 0 mg chol, 2 g fiber, 163 mg sodium

MORE: 13 Ways To Add Some Excitement To Your Average Cup Of Hot Chocolate

Chocolate Bliss Bites

Chocolate Bliss Bites
Yunhee Kim

TOTAL TIME:1 hour
SERVINGS:24

These incredibly satisfying little cookies disappeared in seconds after our photo shoot. What made us gobble them up? Their incredibly rich flavor, which is nearly identical to a square of real dark chocolate—but with absolutely zero fat.

½ c unsweetened cocoa powder
Pinch of salt
½ c sugar, divided
3 lg egg whites
⅛ tsp cream of tartar
1 tsp vanilla extract
1 Tbsp confectioners' sugar

1. PREHEAToven to 300°F. Line 2 baking sheets with foil.
2. SIFTtogether cocoa, salt, and ¼ cup of the sugar in small bowl.
3. BEATegg whites and cream of tartar in large bowl with an electric mixer at medium-low speed, until soft peaks form. Beat in remaining ¼ cup sugar, ½ tabbespoon at a time, until meringue is glossy and stiff peaks form. Fold in cocoa mixture and vanilla extract.
4. DROPby rounded teaspoonfuls about 1" apart onto prepared baking sheets. Bake 25 minutes for soft chewy cookies or 40 minutes for crisp ones. Dust cooled cookies with confectioners' sugar.






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Date: 10.12.2018, 22:45 / Views: 53132