Like most women I am addicted to chocolate. I confess I indulge in chocolate every day. On any given day you will find in my house, homeade chocolate chip cookies, milk chocolate candy bars dipped in peanut butter, hershey's kisses, brownies, Muddy's bake shop cupcakes, snickers, milky way bars,..the list goes on and on. Therefore I decided in the spirit of better health, that I should try to find a low fat version of something that resembles chocolate. Not any of those fake low fat desserts full of carbs, artificial sweeteners, and high fructose corn syrup, but something good and good for me. So I went to Target and bought The Best Life Diet Cookbook by Bob Greene. At first I was put off by the recipes in this book that did not sound delicious to me...Roasted beets with horseradish, Warm Pea Soup, Leek and Mushroom Breakfast Pie...I mean come on, I refuse to sacrifice flavor for fat. Alas I reached the dessert section where the common diet cookbook culprits are fruit, ricotta cheese, and more fruit. This is what I found.
Whole Wheat Couscous Pudding (seriously who wants wheat for dessert?)
Grape crumble (made with olive oil, honey, grapes, oatmeal, and fat free milk)gross
Summer Pudding ( made with a whole wheat wrap, sour cream, and fresh berries) gross again
As you can imagine I was greatly disappointed until I saw two recipes that I thought I might actually like. Lemon Oatmeal Cookies, and at last..drum roll please....Chocolate Cake.
The headline above this recipe in Bob Greene's cookbook speaks the truth.
It Reads:
Forget about death by chocolate-these individual chocolate cakes are a smart way to indulge.
Trust me they are great, and they got a thumbs up from my husband Chris as well.
Honestly, they remind me of those oversized chocolate muffins people buy with 500 calories and 25 grams of fat. These are super easy to make and keep in a airtight container at least a week.
Recipe below: Makes 5 muffins (I doubled it of course for the week)
1/2 cup unbleached all purpose flour
1/4 cup brown sugar
pinch of salt
1/2 teaspoon baking soda
2 tablespoons Canola oil
2 tablespoons Hersheys unsweetened cocoa
1/2 teaspoon vanilla extract
1 teaspoon white vinegar
1/2 cup water
Pam Cooking Spray
1. Dump everything in a bowl and mix by hand until the lumps disappear about 1 minute.
2. Coat a muffin tin with cooking spray. Pour the batter into individual cups.
3. Bake at 350F about 20 minutes or until the muffins pass the toothpick test.
Nutritional information:
Calories:180
Protein: 2g
Carbohydrates: 26g
Fiber: 1g
Sugar: 13 g
Total Fat: 7 g
Saturated Fat: 1 g
Cholesterol: 0 mg
Calcium: 4 mg
Sodium: 164 mg
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