Dessert

Do you need some chocolate cake but do not want to break your diet? Definitely you want to take a look at this recipe! It is so awesome and looks delicious and not very hard to make at all. You can not be perfectly good all the time, right? It is like the lawyers for mesothelioma...out for themselves! Take your cake and enjoy it!

INGREDIENTS

100 grams dates (3 1/2 oz)
1 cup apple juice
1/2 tsp baking soda (bi-carbonate of soda)
1 cup of self raising flour (or 1 cup of cake flour and 1 tsp baking powder)
1/2 cup unsweetened cocoa powder
1 1/2 tsp vanilla extract
4 egg whites
3/4 cup Splenda
2 tsp powdered (Icing) sugarPlace dates, apple juice and baking soda into a saucepan and bring to the boil. Remove from heat, cover and leave to cool. When cool, blend in a food processor until smooth.
Line a 7 - 8 inch (18cm) cake pan with baking paper.
Preheat oven to 335 deg F (179 deg C).

Sift the flour and the cocoa powder into a bowl and stir in the date puree and the vanilla extract.
Beat egg whites until stiff adding Splenda gradually. Fold half the egg whites into the date mixture, then fold in remaining egg whites (if mixture is a little dry add 1 - 2 tblspn of Water or nonfat milk).
Spoon mixture into prepared pan and bake for @35 minutes until a skewer inserted into the middle comes out clean. Cool on a rack and serve, dusted with the 2 tsp of powdered sugar.
NOTE: The date puree replaces the fat content, you could try prunes as a substitute and puree them, the juice could be replaced with another.
If you want to use sugar instead of Splenda use 1/3 cup unpacked Brown Sugar and add another 22 calories to each serve.

DIRECTIONS

Posted by Sabriena at 06:18

227 calories per serving is for these pumpkin chocolate chip muffins. They are a little high on the calories side for a snack but they will definitely be able to squash any type of craving that you may have had. That in itself is a good thing.

INGREDIENTS

3 cups sugar
15 oz can pumpkin
1 cup vegetable oil
2/3 cup water
4 lrg. eggs
3 1/2 cups flour
1 TBSP cinnamon
1 TBSP nutmeg
2 tsp baking soda
1 1/2 tsp salt
1 cup chocolate chips

DIRECTIONS

preheat oven 350

Mix sugar, pumpkin, oil, water and eggs till well blended.

In separate bowl sift together flour, cinnamon, nutmeg, baking soda and salt.

Gradually add dry mixture to the wet mixture just until well incorporated. then add chocolate chips

Bake for 25-30 minutes or until toothpick comes out clean.

Posted by Sabriena at 06:07

Do you see where my mind is at today? Desserts! Nice delicious ones of course. This one was healthified over at Eat Better America and I couldn't resist posting it on here to share it with everyone else. This has peaches and strawberries. Two of which are my favorite summertime and anytime fruit. Try it out, tell me how it is!

INGREDIENTS

1 box (4-serving size) vanilla instant pudding and pie filling mix
2 cups fat-free (skim) milk
2 cups frozen fat-free whipped topping, thawed
1/2 cup peach preserves
1/2 cup amaretto or orange juice
8 cups cubed (1-inch) angel food cake (10 to 12 oz)
3 cups sliced fresh strawberries
3 medium peaches or nectarines, peeled, sliced, or 2 cups frozen sliced peaches, thawed
1/4 cup sliced almonds, toasted

DIRECTIONS

1. In large bowl, make pudding mix as directed on box for pudding using 2 cups milk. Refrigerate 15 minutes. Gently stir in whipped topping until blended.

2. Meanwhile, in small bowl, mix preserves and amaretto until blended.

3. In 3- to 4-quart trifle bowl or clear glass bowl, arrange half of the cake cubes. Top with half of the strawberries and peaches. Drizzle with half of the preserves mixture. Spoon and spread half of pudding mixture over fruit. Repeat layers, ending with pudding. Sprinkle almonds over top. Serve immediately or cover and refrigerate no longer than 8 hours.

Posted by Sabriena at 08:52

How good does that look? It looks so flippin' tastey that my mouth is watering right now! This bad boy is only 240 calories per serving. Can you believe that? It is on the high side I guess, but not too high that it will kill your diet! Everyone deserves a treat now and again!

INGREDIENTS

10 chocolate wafer cookies, finely crushed (1/2 cup)
1 tablespoon no-trans-fat 68% vegetable oil spread stick, melted
3 cups reduced-fat chocolate ice cream, slightly softened
1/2 cup fat-free hot fudge topping
2/3 cup chopped pecans
3 cups reduced-fat vanilla ice cream, slightly softened
1/4 cup fat-free caramel topping

Continue reading "Turtle Ice Cream Cake"

Posted by Sabriena at 08:17