Posts Tagged Dessert
Chocolate Mint Bars
Posted by Eileen Devlin in Baking, Desserts, Low Calorie, Side Dishes on March 20th, 2010
So here we are. . .dessert time again. I needed something to bring in to work yesterday and wanted to use ingredients I had on hand. Needless to say, chocolate and mint is another favorite pair of mine. So decadent and good – you’d never know these were low-cal!
Bottom layer:
1 c flour
1/2 tsp salt
1 c granulated sugar
1/2 c egg substitute
1/4 c butter, melted
2 tbsp water
1 tsp vanilla extract
2 large eggs, lightly beaten
1 (16 oz) can chocolate syrup (about 1 1/3 c)
Mint layer:
2 c powdered sugar
1/4 c butter, melted
2 tbsp fat free milk
1/2 tsp peppermint extract
2 drops green food coloring
Glaze:
3/4 c semisweet chocolate chips
3 tbsp butter
1. Preheat oven to 35o.
2. Combine flour and salt; stir with a whisk. Combine granulated sugar and next 6 ingredients in a medium bowl; stir until smooth. Add flour mixture to chocolate mixture, stirring until blended. Pour batter into a prepped 13 x 9 baking pan. Bake for 28 mins. Cool completely in a pan with a wire rack.
3. Combine powdered sugar and next 4 ingredients in a medium bowl; beat with a mixer until smooth. Spread mint mixture over cooled cake.
wow. . .this was super green. . .like Shrek.
4. Combine chocolate chips and 3 tbsp butter in a medium microwave-safe bowl. Microwave on high for 1 minute, stirring after 30 seconds. Let stand 2 minutes. Spread chocolate mixture evenly over mint layer. Cover and refrigerate until ready to serve. Cut into 20 pieces.
The bottom layer was a bit moister than I expected but still very good. I wonder if it may needed to have been in the oven a few minutes longer. Other than that I had NO complaints whatsoever – delicious!
Nutritional Information:
Calories: 264
Fat: 8.7 g
Protein: 2.8 g
Carbohydrate: 45 g
Fiber: 0.5 g
Cholesterol: 38 mg
Sodium: 139 mg
Pumpkin-Chocolate Pie
Posted by Eileen Devlin in Baking, Desserts, Low Calorie on December 28th, 2009
Here’s my spin on a winter-time classic – add chocolate of course!
What you require:
For crust:
1 1/3 c all purpose flour and 1/4 tsp salt; add 1/4 c cooking oil and 1/4 c fat free milk; stir lightly with a fork until combined and use your hands to work dough into a ball. On a well floured surface, use your hands to flatten pastry dough and roll center to edge into a circle about 12 in in dm. Transfer to 9 in pie plate. Trim pastry to 1/2 in beyond edge of pie plate and flute or crimp edge as desired. Do not prick.
For filling:
1 -12.3 oz package light firm silken-styletofu
1-15 oz can pumpkin
2/3 c sugar
1 tsp ground cinnamon
1/4 tsp salt
1/4 tsp ground ginger
1/8 tsp ground cloves
approx 4 oz of semi-sweet chocolate pieces (I used none other than Ghirardelli) [you can increase the amount depending on how much chocolate you want but know this will displace the pumpkin filling]
1. Heat chocolate pieces over medium heat, stirring constantly until smooth. Pour evenly on bottom of pie plate and spread until all sides are met.
2. Blend tofu in a blender. Add rest of ingredients and blend until well combined. Pour mixture on top of chocolate and make sure top is even and meets all sides.
3. Bake for 25 mins (you can cover the crust edge with foil if desired to prevent overbrowning – mine did not burn) and then for an additional 30 minutes more (remove foil before this if you used it). Cool on a wire rack and then cover and refrigerate within 2 hours until set.
4. Serve with light whipped topping (or one of your choosing) and enjoy – makes 10 servings!
You may not be able to tell here but there is a fabulous layer of chocolate on the bottom - delish!
Nutritional Information (per serving AND this is without the chocolate layer):
Calories: 190
Total Fat: 6 g
Cholesterol: 0
Protein: 3 g
Carbohydrate: 31 g
Fiber: 2 g
Sodium: 151 mg
Dessert: Mini-Cheeseburgers
Posted by Anju Santos in Food on December 13th, 2009
My mom once asked me to help her make a version of these mini-cheeseburgers for a kid’s birthday party. They were very easy to make and had visual appeal. I thought they were so cute that I made them last week for my organization’s “Taste of Near North” event (which is much like the “Taste of Chicago” event where you go around to different booths and pay some money to try a small serving of a food item.) These li’l guys were not only easy to make they were also a big hit! I was told they sold out in no time..
Sweet treats
The following recipe makes 40 mini-cheese burgers:
1pkg – Nilla wafers (buns)
1pkg -Keebler’s grasshopper cookies (meat)
1pkg – white frosting (for adherence)
1 tube- yellow frosting (cheese & mustard)
1 tube- red frosting (ketchup & tomatoes)
1/2 package shredded coconut (lettuce)
Green food coloring.
Sesame seeds
Honey
Steps:
1.) Lettuce – mix shredded coconut with green food coloring – set aside
2.) Spread white frosting on the flat sides of the Nilla Wafers – lining them up as a top/bottom pair (2 nilla wafers for one sandwich)
3.) Place a Grasshopper cookie on one of the two nilla wafers (the bottom bun)
4.) Apply yellow frosting as a circular ring on top of the Grasshopper cookie.
5.) Apply red icing in random dots around the yellow icing.
6.) Layer bits of the shredded green coconut on top of the frosting
7.) Place 2nd Nilla wafer on top (top bun)
8.) Place a dab of honey on top of the top bun Nilla wafer and brush on evenly.
9.) Sprinkle sesame seeds lightly
10.) Smile at your cute little creation and store in a cool place!
Enjoy!
