Chocolate desserts are a weakness for many of us. Loaded with carbohydrate, cholesterol and fat, they can wreak havoc on our hearts and waistlines. I'm providing three that are either fat free or very low in fat so they can be enjoyed without worry or some of the guilt. I say "some of the guilt" because, though I've cut out the fat and cholesterol by not using whole eggs, butter or oil, I couldn't do anything about the carbs--sorry! I recommend using Hershey's Special Dark Cocoa. Enjoy!
Chocolate Cheesecake
Ingredients
- 5 sheets chocolate graham crackers, crushed
- 3 8 oz. packs cream cheese, softened
- 2 teaspoons vanilla
- 1 cup sugar
- 1/2 cup cocoa powder
- 2 tablespoons flour
- 1/4 teaspoon salt
- 6 egg whites
- 1/4 cup skim milk
- fat free chocolate syrup (optional)
Method
Preheat oven to 450 degrees. Lightly spray a 9"x13" baking dish with cooking oil. Coat with graham cracker crumbs, then lightly spray with cooking oil again. Set aside.
In a large mixing bowl, beat the cream cheese and vanilla until fluffy. In a seperate bowl, combine sugar, cocoa, flour and salt. Gradually beat into cream cheese mixture. Add egg whites and beat at low speed until combined, then stir in milk.
Pour batter into baking dish. Bake at 450 degrees for 10 minutes, then reduce heat to 300 degrees and bake 50 minutes to an hour more. Cake is done when knife inserted in center comes out clean. Cool completely and refrigerate. Serve cold. Drizzle servings with chocolate syrup, if desired. Serves 12.
Chocolate Eclaire Cake
Ingredients
- 1 16 oz. box chocolate graham crackers
- 2 3.4 oz. boxes instant vanilla pudding
- 2 1/2 cups skim milk
- 1 8 oz. carton fat free whipped topping
- 6 tablespoons cocoa powder
- 3/4 cup sugar
- 3 tablespoons cornstarch
- 1 cup skim milk
- 1 teaspoon vanilla
- 1 tablespoon lowfat margarine (I ust Smart Balance Light)
Line the bottom of a 9"x13" baking dish with graham crackers. In a large mixing bowl, combine pudding mix and 2 1/2 cups milk. Whisk until smooth, then fold in whipped topping.
Pour half of mixture over graham crackers. Place another layer of graham crackers on top of pudding, followed by remaining half of pudding. Top with a final layer of graham crackers. Set aside.
In a medium saucepan, mix together cocoa, sugar, cornstarch and 1 cup milk until well combined. Stirring constantly, bring mixture to a boil. Boil for 1 minute. Remove from heat and add vanilla and margarine. Cool topping (placing saucepan in a sink or large mixing bowl full of ice water cools it in about 10 minutes), then spread over top layer of graham crackers. Before serving, refrigerate at least 8 hours. Serves 18.
Mint Chocolate Cake
Ingredients
- 1/2 tablespoon baking powder
- 1/2 tablespoon baking soda
- 1 3/4 cups flour
- 1 teaspoon salt
- 1 cup brown sugar
- 1 cup white sugar
- 3/4 cup cocoa
- 1 cup +1 tablespoon skim milk
- 2 1/2 tablespoons white vinegar
- 3 egg whites
- 1 teaspoon vanilla
- 1/2 teaspoon mint extract
- 1/4 cup applesauce
- 1 cup strong coffee
- fat free chocolate syrup
Method
Preheat oven to 350 degrees. Spray 12 cup bundt pan with cooking spray, then coat with flour. In a large bowl, combine baking powder, baking soda, flour, salt, brown and white sugar, and cocoa.
In a small bowl, combine milk with vinegar. Add to dry ingredients along with egg whites, vanilla and mint extracts, and applesauce. Beat on medium speed until well blended. Stir in coffee and mix well. Pour into bundt pan and bake one hour, or until toothpick inserted in center comes out clean. Drizzle servings with chocolate syrup. Serves 12.
