Tag Archives: dessert

Valentine’s TruffleTreats for My Sweets

Nothing says “I love you” like a box of rich chocolate truffles for Valentine’s Day.  Food is love after all!  For all GPers who can tolerate their chocolate in the form of cocoa powder I have a recipe (thanks to an old Weight Watchers cookbook) for low fat Chocolate Valentine’s truffles.  Yes, I was skeptical at first, but these really are little bites of chocolate bliss…and the best part…each truffle has only 1 gram of fat and 1 gram of fiber!  So raise a truffle and toast someone you love.

Chocolate Truffles

Makes 24 truffles

1/2 cup plus 2 tablespoons cocoa powder (use the best quality you can afford)

1 cup confectioner’s sugar

1/2 cup (4 ounces or 1/2 brick) of reduced fat cream cheese (Neuchâtel)

Flavoring of your choice-I divided the truffle mixture into 1/4’s, left 1/4 plain then used 1/2 teaspoon each Grand Marnier, Chambord, Frangelico to flavor the remaining 1/4’s (only if you can tolerate very small amounts of alcohol).  The flavoring will be subtle.  Non-alcoholic options are extracts (1/2 teaspoon almond extract) or seedless jam.

Combine 1/2 cup coca powder, confectioner’s sugar and cream cheese in the bowl of a food processor.  If you are using one flavor add it now.  If you are making multiple flavors wait.  Process until blended.  The texture will be like damp beach sand.  If you are making multiple flavors divide mixture evenly (a kitchen scale is your best tool to portion properly by weighing out and dividing mixture evenly) and reprocess each flavor separately.  Portion by rounded teaspoons (or a small ice cream scoop) and roll then place each truffle on a sheet of wax paper.  You should get 24 truffles. Roll each truffle in the remaining 2 tablespoons of cocoa powder.

Refrigerate until ready to serve.  Truffles taste best when allowed to warm slightly before enjoying.

Nutritional Information Per Serving: 1 truffle

46 calories, 1 gram fat, 1 gram fiber, 1 gram protein

NOTE: To the kind GPer who participated in the poll and checked “other”- the comment you posted in the box was truncated after the first sentence.  I care about what you have to share.  Please post your thoughts as a “Comment”on that page if you wouldn’t mind.  Thanks, Mary

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Tasty Find! Red Mango Frozen Yogurt

I find a stroll after dinner helps with digestion.  In mild weather Hubby and I walk our neighborhood or take the dog for a walk at a local university campus. Since the evenings have turned cold and dark we’ve had to get creative with our post prandial strolls.  I like to do my errands on the weeknights and a stroll around Target or a quick walk around Whole Foods is usually all I need to help get my dinner moving and take my mind off that feeling of lingering fullness.  Then there’s window shopping at the mall and with 2 million square feet of floor space its the perfect location to walk off a meal on a cold winter’s night.  It also just happens to be the locale of my new favorite frozen yogurt place!

I have a confession to make.  I don’t really like frozen yogurt.  It’s like soft serve ice cream and I don’t like that either which is why I usually opt for sorbet when we’re out for “ice cream”.  Red Mango has changed that opinion!  It’s still soft serve frozen yogurt but unlike the ubiquitous Dannon frozen yogurt it retains its yogurt-y twang.    Red Mango is all-natural, certified gluten-free, contains no artificial sweeteners (including high fructose corn syrup) and is fortified with an exclusive probiotic.  All Red Mango frozen yogurt is no-fat with approximately 100 calories per half-cup serving.

They offer flavors like Original (plain yogurt), Pomegranate, Madagascar Vanilla and the Flavor of the Day…usually several flavors.  So far I’ve tried the Original, Pumpkin Spice and new Dark Chocolate flavors.  YUM!  Several toppings are available and potentially GP-friendly options include sliced fresh banana, honey, graham cracker crumbs and fun cereals like fruity pebbles, cocoa pebbles and Cap’n Crunch.

Their menu lists Parfaits, Smoothies, Hot Chocolate Chillers and Probiotic Iced Teas…some may or may not be GP-friendly depending on your tolerances and how you order.  Red Mango has locations in 25 states.  Hopefully you have a location near you!

Eat Well! Be Well!  Enjoy!

Pukka Christmas Dinner

I honestly wasn’t planning on having curry for Christmas but one thing led to another.  Blame it on the creative process and my slowly evolving craving for more spice in my life.  Both good signs in my opinion!  Curried Chicken & Chutney is definitely a keeper but I’m respectfully going to withhold the recipe until I can perfect it further.  This simple dish consisted of chicken breast, my Christmas Chutney (see post from 12/13/10), mild curry powder, chicken stock and a splash of fat free half & half but it could be so much more with some fresh ginger and a few other flavors.  Paired with basmati rice and Roasted Butternut Squash Cubes it was a very unexpected, very delicious albeit very nontraditional Christmas dinner for us.  I’m hoping it can become some sort of new tradition.  So forgive me for not sharing any further on the chicken and chutney front…I promise it will be forthcoming.  I’ve included the Roasted Butternut Squash Cubes as they’re a pleasing alternative to mashed squash.  They can be seasoned sweet or savory…just remember to roast until really tender.

As for dessert…I can definitely share what was a simple but special treat.  Warm Banana Sundae with Sea Salt Caramel is another keeper…warm, creamy and sophisticatedly sweet with the unexpected savoriness of sea salt and crunch of crushed salted pretzels!  Frankly, it’s the sea salt and pretzels that make this dessert…without them it would just be cloyingly sweet and one-dimensional.  I love (understatement!) dulce de leche, the south american milk caramel…if you’ve never tried it just imagine “sex on a spoon” but at $10 a jar it’s not practical for everyone’s budget so I substituted Smucker’s Special Recipe Butterscotch Caramel topping ($2.29 at Target).  I hope you’ll try this scrumptious dessert.  The leftover caramel can be spread on toast (like Argentinians do with their dulce de leche!), spooned over banana pancakes, drizzled over bread or rice pudding, stirred into hot chocolate or served with warmed canned pears!

Roasted Butternut Squash Cubes

Serves 4 generously

2 pounds butternut squash peeled and cut into 1″ cubes

2 teaspoons extra virgin olive oil

salt and pepper

Preheat oven to 425 degrees.  Toss squash cubes in olive oil, salt and pepper.  Spread cubes out on a sprayed sheet pan.  Roast 40-50 minutes or until very tender.

Nutritional information Per Serving:

122 calories, 2.5 grams fat, 4.5 grams fiber, 2.3 grams protein


Warm Banana Sundaes with Sea Salt Caramel

This combination is ALL about the crunchy salted pretzels and sea salt caramel!  Serves 1 but can be multiplied

1 small, ripe banana

1/4 cup scoop Edy’s Slow Churned vanilla ice cream (or fat free frozen yogurt)

2 tablespoons Smucker’s Special Recipe Butterscotch Caramel

a few grindings sea salt

4 mini pretzels, crushed

Peel banana and cut in half lengthwise then in half.  Preheat a no stick skillet and spray with flavorless cooking spray.  Saute banana until golden, turn and saute until golden and soft.  Meanwhile, warm caramel in microwave.  Remove bananas to a serving bowl, top with ice cream, warm caramel, sea salt and crushed pretzels.

Nutritional Information Per Serving:

302 calories, 3.05 grams fat, 2.7 grams fiber, 3.75 grams protein