Chocolate Sorbet
Ingredients:
1/2 cup of sugar
1/3 cup of unsweetened cocoa powder
1/4 cup of honey
1/2 teaspoon of instant coffee powder
1/2 oz (1/2 square) of unsweetened chocolate, chopped
Instructions:
In a medium saucepan, combine the sugar, cocoa, honey, coffee powder, chocolate and 1/2 cup of water. Bring it to a simmer and cook until the sugar is dissolved (about 2-3 minutes). Remove from the heat and stir in 1 1/2 cups of water. Transfer the mixture to a 13 x 9 inch baking pan and freeze it until just frozen (about 2-3 hours). Transfer to a food processor and puree. Scrape into a quart sized airtight container and freeze until firm. If the sorbet loses its velvety texture, re-process it right before serving.
Makes 4 servings
Nutritional Information:
Calories 191
Fat 3g
Saturated Fat 2g
Cholesterol 0mg
Sodium 3mg
Carbohydrate 46g
Fiber 3g
Protein 2g
Guilt Free Carrot Cake
Ingredients:
6 egg whites
1 1/3 cups of white sugar
1 cup of applesauce
2 teaspoons of baking soda
1 cup of whole wheat flour
1 cup of all-purpose flour
1 (8 ounce) can of crushed pineapples with juice
2 cups of shredded carrots
1/2 cup of chopped walnuts
1/2 cup of raisins
1/2 cup of skim milk
1 1/2 teaspoons of vanilla extract
1/4 teaspoon of ground cloves
1/2 teaspoon of ground nutmeg
1 tablespoon of ground cinnamon
Cooking spray
Instructions:
Preheat your over to 350 degrees. Beat egg whites in a large mixing bowl. Slowly beat in the sugar, then the applesauce, skim milk and vanilla. Stir in the dry ingredients with a spoon, (cloves, nutmeg, cinnamon, baking soda, flour), in the order given. Stir in the pineapple (with juice), carrots, walnuts, and raisins, one ingredient at a time. Pour final mixture into a 9 x 13 pan coated lightly with cooking spray. Bake at 350 degrees for 35 - 40 minutes. When you can insert a toothpick in the center and it comes out clean, the cake is done.
Makes 18 servings
Nutritional Information:
Calories 173
Protein 4g
Total Fat 2g
Sodium 171mg
Cholesterol 0mg
Carbohydrates 35g
Fiber 2g
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