CRAVING SOMETHING CHOCOLATE??? TRY THESE LOW CAL CHOCOLATE SOUFFLES!!!

 
 
 
 
Yields:
4 servings
Prep Time:
20 mins
Cook Time:
15 mins
Meal Type:
 
 
 

Chocolate Banana Souffles

These are little bowls of heaven, so creamy and rich.

Ingredients

Directions

  1. Preheat oven to 400 °F (205° C). Coat 4, 6 oz ramekins with butter flavored cooking spray. Place on a baking sheet.
  2. In a medium bowl, mash bananas and vanilla together.
  3. Sift cornstarch and cocoa powder over bananas and stir well.
  4. In another medium bowl, beat egg whites with sugar until they form soft peaks.
  5. Fold 1/3 of egg whites into banana mixture. When incorporated, fold in the rest of the egg whites.
  6. Spoon mixture into ramekins. Wipe the top 1/4 inch “collar” of the ramekin to remove any excess batter so that the souffle will rise straight. Place ramekins on a baking sheet.
  7. Bake for 15 minutes. Serve immediately.
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CHOCOLATE COVERED BANANA SHAKE!!

Banana-Chocolate Sipper

When you crave something sweet, cold and chocolatey.

Ingredients

Directions

  1. In a blender combine milk, frozen banana, cocoa powder, honey, and vanilla.
  2. Cover and blend until smooth and frothy.
  3. Makes 4 (8 fl oz) servings.
  4. Note: for frozen banana, peel and slice banana. Place banana slices in a single layer on a baking sheet lined with plastic wrap. Freeze about 1 hour or until firm.
  5. Note: for better drink thickness, add less milk.
 

COCONUT CHOCOLATE DRIZZLED MACAROONS!!

Chocolate Drizzled Coconut Macaroons

If I’m craving something sweet, macaroons are a good option because they are made with just egg whites and sugar – no flour or butter. Of course, you shouldn’t eat the whole batch, because too much sugar is not a good thing.

I’ve been using only raw sugar these days, so the color may not be as white, but they worked out just fine. These are gluten-free and Passover-friendly, hope you enjoy!


Chocolate Drizzled Coconut Macaroons
Skinnytaste.com 

Servings: 19 • Serving Size: 2 macaroons • Old Points: 2 pt • Points+: 3 pt
Calories: 105 • Fat: 5.5 g • Protein: 2 g • Carb: 13 g • Fiber: 1 g • Sugar: 12 g
Sodium: 15 mg (without salt)

Ingredients:
3/4 cup (5 large) egg whites

  • 1/2 cup + 2 tbsp raw sugar
  • pinch of salt
  • 10 oz sweetened coconut flakes (Baker’s)
  • 1/2 tsp almond extract
  • 1/4 tsp vanilla extract
  • 1 oz melted semi-sweet chocolate for drizzling (I melted 2 oz, but only used 1 oz)

Directions:

In a heavy saucepan combine egg whites, sugar, salt and coconut flakes and cook over medium-low heat, stirring frequently until all the ingredients combine together, about 12-15 minutes.

The mixture should be sticky and moist, not dry. Remove from heat and stir in the almond and vanilla extracts. Set aside on a dish and let it cool in the refrigerator about 30 minutes.

Preheat the oven to 300°. Using a tablespoon, scoop tightly packed tablespoonfuls onto a baking sheet covered with a silpat or parchment paper.

Bake 27-30 minutes or until golden.

Let them cool then melt the chocolate in the microwave and drizzle on top of the cookies using a spatula or a spoon.

Makes 38 cookies.

EASY TO MAKE PATRIOTIC FROZEN BANANA POPSICLES

Frozen Banana Popsicles

Frozen bananas on a stick dipped in chocolate – an easy, fun summer treat for the kids and grown-ups too! 

These are so easy to make and use only 4 ingredients. Sprinkle them with red, white and blue jimmies for the Fourth of July, or use colored sprinkles, crushed walnuts, peanuts, or whatever you like! So fun, you can even get the kids involved!


Frozen Banana Popsicles
Skinnytaste.com
Servings: 4 • Size: 1 banana pop • Old Points: 2 pts • Points+: 3 pts*
Calories: 99 • Fat: 4.9 g • Protein: 0.3 g • Carb: 15 g • Fiber: 1.7 g • Sugar: 10
Sodium: 0.3 mg

Ingredients:

  • 1 medium ripe banana
  • 8 oz semi-sweet chocolate
  • 1 tsp canola oil
  • colored sprinkles (optional)

You will need:

  • 4 popsicle sticks

Directions:

Cut the banana in half lengthwise, then in half to make four quarters. Insert popsicle sticks into bananas and freeze on a wax paper lined cookie sheet.

When the bananas are frozen, fill a coffee mug with chocolate. Melt chocolate in the microwave 30 seconds at a time, stirring until the chocolate is melted and soft.

Dip the bananas one at a time into the chocolate, scraping off the excess chocolate from the back of the banana, and place it on a cookie sheet lined with wax paper. Quickly add the sprinkles or toppings on the rounded side before the chocolate hardens (you have to work quickly here). Place on wax paper and return to the freezer until frozen and ready to eat. Eat frozen and enjoy!!

Note: Adding a little oil to the chocolate helps thin the chocolate and therefore you will use less on each popsicle. You will need enough chocolate to dip the bananas, but you will be left with extra chocolate in the end (chocolate covered strawberries anyone?) 

*Based on 0.5 oz of chocolate per banana. If you use a large banana, you will use more chocolate and will need to adjust.