Need a tasty treat for that Valentine's Meal? Even if you go out, I suggest that you come home to one of these delights; they really are scrumptious and in my opinion...desserts always taste better in the quiet of my home with the one I love. This year I am planning on making the second idea- so yummie.
Chocolate Peanut Butter Molten Cupcakes
Your loved ones will rave about these scrumptious cupcakes that ooze chocolate and peanut butter. They're easier than you might think to make, plus you can use a sugar substitute.
1 tablespoon creamy peanut butter (not reduced-fat or natural)
1 egg, lightly beaten
1/4 cup sugar or sugar substitute
2 tablespoons water
2 tablespoons canola oil
1/4 teaspoon baking powder
1/4 teaspoon vanilla
1/2 cup all-purpose flour
3 tablespoons unsweetened cocoa powder
Fresh strawberries (optional)
Powdered sugar (optional)
For filling: In a small microwave-safe bowl, combine milk chocolate and peanut butter.
Microwave on 30 percent power (medium-low) for 1-1/2 to 2 minutes or until melted and smooth, stirring once halfway through cooking. Cover and chill until mixture is the consistency of thick frosting, stirring and checking mixture every 5 to 10 minutes until consistency is reached (this may take anywhere from 10 to 25 minutes). Mixture will set up quickly at the end so watch carefully. Use two spoons to drop mixture into six mounds on a wax paper-lined baking sheet, using about 2 teaspoons mixture per mound; return to the refrigerator until ready to use.
Preheat oven to 350 degrees F. Grease six 2-1/2-inch muffin cups; set aside. In a medium bowl, whisk together egg, sugar, water, oil, baking powder, and vanilla. Add flour and cocoa powder, stirring until smooth. Spoon about 1 tablespoon batter into each muffin cup. Set a chilled peanut butter mound in center of chocolate batter in each muffin cup. Spoon remaining batter over peanut butter mounds.
Bake 12* to 14 minutes or until tops spring back when lightly touched. Cool cupcakes in pan on a wire rack for 5 minutes. Run a thin sharp knife around the edge of each cupcake. Invert cupcakes onto serving plates. If desired, top with strawberries and sprinkle with powdered sugar. Serve immediately.
Nutrition Facts Per Serving: PER SERVING: 193 cal., 9 g total fat (3 g sat. fat), 2 mg chol., 51 mg sodium, 24 g carb. (1 g fiber, 14 g sugars), 4 g pro. Diabetic Exchanges Other Carb (d.e): 1.5; Fat (d.e): 1.5
Cherry Chocolate Bread Puddings
This chocolate bread pudding boasts only 148 calories and 25 grams of carb per serving. Tart cherries and fresh orange peel add undeniable flavor to this rich chocolate dessert. Make it ahead for a fuss-free night.
2 cups firm-textured whole-grain bread cubes (about 3 ounces)
3 tablespoons snipped dried tart red cherries
1 tablespoon toasted wheat germ
2/3 cup fat-free milk
1/4 cup semisweet chocolate pieces
1/3 cup refrigerated or frozen egg product, thawed
1 teaspoon finely shredded orange peel
1/2 teaspoon vanilla
Frozen light whipped dessert topping, thawed (optional)
Unsweetened cocoa powder (optional)
Coat four 6-ounce individual souffle dishes or custard cups with cooking spray. Divide bread cubes, cherries, and wheat germ among the dishes.
In a small saucepan combine milk and chocolate. Cook and stir over low heat until the chocolate melts; remove from heat. If necessary, beat smooth with a wire whisk.
In a small bowl gradually stir chocolate mixture into egg product. Stir in orange peel and vanilla. Pour mixture over bread cubes in the dishes. Press lightly with back of spoon to thoroughly moisten bread.
Bake in a 350 degree oven for 15 to 20 minutes or until the tops appear firm and a knife inserted near the centers comes out clean. Serve warm. If desired, serve with whipped topping and sprinkle with cocoa powder.
Make Ahead Tip:
Prepare as directed through step 3. Cover and chill for up to 2 hours. Continue as directed in step 4 and 5.
Nutrition Facts Per Serving: 148 cal., 4 g total fat (2 g sat. fat), 1 mg chol., 152 mg sodium, 25 g carb. (3 g fiber), 7 g pro. Diabetic Exchanges Other Carb (d.e): 0.5; Starch (d.e): 1; Lean Meat (d.e): 0.5
Chocolate Meringues with Chocolate Topper and Raspberries
The winning flavor combination with the light texture of meringue will definitely satisfy your chocolate craving and win over that special someone's heart. Makes: 2 servings Serving Size: 1 meringue shell, 1/4 cup raspberries, and about 3 tablespoons chocolate topper each
1 egg white
1/8 teaspoon cream of tartar
1/8 teaspoon vanilla
1/3 cup powdered sugar
2 teaspoons unsweetened cocoa powder
1/3 cup frozen light whipped dessert topping, thawed
1 1/2 teaspoons unsweetened cocoa powder
1/2 cup fresh raspberries
Powdered sugar (optional)
Chocolate curls (optional)
For meringues, allow egg white to stand at room temperature 30 minutes. Line a baking sheet with parchment paper or foil. Draw two 3-inch circles on the paper or foil; set aside.
Preheat oven to 200 degrees F. In a medium bowl combine egg white, cream of tartar, and vanilla. Sift together the 1/3 cup powdered sugar and the 2 teaspoons cocoa powder; set aside.
Beat egg white mixture with an electric mixer on medium speed until soft peaks form (tips curl). Add powdered sugar mixture, 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight).
Spoon or pipe meringue over circles on paper. Bake 1 1/2 hours. Turn off oven; let meringues dry in oven with door closed 2 hours. Lift meringues off paper. Transfer to a wire rack.
For chocolate topper, place whipped topping in a small bowl. Fold in the 1 1/2 teaspoons cocoa powder. Refrigerate until ready to serve.
To serve, spread the chocolate topper evenly onto meringues. Top with raspberries. If desired, dust lightly with additional powdered sugar and garnish with chocolate curls.
Nutrition Facts Per Serving: 142 cal., 2 g total fat (1 g sat. fat), 28 mg sodium, 30 g carb. (3 g fiber, 22 g sugars), 3 g pro. Diabetic Exchanges Other Carb (d.e): 2