12/22/13- Paula's Eating/Exercise Journal: Wednesday

by Paula (Clean Eating Expert) 23. December 2013 13:13

I have some ideas for chocolate desserts that may fulfill your sweet tooth without sending you into a sugar coma:

1. Chocolate dipped fruit- Melt the chocolate and 1-2 teaspoons vegetable shortening,  in a double-boiler or in the microwave, very slowly.  Then dip the edge of the fruit, and place on a piece of wax paper.

2. Chocolate dipped meringues- Meringue’s are low-fat, low-sugar.  Dipping the edge in dark chocolate like the description above, makes them feel special. *

3.  Sugar free chocolate mousse- You can find mix for this in the diabetic aisle at the grocery.  Put in a special glass cup and garnish with a strawberry or raspberry. 

4.  Mocha Pudding Cakes- This recipe is from the December issue of Shape magazine.  See below **

  12/22/10- Wednesday Workout Diary :

Treadmill- 30 minutes, 2.21 miles

12/22/10 -Wednesday Food Diary:

Breakfast-

1/3 cup non-fat cottage cheese, 1/3 cup nonfat yogurt, 1 cup high fiber cereal (200  cal)

A.M. Snack-

whole wheat, low-carb tortilla, apple slices,  2 tbls organic almond butter (267 cal)   

Lunch-

 Salad- 1 cups romaine, 1/2 orange sweet pepper, 2 tbls non fat feta , 1/2 cup crab delights (120 cal.)

P.M. Snack-

1 sugar cookie my kids made me (calorie free ;) )- 110 cal

Dinner-  party

 mushroom appetizer

large portion of salad 

small piece of roast beef 

1 glass of red wine

 Dessert-

2 chocolate dipped strawberries 

******************* Chocolate Recipes ******************* 

If a family recipe calls for evaporated milk, try fat-free evaporated milk.  If you must have pumpkin pie at a party, don’t eat the crust.  That is where a majority of the calories from fat comes from.   Try fat-free whip topping.  La Crème has only 15 calories for 2 tablespoons.  Have sorbet over eggnog ice cream.  Have fun…just lighten it up a bit.

*Meringues-(This is a compilation of about 4 different recipes)

2 egg whites

Pinch of salt

Pinch of cream of tartar

½ cup sugar, divided

Set upper and lower racks thirds of oven.  Preheat oven to 250 degrees.  Line two baking sheets with parchment paper or foil. 

In a large bowl, beat egg whites until frothy with an electric mixer.  Add salt and cream of tartar and continue beating until soft peaks develop.  Add ¼ cup of the sugar, and beat till soft and shiny peaks form.  Fold in remaining sugar till combined.  Spoon or pike mixture onto lined baking sheets about ½ inch apart.  Bake 45 minutes or until crisp.  Turn off oven and cool meringues in oven with oven door open ½ inch for about 45 minutes.  Take baking sheets out and cool on rack for 15 minutes.

If you want to spice up the taste of the meringues, you can add lemon or orange zest, cinnamon, or all spice or vanilla. 

You can dip them in dark, milk or white chocolate according to your tastes.  Let chocolate cool before boxing or plating your treats.

2 cookies have 56 calories, 2 gm. Fat, 8g carbs, 27gms sodium (this is just the cookie)

 

**Mocha Pudding Cakes-

1 egg

1 ½ teaspoon butter, melted

¼ cup low fat milk

½ cup flour, ½ cup plus 2 tablespoons dark brown sugar, divided

5 tablespoons unsweetened cocoa powder, divided

½ teaspoon baking powder

¼ teaspoon salt

1 ½ teaspoons instant expresso

½ cup boiling water

½ cup vanilla frozen yogurt

½ cup raspberries

Preheat oven to 350 degrees

Spray four (1/2-cup) custard cups with non-stick spray. 

In a bowl, whisk together the egg, cooled melted butter, and milk.  In another bowl, combine flour, ½ cup of the brown sugar, 3 tablespoons of the cocoa, baking powder, and salt.

Make a well in the center of the flour mixture and pour in the egg mixture.  Stir until just combined and the flour is no longer visible.  Evenly divide the batter into prepared custard cups.

In a small bowl, combine expresso and remaining 2 tablespoon each of brown sugar and cocoa.  Add boiling boiling water and stir until all the ingredients are dissolved.  Evenly pour the hot expresso mixture over batter (about 3 tbls. per cup).  Place cups on a cookie sheet and bake for 20-25 minutes or until expresso is just absorbed and the cakes are set.  Remove from oven and set on a rack to cool for about 15-30 minutes.  Top each cake with a spoonful of frozen yogurt and raspberries.

1 custard cup= 230 cal., 5g fat, 2g saturated fat, 45g carbs, 6g protein, 4g fiber, 97mg calcium, 2mg iron, 228mg sodium

 

 

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Paula's Healthy Living

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