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Chocolate and the Art of Low-Fat Desserts
Featuring more than eighty recipes, the follow-up cookbook to Cocolat, from the author whose name is synonymous with chocolate desserts, offers such delights as Triple Mousse Cake, Chocolate Walnut Torte, and Chocolate Truffles--all with lower fat and fewer calories.85% (8)
There are considerably fewer calories in Alice Medrich's latest book than in Cocolat, her first, award-winning cookbook. In Chocolate and the Art of Low-Fat Desserts, Medrich presents recipes that cut fat without compromising texture or flavor--a chocolate lover's dream come true. With offerings like Black Bottom Bananas Napoleons (made with chocolate custard) or Double Chocolate Layer Cake (with less than a third of its calories from fat), Medrich proves that wonderfully indulgent treats don't have to add to your waistline. The book won the 1995 James Beard Cookbook Award.
Chocolate Mocha Cream Cake
Dessert. And absolutely fantastic, even if I do say so myself :) EDIT: Recipe below.... One-Bowl Chocolate Mocha Cream Cake Source: Cooking Light Annual Recipes 2007 Cake: 2 cups all-purpose flour (about 9 ounces) 1 cup granulated sugar 1 cup packed dark brown sugar 3/4 cup unsweetened cocoa 1 1/2 teaspoons baking soda 1 1/12 teaspoons baking powder 1/2 teaspoon salt 1 cup reduced-fat mayonnaise 3 tablespoons canola oil 1 cup hot strong brewed coffee (I used de-caf) 2 teaspoon vanilla extract 1/3 cup semisweet chocolate chips cooking spray Mocha Cream: 1/4 cup boiling water 1 tablespoon instant coffee granules (again, de-caf is fine) 1 (7-ounce) jar marshmallow creme 1 (8-ounce) container frozen light whipped topping, thawed (I used fat-free cool whip) 1/3 cup light chocolate syrup (such as Hershey's Lite Syrup) 1. Preheat oven to 350 degrees. 2. To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 6 ingredients in a large bowl. Add mayonnaise and oil; beat with a mixer at low speed until well blended. Slowly add brewed coffee and vanilla; beat at low speed one minute or until well blended. Stir in chocolate chips; pour batter into a 13x9-inch baking pan coated with cooking spray. Bake at 350 for 30 minutes or until a wooden toothpick inserted in center comes out clean. Cool completely in pan on a wire rack. 3. To prepare mocha cream, combine water and coffee granules in a large bowl, stir until granules dissolve. Add marshmallow creme; beat with a mixer at low speed until smooth. Fold in whipped topping. Spread mocha cream over top of cake; drizzle with chocolate syrup. Chill until ready to serve. Yield: 16 servings.Ragi Wheat Chocolate Cake
A low fat, fiber rich, palatable cake. :) Mini Recipe: Mix and Whip ? cup Finger Millet Flour (Ragi), ? cup all-purpose flour, 1 cup whole wheat flour, ? cup sugar, ? cup fat free condensed milk, ? cup fat free milk, 1 cup hot water, 2 tbsp. unsweetened cocoa powder, 1 tsp. salt, 1 tbsp. baking powder, 1- ? tsp. baking soda, 2 tsp. vanilla extract, and 1 tbsp. light olive oil until the batter is smooth and thin. Heat oven to 325 F. Grease the baking pans with fat free baking spray and pour the batter. Bake 35-45 min until the wooden pick inserted in center comes out clean. Let it cool for 10 min and then remove from the pan and cool completely. Apply fat free frosting uniformly and top it with dessert rainbow mix sprinkles. Replace frosting with fat free whipping cream for the same great taste. Enjoy!!!
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