Chocolate Almond Butter Shake

 Ingredients:

• 1 cup unsweetened almond milk
• 2 tbsp. almond butter
• 2 tbsp. cocoa powder
• 1 cup baby spinach
• 1/4 avocado
• 1/2 cup ice cubes
• 1 tbsp. granular sugar substitute

Makes 1 Serving

1. Place all ingredients into a blender.
2. Blend on high until completely smooth, about 1 minute. Serve immediately.

WW POINTS VALUE: ? 

Note: This recipe appears on www.palm.southbeachdiet.com/recipes.  You can enjoy a chocolate shake in a new way.  The combination of avocado, spinach, cocoa powder and almond butter is quite delicious. Don't be intimidated by the combination of these ingredients. They actually taste delicious together. This easy plant-based beverage is sure to satisfy your sweet tooth while you stick to your low carb diet. 

Chewy Chocolate-Walnut Cookies

Ingredients:

• 2 1/3 cups confectioners' sugar
• 3/4 cup Dutch-process cocoa powder
• 1/8 tsp. salt
• 3 egg whites, at room temperature
• 2 tsp. vanilla extract
• 1 cup walnuts, chopped

Makes 24 Cookies (1 cookie per serving)

1. Place the oven racks in the upper  and lower thirds of the oven and preheat the oven to 350 F. Line 2 large baking sheets with parchment paper.
2. Sift together confectioners' sugar, cocoa powder, and salt into a medium bowl. With an electric mixer on low speed, beat the egg whites into the cocoa mixture until blended. Increase the high speed to high. Beat about 1 minute. Beat in the vanilla, then stir in the walnuts.
3. Drop the dough by level tablespoonfuls onto the baking sheets about 2 inches apart, making a total of 24 cookies. Bake until shiny, cracked, and firm to the touch, 12-15 minutes. Let cool completely on the baking sheet on racks.

WW POINTS VALUE: 2 pts.

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. These cookies are  chewy and delicious. I think they are better than store-bought cookies. These cookies could also be considered gluten free because there is no flour in them. The Dutch-process cocoa mellows the flavor and gives the cookies a very deep color to them. If you don't have walnuts on hand, substitute almonds work just as well. 

Espresso-Glazed Chocolate Brownies

Ingredients:

• 1/4 cup whole wheat pastry flour
• 1/4 cup all-purpose flour
• 1/2 tsp. baking powder
• 1/8 tsp. salt
• 3 tbsp. boiling water
• 3/4 tsp. espresso powder
• 3 tbsp. Dutch-process cocoa powder
• 1 tbsp. vanilla extract
• 1 oz. bittersweet chocolate
• 2 tbsp. canola oil
• 3 tbsp. packed sucralose-brown sugar blend
• 1 large egg, beaten
• 1/4 cup chopped walnuts (optional)
• 3/4 tsp. fat-free milk, heated
• 2 tbsp. confectioners' sugar

Makes 12 Servings (1 brownie per serving)

1. Preheat the oven to 350 F. Lightly spray an 8-inch square baking pan with nonstick spray.
2. Whisk together the pastry flour, all-purpose flour, baking powder and salt in a small bowl; set aside. Stir together the boiling water and 1/4 teaspoon of the espresso powder in a cup until the espresso is completely dissolved. Whisk together the cocoa, hot espresso mixture, and vanilla in a medium bowl; set aside.
3. Put the chocolate in a small microwavable bowl an microwave on high until melted, about 40 seconds. Whisk in the oil until smooth. Whisk in the brown sugar blend until combined. Whisk the chocolate mixture into the cocoa mixture; whisk in the beaten egg until combined. Add the flour mixture and walnuts (if using) and stir just until blended.
4. Pour the batter into the pan. Bake until a toothpick inserted into the center comes out with a few moist crumbs clinging, 9-10 minutes. Let cool completely in the pan on a rack.
5. To make the glaze, stir together the remaining 1/2 teaspoon of the espresso powder and though hot milk in a cup until the espresso is completely dissolved. Add the confectioner's and stir until the mixture forms a smooth paste. Using a spoon, drizzle the glaze over the brownies. Cut into 12 bars.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. These were not the best brownies I made. I've made better in the past. They weren't chewy or cake like but they had nice flavor to them. If they don't rise like they're supposed to, crumble up the brownies into brownie bits and use them as a crumble topping in parfaits, frozen yogurt or ice cream.

Coq au Vin Stew with Whole-Wheat Egg Noodles

Ingredients:

• 2 tbsp. extra-virgin olive oil
• 4 boneless, skinless chicken breasts
• 1/2 cup onion, chopped
• 1/2 cup celery, chopped
• 1 cup carrot, chopped
• 1 tbsp. garlic, minced and chopped
• 1 tbsp. tomato paste
• 1 tbsp. whole wheat flour
• 1/2 cup canned diced tomatoes
• 1 bay leaf
• 1/4 tsp. dried thyme
• 1/2 cup dry red wine
• 3/4 cup low-sodium chicken broth
• 2 cups brown button mushrooms, trimmed and quartered
• 1  tbsp. unsweetened cocoa powder
• 1 tbsp. parsley, chopped
• 1/2 lb. whole-wheat egg noodles, cooked
• salt
• freshly ground black pepper

Makes 4 Servings

1. Heat a large Dutch oven or deep sauté pan over medium heat. Add 1 tablespoon of oil and chicken; lightly brown chicken on all sides. Remove from pan and reserve. Deglaze pan with water; add onion, celery and carrots. Cook until onions are slightly browned. Add garlic; cook until aromatic, about 1 minute. Add tomato paste and cook for 2 minutes. Periodically deglaze the pan with 1-2 tablespoons of water if the bottom starts to get too brown. Add flour and cook for 2 minutes; then add tomatoes, bay leaf, thyme, red wine, and chicken stock. Bring to a simmer. Return chicken and any residual juices to the pan. Gently simmer until the chicken is tender, about 20 minutes.
2. Heat a separate sauté pan over medium-high heat. Add 1 tablespoon oil and mushrooms. Saute  until they are golden brown and have released their juices. Add the mushrooms to the chicken. Add the cocoa powder. Bring to a simmer. Cook for 5 minutes. Adjust seasoning with salt and pepper. Stir in parsley.
3. Serve with cooked whole-wheat noodles.

WW POINTS VALUE: 12 pts.

 

Note; This recipe appears in the New Sonoma Cookbook. Coq Au Vin is a classic French poultry dish that is slowly braised in red wine. I know it looks overwhelming but the end result is heavenly delicious. I also know this dish has a lot of points but there's also a lot of vegetables in this stew and the original recipe calls for chicken legs. I highly recommend using boneless, skinless chicken breasts because they're meatier and have more protein. If you don't have regular onions, I highly recommend using pearl onions because they are perfect in French stews. The cocoa powder gives the stew a heartier flavor with the red wine and broth. This dish is just as tasty and delicious without the noodles. I highly recommend serving this dish in the winter because it will warm your soul. 

Chilly Chocolate

Ingredients:

• 3 tbsp unsweetened cocoa powder
• 2 tbsp granular sugar substitute
• Pinch of salt
• 3 cups cold 1 % milk
• 1/2 tsp vanilla extract
• Ice cubes

Makes 4 (3/4-cup) Servings

1. In a medium bowl,  stir together cocoa powder, sugar substitute and salt. Slowly pour in 1 cup of the milk and whisk until smooth. Whisk in remaining 2 cups milk and vanilla.
2. Fill 4 (8-ounce) glasses with ice. Pour Chilly Chocolate over ice and serve.

WW POINTS VALUE: 2 pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. I needed something to  wash down my dessert and I was feeling Iron Chef-worthy (with chocolate and nuts as the secret ingredients and this drink was the perfect way to accompany this treat. The recipe calls for vanilla extract but you can use any kind of extract with this drink and it will taste just as deliicous-peppermint, almond, cherry, orange, coconut, raspberry or banana just to name a few.

Chocolate-Walnut Macaroons

Ingredients:

• 1 cup walnuts
• 2 tbsp granular sugar substitute
• 2 tbsp sugar
• 2 tbsp unsweetened cocoa powder
• 1/4 tsp salt
• 1 large egg white
• 1/2 tsp vanilla extract

Makes 6 (2-piece) Servings

1. Heat oven to 325 F. Line a baking sheet with parchment paper.
2. Finely grind walnuts , sugar substitute, sugar, cocoa powder, and salt in a food processor. Add egg white and vanilla and pulse until mixture comes together.
3. Form dough into 12 (2-teaspoon) balls and place on baking sheet; gently press each ball to flatten. Bake until edges are firm to the touch, about 12 minutes. Cool on a wire rack and store in an  airtight container for up to 5 days.

WW POINTS VALUE: 4 pts

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. This is an easy dessert to make if you are craving something chocolaty and nutty and moist. Macaroons are delicious anytime of the year and these ones in particular are perfect for an after-dinner snack, your kids' lunch or even your kid's bake sale. Heck, they're even perfect to leave Santa when he's delivering presents at Christmas!



Boston Cream Pie

Ingredients:

Cake:

• 1 cup cake or all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 3 large eggs, at room temperature
• 3/4 cup granulated sugar
• 1/4 cup warm water
• 2 tbsp unsalted butter, melted
• 1 1/2 tsp vanilla extract

Custard:

• 1/3 cup granulated sugar
• 3 tbsp cornstarch
• 1/4 tsp salt
• 1 1/2 cups 1% milk
• 1 large egg
• 1 tbsp unsalted butter
• 2 tsp vanilla extract

Glaze:

• 1/3 cup confectioners' sugar
• 3 tbsp cocoa powder
• 1/2 cup fat-free sweetened condensed milk
• 1/2 tsp vanilla extract
• 1/4 tsp chocolate extract (optional)

Makes 12 Servings

1. To make the cake, preheat the oven to 350 F. Spray 2 (9-inch) round cake pans with nonstick spray. Line with wax paper rounds and spray with nonstick spray.
2. Whisk together the flour, baking powder and salt in a medium bowl; set aside. With an electric mixer on high speed, beat the eggs until thickened, about 3 minutes. Gradually add the granulated sugar, beating until light and fluffy, about 3 minutes. Reduce the speed to low. Add the water, butter and vanilla; beat until blended. Add the flour mixture; beat until just blended. Pour the batter into the pans, dividing it evenly. Bake until a toothpick inserted into the center comes out clean, 25-30 minutes. Let coolo completely in the pans on racks. Runa knife around the edges of the cakes to loosen them from the pans; invert onto racks. Remove the wax paper.
3. To make the custard, whisk together the granualted sugar, cornstarch and salt in a medium saucepan. Whisk in the milk and egg until blended. Cook over medium heat, stirring constantly, until mixture simmers, about 3 minutes. Cook, stirring constantly, until thickned, about 1 minute longer. Remove the saucepan from the heat; stir in the butter and vanilla. Press a piece of plastic wrap directly onto the surface; let cool.
4. To make the glaze, sift together the confectionaers' sugar and cocoa in a small saucepan; stir in the condensedmilk and set over low heat. Cook, stirring, until the mixture bubblesand thickens, about 2 minutes; cook 1 minute. Remove the pan from the heat and stir in the vanilla extract and chocolate extract if using. let cool until thickened, about 10 minutes.
5. To assemble the cake, place 1 cake layer, bottom side up, on a serving plate. Whisk together custard until smooth; spread evenly over the layer, leaving a 1/2-inch border. Top with the remaining layer, top side up. Using a narrow metal spatula, spread the chocolate glaze evenly over the cake.

WW POINTS VALUE: 5 PTS

Note: This recipe appears in the WW All-Time Favorite Recipes Cookbook. In 1855 in Boston, the Parker House's pastry chef decided to dress up the hotel's Boston Pie, a 2 layer sponge filled with custard and dusted with confectioners' sugar, by topping it with a rich chocolate glaze. The chef renamed it the Parker House Chocolate Pie but over the years its name became the Boston Cream Pie. It still remains the signature dessert at the Omni Parker House and is the official State dessert of Massachusetts. I consider my self a Bostonian and I have always wanted make the official state dessert of Massachusetts. The cake was delicious as was the custard and the chocolate glaze was chocolatey. I screwed up on the chocolate glaze and the custard was not as custard-like but the cake was fluffy and moist. If and when I make this again, I'll make Boston Cream cupcakes so they will be easier to make and freeze. 

Nutty Brownies

Ingredients:

• 3/4 cup walnuts
• 3/4 cup granlular sugar substitute
• 1/4 cup unsweetened cocoa powder
• 1/2 tsp baking powder
• 1/2 tsp salt
• 3 eggs, lightly beaten
• 1/2 cup reduced-fat sour cream
• 1/4 cup extra-virgin olive oil
• 2 tsp vanilla extract
• 1/2 cup bittersweet chocolate chips or bittersweet chocolate, chopped

Makes 16 Servings

1. Heat oven to 350 F. Lightly coat an 8x8 baking pan wiith cooking spray.
2. Pulse walnuts ina food processor until finely chopped. Place in a large mixing bowl; add sugar substitute, cocoa powder, baking powder and salt. Whisk to combine.
3. Whisk together eggs, sour cream, oil, and vanilla. Make a well in dry ingredients and whisk wet into dry ingredients to combine.
4. Heat chocolate chips in a small saucepan over medium-low heat, whisking constantly to melt, about 1 minute. Whisk into batter.
5. Pour batter into pan and bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool completely, cut into 16 squares, and serve.

WW POINTS VALUE: 3 pts.

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. This is such a yummy treat and a tasty guilty pleasure that melts in your mouth after a filling meal. You can use any kind of nut with this recipe and it will still be delicious. I used dry roasted almonds and walnuts that were finely ground up and the brownies were heavenly. Nuts and chocolate mix very well together. What makes these brownies heavenly is the sour cream, olive oil, vanilla, the cocoa powder and the nuts all combined into a chewy baked goo that melts right in your mouth after the first bite. these brownies make a wonderful after-dinner dessert and should be the grand finale that your mouth experiences that day because it's so hard to top the taste of these brownies. 

Chocolate Layer Cake

Ingredients:

• 1 cup + 2 tbsp all-purpose flour
• 1/3 cup usweetened cocoa powder
• 1 tsp espresso powder or instant-coffee granules
• 1 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1/4 cup + 2 tbsp granular sugar
• 2 tbsp unsalted butter, softened
• 1 large egg
• 1 tsp vanilla extract
• 1 cup fat-free buttermilk
• 1/2 cup raspberry spreadable fruit
• 1 tbsp confectioners' sugar

Makes 12 Servings

1. Preheat the oven to 350 F; spray 2 (8-inch square) baking pans with nonstick spray.
2. In a small bowl, combine the flour, cocoa powder, espresso powder, baking powder, baking soda and salt.
3. In a medium bowl with an electric mixer on high speed, cream the granulated sugar and butter; add the egg and vanilla, beating until smooth. Gradually beat in the flour mixture alternately with the buttermilk, until the batter is smooth. Dived the batter between the pans. Bake until a toothpick inserted in the center comes out clean, 15-20 minutes. Cool completely in the pans on a rack. Insert a sharp knife around the edges of each pan; remove the cakes from the pans. Transfer 1 cake to a platter, flat-side up.
4.  Meanwhile, in a small saucepan over low heat, melt spreadable fruit, 2-3 minutes. Brush 1/4 cup of the spreadable fruit on top of the cake on the platter; top with the other cake and brush with remaining spreadable fruit. Sprinkle with confectioners' sugar.

WW POINTS VALUE: 3 pts

 Note: This recipe appears in the New WW Complete Cookbook. Who does not love chocolate cake? I've always made chocolate cake from Duncan Hines or Betty Crocker and they always turn out delicious. This recipe looked too good to pass up and I've always wanted to bake a chocolate cake from scratch. It was relatively easy and heavenly delicious. If you don't want to make a chocolate layer cake, you can always make chocolate cupcakes or even mini-chocolate lava cakes with the spreadable fruit or ganache sauce. If you're concerned about caffine, use decaffinated coffee instead. You can also susbstitute other fruit flavors for the spreadable fruit if you like.

Flourless Chocolate-Raspberry Cakes

Ingredients:

• 3/4 cup bittersweet chocolate chips
• 1/2 cup trans-fat-free margarine
• 1/2 cup granluar sugar substitute
• 1/2 cup unsweetened cocoa powder, sifted
• 3 large eggs
• 1/2 cup raspberries

Makes 12 Servings

1. Position the rack in the middle of the oven and heat to  375 F. Line a muffin tin with paper or foil liners.
2. Heat chocolate and margarine in a heavy saucepan over low heat until melted, about 4 minutes; stir to combine and remove from heat. Mix sugar substitute and cocoa powder in a medium mixing bowl; add eggs and whisk until combined. Whisk in chocolate mixture.
3. Scoop batter into the tin (about 2 1/2 tbsp per muffin cup), gently press 3 raspberries halfway into each cake, and place the pan on a baking sheet. Bake, turning once halfway through, until a thin crust forms on top, 12-15 minutes. Cool on a wire rack and serve.

 WW POINTS VALUE: 3 pts.

 Note: This recipe appears in the South Beach Diet Quick and Easy Cookbook. Nothing is more delicious than fruit and chocolate for dessert. These little cakes are perfect for a sweet treat  and if you don't want to bake a whole batch. They are also rich, moist and chocolatey with that gooey fruity center. They also freeze well. You can also use semi-sweet, milk, dark or any kind of chocolate for this recipe and and berry will work just as well. The great thing about these mini cakes is that you know what's in them unlike some of the other  store-baught cupcakes/desserts you buy at the grocery store.

Vanilla Cake with Chocolate-Ginger Frosting

Ingredients:

• 1 cup + 2 tbsp cake flour or all-purpose flour
• 1 tsp baking soda
• 1/4 tsp salt (optional)
• 1/4 cup + 2 tbsp granulated sugar
• 2 tbsp + 1 tsp unsaltred butter, softened
• 1 large egg
• 2 1/2 tsp vanilla extract
• 1/2 cup skim milk
• 2/3 part-skim ricotta cheese
• 2 tbsp unsweetened cocoa powder
• 2 tbsp packed dark brown sugar
• 1/2 tsp ground ginger

Makes 12 servings

1. Preheat the oven to 350 F; spray 2 (8-inch round) cake pans with nonstick spray
2. To prepare the cake, in a small bowl, combine the flour, baking soda and salt.
3. In a medium bowl, with an electric mixer on high, cream the granulated sugar and 2 tbsp of the butter; add the egg and 2 tsp of the vanilla, beating until smooth. Gradually beat in the flour mixture alternately with the milk, until the batter is smooth. Divide the batter between the pans. Bake until a toothpick inserted in the centercomes out clean, 15-17 minutes. Cool in the pans 5 minutes; remove from the pans and cool completely on a rack. Transfer 1 cake to a platter.
4. Meanwhile, to prepare the frosting. in a food processor or blender, combine the ricotta, cocoa powder, brown sugar, the remaining 1 tsp butter, ginger and remaining 1/2 tsp of vanilla; blend until smooth. Spread a thin layer of frosting over the cake on the platter, top with the remaining cake, then spread the remaining frosting over the top and sides. Refrigerate until ready to serve.

WW POINTS PER SERVING: 3

Note: This recipe appears in the WW New Complete Cookbook. I was in the mood for a sweet desert and I've always wanted to try this recipe because it looked different. I didn't want to make a layer cake so I made cupcakes instead. They were just as delicious as making a layer cake. If you're going to make cupcakes, I highly recommend using cupcake wrappers and putting them in the oven @ 350 F and cooking them for 15-20 minutes. Part-skim ricotta cheese can be used for almonst anything; here, it's the basis for a creamy frosting. Don't try to substitute fat-free ricotta becaue its grainy texture won't work as well.

Chocolate Sauce

Ingredients:

• 3 tbsp unsweetened cocoa powder
• 1/4 cup water
• 1/2 cup evaporated milk
• 1/3 cup sugar
• 4 tsp light corn syrup
• 3/4 tsp vanilla extract

Makes 4 Servings

Put the cocoa powder in a medium heavy-bottomed saucepan; slowly pour in the water, whisking until dissolved. Whisk in the evaporated milk, sugar, corn syrup and vanilla. Set the saucepan over medium-high heat; bring just to a boil. Reduce the heat and simmer, stirring constantly, until thickened, 6-8 minutes. If you want a thicker sauce, refrigerate 1-2 hours. Serve warm or at room temperature.

WW PONTS VALUE PER SERVING: 2 (2 TBSP PER SERVING)

Note: This recipe appears in the WW New Complete Cookbook.  This treat is so delicious over anything from pudding to fruit to ice cream. It's also a clever and cheap alternative to Hershey's Chocolate Syrup if you're ever craving something sweet.

Chocolate Cherry Truffles

Ingredients:

• 8 ounces bittersweet chocolate(70 % Higher Cocoa) finely chopped
• 1/3 cup fat-free half-and-half
• 4 ounces cherries, pitted and finely chopped (about 1 cup)
• 2 tbsp unsweetened cocoa powder

1. 
   
   Place chocolate in a heatproof medium bowl. In a small saucepan, heat the half-and-half over medium heat. hen it comes to a simmer, add cherries and return to a simmer. Remove from the heat and pour mixture over chocolate; stir antil chocolate is melted.
2. 
   
   Place the bowl in the freezer until chocolate is set, about 10 minutes, removing the bowl and stirring every 2 minutes. Chocolate is ready to roll into truffles when it no longer has a pudding-like consistency and starts to harden.
3. 
   
   Scopp out 2 teaspoons of the chocolate mixture and roll with moistened palms to form a small ball. Repeat with the remaining chocolate to make 32 balls (you will need to moisten your hands more than once). If Chocoalte is soft, place balls in the freezer for 10 minutes to firm.
4. 
   
   Place the cocoa powder in a shallow dish. Roll balls in cocoa powder to coat, then roll between dry palms so that the cocoa powder adheres to truffles. Serve immeadiately or refrigerate in an airtight container for up to a week.

Makes 16 (2-piece) servings

WW Points Value: 2

Note: I cooked this recipe last night and it's SOO Delicious. This recipe appears in the South Beach Diet Taste of Summer Cookbook but you can make it any time of the year. I highly recommend putting the bowl in the freezer more than 10 minutes for the chocolate mixture to harden because the chocolate can get very slippery on your hands. I also highly recommend putting all the truffles in a container or a ziploc bag and putting the bag in the freezer so the truffles stay hard.