Chocolate chocolate chip cookies

 Ingredients:

• 1 cup whole wheat flour
• 1/4 tsp. baking soda
• 1/4 cup unsalted butter, softened
• 1/4 cup packed dark brown sugar
• 1/4 cup granulated sugar
• 1/3 cup unsweetened cocoa powder
• 2 large egg white(s)
• 1/2 cup bittersweet chocolate chips
• Cooking spray

Makes 40 Cookies (1 cookie per serving)

1. Preheat oven to 350°F.
2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking soda and salt in a large bowl.
3. Beat butter and brown sugar with a mixer at medium speed until light and fluffy; gradually add granulated sugar, beating well. Add cocoa and egg whites, beating well. Gradually add flour mixture, beating until blended. Stir in chocolate chips.
4. Drop by rounded teaspoonfuls 11⁄2 inches apart onto baking sheets coated with cooking spray. Bake at 350°F for 10 minutes. Cool on pans 2 minutes or until firm. Remove cookies from pans; cool completely on wire racks. 

WW POINTS VALUE: 4 pts. 

Note: This recipe appears on www.weightwatchers.com. Chocolate chocolate chip cookies are so decadent and delicious. These cookies literally melt in your mouth they are that good. I highly recommend that you indulge your sweet tooth by biting into one of these crisp cookies packed with melted pockets of chocolate chips, thanks to the dark brown sugar that gives them their delectable soft centers. As a bonus, the sugar also helps to deepen their flavor for even more richness. 

Air fryer churros with chocolate sauce

 Ingredients:

• cooking spray
• 1/2 cup whole wheat flour
• 1/2 cup plain Greek yogurt
• 3/4 tsp. Vanilla extract, divided
• 2 1/2 tbsp. granular sugar
• 1/2 tsp. ground cinnamon
• 1/3 cup milk
• 4 tsp. unsweetened cocoa powder
• 1 tsp.cornstarch
• 1/8 tsp. cayenne pepper
• 1 tbsp. light butter, melted

Makes 6 Servings (1 churro & 1 tbsp. sauce per serving)

1. In a small bowl, place flour, yogurt, and ½ tsp vanilla; stir well with a wooden spoon until just combined and then keep mixing dough in bowl with your hands until smooth (about 1 minute of kneading).
2. Place a large piece of parchment or wax paper on a work surface and sprinkle lightly with a little flour. Place dough on paper. Use a knife to cut dough into 6 equal pieces. Roll each piece into a 5-inch long rope.
3. Preheat air fryer, if necessary, to 375°F. Coat air fryer basket with nonstick cooking spray. Arrange dough ropes in air fryer, leaving some space between them. Lightly coat dough with nonstick cooking spray. Air-fry until golden brown, 6 to 7 minutes.
4. While churros cook, combine 2 tbsp sugar and cinnamon in a pie plate or other shallow dish. In a glass measuring cup, whisk milk, cocoa, cornstarch, pepper, and remaining 1½ tsp sugar and ¼ tsp vanilla. Microwave on High until bubbly and thick, about 1 minute, whisking every 20 seconds.
5. When churros are done, brush all over with melted butter and roll in cinnamon sugar. Serve warm with sauce.

WW POINTS VALUE: 4 pts. 

Note: This recipe appears on www.weightwachers.com. Churros are the official comfort food of Mexico. They are also a delicious take on doughnuts. I think these doughnuts are better than the doughnuts in America. The dough gets a flavor boost with vanilla extract, and is then rolled into ropes and air-fried until crisp and light. To create the churros effect, the cooked dough gets brushed with a little butter and rolled in cinnamon sugar. The accompanying microwave sauce gets a gentle chile kick that amps up the goodness (you can omit it if you’d like). If you don’t have an air fryer, you can bake the dough at 375°F for about 8 minutes; these churros will just be a little denser than air-fried ones.

Chocolate-Berry Pavlova

 Ingredients:

• 4 large egg whites, at room temperature
• 1/4 tsp. Cream of tartar 
• ⅛ tsp salt
• 1/4 cupsuperfine sugar
• ¼ cup unsweetened cocoa powder
• ½ cup mascarpone
• 4 oz. softened low-fat cream cheese
• 1½ Tbsp. granulated sugar
• 1 Tbsp. low-fat milk
• ½ tsp. vanilla extract
• ½ pound(s), fresh strawberries hulled and sliced (or raspberries)
• 1 oz. bittersweet chocolate

Makes 12 Servings (1 wedger per serving)

1. Preheat oven to 250°F. Line large baking sheet with parchment paper.
2. To make meringue, with electric mixer on medium speed, beat egg whites, cream of tartar, and salt in large bowl until soft peaks form when beaters are lifted. Add superfine sugar, 2 tablespoons at a time, beating until stiff, glossy peaks form.
3. Sift cocoa over beaten whites in three additions, gently folding with rubber spatula just until cocoa is incorporated, being careful not to deflate the meringue. Spoon meringue onto prepared baking sheet and spread to form 9-inch nest with 1-inch- high edge.
4. Bake meringue 1 1/2 hours. Turn oven off and let meringue cool in oven 2 hours. Remove from oven and slide meringue with parchment onto wire rack and let cool completely.
5. To make filling, with electric mixer on medium speed, beat together mascarpone, cream cheese, milk, granulated sugar, and vanilla in medium bowl until smooth.
6. To serve, transfer meringue to serving plate. Spoon mascarpone mixture into center of meringue and top with strawberries. Using vegetable peeler, shave chocolate over berries. Using serrated knife, cut pavlova into 12 wedges and serve immediately.

WW POINTS VALUE: 8 pts. 

Note: This recipe appears on www.weightwatchers.com. This beautiful pavlova will make the sweet finale to any spring party. A chocolatey-crunchy meringue is topped with a mascarpone mixture and topped with fresh strawberries and chocolate shavings for a refreshing and irresistible dessert. In the summertime, you could use fresh raspberries, blueberries or blackberries instead. The delicate meringue base is slowly baked to achieve a crispy exterior and soft, marshmallow-like interior. You can make the components a few days in advance and keep them separate until ready to serve. Store the meringues in airtight container at room temperature and the mascarpone mixture in the refrigerator. For best results, we recommend enjoying it immediately after it’s assembled.

Chunky Monkey Chocolate Shake

 Ingredients:

• 1 cup unsweetened vanilla almond milk
• 1 packet South Beach Diet Keto Friendly Shake Mix, Chocolate
• 2 Tbsp. almond butter
• 1 medium frozen banana
• ¼ cup ice (add more as desired)

Makes 1 Serving

Place all ingredients into a blender. Blend until smooth.

WW POINTS VALUE: ?

Note: This recipe appears on palm.southbeachdiet.com/recipes. You cannot go wrong with a milkshake. This milkshake is different because there are no added sugars in this drink, it uses almond milk and there is no added sugar in this drink. If you can't get access to the South Beach Diet Shake mix, use unsweetened cocoa powder and the shake will be just as tasty. You can use any kind of nut butter in this recipe and your shake will be just as flavorful. The combination of bananas, chocolate and nuts is sweet and satisfying. 

Frozen Hot Chocolate

 Ingredients:

• 1/2 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• pinch of salt
• 2 cups low-fat milk
• 1 1/2 tsp. vanilla extract
• 1 (6 oz.) container fresh raspberries

Makes 4 Servings

1. Combine sugar, cocoa powder, and salt in a medium saucepan. Slowly whisk in milk until smooth. Cook over medium-high  heat stirring, until mixture simmers, about 8 minutes. Remove saucepan from heat; stir in vanilla. Pour cocoa mixture into a 9 x 13-inch baking pan; let cool. 
2. Place cocoa mixture in freezer 30 minutes. Remove pan from freezer; with fork, stir cocoa mixture, breaking up any ice crystals on bottom or along sides of pan. Return to freezer, stirring every 20-30 minutes, until mixture is completely frozen. about 2 hours. 
3. To serve, fluff cocoa mixture with fork; spoon evenly into 4 goblets or dessert dishes and top with raspberries. 

WW POINTS VALUE: 9 pts. 

Note: This recipe appears in the WW Family Meals Cookbook. The dessert is an oxymoron itself but it is quite tasty. The combination of raspberries and chocolate is quite decadent. Frozen hot chocolate is not that bad and you can enjoy it as a snack during the day. You can use any kind of berries in this dessert and the dessert will still be tasty. 

4-Ingredient Sugar-Free Chocolate Sauce

 Ingredients:

• ½ cup cocoa powder
• 2 Tbsp. coconut oil, melted
• 2 Tbsp. erythritol-based sweetener (confectioners’)
• 2 Tbsp. water

Makes 4 Servings 

1. 1. Whisk cocoa powder, coconut oil and erythritol in a medium-sized bowl until combined.
2. 2. Add water, whisking until the sauce reaches a thick, creamy consistency.
3. 3. Serve immediately or store in the fridge for up to 2 weeks.

WW POINTS VALUE: ?

Note: This recipe appears on www.palm.southbeachdiet.com/recipes. This homemade chocolate sauce is quick, easy and delicious. This sauce is perfect for a low-carb diet and it goes great in or on everything. It can go in a yogurt bowl with fruit, homemade oatmeal, with fruit, in a coffee to make a mocha latte or on top of pancakes for a decadent breakfast. 

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Chocolate Truffles

Ingredients:

• 8 oz. bittersweet chocolate, chopped
• 3 tbsp. unsalted butter
• 1/3 cup fat-free half-and-half
• 3 tbsp. finely chopped toasted hazelnuts
• 3 tbsp. unsweetened cocoa powder

Makes 32 Servings (1 truffle per serving)

1. Line a 5 X 9-inch loaf pan with plastic wrap; spray with nonstick spray. 
2. Combine the chocolate and butter in a medium saucepan and set over low heat. Cook, stirring often, until melted and smooth. Remove the saucepan from the heat and stir in the half-and-half until well blended. 
3. Scrape the chocolate mixture into the loaf pan and spread evenly. Cover tightly with plastic wrap and refrigerate until firm, at least 3 hours or up to 2 days. 
4. Put the hazelnuts and cocoa powder on 2 separate plates. Invert the loaf pan onto a cutting board; remove the plastic wrap. With a sharp knife, cut the chocolate mixture into 32 equal squares. Lightly coat half of the squares in the hazelnuts and half in the cocoa powder. Place the truffles in a covered container, separating the layers with sheets of wax paper. Refrigerate up to 1 week. 

WW POINTS VALUE: 1 pt. 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. You can have your truffles and eat them too. These sweet truffles are sugar-free and are chocolatey and addictive. I highly recommend using bittersweet or dark chocolate for a richer flavor. I also highly recommend putting the chopped hazelnuts into the truffles for more of a crunch. These sweet treats literally melt in your mouth they are that delicious. 

Chocolate Freezer Fudge

Ingredients:

• 1 cup almond butter
• 5 tbsp. coconut oil, melted
• 3 tbsp. unsweetened cocoa powder
• 3 tbsp. granular sugar substitute
• 1 tsp. vanilla extract
• 1/8 tsp. salt (optional)

Makes 16 Squares (1 square per serving)

1. Line a loaf pan with parchment paper and set it aside. 
2. Whisk together all the ingredients and pour in the mixture into the prepared pan. Place the pan in the freezer for at least 30 minutes, or until set. 
3. Use the parchment paper to lift the fudge out of the pan. Cut into 16 squares. Store the fudge in a freezer for a firm texture, or the refrigerator for a softer texture. 

WW POINTS VALUE: 4 pts. 

Note: This recipe appears in the New Keto Friendly South Beach Diet book. Chocolate fudge is a decadent guilty pleasure but it's got so much sugar in it and it can be expensive. You can make your fudge and eat it too. This fudge is super creamy, chocolatey and can be made with 6 basic ingredients. You can use any kind of nut butter and/or another extract (such as almond or maple instead of vanilla) for different kind of varieties of fudge and the sweet treat will still be decadent. 

Peanut Butter Cups

Ingredients:

• 1/3 cup cocoa powder, unsweetened
• 1/2 cup coconut oil, melted
• 2 tbsp. granular sugar substitute
• 1/4 tsp. vanilla extract
• 1/4 tsp. almond extract
• 6 tbsp. natural peanut butter, unsweetened
• coarse sea salt, for topping (optional)

Makes 6 Servings (1 cup per serving)

1. Line a 6-count muffin tin with paper cupcake liners.
2. Whisk together the cocoa, coconut oil, granular sugar and vanilla extract in a small bowl.
3. Scoop 1 rounded tablespoon of the cocoa mixture into the bottom of each muffin cup.
4. Place the muffin tin in the freezer and leave it for 5 minutes to allow the chocolate to solidify. 
5. Scoop 1 tablespoon of the peanut butter into each muffin cup, spreading it into an even layer.
6. Top the peanut butter with another tablespoon of the cocoa mixture. 
7. Freeze the peanut butter cups for another 5 minutes. 
8. Top each peanut butter cup with a pinch of coarse sea salt if desired.
9. Serve immediately or transfer to a container in the refrigerator to store for up to 1 week. 

WW POINTS VALUE: 9 pts.

Note: This recipe appears in the New Keto-Friendly South Beach Diet book. Who doesn't love the combination of peanut butter and chocolate? You can have your peanut butter cups and eat them too in this recipe. These sweet treats contain natural ingredients and A LOT less sugar than the ones you would buy at the store. I added a touch of almond extract to enhance the nutty flavors. You can also completely eliminate the sugar in these cups and the cups will still taste delicious. If you don't like peanut butter, feel free to substitute any other nut butter of your choice and the cups will still be delicious. 

Chocolate Brownie Cookies

Ingredients:

• 1 cup almond flour, finely ground
• ¾ cup stevia or erythritol
• 2 large eggs
• ½ cup dark chocolate cocoa powder, unsweetened
• ¼ cup avocado oil (or other vegetable oil)
• 1 tsp. vanilla extract
• 1 tsp. baking powder
• ¼ tsp. salt
• ½ cup powdered or confectioners erythritol/stevia (optional)

Makes 20 Servings (1 cookie per serving)

1. In a large bowl, combine the cocoa powder, vanilla, sweetener and oil. Mix well.
2. Add one egg at a time to the large bowl and use a blender or whisk to combine. Blend until smooth.
3. In a separate bowl, mix together the almond flour, baking powder and salt.
4. Add the dry ingredients to the large bowl. Knead until it becomes smooth.
5. Form dough into a ball and cover with plastic wrap. Refrigerate for at least 5 hours.
6. Preheat oven to 350°F. 
7. Form 1" dough balls with your hands and place them on a baking sheet. Press down in the middle to flatten them.
8. Baking for about 12 minutes.
9. When cookies are slightly cooled (but still warm), cover them in the powdered sweetener (optional).
10. Cool completely and store in an airtight container.

WW POINTS VALUE:

Note: This recipe appears in the South Beach Diet Keto Cookbook. If you can't decide between brownies or cookies, these chocolate treats are for you. These treats are a combination of brownies and cookies and they are so delicious. They are also gluten-free because they are made from ground almonds. These brownie cookies are so chocolately and delicious you will be satisfied after only two.

Chocolate-Glazed Chocolate Bundt Cake

Ingredients:

Cake:

• 2 cups flour
• 3/4 cup granulated sugar
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1/2 cup unsweetened cocoa powder
• 1 oz. bittersweet chocolate, finely chopped
• 1 tbsp. instant espresso powder
• 1/2 cup boiling water
• 1 tbsp. vanilla extract
• 1 cup low-fat buttermilk
• 1/3 cup canola oil 
• 1 large egg
• 1 egg white
• 3/4 cup bittersweet chocolate chips

Glaze:

• 1/2 cup confectioners' sugar
• 2 oz. bittersweet chocolate, melted
• 3 tbsp. fate-free half-and-half

Makes 24 Servings (1/24 of cake per serving)

1. Preheat the oven to 352 F. Spray a 10-inch Bundt pan with nonstick spray. 
2. To make the cake, whisk together flour, granulated sugar, baking powder, baking soda, and salt in a medium bowl; set aside. Combine the cocoa, chopped chocolate, and espresso in a small bowl. Pour the boiling water over the cocoa mixture, stirring until the chocolate is melted and the mixture is smooth. Stir in the vanilla. Whisk together the buttermilk, oil, egg, and egg white in a large bowl; stir in the cocoa mixture until blended. Gradually add the flour mixture, stirring just until blended. Stir in the chocolate chips.
3. Pour the mixture into the pan. Bake until a toothpick inserted into the center comes out clean, 45-50 minutes. Let cool in the pan on a rack for 10 minutes. Remove the cake from the pan and let cool completely on the rack. 
4. To make the glaze, whisk together the glaze ingredients in a small bowl until smooth. Let stand until cool and thickened, about 15 minutes. Place the cake on a serving plate. Pour the glaze over, allowing it to drip down the side of the cake. Let stand until set, about 10 minutes. 

WW POINTS VALUE: 4 pts. 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. Chocolate bundt cake is elegant and delicious. The recipe is tasty and delicious. The original recipe calls for 1 1/4 cups granulated sugar. I cut the sugar in half and the cake was just as delicious. The bundt cake makes a great sweet ending when you have company over for dinner. You can even make individual bundt cakes and they will still be delicious. The recipe calls for 45-50 cooking time for a whole bundt cake. If you make mini-bundt cakes, cut the cooking time in half because the cakes do rise. 

Mexican Turkey and Pepper Stew

Ingredients:

• 3 tbsp. sesame seeds
• 2 tsp. unsweetened cocoa powder
• 1/2 tsp. gluten-free chili powder
• 1/2 tsp. dried oregano
• 3 tsp. extra-virgin olive oil
• 1 lb. turkey cutlets or steaks, cut across the grain into thin strips
• 1 large sweet onion, chopped
• 4 garlic cloves, minced
• 2 medium yellow bell peppers, cut into thin strips 2 inches long
• 1/2 tsp. coarse kosher salt
• 1 can (15 oz.) no-salt-added crushed tomatoes
• 1 cup gluten-free low-sodium chicken broth
• chopped fresh cilantro or flat-leaf parsley, for garnish

Makes 4 Servings (1 3/4 cup per serving)

1. In a spice grinder or coffee grinder, combine the sesame seeds, cocoa powder, chili powder, and oregano. Grind to a fine powder.
2. In a large saucepan or Dutch oven, heat 2 teaspoons of the oil over medium-high heat. Add the turkey strips and cook, stirring, until opaque all over (but still pink in the center), about 2 minutes. Transfer to a plate. 
3. Add the onion, garlic, 1 tablespoon water, and the remaining 1 teaspoon oil to the pan. Scrape up any browned bits from the bottom of the pan and cook, stirring, until the onion begins to soften, about 3 minutes. Add the bell peppers, sprinkle with the salt, and cook until begin to soften, about 3 minutes.
4. Sprinkle the vegetables with the sesame seed mixture and stir to combine. Add the tomatoes and chicken broth. Bring to a simmer and cook for 5 minutes, stirring occasionally, to develop flavors and thicken the stew.
5. Return the turkey (and any juices) to the pan and cook for 1 minute to heat through. Divide the stew among 4 bowl and serve sprinkled with cilantro or parsley, if desired.

WW POINTS VALUE: 7 pts.

Note: This recipe appears in the South Beach Diet Gluten Solutions Cookbook. This stew is a quick and easy dish to enjoy on your gluten-free or healthy lifestyle. Don't worry if it looks messy. This stew is flavorful, delicious and filling. The sesame seeds and unsweetened cocoa powder add richness to the stew. If you want to add more heat to this stew, add a minced jalapeno or serrano pepper to the stew when you cook the bell peppers. If you want to add a finishing touch to this stew, add a tablespoon of sour cream and/or a tablespoon a shredded cheddar cheese for a filling and flavorful Mexican stew. 

Chocolate-Pecan Thins

Ingredients:

• 18 pecan halves
• 1/3 cup whole wheat flour
• 1/4 cup unsweetened cocoa
• 1/2 tsp. baking powder
• 1/4 cup granulated sugar
• 2 tbsp. unsalted butter
• 2 tbsp. apple butter
• 1 large egg white
• 1 tsp. vanilla extract

Makes 18 Servings (1 cookie per serving)

1. Preheat the oven to 350 F.
2. Spread pecans on small baking sheet; bake until nuts begin to brown and are fragrant, about 5 minutes. Remove from oven; set aside to cool.
3. Meanwhile, whisk together flour, cocoa, and baking powder in a medium bowl. With an electric mixer on medium-high speed, beat sugar, butter, and apple butter in another medium bowl until light and fluffy. Add egg white and vanilla; beat until combined. Reduce mixer speed to low; stir in flour mixture just until mixed.
4. Drop dough by 1/2 tablespoons onto one or two ungreased baking sheets, 1 inch apart, making a total of 18 cookies. Place pecan on top of each cookie. Bake 12 minutes; let cookies cool on baking sheet on wire rack for 5 minutes. With spatula, transfer cookies to rack and let cool completely.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. These sweet ending are a great excuse to turn on the oven and warm up the house. The combination of chocolate and nuts is absolutely delicious. The original recipe calls for 1/2 cup of granulated sugar but I cut the sugar in half and the cookies thins tasted just as delicious. Also, if you don't have apple butter on hand, substitute 2 tablespoons of butter and the cookie thins will be just as good. You can also use walnuts, almonds or macadamia nuts in place of the pecans and the cookie thins will be just as good.

Snow-Capped Chocolate Yule Log

Ingredients:

• nonstick spray
• 5 oz. unsweetened chocolate, divided
• 2 tbsp. brewed coffee
• 1/4 cup whole wheat flour
• 1/4 cup unsweetened Dutch process cocoa
• 1 1/4 tsp. salt
• 5 large eggs, separated, at room temperature
• 1/8 tsp. cream of tartar
• 4 tbsp. granulated sugar, divided
• 1 tsp. vanilla
• 2 tbsp. confectioners' sugar
• 1/2 cup part-skim ricotta cheese
• 1 1/2 cups light whipped topping
• 5 vanilla meringue cookies, roughly crushed
• 2 striped peppermint hard candies, coarsely smashed

Makes 12 Servings (12 slices total, 1 slice per serving)

1. Preheat oven to 375 F.
2. Coat a 15 1/2 x 10 1/2 x 1-inch jelly roll pan with nonstick spray. Line pan with parchment paper, leaving a 2-inch overhang on 2 sides; coat paper with nonstick spray.
3. Roughly chop 4 oz. chocolate. In a small microwavable bowl, combine chopped chocolate and coffee. Microwave on high 20 seconds; stir until smooth. Set aside and let cool.
4. In a medium bowl, sift together flour, cocoa, and salt; set aside.
5. In a large bowl, with an electric mixer on medium speed, beat egg whites and cream of tartar until foamy. Gradually add 2 tablespoons granulated sugar; beat until stiff peaks form, about 4 minutes. Set aside.
6. In another large bowl, with an electric mixer on high speed, beat egg yolks, remaining 2 tablespoons granulated sugar, and vanilla until mixture is pale yellow and forms a ribbon when beaters are lifted, about 3 minutes.
7. With a spatula, gently fold chocolate-coffee mixture into egg yolk mixture just until blended. Then gently fold 1/3 of beaten egg white mixture into bowl just until no streaks of whites remain; fold in the remaining egg whites in two additions.
8. Sift half of the flour mixture over chocolate mixture; gently fold just until blended. Repeat with the remaining flour mixture.
9. Spoon batter into prepared pan; spread evenly. Bake until top springs back when lightly touched in center, about 10 minutes.
10. Meanwhile, sift confectioners' over a large clean kitchen towel on a flat surface; immediately invert hot cake over towel. Carefully peel off and discard parchment paper. Starting from a long side, gently roll up cake, jelly-roll style, using towel. Cool rolled cake on wire rack.
11. While cake cools, puree ricotta in a food processor; transfer to a large bowl and fold in whipped topping.
12. Carefully unroll cake, leaving it on towel (cracking is OK). Spread with filling, leaving 1-inch border on long side opposite you. Reroll cake and transfer to serving plate. (Leave as one long log or cut off a branch.).
13. In a small microwavable bowl, microwave remaining 1 oz. chocolate on high for 20 seconds; stir until smooth. Drizzle melted chocolate evenly over cake; sprinkle with crushed cookies and candies. Slice into 12 pieces; serve.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the Weight Watchers Magazine. Do not be intimidated by this recipe. There are multiple step in this elegant French dessert but it's worth it. This is a healthy take on the French Christmas classic-a Buche de Noel, or a Yule Log. This was my second attempt at making a Buche de Noel and it was a success. The original recipe called for semisweet chocolate. I used unsweetened chocolate in this recipe. Unsweetened chocolate makes a dessert much richer in taste. The combination or chocolate and coffee is heavenly delicious. I also added a 1/2 teaspoon each of ground cinnamon and nutmeg to the chocolate-coffee mixture for a richer flavor and for a Latin flare. I also used whole wheat pastry flour to make this dessert healthier. Also, if you don't have vanilla meringue cookies on hand, don't worry. You can sprinkle confectioners' sugar on top or skip the sugar or meringue cookies to cut back on the sugar. The dessert as a whole is so delicious. I highly recommend serving this to company over the holidays because it  make a perfect sweet ending to a delicious holiday meal.

Chocolate-Peanut Butter Squares

Ingredients:

• 3 cups popped plain popcorn
• 2 cups crisp rice cereal
• 2 cups circle oat cereal
• 1/3 cup unsalted peanuts, chopped
• 1 tbsp. unsalted butter
• 1 oz. unsweetened chocolate, chopped
• 1 (7 1/2-oz.) jar marshmallow crème
• 1/4 cup creamy or chunky natural peanut butter
• 3 tbsp. unsweetened cocoa powder
• 1 1/2 tsp. vanilla extract

Makes 24 Servings (1 square per serving)

1. Line a 9 x 13-inch baking pan with foil, allowing the foil to extend over the rim of the pan by 2 inches. Spray with nonstick spray.
2. Combine the popcorn, rice cereal, oat cereal, and peanuts in a very large bowl.
3. Put the butter and chocolate in a large skillet set over low heat. Cook, stirring, until melted, 1-2 minutes. Remove the skillet from the heat; add the marshmallow crème, peanut butter, cocoa powder, and vanilla. Return the skillet to the heat and cook, stirring, until well blended and hot, 2-3 minutes.
4. Scrape the marshmallow mixture on top of the cereal mixture. With a rubber spatula, stir vigorously until the cereal mixture is evenly coated. Scrape into the baking pan. Spray your hands with nonstick spray; press down firmly on the mixture to form an even layer; let cool completely. Lift from the pan using the foil as handles. With a serrated knife lightly sprayed with nonstick spray, cut into 24 squares.

WW POINTS VALUE: 2 pts.

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. Don't be intimidated by the number of ingredients in these sweet treats. I like to think of these treats as a sophisticated take on Rice Krispie Treats or a nutty cereal crumble. If these squares don't turn out as the squares as planned, use these treats as a crumble in yogurt or on top of ice cream for a flavorful crunch.

Chocolate-Cappucino Eclairs

Ingredients:

Pastry Cream:

• 1/4 cup granulated sugar
• 1 large egg
• 1 tsp. vanilla extract
• 3 tbsp. unsweetened cocoa powder
• 2 tbsp. cornstarch
• 1 tsp. instant espresso powder
• 1/2 tsp. ground cinnamon
• 2/3 cup fat-free milk
• 1/4 cup thawed frozen fat-free whipped topping

Cream Puff Dough:

• 1 cup water
• 3 tbsp. canola oil
• 1 tbsp. unsalted butter
• 1 tsp. granulated sugar
• 1/4 tsp. salt
• 1 cup whole wheat flour
• 2 large eggs
• 1 large egg white
• 1 tbsp. confectioners' sugar, for dusting

Makes 8 Servings (1 éclair per serving)

1. To make the pastry cream, whisk together the granulated sugar, egg, and vanilla in a bowl. Whisk in the cocoa, cornstarch, espresso powder, and cinnamon. Bring the milk to a boil in a small saucepan; whisk in the cocoa mixture. Return the milk mixture to the saucepan and bring to a boil. Cook, whisking, until thickened. Spoon into a bowl. Press a piece of plastic wrap onto the surface; refrigerate until cool. Fold in the whipped topping; refrigerate.
2. Preheat the oven to 400 F. Lightly spray a large baking sheet with nonstick spray; line with parchment paper.
3. To make the cream puff dough, combine the water, oil, butter, granulated sugar, and salt in a medium saucepan and set over medium-high heat. Cook until the butter melts and the mixture boils, about 3 minutes. Stir in the flour all at once; cook, stirring constantly with a wooden spoon, until the dough begins to pull away from the side of the pan, 1-2 minutes. Remove the saucepan from the heat and stir in the eggs and egg white, one at a time, beating vigorously after each addition until the dough is shiny.
4. Fill a large pastry bag (no need to use a tip) with the dough. Pipe onto the baking sheet  to form eight 4-inch long by 2-inch wide fingers. Bake until golden, about 35 minutes. Turn off the oven. Make a small slit in one end of each éclair. Return to the oven for 10 minutes. Let cool completely on a rack.
5. To assemble the éclairs, with a small knife, make a hole in the end of each éclair. Spoon the pastry cream into a pastry bag fitted with a 1/4-inch plain tip. Pipe about 2 tablespoons pastry cream into each éclair. Dust with the confectioners' sugar. Serve within 2 hours.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. This was the first time I made éclairs and they turned out tasty. These are healthy eclairs but they still tasted delicious. These eclairs are healthy and they have a France meets Italy taste to them. The French and the Italians know how to do dessert. Eclairs are a staple of France and the filling has a taste of Italy to them. The filling is flavorful and creamy and the pastry dough is not bad. These eclairs taste good you'll forget there isn't much sugar in them.

Fudgy Cocoa Brownies

Ingredients:

• 3/4 cup whole wheat flour
• 1/2 tsp. baking powder
• 1/4 tsp. salt
• 3 tbsp. unsalted butter
• 1/2 cup unsweetened cocoa powder
• 2 tsp. vanilla extract
• 3/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1 large egg
• 2 egg whites
• 3/4 cup walnuts, coarsely chopped

Makes 16 Servings (1 square per serving)

1. Preheat the oven to 350 F. Line an 8-inch square baking pan with foil, allowing the foil to extend over the rim of the pan by 2 inches. Spray with nonstick spray.
2. Whisk together the flour, baking powder and salt in a small bowl; set aside. Melt the butter in a medium saucepan set over low heat. Remove the saucepan from the heat. Whisk in the cocoa and vanilla; let stand 5 minutes. Add the granulated sugar, brown sugar, egg and egg white to the cocoa mixture; whisk until blended. Stir in the flour mixture until blended. Stir in the walnuts.
3. Scrape the batter into the baking pan and spread evenly. Bake until a toothpick inserted into the center comes out with moist crumbs clinging, 20-25 minutes. Let cool completely in the pan on a rack. Lift from the pan using the foil as handles; cut into  16 squares.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. These brownies are a new take on brownies. They're fudgy and they go great as a topping over frozen yogurt, ice cream, or even in a parfait. They're packed with chocolate flavor and it is highly recommended to be washed down with a cold glass of milk.

Chocolate Truffles

Ingredients:

• 8 oz. bittersweet or semisweet chocolate, chopped
• 3 tbsp. unsalted butter
• 1/3 cup fat-free half-and-half
• 3 tbsp. finely chopped toasted hazelnuts
• 3 tbsp. unsweetened cocoa powder

Makes 32 Servings (1 truffle per serving)

1. Line a 5 x 9-inch loaf pan with plastic wrap; spray with nonstick spray.
2. Combine the chocolate and butter in a medium saucepan and set over low heat. Cook, stirring often, until melted and smooth. Remove the saucepan from the heat and stir in the half-and-half until well blended.
3. Scrape the chocolate mixture into the loaf pan and spread evenly. Cover tightly with plastic wrap and refrigerate until firm, at least 3 hours or up to 2 days.
4. Put the hazelnuts and cocoa powder on 2 separate plates. Inver the loaf pan onto a cutting board; remove the plastic wrap. With a sharp knife, cut the chocolate mixture into 32 equal squares. Lightly coat half of the squares in the hazelnuts and half in the cocoa powder. Place the truffles in a covered container, separating the layers with sheets of wax paper. Refrigerate up to 1 week.

WW POINTS VALUE: 1 pt.

 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. How can you not love chocolate truffles? Chocolate truffles are delicious when they are done right. You can have your truffles and eat them too. There is no sugar in these truffles and they are absolutely delicious. I highly recommend mixing the nuts and cocoa powder together to make the truffles more flavorful with a crunch. You can use almonds, walnuts or any kind of nut in this recipe and they will still be good. I also highly recommend adding a touch of vanilla extract when combining the chocolate and butter for more flavor.

Chocolate Crinkle Cookies

Ingredients:

• 1/2 cup all-purpose flour
• 2 tbsp. whole wheat pastry flour
• 1/3 cup packed sucralose-brown sugar blend
• 1/4 cup unsweetened cocoa powder
• 1/2 tsp. baking powder
• 1/8 tsp. salt
• 2 tbsp. unsalted butter, softened
• 2 egg whites, lightly beaten
• 1/2 tsp. vanilla extract
• 2 1/2 tsp. confectioners' sugar

Makes 12 Servings (1 cookie per serving)

1. Preheat the oven to 350 F. Spray a baking sheet with nonstick spray.
2. Whisk together the all-purpose flour, pastry flour, brown sugar blend, cocoa powder, baking powder, and salt in a medium bowl. With a wooden spoon, stir in the butter until the mixture is well combined and crumbly. Add the egg whites and vanilla; stir until a smooth dough forms (you may need to use your hands).
3. Put the confectioners' sugar in a small bowl. Divide the dough into  12 equal pieces and roll each into a ball. Lightly roll each ball in the confectioners' sugar to coat. Place on the baking sheet about 2 inches apart. Bake until set but still soft in the middle, 10-12 minutes. Transfer the cookies to a rack and let cool completely. Store in an airtight container in the refrigerator up to 4 days.

WW POINTS VALUES 1 pt.

 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. These are a healthy take on the traditional chocolate crinkles. They are not that bad if and when you're having a chocolate craving. You can even crumble these crinkles and put them on top of ice cream or mix them in with fruit and yogurt and you'll have a flavorful treat.

Chocolate-Coconut Pudding

Ingredients:

• 1/4 cup unsweetened cocoa powder
• 2 tbsp. granulated sugar
• 2 tbsp. cornstarch
• 2 1/4 cups fat-free milk
• 1/2 tsp. coconut extract
• 4 tsp. unsweetened shredded coconut, toasted

Makes 4 Servings

1. Whisk together the cocoa, granulated sugar and cornstarch in a heavy medium saucepan; slowly whisk in the milk and set over medium-high heat. Cook, stirring constantly, until the pudding comes to a boil. Reduce the heat to medium and cook until thickened, about 5 minutes. Remove the saucepan from the heat and stir in the coconut extract. Divide the pudding evenly among 4 dessert dishes; let cool 5 minutes.
2. Sprinkle 1 teaspoon of the coconut over each pudding. Serve immediately or refrigerate, covered, up to 1 day.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. This is what I call a decadent home made dessert. This is like eating an elegant Mounds bar out of a dish. This pudding is rich and flavorful yet very simple to make. If you feel like a nut, add some toasted chopped almond with the shredded coconut and top it on the pudding for an Almond Joy flare. This pudding is creamy and delicious it will be a favorite in your kitchen among family and friends.