Chocolate Crunch
This granola is satisfying on its own or sprinkled over yogurt, fresh fruit, or ice cream. Store in an airtight container for up to one week, or freeze for up to one month.
YIELD: About 8 cups (serving size: 1/2 cup)
Ingredients
Cooking spray
3 cups regular oats
1 cup oven-toasted rice cereal (such as Rice Krispies)
1/2 cup packed brown sugar
1/3 cup chopped pecans
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 cup honey
2 tablespoons canola oil
1 teaspoon vanilla extract
2 ounces bittersweet chocolate (60 to 70 percent cocoa), finely chopped
1/2 cup dried cranberries
Preparation
Preheat oven to 300°.
Cover a jelly-roll pan with parchment paper. Coat parchment paper with cooking spray.
Combine oats, rice cereal, brown sugar, chopped pecans, salt, and ground cinnamon in a large bowl.
Combine honey and canola oil in a small saucepan over low heat; cook 2 minutes or until warm. Remove from heat. Add vanilla and chocolate; stir with a whisk until smooth. Pour chocolate mixture over oat mixture. Lightly coat hands with cooking spray. Gently mix chocolate mixture and oat mixture until combined. Spread oat mixture onto prepared jelly-roll pan. Bake at 300° for 20 minutes, stirring after 10 minutes. Cool completely on pan; stir in cranberries.
Calories: 168 Calories from fat: 32% Fat: 5.9g Saturated fat: 1.1g Monounsaturated fat: 2.5g Polyunsaturated fat: 1.4g Protein: 2.6g Carbohydrate: 28.1g Fiber: 2g Cholesterol: 0.0mg Iron: 1.1mg Sodium: 77mg Calcium: 14mg
Showing posts with label chocolate. Show all posts
Showing posts with label chocolate. Show all posts
Thursday, January 5, 2012
Chocolate Chip-Coffee Muffins
Chocolate Chip-Coffee Muffins
YIELD: Serves 12 (serving size: 1 muffin)
HANDS-ON:17 Minutes
TOTAL:35 Minutes
COURSE: Breads, Breakfast/Brunch
Ingredients
2/3 cup whole milk
5 tablespoons butter, melted
3 tablespoons instant coffee granules
1 1/2 teaspoons vanilla extract
1 large egg, lightly beaten
9 ounces all-purpose flour (about 2 cups)
2/3 cup sugar
1/2 cup semisweet chocolate chips
2 teaspoons baking powder
1/4 teaspoon salt
Cooking spray
Preparation
1. Preheat oven to 400°.
2. Combine first 5 ingredients.
3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl; stir well with a whisk. Make a well in center of flour mixture. Add milk mixture to flour mixture; stir just until moist.
4. Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400° for 18 minutes or until done. Remove muffins from pan immediately; place on a wire rack.
Nutritional Information
Calories: 214
Fat: 7.9g
Saturated fat: 4.8g
Monounsaturated fat: 2.2g
Polyunsaturated fat: 0.4g
Protein: 3.6g
Carbohydrate: 32.9g
Fiber: 1g
Cholesterol: 29mg
Iron: 1.3mg
Sodium: 163mg
Calcium: 66mg
YIELD: Serves 12 (serving size: 1 muffin)
HANDS-ON:17 Minutes
TOTAL:35 Minutes
COURSE: Breads, Breakfast/Brunch
Ingredients
2/3 cup whole milk
5 tablespoons butter, melted
3 tablespoons instant coffee granules
1 1/2 teaspoons vanilla extract
1 large egg, lightly beaten
9 ounces all-purpose flour (about 2 cups)
2/3 cup sugar
1/2 cup semisweet chocolate chips
2 teaspoons baking powder
1/4 teaspoon salt
Cooking spray
Preparation
1. Preheat oven to 400°.
2. Combine first 5 ingredients.
3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl; stir well with a whisk. Make a well in center of flour mixture. Add milk mixture to flour mixture; stir just until moist.
4. Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400° for 18 minutes or until done. Remove muffins from pan immediately; place on a wire rack.
Nutritional Information
Calories: 214
Fat: 7.9g
Saturated fat: 4.8g
Monounsaturated fat: 2.2g
Polyunsaturated fat: 0.4g
Protein: 3.6g
Carbohydrate: 32.9g
Fiber: 1g
Cholesterol: 29mg
Iron: 1.3mg
Sodium: 163mg
Calcium: 66mg
Monday, December 5, 2011
Magic Pudding Dessert
Magic Pudding Dessert
Serves: 6
1 1/2 oz sugar free instant chocolate pudding mix
2 cups skim milk
32 saltine crackers (nabisco premium fat-free)
8 ozs cool whip (fat-free)
1 Mix the instant pudding and milk together and place into the refrigerator for a few minutes to set up.
2 Place 16 crackers in the bottom of an 8X8 pan.
3 Pour half of the pudding mixture on top of the crackers, spreading evenly.
4 Place the other 16 crackers on top of the pudding, and then pour the other half of the pudding mixture on top of the last set of crackers.
5 Top with the whole container of cool whip.
6 Cover with plastic wrap.
7 Refrigerate for at least 24 hours.
8 Here's the magic part - after the dessert sits long enough, the crackers taste exactly like a thin layer of either phyllo or pie crust.
Per Serving: 176 Calories; trace Fat (0.8% calories from fat); 4g Protein; 34g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 436mg Sodium. Exchanges: 1/2 Non-Fat Milk.
Serves: 6
1 1/2 oz sugar free instant chocolate pudding mix
2 cups skim milk
32 saltine crackers (nabisco premium fat-free)
8 ozs cool whip (fat-free)
1 Mix the instant pudding and milk together and place into the refrigerator for a few minutes to set up.
2 Place 16 crackers in the bottom of an 8X8 pan.
3 Pour half of the pudding mixture on top of the crackers, spreading evenly.
4 Place the other 16 crackers on top of the pudding, and then pour the other half of the pudding mixture on top of the last set of crackers.
5 Top with the whole container of cool whip.
6 Cover with plastic wrap.
7 Refrigerate for at least 24 hours.
8 Here's the magic part - after the dessert sits long enough, the crackers taste exactly like a thin layer of either phyllo or pie crust.
Per Serving: 176 Calories; trace Fat (0.8% calories from fat); 4g Protein; 34g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 436mg Sodium. Exchanges: 1/2 Non-Fat Milk.
Chocolate Eclair Cake
Chocolate Eclair Cake
From the kitchen of LISACLEWISMAY. Posted on 9/25/2010
Servings | 16
Ingredients
1 Box Reduced Fat Graham Crackers
2 small packs sugar free instant vanilla pudding
4 1/2 cups skim milk
2 8 oz Cool Whip Free
1 small pack sugar free instant chocolate pudding
Instructions
Mix vanilla pudding with 3 cups of milk as per directions. Stir in 1 cool whip. Place 1 package of graham crackers in bottom of 13x9 pan. Top with half of the pudding, more grahams, rest of pudding. Top with last of grahams.
Mix chocolate pudding with 1 1/2 cups of milk then add second container of cool whip. Spread on top of graham crackers. Cover and refrigerate. Do not eat until the next day. The crackers have to get mushy.
From the kitchen of LISACLEWISMAY. Posted on 9/25/2010
Servings | 16
Ingredients
1 Box Reduced Fat Graham Crackers
2 small packs sugar free instant vanilla pudding
4 1/2 cups skim milk
2 8 oz Cool Whip Free
1 small pack sugar free instant chocolate pudding
Instructions
Mix vanilla pudding with 3 cups of milk as per directions. Stir in 1 cool whip. Place 1 package of graham crackers in bottom of 13x9 pan. Top with half of the pudding, more grahams, rest of pudding. Top with last of grahams.
Mix chocolate pudding with 1 1/2 cups of milk then add second container of cool whip. Spread on top of graham crackers. Cover and refrigerate. Do not eat until the next day. The crackers have to get mushy.
Subscribe to:
Posts (Atom)