Craving Chocolate Wednesday!

I'm not sure if it's because we're 5 weeks into the Meltdown or it's the weather but we've all been craving something sweet and chocolately!!

Here are a few of my recipes to curb your cravings.

Chocolate Dream Cupcakes

CUPCAKES:

• 1 packet 25-calorie hot cocoa mix
• 1/2 (18 1/4-ounce) box devil's food cake mix (about 1 3/4 cups)
• 1/2 cup fat-free liquid egg substitute

• 1 tablespoon no-calorie granulated sweetener (recommended: Splenda) or granulated sugar
• 1/8 teaspoon salt

GLAZE:

• 1/4 cup jet-puffed marshmallow creme

• 1 teaspoon light vanilla soymilk

TOPPING:

• 1 tablespoon mini semi-sweet chocolate chips, plus more, for optional garnish

• 12 mini marshmallows, plus more for garnish, optional

 

Directions

Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with foil baking cups and/or spray with nonstick spray.
In a tall glass, combine cocoa mix with 2 ounces hot water. Stir until cocoa dissolves. Add 6 ounces cold water and stir well.

For the cupcakes:

In a large mixing bowl, combine cake mix, egg substitute, sweetener, and salt. Add cocoa mixture and whisk until smooth.

Evenly distribute cake mixture among the prepared muffin cups.

Bake in the oven for about 15 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Remove from oven and let cool.
Put the marshmallow creme in a small dish. Add soymilk and mix well.

To make the glaze:

Once the cupcakes have cooled completely, drizzle marshmallow glaze over them. Top each cupcake with 1/4 teaspoon chocolate chips and one mini marshmallow.

Refrigerate until ready to serve. Garnish the cupcakes with additional chocolate chips and marshmallows, if using.

PER SERVING (1 glazed and topped cupcake): 113 calories, 2g fat, 230mg sodium, 21.5g carbs, 0.75g fiber, 13.5g sugars, 2g protein

Apple Pie



Ingredients

• 2 tablespoons granulated sugar
• 2 teaspoons cornstarch
• 1 teaspoon ground cinnamon, plus more for topping, optional
• 1/4 teaspoon vanilla extract
• 1/8 teaspoon salt

• 3 cups peeled and chopped apples (preferably Fuji)
• 6 large square egg roll wrappers
• 18 sprays no-calorie butter spray
• Fat-free whipped topping, for topping, optional

Directions

Preheat the oven to 350 degrees F.

In a medium nonstick pot on the stove, combine sugar, cornstarch, cinnamon, vanilla extract, and salt with 1/2 cup cold water. Mix until the ingredients dissolve. Add apples and stir. Bring to medium-high heat and, stirring frequently, cook until apples have softened, about 7 to 10 minutes.

Reduce heat to low and, stirring often, cook until thick and gooey, 1 to 2 additional minutes. Transfer to a bowl and set aside to cool. This is your pie filling.

Prepare a large baking sheet by lining it with foil and/or spraying it with nonstick spray. Set aside.

Place egg roll wrappers flat on a dry surface. Set out a small dish of water. Dip your finger into the water, and run it along all of the wrapper edges. Cook's Note: Repeat as needed while preparing your pockets, as it will help seal them. Starting 1/2 inch from the bottom, place about 1/3 cup pie filling along the bottom half of each wrapper, leaving a 1/2-inch border on the sides.

Fold the top 1/2 of each wrapper over the filling, so that the top edge meets the bottom and the filling is encased with a border on 3 sides. Dab each border with water, and fold each inward about 1/4 inch to lightly seal. Press firmly along the borders with the prongs of a fork to seal completely.

Carefully transfer to the baking sheet. Repeat this process with remaining wrappers and filling, leaving you with 6 pie-lets.

Spray the top of each pocket with 3 sprays butter. Bake in the oven until the edges begin to brown, 15 to 18 minutes.

Allow to cool for 5 minutes. Top with additional cinnamon and whipped topping, if using. Dig in!

PER SERVING (1 pie-let): 110 calories, 0.5g fat, 156mg sodium, 25g carbs, 1.25g fiber, 10.5g sugars, 2g protein