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Lighter Chocolate Recipes

Everyday Food, December 2008

Minding nutrition doesn't have to mean giving up on chocolate. Get your fix with deceptively decadent sweets you won't regret eating.

 

Comments (3)

  • GreekLoverBoy 6 Jan, 2009

    true,
    recipes for desserts in general tend to do that, mary.
    but not the desserts featured here:
    * Guilt-Free Brownies
    * Individual Chocolate "Panna Cottas"
    * Chocolate-Cheesecake Squares
    * Cappuccino Parfaits
    if you look at the fat content of the above recipes, you'll see 2 tbs for this, prune puree vs. butter for that, part-skim ricotta for another, and so on.

    as for the sugar content, it's up to your taste how much to use, if any at all. i, for one, prefer using Xylitol.

  • GreekLoverBoy 6 Jan, 2009

    true,
    recipes for desserts in general tend to do that, mary.
    but not the desserts featured here:
    * Guilt-Free Brownies
    * Individual Chocolate "Panna Cottas"
    * Chocolate-Cheesecake Squares
    * Cappuccino Parfaits
    if you look at the fat content of the above recipes, you'll see 2 tbs for this, prune puree vs. butter for that, part-skim ricotta for another, and so on.

    as for the sugar content, it's up to your taste how much to use, if any at all. i, for one, prefer using Xylitol.

  • Marycassells 5 Jan, 2009

    I've noticed that recipes for desserts tend to require a cup of sugar and a cup of butter or fat. Is there a reason for this?