Chocolate Popcorn

This makes fantastic movie night munchies. It is not too sweet, but intensly chocolaty.

Chocolate Popcorn Mix

1-1/2 cups icing sugar
1/2 cup cocoa, sifted if lumpy
1/2 teaspoon salt
1/2 teaspoon cinnamon (optional)

Combine ingredients in a medium bowl. Store in a covered jar in the pantry for emergencies.

To prepare popcorn:

Melt 1/4 cup butter or hard margarine in the microwave. Stir in 1/4 cup chocolate popcorn mix. Drizzle over about 6 cups of popped popcorn in a large bowl. Toss to coat well.

More Chocolate???

This is a cross between a warm pudding and souffle. Eat it with a spoon right out of the pan, serve warm with really good vanilla ice cream or use as a decadent fruit dip. My favourite way is to eat right out of the pan!!

Chocolate Stuff


Ingredients


2 eggs
1 cup of sugar
1/2 cup flour
1 stick of butter
2 tablespoon cocoa
1 teaspoon vanilla
nuts (optional)

Directions

1. Beat two eggs with a cup of sugar and a half cup of flour.

2. Melt a stick of butter with two tablespoons of cocoa.

3. Mix the two and add 1 full teaspoon of vanilla. Add nuts if you want.

4. Put in a loaf pan then set loaf pan in bigger pan of water and cook at 300 degrees for 30 to 40 minutes.

Salty, Chocolatey, Sweet

3-Point Chocolate Popcorn

Take 3 cups air-popped popcorn (1 pt)
melt one Cadbury 100-cal Thin bar(2 pts) with 1 tablespoon fat-free creamer (0 pt) drizzle the chocolate over the popcorn and add a teeny shake of salt (bigger if you are PMSy and crave the salty and the sweet).

Yum!

This is what Heaven tastes like

Double Chocolate Cheesecake on a Brownie Crust
Crust:
Spray a 10-inch springform pan with non-stick spray. Prepare 1 box low-fat brownie mix according to package directions. Bake in the springform pan instead of regular cake pan. Brownies should bake in around 20 minutes. Remove pan from oven and reset temperature to 325 F. Set brownie crust aside while you prepare filling.

Filling:
2 cups 1% cottage cheese
1 cup light sour cream (not fat free)
1-8 oz package light cream cheese, at room temp
1 cup granulated sugar
1/3 cup unsweetened cocoa powder
1/4 cup all-purpose flour
6 oz semi-sweet chocolate squares, melted and cooled slightly
1 cup fat-free egg substitute or 4 whole eggs
1 tsp vanilla

Whirl cottage cheese, sour cream and cream cheese in a blender until perfectly smooth. Scrape out mixture into a large mixing bowl. In a small bowl, sift together sugar, cocoa powder, and flour. Gradually add sugar mixture to cream cheese mixture and beat on medium speed of electric mixer until well blended. Add melted chocolate and beat again, scraping sides of bowl as necessary. Add egg substitute and vanilla. Beat just until eggs are incorporated in the batter.

Before pouring batter over crust, lightly grease sides of pan to prevent cheesecake from cracking. Pour batter over brownie crust and smooth top. Place on middle oven rack and bake for 60-70 minutes. Cake will be puffed up and center will jiggle slightly when pan is shaken. Turn off oven, open oven door halfway and leave cake in oven to cool for 1 hour. Remove from oven, run knife around edge of pan to loosen cake from sides, and cool completely. Cover with plastic wrap and refrigerate overnight. (Be patient!!)

Remove sides of pan and slice thinly. Top with chocolate sauce, cherries, strained raspberry puree, whatever your little heart desires.

makes 16 servings
per serving: 291 cal, 9.3g tot. fat, 4.6g sat. fat, 10g prot, 44g carbs, 1.3g fib, 13mg chol, 208mg sod

Low-Fat Chocolate Bran Muffins

Super-Easy Chocolate Bran Muffins

Mix together:
3 cups All-Bran Cereal with 2-1/2 cups water and let stand 5 minutes.
Add in:
1-1/2 teaspoons baking powder and one package of low-fat brownie mix.
Add in some mini chocolate chips, raisins, dried cranberries or cherries, nuts, if desired.
Blend well and pour into greased muffin tins (or line with paper...you know the drill.)
Bake at 350 for 20-25 minutes

Edited to add: One of my friends said she made these and poured boiling water over the cereal instead of cold and it broke the cereal down a lot better. It greatly improved the texture of the muffins. I tried it and she is right. One more thing...you can add All-bran in this way to increase the fiber and decrease the points of other low-fat baking mixes as well. Try it with other muffin mixes, and let me know how they turn out.

If you are counting points: 2 points each if you make 18 muffins, 1.5 points if you make 24 (these will be pretty small)