Got a sweet tooth? Me too!
Lucky for us SELF Magazine has a collection of ‘Sinless Chocolate Desserts’ all around 300 calories or less.
This is the one I’m going to try first and thought some of you may want to try it with me! I’ll link to their site where the other recipes are located so you can try those as well.
Just a note, I normally always use sugar substitute and halve the call for flour and use almond meal for other half. So I’ll make those substitutions as well as using non-fat sour cream. Oh, I also use coconut oil or olive oil cooking spray.
Enjoy!
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Chocolate-Frosted Mini-Cakes (makes 6 cakes)
INGREDIENTS
Vegetable oil cooking spray
8 large egg whites
1 teaspoon cream of tartar
1/4 teaspoon salt
1 cup sugar
1 1/4 teaspoons vanilla extract
3/4 cup all-purpose flour, sifted
1/2 cup seedless raspberry preserves
6 oz semisweet chocolate chips
3/4 cup sour cream
1/2 pint fresh raspberries
PREPARATION
Heat oven to 350°. Coat bottom of a 9″ x 13″ baking pan with cooking spray. In a bowl, beat egg whites, 1 tbsp water, cream of tartar and salt until foamy. Continue to beat, adding sugar gradually, until batter is fluffy. Add vanilla; beat 1 minute. Add a small amount of flour and fold in; repeat until you’ve incorporated all of the flour. Spread batter evenly in pan. Bake until cake is light golden and surface springs back when touched gently, 25 to 30 minutes. Run a knife around edges of cake; let cool on a rack 2 hours. In a small pan over medium heat, bring preserves to a gentle simmer, stirring. In a microwave-safe bowl, nuke chocolate until melted; stir in sour cream. Invert cake onto a cutting board. With a 2 1/2-inch round cookie cutter, cut 12 rounds from cake. Top a round with 1 heaping tbsp preserves; cover with a second round; repeat with remaining rounds and preserves. Spread each cake with 1/4 cup frosting, coating top and sides. Garnish with raspberries.
THE SKINNY
303 calories per cake, 7 g fat (4 g saturated), 58 g carbs, 3 g fiber, 6 g protein
Photo & Recipe: SELF Magazine
