Monday, March 11, 2013

Healthy Chocolate-Almond Pudding Cake
40% less fat, 75% less saturated fat, 27% fewer calories than the
original recipe.
1 Cup of all-purpose flour
1/2 Cup granulated sugar
1/4 cup chopped almonds, toasted
1/4 Cup unsweetened baking cocoa
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup fat-free milk
2 tablespoons canola oil
2 teaspoons vanilla
1/4 teaspoon almond extract
3/4 Cup packed brown sugar
1/4 Cup unsweetened baking cocoa
1 3/4 Cups water
1.  Heat oven to 350 degrees.  Spray 8 inch square glass baking dish with cooking spray.  In medium blwl, mix flour, granulated sugar, almonds, 1/4 cup of cocoa, the baking powder and salt.  Stir in mlk, oil, vanilla and almond extract until blended.  Spread batter in pan.
2.  In 1-qurt saucepan, mix brown sugar and 1/4 cup cocoa with wire whisk.  Stir in water.  Heat just to boiling, stirring occasionally. 
Pour over batter.
3.  Bake 35 to 40 minutes or until center is set.  Cool 30 minutes
before serving.
4.  To serve, spoon warm cake into individual dessert bowls; spoon pudding from baking dish over cake.  Serve with ice cream.  Makes 9 servings.
Variation:  For a mocha-flavored dessert, add 2 teaspoons instant coffee granules to the batter mixture.
240 calories per serving.

No comments:

Post a Comment