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Canku
Ota
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(Many
Paths)
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An
Online Newsletter Celebrating Native America
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March
6, 2004
- Issue 108
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Chocolate
(guilt-free)
Chocolate lovers take notice. These
delicious snacks are actually guilt free!!
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Brownie
Snack Cake
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Ingredients: |
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- 3/4 cup sugar
- 1/4 cup vegetable oil
- 1/4 cup plain fat-free yogurt
- 1 teaspoon vanilla extract
- 3 large egg whites
- 1/2 cup all-purpose flour
- 1/3 cup unsweetened cocoa
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- Cooking spray
- 1 1/2 cups powdered sugar
- 2 1/2 tablespoons skim milk
- 1 teaspoon unsweetened cocoa
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Directions: |
Preheat oven to 375°.
Combine first 5 ingredients
in a medium bowl; beat at medium speed of a mixer until well-blended.
Combine flour, 1/3 cup cocoa, salt, and baking powder; stir
well. Add flour mixture to sugar mixture, beating just until
blended.
Pour batter into a 9-inch round
cake pan coated with cooking spray. Bake at 375° for 25
minutes or until wooden pick inserted in center comes out
clean. Cool in pan 10 minutes; remove from pan, and let cool
completely on a wire rack.
Combine powdered sugar and milk;
beat at low speed until smooth. Spread 1/2 cup powdered sugar
glaze over top of cake. Add 1 teaspoon cocoa to remaining
sugar mixture, stirring with a whisk until blended. Spoon
into a small zip-top plastic bag. Snip off 1 corner of bag,
making a small hole. Starting in center of cake, pipe frosting
in 4 concentric circles. Starting at center circle, pull a
wooden pick or tip of a knife through circles at regular intervals
to edge of cake to form a "web" design.
NUTRITION PER SERVING
CALORIES 186 (24% from fat); FAT 5g (sat 1g, mono 1.4g, poly
2.2g); PROTEIN 2.5g; CARB 33.3g; FIBER 0.1g; CHOL 0.0mg; IRON
0.7mg; SODIUM 69mg; CALC 25mg;
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Raspberry
Chocolate Bars
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Ingredients:
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- 1 cup all-purpose flour
- 1 cup quick-cooking oats
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup packed brown sugar
- 5 tablespoons butter, softened
- 1/2 cup semisweet chocolate chips
- 1 (10-ounce) jar seedless raspberry
jam
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Directions:
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Preheat oven to 375°.
Lightly spoon flour into a dry measuring cup; level with a
knife. Combine flour, oats, baking soda, and salt in a small
bowl, stirring well with a whisk. Set aside.
Combine sugar and butter in a medium
bowl, and beat with a mixer at medium speed until smooth.
Add the flour mixture to butter mixture, and stir until well
blended (mixture will be crumbly.) Remove 3/4 cup of dough;
toss with chocolate chips. Set aside. Press the remaining
dough into an 8-inch square baking pan, and spread evenly
with jam. Sprinkle with chocolate chip mixture.
Bake at 375° 30 minutes or until
golden brown. Cool completely on a wire rack.
Yield: 16 servings (serving size:
1 bar)
NUTRITION PER SERVING
CALORIES 175 (30% from fat); FAT 5.9g (sat 3.4g, mono 1.8g,
poly 0.3g); PROTEIN 2g; CARB 30.4g; FIBER 1g; CHOL 10mg; IRON
0.9mg; SODIUM 160mg; CALC 16mg;
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Double Chocolate
Cupcakes
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Ingredients:
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- 1 (18.25-ounce) package light
devil's food cake mix
- 1 cup water
- 3 large eggs
- Cooking spray
- 1/4 cup semisweet chocolate chips
- 1/4 cup fat-free milk
- 3 tablespoons unsweetened cocoa
- 2 cups sifted powdered sugar
- 2 teaspoons vanilla extract
- 2 tablespoons powdered sugar
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Directions:
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Preheat oven to 350°.
Combine cake mix, water, and eggs in a bowl, and beat at medium
speed of a mixer 2 minutes.
Divide batter evenly among 24 muffin
cups coated with cooking spray. Bake at 350° for 20 minutes
or until a wooden pick inserted in center comes out clean.
Cool 10 minutes; remove from pans, and cool on a wire rack.
Split each cupcake in half horizontally
using string or a serrated knife.
Combine chocolate chips, milk, and
cocoa in the top of a double boiler. Cook over simmering water
until chocolate melts, stirring occasionally. Remove from
heat; stir in 2 cups powdered sugar and vanilla. Spread 2
teaspoons chocolate mixture over bottom half of each cupcake;
top with top halves. Sift 2 tablespoons powdered sugar over
tops of cupcakes.
Yield: 2 dozen (serving size: 1
cupcake)
NUTRITION PER SERVING
CALORIES 155 (17% from fat); FAT 2.9g (sat 1.1g, mono 1g,
poly 0.1g); PROTEIN 2.1g; CARB 30.2g; FIBER 0.0g; CHOL 27mg;
IRON 0.3mg; SODIUM 175mg; CALC 8mg;
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