When cooking for someone who is avoiding sugar and carbs, as I am tonight, WHAT do you make for dessert? Well, I have learned, not much. Ricotta seems to be used a lot in serveral of the recipes I have seen, but they are really high in fat (some up to 30g of fat for a dessert in a ramekin). I came across this recipe that is really yummy though, and I think anyone would like it even if you weren't avoiding flour and sugar! I "sampled" one fresh out of the oven this afternoon, and it was delicious!
I used 60% Ghiradelli chocolate chips, and I doubled the recipe to have some in the freezer. These were really simple to make, and look pretty with the raspberries on top.
Flourless Chocolate Raspberry Cakes
from The South Beach Diet Quick and Easy Cookbook by Arthur Agatston, M.D.
(Phase 2 in the diet, if anyone follows that:)
PREP TIME: 15 minutes
COOK TIME: 15 minutes
Notes from author: "These adorable mini cakes are rich, moist, and very chocolately - and they freeze well, making it easy to get a head start on a party or to just enjoy a cake from time to time without having to bake a whole batch. You can replace half of the sugar substitute with granulated sugar if you like; baking time may increase by a few minutes."
3/4 cup bittersweet chocolate chips
1/2 cup trans-fat-free margarine
1/2 cup granular sugar substitute
1/2 cup unsweetened cocoa powder, sifted (also used Ghiradelli)
3 large eggs
1/2 cup raspberries (I needed more)
Position rack in middle of oven and heat to 375 degrees. Line a muffin tin with paper or foil liners.
Heat chocolate and margerine in a heavy saucepan over low heat until melted, about 4 minutes; stir to combine and remove from heat.
Mix sugar substitute and cocoa powder in a medium mixing bowl; add eggs and whisk until combined. Whisk in chocolate mixture.
Scoop batter into the tin (about 2 1/2 tablespoons per muffin cup), gently press 3 raspberries halfway into each cake, and place the pan on a baking sheet. Bake, turning once halfway through, until a thin crust forms on top, 12 to 15 minutes. Cool on a wire rack and serve.
Makes 12 servings (note: I doubled this recipe, and only got 15 out of the batter)
Nutrition:
Per serving:
140 calories, 11 g fat, 4 g sat fat, 3 g protein, 11 g carbs, 2 g dietary fiber, 80 mg sodium
140 calories, 11 g fat, 4 g sat fat, 3 g protein, 11 g carbs, 2 g dietary fiber, 80 mg sodium
2 comments:
check out www.101cookbooks.com -- from a woman in San Francisco who cooks healthful, vegetarian meals -- you would love it!
How long are you on this sympathy diet? Why do we always want dessert -- no matter what, it seems we always want a dessert. This looks tasty delish, but I wish I didn't want sweets at all. But then they say the chocolate has some chemical reactions in our brain that make us happy... and yes, yes it does! Congrats on your cake!
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