Dark Chocolate Dipped Strawberries
Healthy dark chocolate has a cocoa content of 60-70 percent or higher. Eating 2 ounces (50 grams) a day of plain chocolate with a minimum content of 60 percent chocolate solids, can be beneficial to health – providing protection against heart disease, high blood pressure, and many other health hazards – as well as providing vitamins, and essential trace elements and nutrients such as iron, calcium and potassium.
A 1-1/2-ounce square of chocolate may have as many cancer-fighting antioxidants as a 5-ounce glass of red wine. And chocolate stimulates the secretion of endorphins, producing a pleasurable sensation.
Don’t feel guilty, enjoy this delicious snack on special occasion, or as desert after a romantic dinner.
prep time = 15 minutes
4 ounces semi-sweet chocolate
1 small carton of medium-sized whole strawberries
-Microwave chocolate in a glass bowl, stopping after 30 seconds, then every 10 seconds until almost melted.
-Stir until smooth and glossy.
-Wash strawberries and pat them dry (any moisture from the fruit will spoil the texture of the melted chocolate).
-Dip each strawberry into the melted chocolate, covering the lower half of the strawberry.
-Place on a baking sheet lined with wax paper.
-Refrigerate for at least 1 hour.
Per chocolate strawberry
Protein 0.5 grams
Carbs 6.8 grams
Fat 18 grams
Fiber 1.1 grams
Catherine developed the recipes and meal plan for The Flavor Full Diet
She also contributes to ABetterBagOfGroceries.com
(Prepared by The Culinary Team @ Griffin Hospital Dining Services.)
This cake is similar to the luscious, buttery galettes from Brittany in the north of France, except, of course, it has no butter! Its dense flat batter topped with fresh peaches rises slightly as it bakes to embrace the fruit, so it’s not only delicious, it’s also beautiful. Surprisingly, it’s quick and simple to make. Freeze any leftovers and save for another Peach Day.
Serves 6 *
1/2 teaspoon + 1/4 cup Smart Balance spread
1/4 cup nonfat dry milk
1/4 cup granulated sugar
1 tablespoon sliced almonds
1/4 cup soft wheat pastry flour †
1/4 teaspoon baking powder
2 medium ripe peaches, peeled and thinly sliced, or 1 can (8 ounces) juice-packed sliced peaches, drained
- Preheat the oven to 350°F. Grease the bottom of a round cake pan with 1/2 teaspoon of the spread.
- Place the dry milk, sugar, almonds, and the remaining 1/4 cup spread in the bowl of an electric mixer and beat on medium speed until creamy. Add the eggs and beat for a few minutes, or until the batter is “airy.” Add the flour and baking powder and mix again until well blended.
- Pour batter into the pan and lay the peaches in a circle on top. Bake for 20 minutes, or until golden.
151 calories, 9 g fat (2 g sat fat), 4 g protein, 16 g carbohydrate, 1 g fiber, 60 mg cholesterol, 118 mg sodium
* Serving size: 1 slice
† Arrowhead Mills Organic Pastry Flour or any other brand of soft wheat (not whole wheat) flour with fiber is fine. You can also use Hodgson Mill Oat Bran Flour
by Staness Jonekos
The Menopause Makeover
A delicious desert
10 to 12 servings
This is my hubby’s family favorite!
12 tart Jonathon apples
1-1/2 cups brown sugar
12 tablespoons light margarine (Smart Balance Light)
6 teaspoons ground cinnamon
• Preheat oven to 350 degrees.
• Core the apples but leave the bottom intact, so it looks like a “well” in the apple.
• Prick the apple skins with a fork so the apple can “breathe” while baking.
• Fill the hole with 2 tablespoons of brown sugar and 1 tablespoon of butter substitute.
• Then place the apples in a baking dish with a thin layer of water on the bottom, and sprinkle each apple with cinnamon.
• Bake at 350 degrees for 20 minutes (10 minutes covered with foil and 10 minutes uncovered) until the apples are tender and begin to caramelize.
You can also add chopped walnuts or pecans to the “stuffing”. And you may want to top this yummy recipe with a low-fat frozen vanilla yogurt.