Month: February 2020

Chocolate Fudge Frosting

Chocolate Fudge Frosting

  • 1/3 cup butter
  • 1/3 cup cocoa
  • 2 2/3 cup powdered sugar
  • 4 Tbs milk ((4 to 5))
  • 1 tsp vanilla extract
  1. Melt butter in a small saucepan over low heat; stir in cocoa. Heat just until mixture begins to bubble, stirring constantly until smooth. Pour into a small mixing bowl. Cool completely. Beat in powdered sugar alternately with milk, beating to spreading consistency. Blend in vanilla. Makes about 2 cups of chocolate fudge frosting.

Chocolate Mousse

Chocolate Mousse

  • 3/4 cup semisweet chocolate chips (melted)
  • 1 package (12.3-ounce reduced-fat extra-firm tofu)
  • 1/4 tsp salt
  • 3 large egg whites
  • 1/2 cup sugar
  • 1/4 cup water
  • Fat-Free whipped topping (thawed)
  • optional
  • Grated chocolate (optional)
  1. Directions.
  2. Even our food staff was surprised when they tasted this sinfully delicious dessert. The best part–it contains two ingredients most women want more of: soy and chocolate!
  3. 1. Place chocolate and tofu in a food processor or blender, and process 2 minutes or until smooth.
  4. 2. Place salt and egg whites in a medium bowl, and beat with a mixer at high speed until stiff peaks form. Combine sugar and water in a small saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 238 degrees. Pour the hot sugar syrup in a thin stream over egg whites, beating at high speed. Gently stir one- fourth of meringue into the tofu mixture; gently fold in remaining meringue. Spoon 1/2 cup mousse into each of 8 (6-ounce) custard cups. Cover and chill for at least 4 hours. Garnish with whipped topping and grated chocolate, if desired. Yield: 8 servings.

Chipotle Bean Burritos

Chipotle Bean Burritos

  • 1 tablespoon canola oil
  • 1 garlic clove — minced
  • 1/2 teaspoon chipotle chile powder
  • 1/4 teaspoon salt
  • 1/3 cup water
  • 15 ounces organic black beans — drained
  • 15 ounces organic kidney beans — drained
  • 3 tablespoons refrigerated fresh salsa
  • 6 10-inch reduced-fat flour tortillas — (such as Mission)
  • 1 cup preshredded reduced-fat 4-cheese Mexican blend cheese — (4 ounces)
  • 1 1/2 cups chopped plum tomato — (about 3)
  • 1 1/2 cups shredded romaine lettuce
  • 6 tablespoons thinly sliced green onions
  • 6 tablespoons light sour cream
  1. Heat oil in a large nonstick skillet over medium heat. Add garlic to pan; cook 1 minute, stirring frequently. Stir in chile powder and salt; cook 30 seconds, stirring constantly. Stir in 1/3 cup water and beans; bring to a boil. Reduce heat, and simmer 10 minutes. Remove from heat; stir in salsa. Partially mash bean mixture with a fork.
  2. Warm tortillas according to package directions. Spoon about 1/3 cup bean mixture into center of each tortilla. Top each serving with about 2 1/2 tablespoons cheese, 1/4 cup tomato, 1/4 cup lettuce, 1 tablespoon onions, and 1 tablespoon sour cream; roll up.

Chipotle Chicken Taco Salad

Chipotle Chicken Taco Salad

  • Dressing:
  • 1/3 cup chopped fresh cilantro
  • 2/3 cup light sour cream
  • 1 Tbs minced chipotle chile (canned in adobo sauce)
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 4 tsp fresh lime juice
  • 1/4 tsp salt
  • Salad:
  • 4 cups shredded romaine lettuce
  • 2 cups chopped roasted skinless (boneless chicken breasts (about 2 breasts))
  • 1 cup cherry tomatoes (halved)
  • 1/2 cup diced peeled avocado
  • 1/3 cup thinly vertically sliced red onion
  • 1 can black beans ((15-ounce) rinsed and drained)
  • 1 can no-salt-added whole-kernel corn ((8 3/4-ounce) rinsed and drained)
  1. To prepare dressing, combine first 7 ingredients, stirring well.
  2. To prepare salad, combine lettuce and remaining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat. Serve immediately.