Skip to content
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
- 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
- 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)
- Directions.
- 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!
- 1. Place chocolate and tofu in a food processor or blender, and process 2 minutes or until smooth.
- 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
- 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
- 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.
- 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
- 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)
- To prepare dressing, combine first 7 ingredients, stirring well.
- To prepare salad, combine lettuce and remaining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat. Serve immediately.