Low-cal chocolate! Diet strategy: these decadent, simple-to-prepare desserts will satisfy your cravings for chocolate while offering up some antioxidants and flavonoids to boot - keeping a binge at bay - Low Fat & Easy

Shape, Dec, 2002 by Victoria Abbott Riccardi

When it comes to dessert, there is no sweeter indulgence than chocolate. No matter how you serve it--warm and smooth, cool and creamy, or hot and sticky--chocolate gratifies like no other confection. It lifts the spirit, satisfies cravings and offers a sumptuous way to cap off your holiday dinner.

There's more good news: Chocolate is nutritious. That's right. Cocoa abounds with flavonoids, which studies have shown can reduce the risk of heart disease and stroke. Chocolate and cocoa also contain antioxidants, natural compounds known to fight cancer.

To honor chocolates many attributes we have created three lowfat, reduced-calorie holiday desserts featuring this decadent ingredient. Our finales are simple enough to prepare in 25 minutes tops, giving busy cooks a welcome break from the kitchen. Yet, they are elegant and sophisticated too, so no one will think you skimped on effort. Dazzling ingredients, such as Godiva Liqueur, fresh raspberries and amaretti cookies, are what lift these sweets from simple to sublime. Is there such a thing as a guiltless splurge? We think so. But try the chocolaty treats below and decide for yourself.

Crunchy Chocolate Tartufo Sundaes

Note To soften a pint of frozen yogurt (or ice cream) quickly, put it in the microwave for 15 seconds on medium.

Serves 4

Prep time: 10 minutes

Cook time: 1 minute

Freeze time: 20 minutes

 16 amaretti cookies (available in
    gourmet stores and Italian
    markets; or use a similar almond-
    flavored biscuit)
1/3 cup dried pitted cherries
  1 pint lowfat chocolate frozen
    yogurt, softened
  2 tablespoons sliced almonds
  8 tablespoons original Godiva
    Liqueur (look for the dark-
    brown bottle)

Crush amaretti cookies to form coarse crumbs and place in a medium bowl. (To crush cookies, put them in a zippered freezer bag, then run a rolling pin over the bag.) Add cherries and frozen yogurt; stir well to combine. Transfer to a lidded container and freeze at least 20 minutes or until ready to serve.

When ready to serve, toast almonds in a small, dry nonstick skillet over very low heat until golden, about 1 minute.

Spoon frozen yogurt into 4 glasses or crystal dessert goblets. Drizzle 2 tablespoons of Godiva Liqueur over each portion and sprinkle with 1/2 tablespoon of almonds. Serve immediately.

Nutrition Score per serving (1/2 cup frozen yogurt, 2 tablespoons Godiva Liqueur and 1/2 tablespoon sliced almonds): 375 calories, 16% fat (8 g; 1 g saturated), 76% carbs (71 q), 8% protein (8 g), 1 g fiber, 162 mg calcium, <1 mg iron, 81 mg sodium.

Chocolate-Raspberry Sorbet Terrine With Dark Chocolate Syrup


Serves 10
Prep time: 25 minutes
Freeze time: 1 hour
  12 chocolate wafer cookies
   2 pints chocolate sorbet, softened
   1 pint raspberry sorbet, softened
   1 pint fresh raspberries
   2 cups, minus 2 tablespoons
     chocolate syrup (such as
     Hershey's)

Process chocolate wafers into fine crumbs in a food processor fitted with a metal blade. Transfer to a small bowl.

Line bottom of a 9-by-5-by-3-inch loaf pan with enough plastic wrap to extend generously over edges of pan. Spread 1 pint chocolate sorbet over bottom of pan. Sprinkle with one-third of cookie crumbs. Carefully spread raspberry sorbet over cookie crumbs, and top with half of remaining cookie crumbs. Spread final pint of chocolate sorbet over crumbs, and top with final remaining portion of cookie crumbs. Cover terrine with plastic wrap that extends beyond pan edges and freeze for at least 1 hour.

Ten minutes before serving, remove loaf pan from freezer. Loosen sorbet from loaf pan and transfer to an oval platter. Carefully peel off plastic wrap. Using a sharp knife dipped in hot water, cut sorbet cake into 10 pieces (first cut terrine in half, then cut each half into 5 slices). Spoon (or squeeze from the plastic bottle) 3 tablespoons of chocolate syrup onto each plate in a decorative pattern. Top with a slice of sorbet terrine, and garnish with fresh raspberries.

Nutrition Score per serving (1 slice sorbet terrine, 3 tablespoons chocolate syrup and 1 1/2 ounces raspberries): 341 calories, 5% fat (2 g; <1 g saturated), 91% carbs (78 g), 4% protein (5 g), 5 g fiber 17 mg calcium, 1 mg iron, 130 mg sodium.

To cut even more calories:

1. Place terrine on 2 tablespoons of chocolate syrup instead of 3.

2. Slice terrine into 12 (not 10) wedges.

Chocolate-Espresso Cups


Serves 8
Prep time: 15 minutes
Cook time: 12 minutes
Chill time: 2 hours
   1 12-ounce can lowfat (2 percent)
     evaporated milk, divided
 1/3 cup granulated sugar
   2 teaspoons granulated instant
     espresso powder (or 3 teaspoons
     instant coffee)
 1/8 teaspoon coarse salt
 1/4 cup mini chocolate chips
   2 tablespoons cornstarch
11/2 tablespoons water
 1/4 'cup unsweetened cocoa powder
     Lowfat whipped topping
   8 chocolate-covered coffee beans

Combine 1 cup of milk with sugar, instant espresso powder and salt in a medium saucepan. Bring the mixture just to a boil, whisk in mini chocolate chips and turn off heat.

In a medium bowl, stir together cornstarch and water until completely smooth. Blend in remaining 1/2 cup of milk. Sift cocoa powder over bowl and whisk mixture until free of lumps.