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Sunday, October 11, 2009
Chocolate and Banana Low Fat Desert Recipes
Chocolate and Banana Low Fat Desert Recipes
Satisfy that chocolate craving with a drizzle of melted chocolate chips or carob chips over banana slices for an easy treat.
INGREDIENTS for Chocolate and Banana Low Fat Desert Recipes
1 tablespoon semisweet chocolate chips
1/2 banana, thinly sliced
1 tablespoon nonfat vanilla yogurt
DIRECTIONS for Chocolate and Banana Low Fat Desert Recipes
* Melt semi-sweet chocolate chips in a small bowl in the microwave.
* Top banana slices with the semi-sweet chocolate and yogurt.
Servings: 1 serving
Total Time: 5 minutes
Ease of Preparation: Easy
Health: Diabetes Appropriate, Heart Healthy, Healthy Weight, Low Sat Fat, Low Cholesterol, Low Calorie, Low Sodium
We hope that you enjoyed “Chocolate and Banana Low Fat Desert Recipes.” go to BBAC’s Recipe Section for more great recipes.
Bon Appetit
~The Baby Boomer Queen~
Thanks to Baby Boomer Advisor Club for contributing this Chocolate and Banana Low Fat Desert Recipes.
Vegan Chocolate Chip Cookie
Animal friendly chocolate chip cookies are low fat.
Make some today.
INGREDIENTS For Vegan Chocolate Chip Cookie Recipes
* 2-1/4 cups all purpose flour
* 1 teaspoon baking soda
* 1 teaspoon sea salt
* 1 cup Earth Balance, softened (although Earth Balance is the best, you may use any other non-dairy butter/margarine)
* 3/4 cup granulated [white] sugar
* 3/4 cup packed brown sugar
* 1 teaspoon vanilla extract
* Egg Replacer for 2 eggs
* 2 cups (12 ounce package) semi-sweet chocolate chips
* 1 cup chopped nuts (optional)
Earth Balance can be found at Whole Foods, Lakeshore Natural Foods, and other natural health food stores.
ENER-G Egg Replacer is a brand name powder mixture of vegetable starches that simulates eggs in baking. It can be used in recipes calling for unbeaten eggs, egg whites beaten stiff, and egg yolks. It can be found at Whole Foods as well as natural health food stores.
INSTRUCTIONS For Vegan Chocolate Chip Cookie Recipes
1. Combine flour, baking soda and salt in small bowl.
2. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl.
3. Add egg replacer one at a time, beating well after each addition; gradually beat in flour mixture.
4. Stir in chips and nuts.
5. Drop by rounded tablespoon onto ungreased baking sheets.
6. Bake in preheated 375-degree oven for 8 to 10 minutes or until golden brown.
7. Let stand for 2 minutes; remove to wire racks to cool completely.
Thanks to Baby Boomer Advisor Club for contributing this vegan chocolate chip cookie recipe.
