April 2012 ~ chocolate desserts recipes | Healthy chocolate recipes

Thursday, April 19, 2012

China Moon Salmon

China Moon Salmon

By: JADESTAR

"You'll love the intense flavor of Asian ingredients that infuses this oh-so-easy salmon dish. And, the salmon is prepared in a steamer so it's healthy too! Serve with steamed rice and stir-fried vegetables."

Prep Time:15 Min

Cook Time:12 Min

Ready In:27 Min

Original Recipe Yield 4 servings

Ingredients

1 teaspoon olive oil
1 dash sesame oil
2 cloves garlic, minced
1 tablespoon julienned fresh ginger
1 tablespoon Chinese black bean and garlic sauce
1 teaspoon red pepper flakes
1/2 cup chicken broth
4 (4 ounce) fillets salmon
salt and pepper to taste

Directions

Begin heating water in the bottom of steamer pot.
Heat olive oil and sesame oil in a saucepan over medium heat. Saute garlic and ginger for 1 minute. Stir in black bean sauce and red pepper flakes. Cook for 5 minutes. Remove from heat, and stir in chicken broth; set aside.
Rinse salmon, and pat dry. Season each side lightly with salt and pepper. Place in a small shallow pan. Spoon black bean mixture over salmon. Place in steamer pot over boiling water.
Steam for 10 to 12 minutes, or until salmon flakes easily with a fork.

Nutritional Information:

Amount Per Serving Calories: 235 | Total Fat: 14g | Cholesterol: 68mg

Source:allrecipes

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Sugar Free Brownies

7:46 PM diet food recipes, Healthy Breakfast Recipes, healthy cake recipes, Healthy Chocolate Recipes, healthy salad recipes, low-calorie recipes 2 comments

Sugar Free Brownies

By: JUDYDOTCOM

"These are just what a diabetic needs to fill a sweet tooth but no sugar is added!"

Prep Time:20 Min
Cook Time:25 Min
Ready In:45 Min
Original Recipe Yield 25 squares

Ingredients

1/2 cup margarine
1/4 cup unsweetened cocoa powder
2 eggs
1 cup granular sucrolose sweetener (such as Splenda®)
3/4 cup all-purpose flour
1/8 teaspoon salt
1/4 cup skim milk
1/2 cup chopped walnuts (optional)

1 (1.4 ounce) package sugar free, chocolate fudge flavored instant pudding
1 cup skim milk

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch pan.
In a small saucepan over medium heat, melt margarine and cocoa together, stirring occasionally until smooth. Remove from heat and set aside to cool. In a large bowl, beat eggs until frothy. Stir in the sucrolose sweetener. Combine the flour and salt; stir into the egg mixture then mix in the cocoa and margarine. Finally stir in the 1/4 cup of milk and if desired, the walnuts. Pour into the prepared pan.
Bake for 25 to 30 minutes in the preheated oven, until a toothpick inserted into the center, comes out clean. To make frosting, Mix together the sugar free chocolate pudding mix and 1 cup skim milk using an electric mixer. Mix for about two minutes or until thick. Spread over cooled brownies before cutting into squares.

Nutritional Information:

Amount Per Serving Calories: 78 | Total Fat: 5.7g | Cholesterol: 17mg

Source:allrecipes

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Mini Pineapple Upside-Down Cakes

7:59 PM delicious healthy recipes, diet food recipes, Healthy Breakfast Recipes, healthy cake recipes, Healthy Chocolate Recipes, healthy salad recipes, low-calorie recipes 1 comment

Mini Pineapple Upside-Down Cakes

By: Cindy Colley
"These individual pineapple upside-down cakes are an eye-catching addition to my holiday dessert table. A boxed cake mix recipe makes them easy to bake anytime."

Prep Time:20 Min
Cook Time:20 Min
Ready In:40 Min

Original Recipe Yield 24 servings

Ingredients

2/3 cup packed brown sugar
1/3 cup butter, melted
2 (20 ounce) cans sliced pineapple
1 (18.25 ounce) package yellow cake mix
3 eggs
1/3 cup vegetable oil
12 maraschino cherries, halved

Directions

In a small bowl, combine the brown sugar and butter; mix well. Spoon into 24 greased muffin cups. Drain pineapple, reserving the juice. Trim pineapple to fit the muffin cups; place one ring in each cup.
In a large mixing bowl, combine the cake mix, eggs, oils and 1-1/4 cups of the reserved pineapple juice; mix well. Spoon over pineapple, filling each cup two-thirds full. Bake at 350 degrees F for 20-25 minutes or until a toothpick comes out clean.
Immediately invert onto wire racks to cool. Place a cherry in the center of each pineapple ring.

Source:allrecipes
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Maharani Cupcakes

7:51 PM delicious healthy recipes, diet food recipes, Healthy Breakfast Recipes, healthy cake recipes, Healthy Chocolate Recipes, healthy salad recipes, low-calorie recipes 1 comment

Maharani Cupcakes

By: mkecupcakequeen
"Named for a queen in India, these coconut cupcakes with curry lemon curd and a sweet basil cream topping will wow your friends and family. They have sweet but exotic flavors and a stunning presentation. The cupcakes take time to create, but the final product is worth it! The lemon curd and basil cream need time to chill, so they can be made the night before."

Prep Time:30 Min
Cook Time:20 Min
Ready In:4 Hrs 30 Min

Original Recipe Yield 2 dozen cupcakes

Ingredients

Sweet Basil Cream:
1 1/2 cups heavy whipping cream
1 bunch fresh basil, washed and dried

Sweet Curry Lemon Curd:
1 cup white sugar
2 eggs, lightly beaten
2 tablespoons mild curry powder
3/4 cup fresh lemon juice
3 lemons, zested
1/4 cup unsalted butter, melted

Coconut Cupcakes:
1 (18.25 ounce) package white cake mix
1 cup sweetened flaked coconut
1 1/4 cups water
3 eggs
1/3 cup vegetable oil
2 tablespoons coconut extract

6 cups confectioners' sugar, divided
1/2 (8 ounce) package cream cheese, room temperature

1 tablespoon silver dragees decorating candy

Directions

To make the sweet basil cream, heat the whipping cream in a saucepan until hot; do not boil. Turn off the heat and add the basil, stems and all, to the cream and allow it to steep for 1 hour. Refrigerate the cream for 3 hours or overnight. Strain and discard the basil.
Meanwhile, make the sweet curry lemon curd. Use a large microwave-safe bowl: the curd will expand to twice its volume as it cooks. Whisk together the white sugar, two eggs, and curry powder until smooth. Stir in the lemon juice, lemon zest, and butter. Cook in the microwave, stirring at one-minute intervals, until the mixture is thick enough to coat the back of a metal spoon. Pour the cooked curd through a sieve and refrigerate for at least three hours or until set. The mixture will have the consistency of soft pudding.
Preheat an oven to 350 degrees F (175 degrees C). Line 24 muffin cups with cupcake liners.
Combine the white cake mix and coconut flakes in a mixing bowl. Stir in the water, three eggs, vegetable oil, and coconut extract. (For an extra-light texture, separate the egg whites from the yolks and beat the whites until medium-stiff peaks form. Fold the beaten egg whites into the cake batter.)
Scoop the cake batter into the prepared pans, filling the cups 2/3 full. Bake in the preheated oven until the edges are golden brown and a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. Cool completely.
In a chilled bowl, whip the cold basil-infused cream and 3 cups of confectioners' sugar until stiff peaks form. Refrigerate. Beat the cream cheese and remaining 3 cups of confectioners' sugar until smooth and soft. Fold in the whipped cream and mix gently until fully combined.
To decorate the cupcakes, spread a tablespoon of the lemon curd on top of each cupcake, followed by a dollop of the basil cream. Sprinkle with dragees.

Nutritional Information
Amount Per Serving Calories: 393 | Total Fat: 16.3g | Cholesterol: 69mg
Source:allrecipes
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Easy Mexican Casserole

7:27 PM delicious healthy recipes, diet food recipes, Healthy Breakfast Recipes, healthy cake recipes, Healthy Chocolate Recipes, healthy salad recipes, low-calorie recipes No comments

Easy Mexican Casserole

By: ANDREALF63

"This is an easy and very tasty dish. I often substitute ground turkey and low fat dairy products and it is still delicious! Serve with chips, salsa and green salad."

Prep Time:20 Min
Cook Time:30 Min
Ready In:50 Min
Original Recipe Yield 6 servings

Ingredients

1 pound lean ground beef
2 cups salsa
1 (16 ounce) can chili beans, drained
3 cups tortilla chips, crushed
2 cups sour cream
1 (2 ounce) can sliced black olives, drained
1/2 cup chopped green onion
1/2 cup chopped fresh tomato
2 cups shredded Cheddar cheese

Directions

Preheat oven to 350 degrees F (175 degrees C).
In a large skillet over medium-high heat, cook ground beef until no longer pink. Stir in salsa, reduce heat, and simmer 20 minutes, or until liquid is absorbed. Stir in beans, and heat through.
Spray a 9x13 baking dish with cooking spray. Spread crushed tortilla chips in dish, and then spoon beef mixture over chips. Spread sour cream over beef, and sprinkle olives, green onion, and tomato over the sour cream. Top with Cheddar cheese.
Bake in preheated oven for 30 minutes, or until hot and bubbly.

Nutritional Information :

Amount Per Serving Calories: 632 | Total Fat: 43.7g | Cholesterol: 119mg

Source:allrecipes

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