Celebrate the season of love without adding love handles!
Mini Raspberry Mousse Parfaits - 143 Calories Each
1-3/4 cups fresh or frozen unsweetened raspberries, thawed
3 tablespoons sugar
2 teaspoons cornstarch
2 teaspoons orange juice
1-1/3 cups whipped topping
12 cubes angel food cake (1/2-inch cubes)
1. Press raspberries through a strainer and discard seeds and pulp. In a small saucepan, combine sugar and cornstarch; stir in raspberry juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Refrigerate until chilled.
2. Divide raspberry mixture in half. Stir orange juice into one portion; set aside. Place remaining mixture in a small bowl; fold in whipped topping.
3. Divide angel food cake among four small cocktail glasses or dessert dishes. Layer each with a scant tablespoon of reserved raspberry-orange mixture and 1/3 cup creamy mixture. Refrigerate until serving. Yield: 4 servings.
White Hot Chocolate – 68 Calories
1/2 tablespoon Ghirardelli Sweet Ground White Chocolate Powder
1/2 cup skim milk
A dash of cinnamon
Heat, mix and enjoy!
Ooey Gooey Chocolate Cupcakes – 113 Calories
One 25-calorie packet hot cocoa mix (like Swiss Miss Diet or Nestlé Fat Free)
Half of an 18.25-oz. box (about 1 3/4 cups) moist-style devil's food cake mix
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
1 tbsp Splenda No Calorie Sweetener (granulated) or granulated sugar
1/8 tsp. salt
1/4 cup Jet-Puffed Marshmallow Crème
1 tsp. light vanilla soymilk
1 tbsp. mini semi-sweet chocolate chips
12 mini marshmallows
1.Preheat oven to 350 degrees. In a tall glass, combine cocoa mix with 2 oz. hot water. Stir until cocoa dissolves. Add 6 oz. cold water and stir well. Set aside.
2.In a large mixing bowl, combine cake mix, egg substitute, sweetener, and salt. Add the hot cocoa mixture and whisk until smooth. The mixture might be slightly thinner than your normal cupcake batter – but don’t worry – it’s supposed to be that way.
3.Line a 12-cup muffin pan with foil baking cups and/or spray with nonstick spray. Evenly distribute cake mixture among the cups.
4.Bake in the oven for about 15 minutes (mine took about 18 min), until a toothpick inserted into the center of a cupcake comes out clean. Remove from oven and let cool.
5.To make the glaze, put marshmallow crème in a small dish. Add soymilk and mix well. I had to use a small whisk to get the glaze mixed properly because the marshmallow crème is really sticky.
6.Once cupcakes have cooled completely, drizzle marshmallow glaze over them. Top each cupcake with 1/4 tsp. chocolate chips and 1 mini marshmallow. (Note – I used probably a 1/2 tsp or 1 tsp chocolate chips and no mini marshmallow).