Low Fat Recipies

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Nonfat Chocolate Sauce

Serve this chocolate sauce over fresh fruit, a frozen dessert, or a slice of bread. It will satisfy your most intense chocolate craving.

Yield: 8 servings

• 1/2 cup skim milk
• 1 tablespoon strong brewed coffee (see note)
• 1/2 teaspoon cornstarch
• 1/4 cup unsweetened cocoa powder
• 1/4 cup brown sugar

1. In a small saucepan, combine the milk, coffee, and cornstarch and stir until the cornstarch dissolves. Stir in the cocoa and brown sugar and bring to a simmer over medium heat.
   Cook for about 5 minutes, stirring, until the sauce thickens and is no longer cloudy. Set aside to cool.
2. Use when cool or cover and refrigerate for up to 2 days.

Chocolate Meringue Cookies Makes about 2 dozen

These cookies are a delight, you might want to make several batches because they won't last!!!!

Chocolate Meringue Cookies (with a low-fat version)
serves 2 dozen

• 2 egg whites
• 1/8 tsp. salt
• 1/8 tsp. cream of tarter
• 1 tsp. vanilla
• 3/4 cup sugar
• 6 oz pkg. chocolate chips
• 1/4 cup nuts, chopped

1. Pre heat oven to 300 degrees.
2. In a medium bowl, beat with a hand mixer the egg whites, salt and cream of tarter. Add vanilla until soft peaks form. Gradually add sugar, beating until peaks are very stiff.
3. Fold in chocolate chips and nuts. Line a cookie sheet with parchment paper. Drop teaspoon size balls onto the cookie sheet. Bake about 20-25 minutes at 300 degrees. Remove and cool.

Low-fat version
serves 2 dozen

• 3 egg whites
• 1/2 tsp. cream of tarter
• 1/4 tsp. salt
• 1 tsp. vanilla
• 2 cups powdered sugar
• 1/2 cup cocoa
• 6 oz pkg. reduced fat chocolate chips

1. Pre heat oven to 300
2. In a medium bowl, beat with a hand mixer the egg whites, salt and cream of tarter. Add vanilla until soft peaks form. Gradually add sugar, beating until peaks are very stiff.
3. Fold in cocoa first. Then, Fold in chocolate chips. Line a cookie sheet with parchment paper. Drop teaspoon size balls onto the cookie sheet. Bake about 20-25 minutes at 300 degrees. Remove and cool.

Low-Fat Cornbread

Yield: 8 Servings

• 1 c Cornmeal
• 1 c Unbleached white flour
• 2 1/2 t Baking powder
• 1/2 t Baking soda
• 1/4 c Molasses
• 1 1/4 c Buttermilk
• 1/3 c Vegetable oil
• 2 Egg whites

1. Combine the dry ingredients until well blended. Whisk together the wet ingredients, then stir them into the dry. Pour into a greased or nonstick 8-inch square pan and bake in a preheated oven (400F) for 20 minutes or until the center springs back when pressed. Be careful not to overcook or the corn bread will be heavy and dry.
2. If cooked properly, it will be light and moist and will remain that way for a couple of days.