ANY GOOD BUT HEALTHY CHOCOLATE DESSERT RECIPES?

Chances of finding a healthy chocolate dessert is going to be hard! Try the recipe for the Chocolate Mousse below – it’s great…for the healthy part – serve with strawberries – good luck and have fun!

Easy Chocolate Mousse

1cup semisweet chocolate chips
1 large fresh egg
1 teaspoon vanilla extract
1 cup heavy cream, heated
Sweetened whipped cream for garnish
Place chocolate chips, egg and vanilla into the container of electric blender and blend for 30 seconds.
Remove center of blender lid and while machine is running, slowly pour heated cream into the chocolate mixture. Blend until well mixed and chocolate chips are melted.
Pour into parfait or wine glasses. Refrigerate until set.
Serve garnished with a dollop of sweetened whipped cream and serve along with frest strawberries.
Makes 4 servings.

you could make an angel food cake (just get the package of angel food cake mix) with a choclate glaze 2 (1 oz.) squares unsweetened chocolate
3 tbsp. butter
1 c. powdered sugar
3/4 tsp. vanilla

Heat over low heat until melted. Remove from heat. Stir in 1 cup powdered sugar and 3/4 teaspoon vanilla. Stir in 1 teaspoon hot water at a time until desired consistency (about 2 tablespoons of water is needed).
if youdont like this check out http://www.cooks.com they might have something

Healthier Chocolate Chip Cheesecake Muffins

Makes 12 muffins

Ingredients:
2 1/4 cups DANNON® Plain Yogurt
1/2 cup confectioner’s sugar
2 eggs
1/4 cup mini chocolate chips
3/4 cup granulated sugar
1/3 cup unsweetened cocoa powder
1 1/4 cups self–rising flour
2 teaspoons instant espresso powder
1/4 cup corn oil
1 teaspoon vanilla extract
non–stick cooking spray

Prepare yogurt cheese:

Spoon 1 1/2 cups yogurt into a strainer or sieve lined with cheesecloth or coffee filter.

Place a bowl under strainer to catch liquid (whey).

Cover and refrigerate 12 hours. Discard liquid.

Preheat oven 350°F.

Prepare topping:

In medium bowl, whisk together yogurt cheese, confectioner’s sugar and 1 egg until well blended.

Stir in chocolate chips. Set aside.

In large bowl, combine flour, granulated sugar, cocoa and coffee granules. In a separate medium bowl, combine remaining 3/4 cup yogurt, oil, remaining egg and vanilla.

Mix well.

Pour over dry ingredients and mix on low speed in electric mixer until just combined or ingredients are moistened.

Spray 12–cup muffin tin with non–stick cooking spray or line with foil muffin cups.

Spoon batter evenly into muffin cups.

Make a slight indentation in each.

Spoon yogurt mixture over batter, dividing evenly.

Bake 20 minutes or until toothpick inserted in center comes out clean.

Cool on rack for 5 minutes, then remove from tins to completely cool.

240 calories

Here’s another:
(This one’s AMAZING…. my favorite!)

Fruit-Filled Chocolate Meringues

2 egg whites at room temperature
1/4 tsp. cream of tartar
Dash salt
1/2 cup sugar
1/2 tsp. vanilla extract
2 Tbsp. cocoa powder
3/4 cup fresh or frozen strawberries, halved or
quartered depending on size
3/4 cup fresh or frozen whole raspberries
1 Tbsp. superfine or confectioners’ sugar (for garnish)

Preheat oven to 275 degrees. Line cookie sheets with parchment paper.

In mixing bowl, beat egg whites with cream of tartar, vanilla and salt until soft peaks form (tips of peaks will curl over when beaters are removed).

Beat in sugar a little at a time until soft peaks form (peaks will remain upright when beaters are removed). Sprinkle cocoa over top and fold in gently.

Drop meringue by 1/4 cup portions onto parchment paper that has been lightly coated with cooking spray. Indent center of each with back of tablespoon.

Bake 45 minutes or until dry to touch. Remove and cool. When completely cooled, store in air-tight container to prevent meringues from becoming soggy before serving time.

Just prior to serving, fill center of each meringue with mixture of fruit so berries mound slightly. Lightly dust fruit with sugar to garnish. If confectioners’ sugar is used, sift lightly over berries using small strainer and spoon to move sugar through strainer. This technique achieves light dusting desired.

Makes 6 servings, each containing 89 calories and less than 1 gram of fat.

HERE’S ANOTHER:

Low-Fat Chocolate Brownie Recipe

Sometimes we just have to get our dose of chocolate (hey, it’s got tons of antioxidants!) Baking your own homemade brownies let you stay in control of the calories. With this recipe you can have your brownie cake and eat it, too. Using applesauce cuts down the need for butter/margarine in half, and all that Splenda makes these brownies a lot lower calories and carbs. The result? A sweet and satisfying cakey brownie. Guilt-free dessert? Pretty close. Just remember – all things in moderation.

Ingredients
# 2/3 cup flour
# 2/3 cup Splenda
# 1/3 cup cocoa powder
# 1/3 cup margarine
# 1/3 cup unsweetened applesauce
# 2 eggs
# 1 tsp vanilla
# 1 teaspoon baking powder
# ¼ tsp salt

Directions
# Preheat oven to 350 degrees.
# Mix flour, Splenda, cocoa, baking powder, and salt in a bowl. Set this dry mix aside.
# Blend eggs, margarine and vanilla together. Add and blend applesauce.
# Slowly add dry ingredients to the liquid ingredients. Mix well.
# Grease a 9×9 or 8″ circular baking pan (look below for more suggestions).
# Pour brownie mix into baking pan.
# Bake at 350 degrees for 15 minutes. Brownies are done when a toothpick or knife to the center comes out clean.
# Cool at room temperature, then eat or refrigerate brownies.

Serving ideas
# Bake the brownie mix in a mini muffin pan for delicious, portion controlled treats.
# Add 1/3 cup crushed walnuts to the brownie mix before baking.