I promised I’d post these recipes again. I shared them today with Brian Patrick on the Sonrise Morning Show – we were talking about dairy products from Bible days and each of these recipes uses some dairy.
Easy chocolate fondue
This can be made ahead and reheated. Serve with chunks of fruit, cake, etc. Recipe halves easily and that’s the one I shared today.
4 cups chocolate chips, your choice (24 oz. approx.)
1 cup whipping cream, unwhipped
1/2 cup milk
1 teaspoon vanilla or 1/2 teaspoon almond extract
Liqueur: start with 2 tablespoons and go from there (opt) – I used orange liqueur
Put chips, cream and milk in pan. Whisk over low heat until chips are melted and mixture is smooth. Stir in vanilla and liqueur.
Tip: After being in the frig, the fondue becomes “scoopable” and is perfect for filling tart shells, as a filling between lady fingers and cookies, etc.
Diabetic chocolate lover’s cheesecake
I remember this recipe from friend and former colleague, Joanna Lund, founder of Healthy Exchanges.
1 pound fat free cream cheese, room temperature
4 serving package sugar free instant chocolate fudge pudding mix
2/3 cup nonfat dry milk powder
1 cup water
1/4 cup Cool Whip Lite
1 teaspoon vanilla
1 chocolate flavored piecrust, 6 oz.
2 (2-1/2” squares) chocolate graham crackers, crushed
2 tablespoons mini chocolate chips
Stir cream cheese with a spoon and add pudding mix, milk powder and water. Mix well using a whisk. Blend in Cool Whip and vanilla. Spread into crust. Sprinkle cracker crumbs and chips over top. Refrigerate at least 1 hour.
Serves 8. Each serving: Calories 215, Fat 7 gm, Protein 26 gm, Carbs 644 mg