LOW FAT RECIPE :CHOCOLATE CREAM PUDDING

LOW FAT RECIPE :CHOCOLATE CREAM PUDDING

Instructions:

Chocolate Cream Pudding

NOTE: You can double this recipe to create a chocolate pie filling. Pour into pie shell, add strawberry or banana garnish if desired.

1 (10.5 ounce) package lite tofu, extra firm
3/8 cup honey or rice syrup, heated
1/4 cup cocoa powder
1 teaspoon vanilla extract

Blend the tofu in a food processor until creamy smooth. In a microwave-safe bowl, heat honey in microwave for 90 seconds, or until very hot.

In a small mixing bowl, pour the heated honey over the cocoa powder and stir until smooth and fully dissolved. Add vanilla extract. Add to tofu in food processor and process until smooth and fully blended. Chill for 2 hours.

Makes 4 servings.

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LOW FAT RECIPE: CHOCOLATE CARAMEL BARS

LOW FAT RECIPE: CHOCOLATE CARAMEL BARS

Instructions:

Chocolate Caramel Bars

1 3/4 cups plus 3 tablespoons all-purpose flour, separated
1 3/4 cups quick cooking oats
1 cup packed brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup Sunsweet Lighter Bake
1/4 cup vegetable oil
1 cup semisweet chocolate chips
3/4 cup fat free caramel ice cream topping

Coat 13 x 9-inch baking pan with cooking spray; set aside.

Combine 1 3/4 cups flour, oats, brown sugar, baking soda and salt. Add Lighter Bake and oil; stir well with fork or fingertips until evenly moist and crumbly. Reserve 1 cup crumb mixture for topping. Press remaining crumb mixture evenly onto bottom of prepared baking pan. Bake in preheated 350 degree F oven for 15 minutes.

Cool 10 minutes. Sprinkle with chocolate chips. Stir remaining flour into caramel topping. Drizzle over chocolate to within 1/4 inch of edges. Sprinkle with reserved crumbs. Bake for additional 15 minutes or until edges are golden. Cool.

Make 36 bars.

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