Ramblynn's Recipes - CHOCOLATE
Diet Chocolate Cheesecakes |
Cocoa Chiffon Desert |
Skim Milk Hot Cocoa |
Light Chocolate Pudding
Chocolate Fruit Sherbert |
Chocolate Cupcakes |
Chocolate Cheesecake |
White Choclate Blueberry Lasagna
Sprinkle gelatin onto 2 tablespoons skim milk in blender container; let stand several
minutes to soften. Meanwhile, heat 1/3 cup skim milk to boiling; pour into blender
container and process until gelatin dissolves. Add cocoa, 2 tablespoons sugar and the
vanilla; process at medium speed until well blended. Add cottage cheese; blend at high
speed until smooth. Pour into bowl; chill until mixture mounds from a spoon. Beat egg
white until frothy; gradually add 1 tablespoon sugar and beat until stiff peaks form.
Fold into chocolate mixture. Combine graham cracker crumbs and cinnamon; divide evenly
among 6 paper-lined muffin cups (2-1/2 inches in diameter). Divide chocolate evenly among
prepared cups. Cover; chill several hours or overnight. Serve garnished with peach slices,
blueberries or strawberries.
6 servings.
85 calories a serving.
Sprinkle gelatin onto 1/4 cup cold water; set aside. Combine 1-1/4 cups skim milk and
the cocoa in small saucepan. Cook over medium heat, stirring constantly, until mixture
just begins to boil; remove from heat. Stir in gelatin mixture, sugar and vanilla.
Chill until mixture begins to thicken.
Prepare whipped topping according to package directions, using cold skim milk instead of
regular milk. Fold 1 cup (half) of whipped topping into mixture. Spoon into 8 dessert
dishes. Cover; chill until firm. Garnish with remaining topping. 8 servings.
78 calories a serving.
Blend cocoa and sugar in small saucepan; gradually add hot water. Cook over medium heat,
stirring constantly, until mixture boils; boil and stir for 2 minutes. Add milk; heat
thoroughly. Stir occasionally; do not boil. Remove from heat; add vanilla. Serve hot.
Two 7-ounce servings.
161 calories a serving.
Combine cocoa, sugar and cornstarch in medium saucepan; gradually stir in low fat milk. Cook over
medium heat, stirring constantly, until mixture boils; boil and stir 1 minute. Remove from heat;
stir in vanilla. Pour into serving dishes. Press plastic wrap onto surface. Cool. Chill. Add whipped
topping and chocolate sprinkles before serving. 4 servings.
142 calories a serving.
Slice banana into blender container. Add orange juice; blend until smooth. Add remaining
ingredients; blend well. Pour into 9-inch square pan or two ice cube trays; freeze until
hard around edges. Spoon mixture into blender container or large mixer bowl; blend until
smooth. Pour into 1-quart mold; freeze until firm. To serve, unmold onto chilled plate
and slice, or scoop in to individual serving bowls. About 8 servings.
Only add the coffee-flavored liqueur or Kahlua if you want to add a coffee flavor to your
sherbet.
131 calories a serving.
Combine flour, sugar, cocoa, baking soda and salt in medium mixing bowl. Add water, oil,
vinegar and vanilla. Beat with mixer, wire whisk or wooden spoon until batter is smooth
and ingredients are well blended. Pour batter into paper-lined muffin pans (2-1/2 inches
in diameter), filling each 2/3 full. Bake at 3750 for 16 to 18 minutes or until tester
inserted in center comes out clean. Remove to wire rack; cool completely. Frost as desired.
About 1-1/2 dozen cupcakes.
142 calories a serving.
Preheat oven to 350 degrees. Grease bottom only of 9-inch springform pan. Prepare brownie mix as package
directs for chewy brownies. Spread evenly in prepared pan. Bake 30 minutes or until set.
In a largemixing bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk. Add eggs
and vanilla; mix well. Stir in chocolate chips. To keep the chocolate chips from sinking, cover with flour
before mixing in to cheese cake mixture. Pour into prepared pan. Reduce oven temperature to 300 degrees. Bake
50 minutes or until set. Cool. Chill thoroughly. Remove side of springform pan.
Top with whipped cream and/or chocolate chips.
strawberries until they begin to fall apart. Mash strawberry mixture and set it aside to cool completely.
Whip cream cheese, powdered sugar and vanilla on high speed until well blended. Fold in whipped cream
with a rubber spatula until mixed. Layer cheesecake mixture and spoonful’s of strawberry mixture into
the spring form pan over the graham cracker crust. Smooth the top of the cheesecake and freeze for 2-4
hours to set. Serve with whipped cream.
In a food processor grind Oreo cookies with the filling to get fine crumbs. Combine crumbs with 6 tablespoons melted butter and stir until evenly moistened. Press the mixture into the bottom of a 9x13 inch dish. Set in the fridge to firm while making the filling. In a bowl mix together cream cheese, 1/2 cup softened butter and powdered sugar and beat well. Mix in 1 1/4 cup Cool Whip. Fold in blueberries. Spread the mixture over the crust. Put the freeze dried blueberries in a food processor and pulverized into powder. In a medium bowl combine white chocolate instant pudding with 3 cups cold milk. Whisk for a few minutes until the pudding starts to thicken and mix in the pulverized freeze dried blueberries. Spread over cream cheese layer. Set in the fridge to firm. Spread 1 1/2 cups Cool Whip on top. Top with white chocolate curls or shavings or sprinkle with chocolate chips if you prefer. Refrigerate at least 3-4 hours.
All recipes are from Ramblynn, friends, and Internet donors. They are for fun and enjoyment. Results may differ depending on the cooks and ingredients used. Use at your own risk.
Do you have a recipe to add to Ramblynn's Recipes then
Click Here
Copyright © 2024 by World Wide Web Foundry, LLC. -- All rights reserved