"Healthified" Chocolate Lovers' Brownies

Ingredients:

1cup granulated sugar

1container (6 oz) Yoplait® Original 99% Fat Free French vanilla yogurt

2tablespoons canola or vegetable oil

2teaspoons vanilla

2egg whites or 1/4 cup fat-free egg product

3/4cup Gold Medal® all-purpose flour

1/2cup unsweetened baking cocoa

1/2teaspoon salt

Powdered sugar, if desired

Directions:

1.	Heat oven to 350°F. Spray 8- or 9-inch square pan with cooking spray.
2.	In medium bowl, mix granulated sugar, yogurt, oil, vanilla and egg whites. Stir in all remaining ingredients except powdered sugar. Spread in pan.
3.	Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Cut into 4 rows by 4 rows. Sprinkle with powdered sugar just before serving.
High Altitude (3500-6500 ft): Bake 30 to 35 minutes.

Double Chocolate Brownies

Ingredients:


4 ounces unsweetened chocolate
2 tablespoons butter
1 cup whole-wheat pastry flour (see Ingredient Note)
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
4 large egg whites
3 large eggs
1 1/3 cups packed light brown sugar
3/4 cup unsweetened applesauce
2 tablespoons canola oil
1 teaspoon vanilla extract
1/2 cup semisweet chocolate chips
1/3 cup chopped walnuts or pecans (optional)





Procedure:


1. Preheat oven to 350°F. Coat a 9-by-13-inch baking pan with cooking spray.

2. Melt chocolate and butter in a double boiler over barely simmering water. (Alternatively, place in a small microwave-safe bowl and microwave on Medium, stirring every 30 seconds, until melted and smooth.)

3. Whisk flour, cocoa and salt in a medium bowl.

4. Beat egg whites, eggs and brown sugar in a large mixing bowl with an electric mixer. Add applesauce, oil and vanilla; beat until blended. (See Variation.) Add the chocolate-butter mixture; beat until blended. Add the flour mixture and mix just until moistened. Stir in chocolate chips. Scrape the batter into the prepared pan, spreading evenly. Sprinkle with nuts, if desired.

5. Bake the brownies until the top springs back when touched lightly, 20 to 25 minutes. Transfer to a wire rack and let cool completely. Cut into bars.

Variation:
For a mocha flavor, in Step 4 stir in 4 teaspoons instant coffee granules dissolved in 2 tablespoons hot water.

Chocolate Soufflé

Ingredients:


3 tablespoons granulated sugar, divided
2 1/2 ounces semisweet or bittersweet chocolate, chopped
1 large egg, separated, plus 2 large egg whites
1 tablespoon heavy cream
1 teaspoon all-purpose flour
1/8 teaspoon ground cinnamon
1/8 teaspoon salt
Confectioners’ sugar for dusting (optional)

Procedure:


1. Position rack in center of oven; preheat to 375°F. Lightly coat two 10-ounce ramekins with cooking spray; coat the insides of each with 1 1/2 teaspoons sugar.

2. Place chocolate in a small microwave-safe bowl. Microwave on Medium, stirring every 20 seconds, until melted, 1 to 2 minutes.

3. Whisk egg yolk and cream in a medium bowl until combined. Whisk in the chocolate until smooth, then whisk in flour and cinnamon until incorporated.

4. Beat egg whites and salt in a medium bowl with an electric mixer on high speed until soft peaks form. Beat in the remaining 2 tablespoons sugar in four additions, until stiff, glossy peaks form.

5. Using a rubber spatula, gently fold half the beaten whites into the chocolate mixture until fairly smooth; then gently fold this combined mixture back into the remaining egg whites until no white streaks remain. Divide between the prepared ramekins and place on a baking sheet. Bake until puffed and firm to the touch, 18 to 22 minutes. Dust with confectioners’ sugar, if desired. Serve immediately.

French Silk Pie

Crust
30 chocolate wafers (see Tip)
2 tablespoons chopped pitted dates
2 tablespoons water
1 tablespoon canola oil

Filling
1 tablespoon brewed coffee
1 tablespoon water
1 1/2 teaspoons unflavored gelatin
1 large egg
1/2 cup low-fat milk
8 tablespoons packed light brown sugar, divided
1/3 cup unsweetened cocoa powder, preferably Dutch-process
2 ounces bittersweet chocolate, chopped
1 1/2 teaspoons vanilla extract
2 tablespoons dried egg whites (see Ingredient Note), reconstituted according to package directions
1/2 teaspoon cream of tartar




Procedure:

1. Preheat oven to 325°F. Coat a 9-inch deep-dish pie pan with cooking spray.
2. To prepare crust: Combine chocolate wafers and dates in a food processor; process until finely chopped. Add water and oil and process until moistened. Press into the bottom and sides of the prepared pan.
3. Bake until crisp, about 10 minutes. Cool completely on a wire rack.
4. To prepare filling & garnish: Combine coffee and water in a small bowl. Sprinkle gelatin on top and set aside to soften.
5. Whisk egg, milk, 3 tablespoons brown sugar and cocoa in a small saucepan until smooth. Cook over low heat, whisking constantly, until thickened and an instant-read thermometer registers 160°F, 5 to 7 minutes. Do not let the mixture come to a simmer. Remove from the heat. Add the reserved gelatin mixture; stir until dissolved. Add chocolate and vanilla, stirring until melted. Set aside to cool to room temperature, about 30 minutes.
6. Beat reconstituted egg whites and cream of tartar in a large bowl with an electric mixer on low speed until frothy. Increase speed to high and beat until soft peaks form. Gradually add the remaining 5 tablespoons brown sugar, beating until the meringue is smooth and glossy.
7. Whisk one-fourth of the meringue into the cooled chocolate mixture until smooth. Scrape the chocolate mixture into the remaining meringue and fold in with a whisk. Spoon the filling into the crust and chill, uncovered, until set, about 3 hours.

24 Reasons to Eat Healthy Chocolate

Healthy Chocolate can be a great addition to your daily health regimen and let’s face it, EVERYBODY love Chocolate…so why not Healthy Chocolate.

Here are 24 GREAT Reasons to Eat Healthy Gourmet Chocolates:

* Rich in antioxidants and flavonoids
* The highest ORAC scores available among chocolate products
* Boosts energy
* A healthy alternative for children
* 100% natural with no artificial flavors, preservatives or fillers
* No added caffeine
* Diabetic friendly. Low in sugar and carbohydrates.
* Supported by modern medicine
* Improves oral health
* Proprietary cold-pressing method retains nutritional values
* Vegan and vegetarian friendly
* Promotes cardiovascular health
* Lowers blood pressure
* Nutrients easily absorbed
* Tastes delicious!
* Optimizes mood
* Fights excessive inflammation
* Cocoa comes from Fair Trade growers in Ivory Coast
* Natural anti-inflammatory
* Kosher friendly
* Encourages proper weight and appetite control
* Heightens mental function
* Protects the skin
* Provides anti-aging benefits

Healthy Stuff in Chocolates!

Healthy Substances Found in Raw Chocolate (Theobroma Cacao)

Many of the natural chemical compounds in raw cocoa or cacao beans and in organic dark chocolate have been discussed in scientific literature as being pharmacologically significant to health. Here is a partial list of these active substances in natural organic chocolate (and more are discussed below).

• Anandamide (a neurotransmitter known as "the bliss chemical")
• Arginine (nature's aphrodisiac)
• Dopamine (a neurotransmitter)
• Epicatechins (antioxidants)
• Magnesium (for healthy heart function)
• Serotonin (anti-stress neurotransmitter)
• Tryptophan (anti-depressant amino acid)
• Phenylethylamine (PEA) (controls the ability to focus attention and stay alert)
• Polyphenols (antioxidants)
• Histamine
• Tyramine
• Salsolinol

The "White Lie"

White Chocolates




While raw cocoa and cocoa powder and certain kinds of dark chocolate can legitimately claim to be "healthy foods", this is definitely NOT true for the manufactured candy which is called "white chocolate". A recent study showed ZERO health benefits from consuming white chocolate - while consuming dark chocolate showed some important measurable health benefits related to lowering blood pressure, lowering cholesterol, and increasing insulin sensitivity.




A study reported in the Journal of Hypertension in August, 2005 found that test subjects with high blood pressure who were given 3.5 ounces of dark chocolate daily for 15 days received these measurable health benefits:


(1) a drop in LDL cholesterol (the "bad" cholesterol);


(2) a drop in blood pressure, both systolic and diastolic, which compared to the results of healthy changes in diet usually recommended for patients with hypertension;


(3) an increased sensitivity to insulin (which indicates a protective effect against diabetes).




In the same study, test subjects with hypertension who were given 3.5 ounces of white chocolate for 15 days received NONE of the above health benefits.


[Journal of Hypertension, 2005, August; 23(8):1453-1459.]




As much as we would all love to think of our favorite chocolate candy or chocolate syrup or hot cocoa drink as a "healthy chocolate" to justify the pleasure of our self-indulgence in this delightful delicacy and reduce our "guilty" feelings, we must face the truth that only raw cocoa and certain kinds of dark chocolate provide the many health benefits which modern research studies have attributed to the theobroma cacao bean.