Health by Chocolate (cont.)

Chocolate Raspberry Pound Cake

Dust this cake with powdered sugar and serve with fresh raspberries and a dollop of Light Cool Whip or whipping cream, if desired. If you don't want to use Splenda, increase the sugar to 1 1/2 cups.

3/4 cup less-sugar raspberry preserves
1 cup whole-wheat flour
1 cup unbleached white flour
1 cup granulated sugar
1/2 cup Splenda
3/4 cup baking cocoa
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup less-fat margarine (with 8 grams of fat per tablespoon), preferably with plant sterols added
3 tablespoons raspberry-flavored liqueur (fat-free half-and-half can be substituted)
16 ounces fat-free sour cream
2 large eggs (use higher omega-3 type, if available)
1 1/2 teaspoons vanilla extract
Powdered sugar (for dusting)

  • Preheat oven to 350 degrees. Coat an angel food pan (tube pan) with canola cooking spray and dust lightly with flour. Place the raspberry preserves in a small microwave-safe bowl and heat on HIGH for 15 seconds or until softened.
  • Add whole-wheat and white flours, sugar, Splenda, cocoa, baking soda, and salt to large mixing bowl and beat on low to blend well. Stop mixer and add margarine, liqueur, sour cream, eggs, vanilla, and softened preserves all at once. Beat on medium speed for two minutes, scraping sides of mixing bowl after a minute.
  • Pour batter into prepared pan and bake for 50-60 minutes, or until cake tester inserted in center comes out clean. Cool in pan 10 minutes, then remove cake from pan and place on serving plate to cool completely. When ready to serve, dust powdered sugar over the top. Serve with fresh raspberries and a dollop of whipped topping or whipping cream. if desired.

Yield: 16 servings

Per serving: 195 calories, 5 g protein, 36 g carbohydrate, 4 g fat, 1 g saturated fat, 3 g fiber, 311 mg sodium. Calories from fat: 18%.

Chocolate Truffle Bars

If you would rather not use Splenda, simply delete it. These brownie-like bars have a wonderful texture, too.

2/3 cup less-fat margarine (with 8 grams of fat per tablespoon) like Take Control
1/3 cup fat-free half-and-half
7 ounces (7 squares) unsweetened baking chocolate, chopped
1 1/2 cups granulated sugar
1/2 cup Splenda
2 large eggs (use higher omega-3 type, if available)
1/2 cup egg substitute
1/2 cup whole-wheat flour
1/2 cup all-purpose white flour
1 1/2 teaspoon vanilla extract
1 cup walnut pieces

  • Preheat oven to 350 degrees. Lightly coat a 9 x 13-inch pan (or two 9-inch square baking pans) with canola spray. Set aside.
  • Add the margarine and fat-free half-and-half to a medium nonstick saucepan and melt the butter, stirring constantly, over medium-low heat. Once the margarine is melted, remove the pan from the heat.
  • Add the chopped baking chocolate to the melted butter, stirring constantly with a wooden spoon until chocolate is completely melted. Add the sugar and Splenda and stir to blend well.
  • Add the eggs, one at a time, stirring vigorously after each. Add egg substitute and stir to combine. Add the whole-wheat and white flours and stir to combine. Stir in the vanilla extract and walnuts.
  • Pour batter into prepared baking pan(s) and bake for 23-25 minutes (20 minutes if using two pans). The brownies will still look somewhat soft and shiny. Remove from the oven and place on cooling rack.

Yield: 24 bars

Per serving: 130 calories, 3 g protein, 15 g carbohydrate, 7 g fat, 2 g saturated fat, 2.5 g monounsaturated fat, 2.5 g polyunsaturated fat, 13 mg cholesterol, 2 g fiber, 31 mg sodium. Calories from fat: 50%.

Recipes provided by Elaine Magee; © 2007 Elaine Magee

Elaine Magee, MPH, RD, is the "Recipe Doctor" for the WebMD Weight Loss Clinic and the author of numerous books on nutrition and health. Her opinions and conclusions are her own.

Published March 30, 2007.


SOURCES: Ding E.L., Nutrition and Metabolism, Jan. 3, 2006. Grassi, D. American Journal of Clinical Nutrition, March 2005; vol 81, No. 3: pp 611-614. Schroeter, H. Proceedings of the National Academy of Sciences, Jan. 24, 2006; vol 103; No. 4: pp 1024-1029. Steinberg, F.M., Journal of the American Dietetic Association. 2003; vol 103: pp 215-223. Small, D.M., Neuron, Aug. 18, 2005; vol 47: pp 593-605. Steve Atkin, PhD, FRCP, professor, researcher, Hull and East Yorkshire Hospitals NHS Trust, England. Diane Becker, MPH, ScD, professor, department of medicine; director, Center for Health Promotion, Johns Hopkins University, Boston. Hagen Schroeter, PhD, researcher, department of nutrition, University of California at Davis. ESHA Research, Food Processor nutrition analysis software.

©2007 WebMD Inc. All rights reserved.


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