Happy Easter and Happy Passover and Happy Holidays to everyone!
Here are some chocolate candy ideas:
Arrange thislog on a pretty oblong serving plate, with several slices around it.
8 oz regular cream cheese, softened (250 g)
3tbsp butter, softened (45 mL)
3/4 tsp peppermintextract (3 mL)
11/2cups Confectioner’s Sugar (375 mL)
Substitute,
greenfood coloring
DippingChocolate:
1cup SPLENDA® Granular (250 mL)
1/4 cup skim milkpowder (50 mL)
3tbsp whipping cream (45 mL)
2tbsp unsalted butter, melted (25 mL)
1tbsp water (15 mL)
1/2 tsp vanillaextract (2 mL)
1oz unsweetened baking chocolate (30 g)
In food processor with sharpblade, blender or in bowl with electric mixer, process cream cheese, butter andpeppermint extract until smooth. AddConfectioner’s Sugar Substitute, page 173 and green food coloring to achieve a light green,pleasing color; process. In 9 x 13-inch(23 x 33 cm) glass baking dish, fashion 13-inch (33 cm) log. Freeze while preparing Dipping Chocolate.
Yield: 56 slices
1slice
43.7calories
2.5g protein
2.9g fat
2.0 g carbs
Dipping Chocolate: In blender or food mill (food processorattachment), blend SPLENDA® Granular and skim milk powder until fine. In cerealbowl, combine blended mixture, whipping cream, butter, water and vanillaextract. Stir with wire whisk untilsmooth.
In another cereal bowl,microwave chocolate 2 minutes or until almost completely melted (do notoverheat or chocolate will seize). Stiruntil chocolate is completely melted.Use soft spatula to scrape all chocolate out of bowl and stir intocreamy mixture with wire whisk. If chocolate cools, warm at 5 to 10 secondintervals, being careful not to overheat as chocolate will seize and becomebitter (skip this step for Chocolate After Dinner Mint Log). Frost entire logwith chocolate. Freeze half an hour,then refrigerate. Cut into thin slicesto serve.
Yield: 1 batch. (30 gTotalCarbs)
Variation: Snowflake Log: Use 1/4 cup(50 mL) unsalted butter, 1/4 cup (45 mL) cocoa infilling, omit peppermint extract, food coloring; sprinkle 2 tbsp (25 mL) finelydesiccated, unsweetened coconut over chocolate frosting. (2.1 g Carbs)
Chocolate-DippedStrawberries: This chocolate is great for dippingstrawberries. Freeze dipped strawberriesvery briefly and refrigerate or serve.
CHOCOLATE-GLAZED PROTEIN BARS
These firm,chewy bars taste wonderful. The Black Forest Bar is the best!
1 oz unsweetened baking chocolate (30 g)
2 tbsp butter (25 mL)
2 tbsp whipping cream (25 mL)
2 tbsp Da Vinci® Sugar Free (25 mL)
Chocolatesyrup
2 tbsp SPLENDA® Granular, (25 mL)
(optional)
1tsp vanilla extract (5 mL)
3/4 cup ChocolateWhey Protein (175 mL)
(sweetened with sucralose, if possible)
3/4 cup blanchedwhole almonds, chopped (175 mL)
1/2 cupunsweetened coconut (125 mL)
4SPLENDA® packets
ChocolateGlaze:
1tbsp unsalted butter (15 mL)
1tbsp whipping cream (15 mL)
1/4 tsp vanillaextract (1 mL)
1/2 cup SPLENDA® Granular (125 mL)
1/2 oz unsweetened baking chocolate, (15g)
melted
Melt chocolate and butter in microwave oven 2minutes. Stir in cream, Da Vinci® Sugar Free Chocolate syrup,SPLENDA® Granular (if using) and vanilla extract until smooth. Add Chocolate Whey Protein, almonds, coconutand SPLENDA® packets. Combine very well andpress into 9 x 5 x 3-inch (2L) loaf pan.
Chocolate Glaze: In cereal bowl, melt butter in microwaveoven. Stir in cream, vanilla extract andSPLENDA® Granular until smooth. Stir inchocolate. If necessary, microwave 10seconds until molten. Spread oversurface of mixture in loaf pan. Chilluntil firm. Cut into 9 bars.
Yield: 9 bars
1bar
222.0calories
9.0g protein
19.0g fat
4.6g carbs
Variation: Black Forest Protein Bar: Add 10 pitted cherries, finely chopped. Use 1/2 cup (125 mL)whole almonds, chopped. Add an extra 2 tbsp (25 mL) Chocolate Whey ProteinPowder. Omit Da Vinci® Sugar Free Chocolate syrup.For extra moist bars, leave the syrup in the recipe. (5.5 g Carbs)
CHOCOLATE-DIPPED COCONUT BARS
If chocolate isnot enough to dip all bars, drizzle chocolate over remaining bars. Alternately,make double batch of dipping chocolate; stir nuts into remaining chocolate andfreeze on small, flat baking sheet. See photo above.
13/4 cups unsweetened coconut (425 mL)
1/2 cup whippingcream (125 mL)
1envelope unflavored gelatin
2/3 cup SPLENDA® Granular (150 mL)
1tsp vanilla extract (5 mL)
DippingChocolate:
11/2cups SPLENDA® Granular (375 mL)
6tbsp skim milk powder, OR (90 mL)
whole milk powder
41/2tbsp whipping cream (68 mL)
3tbsp unsalted butter, melted (45 mL)
11/2tbsp water (22 mL)
3/4 tsp vanillaextract (3 mL)
11/2oz unsweetened baking chocolate (45 g)
In food processor food mill or blender, grind 1/4cup (50 mL) of measured coconut finely.In medium saucepan, place ground coconut, whipping cream andgelatin. Stir and remove from heat asmixture thickens and just starts to boil.Add SPLENDA® Granular and vanilla extract. Stir in remaining coconut. Press firmly into8-inch (20 cm) square glass baking dish and smooth with back of dessertspoon. Freeze 20 minutes. Cut into 7 bars and cut horizontally throughcenter. Dip bars in Dipping Chocolate below and place on wax paper on cookiesheet. Freeze until chocolate is nolonger sticky. Refrigerate.
Dipping Chocolate: In blender or food mill (food processorattachment), blend SPLENDA® Granular and skim milk powder (no blending requiredwith whole milk powdered option) until fine.In medium bowl, combine blended mixture, whipping cream, butter, waterand vanilla extract. Stir with wirewhisk.
In another cereal bowl, microwave chocolate 2minutes or until almost completely melted.Stir until chocolate is completely melted. Use soft spatula to scrape all chocolate outof bowl and stir into creamy mixture with wire whisk. If chocolate cools, warm at 10 secondintervals in microwave oven, being careful not to overheat, as chocolate willseize and become bitter.
BUTTERYCOCONUT CANDIES
These are rather delicious. I think they would make nice Chocolate Coconut Easter eggs ifyou have an Easter Egg candy mold and after freezing, remove and dip in DippingChocolate above. If using them plain, you can add food coloring to add interest. One or two are great with a warm beverage.
1/2 cupbutter, softened (125 mL)
Liquid sucralose to equal 1cup (250 mL)
SPLENDA® Granular
1/3 cupSteviva Blend®, powdered (75mL)
1/4 cupvanilla whey protein (60 mL)
2 tsp Da Vinci® Sugar Free Syrup (10 mL)
Coconut flavor, OR any mild flavor
1 capsule glucomannan powder,OR
1/4 tsp xanthan gum(1 mL)
1 cup finely desiccated coconut(250 mL)
Infood processor, process butter. Addliquid sucralose, OR SPLENDA®Granular, Steviva Blend®,vanilla whey protein, Da Vinci® Sugar Free Syrup, glucomannan powder, OR xanthan gum; process. Stir in coconut. Place in candy molds or shape into balls. Freeze.If desired, once frozen dip in Dipping Chocolate above.
Yield: 1 batch
1 batchtotal
749.5calories
22.4g protein
62.5g fat
5.8g net carbs
