Decadent Fat Free Chocolate Treat

DECADENT SUGAR-FREE, FAT-FREE CHOCOLATE POTS DE CREME!!

Yes, you can have chocolate!!! and not feel guilty!! I came up with this version ever since Hershey's came out with sugar-free milk chocolate bars, my possibilities are now endless for recipes!!! These taste exactly the same as the full-blown version and no difference!! These you can freeze and they won't freeze hard, actually they are better that way I think but you may keep them in the fridge. *Warning* Do not consume over a serving (I know you will because its so good!!) as it will have a laxative effect. You can use Hershey's Sugar free baking chocolate chips too!! Very simple!!

Recipe From food.com

Provided by Wicked Creations

Time 25m

Yield 6 ramekins, 6 serving(s)

Categories Dessert

Steps:

  • Unwrap all contents of bags of chocolates (if not using, open one bag of sugar-free baking chips 11.5 oz).
  • In medium sauce pan, melt chocolate bars over medium-low heat in the half and half until mixture is smooth.
  • Remove from heat and add the vanilla; stir til incorporated.
  • Pour into 6 small dessert cups or ramekins; cover and chill for at least two hours (to firm up better-use the freezer).


Decadent Sugar-Free, Fat-Free Chocolate Pots De Creme!! image

Number Of Ingredients: 3

Ingredients:

  • 12 ounces of hershey's sugar-free milk chocolate candy bars (4 3oz. bags)
  • 1/2 cup fat-free half-and-half (fat-free-I used Land O'Lakes or Hood)
  • 1/2 teaspoon vanilla extract


CHOCOLATE CREPES WITH RASPBERRY SAUCE

Everyone at the table will feel special eating this scrumptious treat. Seemingly rich and decadent, these crepes are just 2 grams of fat per serving! -Rebecca Baird, Salt Lake City, Utah

Recipe From tasteofhome.com

Provided by Taste of Home

Time 45m

Yield 8 servings.

Categories Breakfast,Brunch,Desserts

Steps:

  • In a small bowl, whisk milk, evaporated milk, egg whites and egg. In another bowl, mix flour, 1/4 cup sugar, cocoa and salt; add to milk mixture and mix well. Refrigerate, covered, 1 hour., In a small saucepan, combine cornstarch and remaining 1/3 cup sugar; set aside. Place water and 3-1/2 cups raspberries in a blender; cover and process until pureed, 1-2 minutes., Strain puree into cornstarch mixture and discard seeds. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Transfer to a small bowl; refrigerate until chilled., Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure three-fourths full with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack crepes between pieces of waxed paper or paper towels., Spread each crepe with 2 tablespoons sauce. Fold each crepe into quarters. Garnish with remaining 1 cup berries and, if desired, whipped cream and confectioners' sugar.


Chocolate Crepes with Raspberry Sauce image

Number Of Ingredients: 12

Ingredients:

  • 1 cup fat-free milk
  • 1/2 cup fat-free evaporated milk
  • 2 large egg whites
  • 1 large egg
  • 1 cup all-purpose flour
  • 1/4 cup plus 1/3 cup sugar, divided
  • 1/4 cup baking cocoa
  • 1/2 teaspoon salt
  • 4-1/2 teaspoons cornstarch
  • 1 cup water
  • 4-1/2 cups fresh or frozen raspberries, thawed, divided
  • Optional: Whipped cream and confectioners' sugar


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