- 1/2 cup coconut oil
- 1/2 cup cocoa powder
- 3 tablespoons honey
- 1/2 teaspoon vanilla extract
- Gently melt coconut oil in a saucepan over medium-low heat. Stir cocoa powder, honey, and vanilla extract into melted oil until well blended. Pour mixture into a candy mold or pliable tray. Refrigerate until chilled, about 1 hour.
18 ounces refrigerated reduced-fat chocolate chip
— cookie dough
1 1/4 cup vanilla low-fat yogurt
1/2 cup tub light cream cheese, softened
1 tablespoon powdered sugar
1/2 cup seedless raspberry jam
1 cup blueberries
1 cup raspberries
1/3 cup semisweet chocolate chips
1. Preheat oven to 350 oF. 2. Coat bottom of a 13 x 9-inch baking pan with cooking spray. Press dough into bottom of prepared pan using lightly floured hands. Bake at 350 oF for 12 minutes or until lightly browned. Let cool on a wire rack. 3. Spoon yogurt onto several layers of heavy-duty paper towels, and spread to 1/2 inch thickness. Cover with additional paper towels. and let stand 5 minutes. Scrape into a medium bowl using a rubber spatula, Add cream cheese and powdered sugar to yogurt: beat at medium speed of a mixer until smooth. Spread yogurt mixture over crust, leaving a 1/4 inch margin around edges: set aside. 4. Place raspberry jam in a small microwave-sale bowl: microwave at HIGH 30 seconds or until jam melts, stirring once. Let cool slightly: drizzle over yogurt mixture, and sprinkle with berries. Set aside. 5. Place chips in a heavyduty zip-top plastic bag (do not seal bag), and microwave at HIGH 1 minute or until chips are soft. Seal bag: knead bag until chips are melted and smooth. Snip a tiny hole in bottom corner of bag. and drizzle chocolate over berries Cover and refrigerate 2 hours. Yield: 10 servings. Exchanges: 310 C. Per serving: CAL 334 (27% from fat); PRO 4.9; FAT 9.9 g (sat 5.2 g); CARB 56.9 g; FlB 3.5 g: CHOL 12.4 mg; IRON 16 mg; SOD 242mg; CALC 70 mg.