I love low fat and chocolate recipes, and am delighted when I can combine the two, eating lovely guilt free low fat chocolate goodies. I brought Weight Watchers Entertaining cookbook from the works for £3.99 a few months back, and was impressed by the chocolate recipes dotted throughout the book. I quickly pencilled in the easiest chocolate recipe that required no baking the "chocolate nests". This must be the worlds simplest recipe, weetabix, milk chocolate and low fat margarine mixed together, placed in a paper bun and decorated with maltesers. Here is how my chocolate nests turned out.
125g dark chocolate
40 g low fat spread
3 shredded wheat biscuits
24 mini chocolate eggs (or maltesers)
(1) Melt the chocolate and low fat spread together by putting them into a large heatproof bowl placed over a saucepan of gently simmering water. When smooth and melted, remove from the heat.
(2) Break up the Shredded Wheat biscuits and stir into the chocolate mixture.
(3) Spoon the mixture into paper bun cases, making slight depressions in the centre of each one to form a nest. Chill in the refridgerator until firm about 20 minutes.
(4) Serve with three tiny chocolate eggs, or maltesers in each nest.
If this doesn't take your fancy, I have another low fat chocolate dish which has become a firm favourite "chocolate refridgerator fridge cake" from my Weight Watchers Cook Smart Family Food cook book. This the first sweet recipe from this book and it turned out nice and will definitely make again as 192 calories per serving is a winner in my eyes.
Recipe for the fruity chocolate fridge cake (3.5 weight watchers points, 192 calories per serving)
110g plain chocolate (at least 70% coco solids)
50g low fat margarine
2 egg whites
125 g low fat digestive biscuits, crushed roughly
75g ready to eat dried apricots
1) Place the chocolate and margarine in a heatproof bowl. Bring in a small pan of water to simmer, rest the bowl over the pan and stir to melt. Alternatively, melt the chocolate and margarine in a microwave. Set aside cool slightly.
2) Meanwhile, in a clean grease-free bowl, whisk the egg whites until they form stiff peaks. Carefully fold the whites into the chocolate mixture followed by the biscuits and apricots, reserving a few of the chopped apricots to decorate the top.
3) Spread the mixture over the base of a loose bottomed 20cm (8 inch) pie tin and decorate with the reserved apricots. Chill for at least 2 hours before cutting into wedges.
I slightly adapted the recipe and used 75 g sultanas and a handful of white chocolate chips (I couldn't help myself )
I'm looking forward to seeing all the other no bake entries and share some more lovely recipes.