Chocolate-Hazelnut Biscotti

This Chocolate-Hazelnut Biscotti is just the thing to curb that chocolate craving and the Hazelnuts gives it that little extra tasty crunch we all love. You can use other nuts if you like , such as pecans, walnuts or almonds.

INGREDIENTS

* 1 1/2 cup(s) flour, whole-wheat pastry
* 1 cup(s) sugar substitute
* 1/2 cup(s) cocoa powder, unsweetened, preferably Dutch-process
* 1 1/2 tablespoon espresso, instant
* 1 teaspoon baking soda
* 1/4 teaspoon salt
* 2 egg(s)
* 2 egg white(s)
* 2 teaspoon vanilla extract
* 1 teaspoon almond extract
* 1/4 cup(s) nuts, hazelnuts, toasted and coarsely chopped

PREPARATION

1. Preheat the oven to 300ºF. Line a large baking sheet with parchment paper or waxed paper.

2. Sift the flour, sugar substitute, cocoa, espresso powder, baking soda, and salt onto a piece of waxed paper or foil. In a large bowl, combine the eggs, egg whites, vanilla, and almond extract. Beat with an electric mixer set on medium speed. Reduce the speed to low and gradually add the flour mixture until a stiff dough forms, adding the hazelnuts when the dough is about half mixed.

3. On a floured surface, divide the dough in half. Form each half into a 12"-long log, pressing down the top slightly to a 3" width. Transfer the logs to the prepared baking sheet, placing them an inch or two apart. Bake until almost firm to the touch, about 40 minutes. Remove from the oven and let cool for 10 minutes.

4. Using a spatula, carefully transfer the logs to a work surface. Using a serrated knife, cut logs on the diagonal into 1⁄2"- to 3⁄4"-thick slices. Arrange the slices, cut side down, on the baking sheet. Return to the oven and bake 30 minutes longer, turning once halfway through. Cool completely on a wire rack. Store in an airtight container in the refrigerator for up to 2 weeks.


makes 20 servings

Amount Per Serving

Calories: 40
Total Fat: 1 g
Saturated Fat: 0 g
Cholesterol: 14 mg
Sodium: 73 mg
Total Carbohydrate: 6 g
Dietary Fiber: 1 g
Protein: 2 g

Pudding Cookies

Pudding Cookies
(By: Russell Wright)
This is a quick and easy cookie recipe using pudding--pick any flavor you like!
I chose chocolate, of course because like most women, I'm a chocolate lover. You can throw in some semi-sweet chocolate chips or even some pecans or walnuts. Play around with this recipe and come up with one you can call your own.


Original Recipe Yield 1 - 2 dozen

Ingredients

* 3/4 cup buttermilk baking mix
* 1/4 cup vegetable oil
* 1 egg
* 1 (3.9 ounce) package instant chocolate pudding mix
* 1/2 cup chopped walnuts (optional)

Directions

1. Combine the baking mix, vegetable oil, egg and pudding mix in a bowl. Mix well. Stir in the nuts or chocolate chips (optional).
2. Place teaspoonfuls on ungreased cookie sheet. Bake at 350* degrees F (175 degrees C) for 10 minutes or until toothpick comes out clean.

Servings Per Recipe: 24



Calories: 68

* Total Fat: 4.3g
* Cholesterol: 9mg
* Sodium: 140mg
* Total Carbs: 7.1g
* Dietary Fiber: 0.3g
* Protein: 1.1g

Chocolate Chip Cookie Bites

What can a diabetic (dieter) do when craving that delicious taste of chocolate?
I say "indulge"...yes you can eat chocolate and it will not raise your blood sugar; that is if you don't eat too much. I know it's hard to stop when these cookies are so delicious but I trust you to have the control you need and know when to stop. Eat these cookies slowly, while still warm, and let the chocolate melt in your mouth.

Makes 1 dozen
1 cookie= 1 serving

Ingredients:

Cooking spray
3 Tbsp butter (or heart-healthy margarine)
3 Tbap sugar substitute (Splenda)
1 egg white
1/4 tsp vanilla extract
1/4 tsp cinnamon
1/3 cup enriched all-purpose flour*
1 Tbsp unsweetened cocoa
1/8 baking soda
1 dash salt (optional)
2 tsp (skim)milk (or half & half**)
2 Tbsp semi-sweet chocolate mini chips

Directions:

Preheat oven to 375°F
In small bowl, blend butter,egg-white,sugar substitute and vanilla
In large bowl, mix flour, cocoa,baking soda and salt
Add milk to dry ingredients
Stir in butter mixture and blend well
Stir in chocolate chips

Drop teaspoonfuls of cookie dough onto greased cookie sheet
Bake 7 to 9 minutes or just until set
Remove from cookie sheet, and allow them to cool a little before eating.
The chocolate holds heat, so be careful when serving warm.

Nutrients:

calories,50
protein,1g
fat,3g (if using skim milk)
Carbs=5g (per serving)
sodium 50mg

*You can use part whole wheat flour to reduce carbs more.
**Skim milk has more carbs than Half & Half but H & H has more fat.

Double Chocolate Brownies

Double Chocolate Brownies
For the Chocolate lover in you




Ingredients:

cooking spray
1/4 cup butter
2/3 cup sugar, granulated(see tip)*
1/2 cup water
1 teaspoon vanilla extract
1 cup flour, all-purpose**
1/4 cup cocoa powder, unsweetened
1 teaspoon baking powder
1/4 cup chocolate chips, semisweet miniature
2 teaspoon sugar, powdered(see tip2)
Pecan pieces, chopped walnuts, or sliced almonds(optional)

Preparation:

Preheat oven to 350°F. Lightly coat the bottom of a 9x9x2-inch baking
pan with nonstick cooking spray, being careful not to coat sides of pan.

In a medium saucepan, melt butter; remove from heat.
Stir in granulated sugar, the water, and vanilla.
Stir in flour, cocoa powder, and baking powder until combined.
Stir in chocolate pieces. (and nuts)
Pour batter into prepared pan.

Bake for 15 to 18 minutes or until a toothpick inserted near the center
comes out clean. Cool on a wire rack.
Remove from pan. Cut into 16 bars. Sprinkle with the powdered sugar.

Carbs per serving
17g

*Tip 1: Use Splenda, Baking Splenda (see chart) or Altern in place of sugar.
Tip 2: Eat plain to reduce the carbs even more
**Tip 3: Use a mixture of 1/2 whole wheat and 1/2cake flour
for a lower carb count and a healthier brownie.