One of the hardest things for me is giving up chocolate. But then I discovered that you can have your cake and eat it, too! This recipe, from the ADA , is good for you and it has chocolate. :) Plus, it has veggies. Even better.
1/4 cup Smart Balance Light margarine 1/2 cup unsweetened applesauce 3 egg whites 1 3/4 cups Splenda 1 tsp of pure vanilla extract 1/2 cup fat-free buttermilk 2 1/2 cup whole-wheat flour 1/2 tsp salt 4 Tbsp cocoa powder 1 tsp baking soda 1/2 tsp ground cinnamon 2 cups fresh zucchini grated with skin (about 1 medium) Nonstick cooking spray
1. Preheat oven 350ºF.
2. Mix margarine, applesauce, and Splenda together. Add egg whites and beat well. Add vanilla and buttermilk. Blend well.
3. Sift together flour, salt, cocoa powder, baking soda, and cinnamon.
4. Blend together wet and dry ingredients. Fold in grated zucchini. Spray 9 x 13-inch glass baking dish with nonstick cooking spray. Pour mixture into baking dish. Bake 60 minutes.
Serves 12; Serving Size: 1 slice
Exchanges/Choices: 1 1/2 Carbohydrate; 1/2 Fat
Basic Nutritional Values: Calories 140; Calories from Fat 20; Total Fat 2.5 g; Saturated Fat 0.8 g; Trans Fat 0.0 g; Cholesterol 0 mg; Sodium 175 mg; Total Carbohydrate 25 g; Dietary Fiber 4 g; Sugars 5 g; Protein 6 g