My OperaOutrageous Warm Double-Chocolate Pudding
Monday, February 2, 2009 11:16:19 PM
CHOCOLATE CONTAINS HEALTHY ANTIOXIDANTS
High Levels of Antioxidants Prompt Further Research
Chocolate lovers can take heart in the growing body of research that shows this favorite food is packed with high-quality polyphenol antioxidants- beneficial compounds similar to those found in fruits, vegetables and red wine that scientists say may reduce the risk for developing heart disease, as well as offer some anti-aging health benefits.
"Research on antioxidants is only in its infancy," explains Penny Kris-Etherton, Ph.D., professor of nutrition at The Pennsylvania State University and author of a new study published in The American Journal of Clinical Nutrition. "We already know that increased consumption of fruits and vegetables results in an increase of antioxidants in our blood. We believe chocolate consumption may have the same effect."
Yield
6 servings
Ingredients
* Custard layer:
* 1/4 cup sugar
* 1/4 cup egg substitute
* 1 cup plus 2 tablespoons evaporated fat-free milk
* 1 1/2 ounces semisweet baking chocolate (such as Hershey's), chopped
* Cooking spray
*
Cake layer:
* 3 ounces dark-chocolate candy bar (such as Hershey's), chopped
* 1/3 cup sugar
* 1/3 cup egg substitute
* 1/4 cup applesauce
* 6 tablespoons frozen fat-free whipped topping, thawed
Preparation
Preheat oven to 325°.
To prepare custard layer, combine 1/4 cup sugar and 1/4 cup egg substitute, stirring well with a whisk. Cook the milk in a small, heavy saucepan over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat; add semisweet chocolate, stirring until chocolate melts. Gradually add hot milk mixture to sugar mixture, stirring constantly with a whisk.
Pour the hot milk mixture into 6 (4-ounce) ramekins or custard cups coated with cooking spray. Place ramekins in a baking pan; add hot water to pan to a depth of 1 inch. Bake at 325° for 30 minutes or until almost set. Remove from oven; cool in pan 30 minutes. Remove ramekins from pan; drain water.
To prepare cake layer, place dark chocolate in a small glass bowl. Microwave at high 2 minutes or until almost melted; stir after 1 minute. Set aside. Beat 1/3 cup sugar and 1/3 cup egg substitute with a mixer at medium speed until well blended (about 5 minutes). Add dark chocolate and applesauce; beat until well blended. Pour evenly over the custard layer. Place ramekins in baking pan; add hot water to pan to a depth of 1 inch. Bake at 325° for 20 minutes. Remove ramekins from pan. Top each serving with 1 tablespoon whipped topping.
Nutritional Information
Calories:
257 (26% from fat)
Fat:
7.5g (sat 4.3g,mono 1.8g,poly 0.5g)
Protein:
6.9g
Carbohydrate:
41.1g
Fiber:
1.8g
Cholesterol:
4mg
Iron:
1.1mg
Sodium:
104mg
Calcium:
131mg[/Color]
High Levels of Antioxidants Prompt Further Research
Chocolate lovers can take heart in the growing body of research that shows this favorite food is packed with high-quality polyphenol antioxidants- beneficial compounds similar to those found in fruits, vegetables and red wine that scientists say may reduce the risk for developing heart disease, as well as offer some anti-aging health benefits.
"Research on antioxidants is only in its infancy," explains Penny Kris-Etherton, Ph.D., professor of nutrition at The Pennsylvania State University and author of a new study published in The American Journal of Clinical Nutrition. "We already know that increased consumption of fruits and vegetables results in an increase of antioxidants in our blood. We believe chocolate consumption may have the same effect."
Yield
6 servings
Ingredients
* Custard layer:
* 1/4 cup sugar
* 1/4 cup egg substitute
* 1 cup plus 2 tablespoons evaporated fat-free milk
* 1 1/2 ounces semisweet baking chocolate (such as Hershey's), chopped
* Cooking spray
*
Cake layer:
* 3 ounces dark-chocolate candy bar (such as Hershey's), chopped
* 1/3 cup sugar
* 1/3 cup egg substitute
* 1/4 cup applesauce
* 6 tablespoons frozen fat-free whipped topping, thawed
Preparation
Preheat oven to 325°.
To prepare custard layer, combine 1/4 cup sugar and 1/4 cup egg substitute, stirring well with a whisk. Cook the milk in a small, heavy saucepan over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat; add semisweet chocolate, stirring until chocolate melts. Gradually add hot milk mixture to sugar mixture, stirring constantly with a whisk.
Pour the hot milk mixture into 6 (4-ounce) ramekins or custard cups coated with cooking spray. Place ramekins in a baking pan; add hot water to pan to a depth of 1 inch. Bake at 325° for 30 minutes or until almost set. Remove from oven; cool in pan 30 minutes. Remove ramekins from pan; drain water.
To prepare cake layer, place dark chocolate in a small glass bowl. Microwave at high 2 minutes or until almost melted; stir after 1 minute. Set aside. Beat 1/3 cup sugar and 1/3 cup egg substitute with a mixer at medium speed until well blended (about 5 minutes). Add dark chocolate and applesauce; beat until well blended. Pour evenly over the custard layer. Place ramekins in baking pan; add hot water to pan to a depth of 1 inch. Bake at 325° for 20 minutes. Remove ramekins from pan. Top each serving with 1 tablespoon whipped topping.
Nutritional Information
Calories:
257 (26% from fat)
Fat:
7.5g (sat 4.3g,mono 1.8g,poly 0.5g)
Protein:
6.9g
Carbohydrate:
41.1g
Fiber:
1.8g
Cholesterol:
4mg
Iron:
1.1mg
Sodium:
104mg
Calcium:
131mg[/Color]
(0%)
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