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Strawberry-Chocolate Meringues Ingredients: 3 egg whites 1/4 teaspoon cream of tartar 3/4 cup of sugar 1 ounce bittersweet chocolate, coarsely grated 2 cups sliced strawberries (about 1 pint) 1 quart strawberry nonfat frozen yogurt Heat oven to 275° F. Line cookie sheet with cooking parchment paper or aluminum foil. Beat egg whites and cream of tartar in medium bowl until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Fold in chocolate. Drop meringue by 1/3 cupfuls onto cookie sheet. Shape into about 3-inch circles, building up sides. Bake 1 hour. Turn off oven; leave meringues in oven with door closed 11/2 hours. Remove from oven. Cool completely at room temperature. Place strawberries in blender or food processor. Cover and blend until smooth. Fill each meringue with about 1/2 cup frozen yogurt. Top with strawberry mixture. Serves 8 Ingredients: 1/2 cup plain nonfat yogurt 1 tablespoon frozen (partially thawed) orange juice concentrate 2 large oranges, peeled and sectioned 1 ounce bittersweet chocolate 1 teaspoon shortening Mix yogurt and orange juice concentrate. Spoon 2 tablespoons yogurt mixture onto each of 4 dessert plates. Arrange orange sections on yogurt mixture. Heat chocolate and shortening over low heat, stirring constantly, until chocolate is melted. Carefully drizzle chocolate in thin lines over oranges. Serves 4 Ingredients: 2 tablespoons packed brown sugar 2 tablespoons cornstarch 1 can (16 ounces) pitted red tart cherries packed in water, undrained 1/4 teaspoon almond extract 2 tablespoons margarine 1/2 cup all-purpose flour 2 tablespoons unsweetened cocoa 1 tablespoon packed brown sugar 3/4 teaspoon baking powder 1/8 teaspoon salt 1/3 cup low-fat milk 1 teaspoon vanilla Heat oven to 375° F. Mix 2 tablespoons brown sugar and the cornstarch in 2-quart saucepan. Stir in cherries. Cook over medium heat 4-5 minutes, stirring occasionally, until slightly thickened. Stir in almond extract. Pour into ungreased 1-quart casserole. Cut margarine into flour, cocoa, brown sugar, baking powder and salt until mixture resembles fine crumbs. Stir in milk and vanilla. Drop dough by 6 spoonfuls onto hot cherry mixture. Bake 20-25 minutes or until topping is no longer doughy. Serve warm. Serves 6 Ingredients: 1 cup sugar 1/3 cup margarine, softened 1 teaspoon vanilla 3 egg whites 2/3 cup all-purpose flour 1/2 cup unsweetened cocoa 1/2 teaspoon baking powder 1/4 teaspoon salt Chocolate Glaze 2/3 cups powdered sugar 2 tablespoons cocoa 1/4 tablespoon vanilla 3 to 4 teaspoons hot water Mix all ingredients. Heat oven to 350° F. Spray square pan, 8x8x2 inches, with nonstick cooking spray. Mix sugar, margarine, vanilla and egg whites in medium bowl. Stir in remaining ingredients except Chocolate Glaze. Spread in pan. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean; cool. Spread chocolate glaze evenly over brownies. Cut into about 2-inch squares. 16 brownies Ingredients: 1/2 cup chopped dried apples 1/2 cup chopped pitted prunes 1/4 cup golden raisins 1/4 cup raisins 1/4 cup flaked coconut 1/4 cup chopped dried figs 1 tablespoon honey 1 tablespoon cocoa Place all ingredients except cocoa in blender or food processor. Cover and blend, stopping occasionally to scrape sides, until a paste forms. Shape into 1-inch balls. Cover and refrigerate 1 hour. Roll balls in cocoa. Store tightly covered. About 20 truffles Additional Recipes: Crocker, Betty. New Choices Cookbook. New York: Prentice Hall, 1993. Ingredients: 1/2 cup brown rice syrup 2 teaspoons vanilla 1 pound soft tofu, cut into chunks 1/4 cup unsweetened cocoa 1/2 teaspoon grated orange zest Water as needed Place the rice syrup and vanilla in a food processor or blender. Process, adding the tofu a few chunks at a time, then add the chocolate and orange zest. Add the water to thin if needed. Pour the mousse into serving dishes. Chill. Serves 6 Ingredients: 1 cup bittersweet chocolate 1 pound firm tofu (water packed, not aseptic) 1/2 cup unsweetened cocoa 3/4 to 1 cup honey 3 to 4 tablespoons Grand Marnier or other liqueur 1 teaspoon vanilla extract 1/2 cup soymilk 1/2 cup unbleached white flour 1 teaspoon baking powder Preheat the oven to 350° F. Place the chocolate in a bowl. Place over boiling water to melt, stirring with a spoon. Place the remaining ingredients in a food processor, and process until smooth and creamy. Add the melted chocolate and process a few more moments. Pour into a lightly oiled 1-quart soufflé mold or glass baking dish. Bake until completely puffed up, about 45 minutes. Cool 5 minutes, then serve at once. Serves 6 Ingredients: One 15-ounce container part-skim ricotta cheese 2 tablespoons unsweetened cocoa 5 tablespoons fructose or honey 1/4 teaspoon ground cinnamon 1/2 teaspoon vanilla extract 1 tablespoon sliced almonds, for garnish In a food processor or blender, process the ricotta 1 minute. Add the cocoa, fructose or honey, cinnamon and vanilla, and process until creamy smooth. Adjust sweetness. Spoon into martini glasses or onto dessert plates. Garnish with almonds. Serve at once. Serves 6 Chocolate Sauce 1/2 cup bittersweet chocolate 1 cup water 1/2 to 3/4 cup honey (use a light flavored one) 1 teaspoon vanilla extract Combine all the ingredients in a saucepan and mix well with a whisk. Bring to a boil, lower the heat and simmer gently, stirring often, until the sauce has thickened and is reduced to 1 cup, about 15 to 20 minutes. Let cool. Ingredients: 1 cup white medium or short-grain rice 2 1/2 cups water 2 cups soymilk or rice milk 1/2 cup maple syrup 1 teaspoon vanilla extract 2 tablespoons gold or dark rum In a large saucepan, cook the rice with water, soymilk or rice milk and maple syrup, covered, until the rice is very soft and most of the liquid has been absorbed, about 1 1/4 hours. In a food processor or blender, purée the cooked rice mixture with the vanilla and rum until very smooth. Transfer to a bowl, cover tightly and chill for several hours. Serve the maple rice crème with the chocolate sauce. Serves 6 Ingredients: 3 cups whole-wheat flour 1 teaspoon baking soda 3/4 cup unsweetened applesauce 3/4 cup honey 2 teaspoons vanilla extract 3/4 cup bittersweet chocolate 1/2 cup chopped nuts or sunflower seeds (optional) Preheat the oven to 350° F. In a large bowl, combine the flour and baking soda. Stir together the applesauce, honey and vanilla in a separate bowl. Add to the dry ingredients and stir well. Fold in the chocolate and nuts. Drop the batter by the tablespoonfuls onto a nonstick or lightly oiled cookie sheet. Flatten with fork. Bake until lightly browned, about 12 minutes. 48 cookies Additional Recipes: Vegetarian Times, eds. Vegetarian Times Complete Cookbook. New York: Macmillan, 1995. Photographs on this page: Bourin, Jeanne, et al., eds. The Book of Chocolate. New York: Abbeville, 1996. | |||||