Friday, February 18, 2011

Chocolate Crepes with strawberries!

Servings: 12 Serving Size: 1 crepe • Calories: 135 Points: 2.5 pts
  • 1 cup all purpose flour
  • 2 tbsp unsweetened dutch cocoa powder
  • 1 tbsp powdered sugar
  • 1 1/2 cups 1% milk
  • 2 large egg whites
  • 1 whole egg
  • 1 tsp oil
  • butter flavored spray
  • 24 strawberries, sliced (2 in each crepe)
  • fat free cool whip
  • chocolate syrup to serve
Blend flour, milk, cocoa powder, powdered sugar, eggs and oil until smooth in the blender. Heat a large nonstick pan on medium-low flame. When hot, spray with buttered flavored spray to coat bottom of pan. Pour 1/4 cup crepe mixture into pan, swirling pan slightly to make crepe thin and smooth. Cook for 1 to 2 minutes or until bottom of crepe is light golden brown. Flip; cook 30 seconds to 1 minute or until light golden brown. Repeat with remaining buttered flavored spray and crepe mixture.

To serve, spoon 2 tbsp whipped cream into center of each crepe. Top with strawberries and fold each edge of crepe over filling. Sprinkle lightly with powdered sugar and top with 1 tbsp chocolate syrup on each. Serve warm.

Batter can be refrigerated for up to 2 days

Tuesday, February 8, 2011

Chocolate-Fudge Cookie Bites!!!

 Super yummy cookies!! Really small, but they work for a quick sweet fix!!!

PointsPlus™ Value:    1
Servings:  48
Preparation Time:  12 min
Cooking Time:  8 min
Level of Difficulty:  Easy


1 spray(s) cooking spray, or more if needed   
1/3 cup(s) unsweetened cocoa   
1/4 cup(s) margarine, softened   
3/4 cup(s) sugar   
  4 oz unsweetened applesauce   
1 tsp vanilla extract   
1 1/2 cup(s) all-purpose flour   
1 tsp baking powder   
1/4 tsp table salt   
2 Tbsp powdered sugar   


  • Preheat oven to 375ºF. Coat two nonstick cookie sheets with cooking spray.
  • Place cocoa, margarine and sugar in a medium bowl; beat with an electric mixer. Add applesauce and vanilla; beat to blend. In another small bowl, stir together flour, baking powder and salt. Stir flour mixture into cocoa batter with a wooden spoon.
  • Shape batter into 48 marble-sized balls. Arrange balls 1 inch apart on cookie sheets. Bake until set, about 8 minutes. Remove from oven and allow cookies to stand for 1 minute. Remove to wire rack and cool; sprinkle with powdered sugar. (Note: Store extra cookies in freezer-safe containers or plastic bags to maintain their freshness.) Yields 1 cookie per serving.