649 low chocolate with cream Recipes

caramel topping , dip, white cake mix, quick-cooking oatmeal, peanut butter, egg, milk, low-fat cream cheese, milk chocolate chips

low-fat cream cheese, softened, unsweetened chocolate squares, melted and cooled (2oz), splenda sugar substitute, vanilla, chopped pecans

chocolate graham cracker crumbs, margarine, melted, low-fat cream cheese, softened, sugar, skim milk, at room temperature, creamy peanut butter, at room temperature, semi-sweet chocolate chips, melted

reduced-fat chocolate wafer cookies, light butter, melted, reduced-fat peanut butter, low-fat cream cheese, unsweetened chocolate, low-fat cream cheese, skim milk, egg substitute, vanilla, sugar-free chocolate, melted (optional)

cake, butter, flour, unsweetened chocolate, unsalted butter, softened, sugar, eggs, separated, salt, all-purpose flour, preheat the oven to 350 degrees. butter and flour an inch jellyroll pan. tap the edge of the pan on a table to knock out the excess flour. melt the chocolate over low heat in a heavy 1-quart saucepan or in the top of a double boiler placed over simmering water. set the chocolate aside to cool to lukewarm. cream the unsalted butter and 1/4 cup of sugar by beating them against the side of a mixing bowl with a wooden spoon, continuing to beat until the mixture is light and fluffy. add the melted chocolate and beat in the egg yolks, 1 at a time., beat the egg whites and a pinch of salt in another mixing bowl, preferably of unlined copper, with a wire whisk or rotary beater, add the remaining 1/4 cup of sugar and beat until the whites form stiff, unwavering peaks. with a rubber spatula, stir about 1/3 of the whites into the chocolate base, then pour the chocolate mixture over the rest of the whites. sprinkle the flour lightly on top. gently fold the flour into the mixture until no white streaks are visible., pour the batter into the prepared jellyroll pan , spreading it evenly with a rubber spatula. bake in the middle of the oven for 15 to 18 minutes, or until the cake shrinks slightly away from the sides of the pan and a knife inserted in the middle comes out clean. remove the cake from the oven, loosen it from the pan by running a sharp knife around the sides, and turn it out on a rack to cool.

butter or 125 g, dark chocolate or 200 g, sugar or 200 g, eggs or 5 medium, ganache, cream, vanilla extract - optional, melt the chocolate and cream over low heat, stirring to mix. remove from heat and stir in vanilla if you re using it., heavier the cream , the thicker the ganache.

chocolate low-fat ice cream (such as edy s), softened and divided, reduced-fat graham cracker crust, fat-free chocolate syrup (such as smucker s), divided, milk chocolate toffee bits, divided, fat-free frozen whipped topping, thawed

whole wheat flour, almond flour, cocoa powder, brown sugar, applesauce, date honey, egg yolk, white chocolate, cream cheese , mascarpone, brown sugar, egg yolk, vanilla bean, cinnamon, egg whites, brown sugar, lemon juice

chocolate graham cracker crumbs, cocoa, splenda sugar substitute, smart balance butter spread, softened, german sweet chocolate, melted, low fat cottage cheese, low-fat cream cheese, sugar, greek yogurt, vanilla, flour, egg beaters egg substitute, smart balance butter spread, splenda sugar substitute, evaporated milk, low fat, egg beaters egg substitute, flaked coconut, pecan nuts, chopped, vanilla, semisweet chocolate (optional)

low-fat milk, dark corn syrup, brown sugar, egg yolks, dutch-processed cocoa powder (regular works fine ), cornstarch, bittersweet chocolate, strong coffee or 1 tbsp coffee liqueur, vanilla extract, marshmallow cream (marshmallow creme)

chocolate chiffon pie, sq unsweetened chocolate, chopped, eagle brand sweetened condensed milk (not evaporated milk), water, env unflavoured gelatin, vanilla extract, whipping cream , whipped, prepared chocolate or graham cracker pie crust, cream, in heavy saucepan, over low heat , melt chocolate with eagle brand., in small saucepan , sprinkle gelatin over water; let stand 1 minute. over low heat, stir until gelatin dissolves., combine gelatin & chocolate mixture. add vanilla. cool - room temperature. fold in whipped cream. spread into crust., chill 3 hours or until set. garnish with additional whipped cream.

low-fat cottage cheese, fat-free cream cheese, sugar, egg, egg whites, vanilla extract, lemon juice, salt, chocolate chips, graham cracker crumbs, unsalted butter, melted, low-fat creme anglaise , recipe follows

graham cracker pie crust, prepared, low-fat cream cheese, sugar, vanilla, chocolate chips, low-fat sour cream, light whipped topping (cool whip lite )

low-fat chocolate ice cream (10 oz, softened ), pine nuts (50 g - 1 2/3 oz, roughly chopped ), low-fat vanilla ice cream (8 oz, softened ), dried apricots (3 1/3 oz, roughly chopped ), dried figs (3 1/3 oz, chopped ), dried peaches (3 1/3 oz, roughly chopped ), glace green cherries (7/8 oz, chopped ), glace red cherries (7/8 oz, chopped )

low-fat milk, sugar, unsweetened cocoa, unsweetened chocolate, chopped, egg whites, lightly beaten, egg, lightly beaten, frangelico (hazelnut flavored liqueur), vanilla extract, salt, french bread, cubed (about 8 oz. - 1/2 inch cubed ), hazelnuts, chopped, low-fat vanilla ice cream

refrigerated chocolate chip cookie dough, cream cheese or 1 (8 oz) package low-fat , softened, sugar, egg, instant coffee crystals, vanilla, semisweet chocolate chips

eggs, separated, granulated unbleached cane sugar, sugar, gluten-free flour, cocoa, baileys irish cream, boiling water, low-fat cream cheese (can use fat free, low fat, or regular), sugar, heavy cream (can use half & half, but use less than 1/2 cup), chocolate shavings (optional)

chocolate chips, finely chopped, egg white, cream of tartar, unsweetened cocoa powder, fructose or table sugar (sucrose), low-fat milk, egg whites or liquid egg substitute, pure vanilla extract