Gingerbread Biscotti w/ a Chocolate Chip Dip

There are three separate parts to this recipe: 1) Dark Chocolate Chips 2) Cream Cheese Dip 3) Gingerbread Biscotti. The Dark Chocolate Chips recipe is from a recent post I made for Dark Chocolate Chip Cookies. These chocolate chips are completely fat free and sugar free. The Cream Cheese Dip is a high-protein, low-fat dip made from tofu and, of course, cream cheese. Finally, there is the Gingerbread Biscotti made from oat bran, brown sugar, a touch of cinnamon and ginger. The biscotti and dip can be eaten together or separately; it’s your choice! 🙂

Gingerbread Biscotti w/ a Chocolate Chip Dip

Dark Chocolate Chips recipe

Ingredients:

  • 7 packets of splenda
  • 1.5 tbs cocoa powder
  • 1/2 tbs egg whites
  • 1/4 tsp vanilla extract
  • 1 tsp skim milk
  • pinch of salt
Directions:
  1. Preheat oven 350 degrees.
  2. Use an electric mixer to combine all ingredients.
  3. Spoon chocolate mixture into 2 inch rounds on a baking sheet lined with parchment paper.
  4. Bake for 8 minutes. Remove and place in freezer to cool and harden for 5 minutes.
  5. Cut chocolate into small squared chips.
 

Cream Cheese Dip recipe

Combine the following ingredients in a blender:

  • 3/4 tsp vanilla extract
  • 1/2 cup firm tofu
  • 1/2 cup fat free cream cheese
  • 3 packets of splenda
  • 1 tbs splenda brown sugar

Use a spoon to mix in chocolate chips to create the dip.

Gingerbread Biscotti recipe

Ingredients:

  • 3/4 cup oat bran
  • 1/4 ts baking soda
  • 1/8 ts salt
  • 2 tbs splenda brown sugar
  • 2 packets splenda
  • 2 tsp cocoa powder
  • 1 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/2 tsp vanilla extract
  • 2 tbs skim milk
  • cooking spray

Directions:

  1. Preheat oven at 375 degrees.
  2. In a food processor, blend together oat bran, baking soda, salt, brown sugar, cocoa powder, cinnamon, ginger, and splenda.
  3. Pour mixture into a bowl and add milk and vanilla extract. Spray cooking spray into mix for 1 second. Mix ingredients together well.
  4. Form 6 biscotti-shaped cookies and place on parchment paper.
  5. Bake for 9-10 minutes.

(source: http://chocolatecoveredkatie.com/2011/01/11/chocolate-chip-cookie-dough-dip/)

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Stuffed French Toast

Stuffed French Toast

Bread

Ingredients:

  • 4 tbs oat bran
  • 1 ts baking powder
  • 2 tbs fat free greek yogurt
  • 2 eggs

Directions:

  1. Whisk ingredients in a bowl.
  2. Pour mixture into a microwave safe dish. (I used a medium-sized tupperware container)
  3. Microwave on 750 watts for 4 minutes.
  4. Remove from microwave and let cool for a few minutes.
  5. Flip dish upside down on a cutting board to remove bread from container.
  6. Cut bread into about 4 squares.

Strawberry Cream Cheese Stuffing

Ingredients:

  • 3 tbs fat free cream cheese
  • 1/8 ts strawberry jello lite mix

Directions:

  1. Dissolve jello lite mix in 1/2 tbs of hot water.
  2. Add jello water to cream cheese & mix well.

Egg Mixture

Ingredients:

  • 2 eggs
  • 3/4 cup skim milk
  • 1 package of sweetener
  • 2 ts vanilla extract
  • 1/2 ts cinnamon

Directions:

  1. Whisk all egg mixture ingredients together in a bowl.
  2. Spread strawberry cream cheese on each slice of bread.
  3. Pair slices of bread together with cream cheese in the center. (They should look like small sandwiches)
  4. Heat pan on medium with cooking spray.
  5. Dip sandwiches in egg mixture, coat all sides.
  6. Brown in pan on both sides.
  7. Serve with fat free maple syrup if desired. (optional, not allowed on certain phases but I found that I continued to lose weight when eating one serving of this per day)
Note: makes 2 servings.



(source: http://www.fitnesstreats.com/2011/05/dukan-diets-french-toast/)