Notes:
Recipe from Betty Crocker’s Low Fat Low Cholesterol Cookbook: Per Serving: Cal 100

Ingredients

1/4c granulated sugar 1/8c packed brown sugar 1/8c margarine, softened 1/2 tsp vanilla 1 tbsp egg beaters 1/2c flour 1/4tsp baking soda 1/8tsp salt 1/4c semisweet chocolate chips 1/4c chopped walnuts (optional)

Directions

1. Heat oven to 350oF. 2. Mix sugars, margarine, vanilla and egg product in a large bowl. Stir in baking soda and salt and mix well. Add flour and mix. Add nuts and chips. 3. Drop by rounded tsps onto an ungreased cookie sheet and bake about 6-7 min. Cool slightly then remove cookies to a wire rack.

Notes:
Per Serving: Cal 150

Ingredients

6-1oz env swiss miss milk chocolate hot cocoa mix 1/4c boiling water 1/2 tsp vanilla 1-16oz container frozen nonfat nondairy whipped topping, thawed.

Directions

1. In large bowl combine water and cocoa mix until dissolved. 2. Stir in vanilla and whipped topping. 3. Spoon into bowl and refrigerate. Top with chocolate sprinkles if desired

Notes:
Recipe from Eating Well: Per 1 Rum Ball: Cal 45, Fat 1.6g

Ingredients

1/2c dk rum 2 tbsp lt corn syrup 1c confec. sugar 2 tbsp cocoa powder 1 tsp gd cinnamon 1-9oz pkg chocolate wafer cookies 1c fine dry breadcrumbs 3/4c pecan halves (3oz)

Directions

1. Combine rum and corn syrup. Sift sugar, cocoa and cinnamon into the mixture. Whisk until smooth. 2. Grind chocolate wafer cookies into fine crumbs and add to bread crumbs. Add to liquid ingredients. 3. Stir to combine and let sit for 15-30 min. 4. In skillet toast pecan 1/2′s over med low heat (3-5 min) 5. Transfer to cutting board and let cool. Chop fine and put into shallow dish. 6. Roll chocolate mixture into 3/4″ balls. Roll each ball in pecans. Store in airtight container. Best if aged 2-3 days. Will keep several weeks in tightly covered cookie tin. Makes 5 dozen balls

Notes:
Recipe from Betty Crocker: Per Serving: cal 195, Fat 8g, Chol 120mg, Na 135mg, Ca 6%

INGREDIENTS

1/3c sugar 1/3c baking cocoa 1/4c flour 1c milk 3 lrg egg yolks 2 tbsp buter or margarine 1 tsp vanilla 4 lrg egg whites 1/4 tsp cr of tartar 1/8 tsp salt 3 tbsp sugar

DIRECTIONS

1. Move oven rack to lowest position. Heat oven to 350oF. Grease 6c souffle dish with butter, lightly sugar. Make a 4″ band of triple thickness aluminum foil 2″ longer that circumference of dish, Extend dish by securing band, butered side in, around top outside edge. 2. mix 1/3c sugar, the cocoa and flour in 1 1/2-quart saucepan. Gradually stir in milk. Heat to boiling, stirring constantly, remove from heat. 3. Beat egg yolks in lrg bowl with wire whisk. Beat about 1/3 of the cocoa mixture into egg yolks. Gradually stir remaining cocoa mixture into egg yolks. Stir in butter and vanilla, cool slightly. 4.Beat egg whites, cr of tartar and salt in med bowl with electric mixer on high speed until foamy. Beat in 3 tbsp sugar, 1 tbsp at a time, continue beating until stiff and glossy. Do not under beat. 5.Stir about 1/4 of the egg whites into cocoa mixture. Fold in remaining egg whites. Carefully pour into souffle dish. Place dish in square metal pan. Pour very hot water into pan until 1″ deep 6. Bake 1hr 15min until puffed in center and edges are set. Carefully remove foil band and quickly divide souffle into sections with 2 forks. Serve immediatly with whipped cream