Maple Hot Chocolate

1/4 cup sugar
1 tablespoon baking cocoa
1/8 teaspoon salt
1/4 cup hot water
1 tablespoon butter or margarine
4 cups skim milk
1 teaspoon maple flavoring
1 teaspoon vanilla extract
12 large marshmallows

In a large saucepan, combine sugar, cocoa and salt. Stir in hot water and butter; bring to a boil. Add the milk, maple flavoring, vanilla and 8 marshmallows.

Heat through, stirring occasionally, until marshmallows are melted.
Ladle into mugs and top each with a marshmallow.

Cherry-Chocolate Fruit Decadence

1 cup cherry low-fat yogurt
1/2 cup fat-free chocolate-flavored syrup
2 tablespoons shredded coconut
1 (8-ounce) container frozen fat-free whipped topping thawed (3 1/4 cups)
1 pint strawberries sliced (2 cups) OR 3 medium bananas sliced

Mix yogurt, chocolate syrup and coconut in large bowl. Fold in whipped topping. Arrange layer of strawberries in each of 8 dessert or parfait dishes. Top with half of the yogurt mixture. Repeat layers. Serve immediately. Yield: 8 servings.

The yogurt mixture may be prepared in advance and stored in a covered container in the refrigerator up to 24 hours.

Serving Ideas : Serve it with fruit in parfaits, spoon it over reduced-fat pound cake or simply enjoy it with your favorite store-bought cookie on the side.

Chocolate Poppy Seed Cupcakes

1 cup plus 2 tablespoons all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sugar
2 tablespoons vegetable oil
1 large egg plus 2 egg whites
3 tablespoons poppy seeds
1 teaspoon vanilla extract
3/4 cup plain low-fat yogurt
1/4 cup mini chocolate chips

Preheat the oven to 350 degrees. Line a 12-cup muffin pan with cupcake liners. In a bowl, whisk together the flour, baking soda, baking powder and salt. Set aside.

In a large bowl, whisk the sugar and oil. Beat in the egg and egg whites. Stir in the poppy seeds and vanilla, then the yogurt. Gently fold in the flour mixture. Divide the batter among the prepared muffin cups.

Bake the cupcakes for 18 to 20 minutes, until golden and set. Immediately top each cupcake with 1 teaspoon of chips. Wait 5 minutes for the chips to soften and then swirl them on each cupcake with a small knife. Remove from the pan and serve warm or at room temperature.

Dark Chocolate Sauce

1 cup packed light brown sugar
2/3 cup unsweetened cocoa powder
1 1/2 cups 1% milk
2 ounces chopped bittersweet or semisweet chocolate
1 teaspoon vanilla extract

Whisk brown sugar and cocoa powder in a large heavy saucepan.

Gradually whisk in milk until a smooth paste forms. Bring to a simmer, whisking constantly. Reduce heat to low and simmer, whisking constantly, for 4 minutes.

Remove from heat and add chopped chocolate; stir until melted. Stir in vanilla.
Let cool slightly; serve warm.

Chocolate Pancakes

2 cups self-rising flour
1/2 cup chocolate chips
1/2 cup Hershey’s chocolate syrup
1 cup milk
4 tablespoons melted butter
2 eggs

Mix the dry ingredients and chocolate chips.
Add the milk, butter, chocolate syrup, and eggs.
Mix well.

Cook on hot buttered griddle and serve with chocolate syrup and whipped cream.

Diabetic Chocolate Cake

1/4 cup unsweetened cocoa powder
1/2 teaspoon chocolate extract
6 tablespoons reduced-calorie stick margarine
1 cup plus 2 tablespoons flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup plus 2 tablespoons granulated sugar
12 packets or 4 teaspoons bulk Sweet and Low granulated sugar substitute
1/4 cup liquid egg substitute
2 teaspoons vanilla extract
1 teaspoon grated orange peel
1/2 cup buttermilk
2 large egg whites, at room temperature
1/4 teaspoon cream of tartar

Preheat oven to 325-degrees. Spray bundt pan with non-stick cooking spray; set aside. In small saucepan over medium heat, melt 2 tablespoons margarine; remove from heat. Stir in cocoa and chocolate extract. Set aside to cool. Into small bowl, sift together flour, baking powder, baking soda and salt. Set aside.

In large bowl with electric mixer at medium speed, cream remaining margarine, sugar, 9 packets Sweet and Low (or 3 teaspoons bulk), egg substitute, vanilla and orange peel. Beat in reserved chocolate mixture. Add flour mixture alternately with buttermilk, beginning and ending with flour and beating well after each addition.

In large metal bowl with electric mixer at high speed, beat egg whites, cream of tartar and remaining Sweet and Low until stiff peaks form. Spoon into prepared pan. Bake 30 minutes or until wooden toothpick inserted in center comes out clean. Cool 10 minutes. Remove cake from pan and cool completely on rack.

Ready to serve.

Grilled Dark Chocolate Sandwich

1/4 cup fat-free evaporated milk
3 ounces bittersweet chocolate, finely chopped
1 1/2 tablespoons butter, softened
8 slices thin whole-wheat or white sandwich bread
3 tablespoons bittersweet or semisweet chocolate chips
2 tablespoons chopped toasted hazelnuts, (optional)

Heat evaporated milk just until boiling. Add chocolate, let stand for 1 minute, then whisk until smooth. Let cool slightly.

Spread butter on one side of each slice of bread. Divide the chocolate mixture on the unbuttered side of 4 slices, leaving a little border. Press chocolate chips and nuts, if using, into the chocolate. Cover with the remaining slices of bread, buttered-side up, and press lightly.

Cook the sandwiches in a large nonstick skillet over medium-high heat for 1 to 2 minutes. Turn over, press with a spatula, and cook until nicely browned and the chocolate is barely melted, 30 seconds to 1 minute.

Serve warm.