February is "Heart Month", in more ways than one! Valentine's Day is near, certainly a celebration of the heart. Most of the time we celebrate with chocolate! Not exactly heart healthy. However, moderation can be practiced! February is also traditionally the month that the American Heart Association emphasizes heart health and all the factors that contribute to heart health, one of them being a diet low in fat and cholesterol.

Actually, if you choose wisely, there are recipes that will satisfy that craving for chocolate and meet the guidelines for a healthy heart diet. Today's recipes come from the "Heart and Soul" cookbook, which was developed by Family and Consumer Agents in Eastern North Carolina. Enjoy!

HOT CHOCOLATE MIX

6 cups nonfat dry milk powder
1 1/4 cups cocoa
1 1/2 cups powdered sugar
3 tablespoons ground cinnamon (optional)

Mix all ingredients and store in airtight container. Use 1/3 cup of mix and 3/4 cup hot water for each serving.

LOW-FAT CHOCOLATE CHIP COOKIES

1/2 cup firmly packed brown sugar
1/4 cup granulated sugar
3 1/2 tablespoons margarine
2 teaspoons vanilla extract
1 egg white
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
Dash of salt
2/3 cup miniature semi-sweet chocolate morsels

Preheat oven to 400 degrees F. In a large bowl, combine sugars, margarine, vanilla and egg white. Mix until smooth. Stir in flour, baking soda and salt. When the mixture is smooth, stir in chocolate chips. Shape dough into 1" balls and place 3" apart on an insulated baking sheet. Bake for 8 to 10 minutes or until brown. Cool 5 to 7 minutes before serving. Yield: 2 dozen.

BROWNIE BITES

3/4 cup all-purpose flour
6 tablespoons unsweetened cocoa
1/2 teaspoon baking powder
1/2 teaspoon lite salt
1 egg
2 egg whites
1 cup sugar, divided
1/4 cup cool melted margarine

Spray 8" square baking pan with nonstick cooking spray. In medium bowl, combine first four ingredients. In large bowl with mixer at high speed, beat egg and egg whites until foamy. Add 1/2 cup sugar, beat 1 minute. Add remaining 1/2 cup sugar, beat until slightly thickened. Beat in margarine. Gradually stir in flour mixture just until evenly moistened. Pour into prepared pan. Bake at 350 degrees F, for 20 to 25 minutes, or until edges pull away from sides of pan. (Do Not Overbake). Cool completely on wire rack and cut into bars. Yield: 24 bars. One serving is two brownies.

CHEESECAKE BROWNIES

1 (20.5 oz.) package light brownie mix
1 teaspoon vanilla extract
2 (8 oz.) packages fat-free cream cheese
1 cup sugar
1/2 cup egg substitute

Preheat oven to 350 degrees F. Allow cream cheese to soften at room temperature. Mix cream cheese, sugar, 1/2 cup of egg substitute and vanilla in a small bowl until well blended. Set aside. Prepare brownie batter according to package directions and spread evenly in 9" x 13" pan. Bake for 15 to 20 minutes. Remove from oven and top with cream cheese mixture. Bake for additional 20 minutes until lightly brown. Yield: 24 brownies.

Continue to next week's article

Return to Homespun Homepage