Learn how to make a low fat chocolate pudding cake and enjoy chocolate while keeping your figure and diet.
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Kathy: Besides containing carbohydrates, fat, lots of potassium and magnesium, it also has chemical properties that may reduce the risk of heart disease and protect the body against cancer. Chocolate encourages the chemical release of serotonin and endorphins into our brain similar to a good workout. And best of all, chocolate contains the same chemical that is released in our bodies when we fall in love. You’re going to be able to eat your cake with less calories and less fat, thanks to this nice lady, Jackie Keller who’s also a great friend of mine. Jackie’s going to show you an amazing chocolate creation that I just adore. I know you have all these great tricks for cutting out fat and calories. Jackie: Kathy, there’s a number of things that you can do to make chocolate a much healthier part of your life. For one, in the recipes, you can take out some of the oil and use buttermilk instead. In addition to that, you can always do some applesauce. But you know what really is a secret? Baby food prunes so half amount of oil and then either add in the baby food prunes, the butter milk or the applesauce and you’ve got that rich wonderful flavor. Kathy: I know you’re cutting the calories and fat but we’re still going to have taste right? Jackie: Absolutely. Kathy: Do you actually get to use the real deal, are you actually going to use the real chocolate. Jackie: That’s the one thing I never compromise on. Today, we’re going to make a low fat chocolate pudding cake. It’s a simple recipe Kathy and you start with flour of course, you’re going to start with about a cup of all purpose flour and a little bit of baking powder and some sugar goes into that recipe as well and this is your basic batter and now we’re going to add to this our liquid ingredients. We’re going to add some nonfat milk. This is another one of the replacer secrets that we talked about earlier. The canned evaporated skim milk replaces the oil and you can use this in place of half and half. It’s thick, it’s rich, just like half and half would be. Of course, a little bit of cocoa powder, about three tablespoons of that. This fundamentally our batter and you stir it together, it’s a real quick easy mix. I think actually we want to put just a tablespoon or two of healthful oil. It looks perfect so into the pan. And this is a pudding cake so actually what happens is we make the pudding batter next. We can even use the same bowl. Water and then of course we need a little bit of chocolate so we’re going to go back to that cocoa powder and put another three tablespoons. This is unsweetened baking cocoa. It is bitter without the sugar so we’re going to need to put in a little bit of sugar to that as well. So now to give it that wonderful rich chocolate flavor, what we really need are some good flavoring extracts and that’s another secret to making healthy baking taste great is to use extracts. This is chocolate extract. It’s a little hard to find but well worth seeking out. A little vanilla to pick up the flavor. This is your pudding recipe, it goes right onto the top of the cake. It looks a little strange when it goes in because as you can see it’s so liquidy and we’re going to pour it right over the top of the cake. I’m going to put some nuts on the top. It’s ready to go into the oven. Kathy: My god, I can't hardly believe this is like only 180 calories. It looks so great. It looks so tempting and we get to cut? Jackie: We’re ready. Look at that. Kathy: I love raspberries. My piece is going to be bigger than yours. Jackie: Go for it. Kathy: Oh my god. Jackie: It’s great isn’t it, 180 calories and two grams of fat. Kathy: I have to tell you, this is my number one secret because you still cannot eat chocolate, you can indulge and you don’t have to eat all those calories, it is simply amazing. I mean you’re going to want to get this one. Can I eat the whole thing?
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