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For (chocolate) lovers only
By Jill Wilcox, Special to QMI Agency
CANOE - Lifewise Updated: addthis

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Brownie at Jill's Table in London, Ontario. (DEREK RUTTAN/QMI AGENCY)


    With February in full swing, thoughts turn to Valentine’s and, of course, to chocolate.

    Chocolate is without a doubt one of the most popular indulgences in the culinary world. Whether you choose dark, semi-sweet or milk, there’s something to satisfy every chocolate lover.

    The following recipes are quick and easy. The brownie recipe is courtesy of my brother-in-law David – a self-confessed chocoholic. The recipe is a one he adapted from Caloriecount.com.

    This little brownie cooks in just over 40 seconds in the microwave. While it serves just one, it’s easy to double the recipe and cook two of these, one right after the other, for a decadent but not-too-rich dessert for two.

    Serve this little brownie with a fresh sliced strawberry or a few raspberries and a dollop of lightly sweetened no-fat Greek yogurt.


    The second recipe is for a rich chocolate rum sauce that is delicious over ice cream.

    Easy Single Portion Brownie

    (Serves 1)

    1 tbsp. (15 ml) all purpose flour

    1 tbsp. (15 ml) brown sugar

    1 tbsp. (15 ml) cocoa powder

    pinch of salt

    1/16 tsp. baking soda

    1 tbsp. (15 ml) plain fat free yogurt

    1 tbsp. (15 ml) cold strong coffee

    10 semi-sweet chocolate chips

    butter to coat the inside of a ramekin

    1. Butter a small 6 oz. ramekin and dust with cocoa powder.

    2. In a small bowl, mix together the flour, sugar, cocoa powder, salt and baking soda.

    3. Add the fat-free yogurt, the coffee and stir to combine.

    4. Add the chocolate chips and stir just to combine (don’t over mix).

    5. Place the mixture in the ramekin and microwave on high for 42 seconds.

    6. Cool for 10 minutes. Garnish with a berry and a dollop of lightly sweetened no-fat Greek yogurt if desired.

     

    Easy Chocolate Rum Sauce

    2 oz. (56 g) of semi sweet chocolate

    2 tbsp. (25 ml) dark rum

    1/4 c. (50 ml) whipping cream (35%)

    1. Combine all ingredients in a saucepan and heat over low heat stirring constantly until the chocolate is melted. Let cool.

    This story was posted on Sat, February 11, 2012

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