Tasty and Healthy Chocolate Recipes

We heart chocolate!

Chocolate was once strictly in the category of occasional indulgence (it can be high in fat and calories), but the evidence is piling up that dark chocolate has beneficial antioxidants.

That said, we compiled a list of the best recipes that maximize the chocolate-y goodness, while minimizing sugar, fat, and calories.

From drinks to desserts to cocktails, these delicious recipes all feature your favorite sweet treat. 

Black Forest Trifle

This is a new twist on the traditional multi-layered English dessert. It contains 16 ounces of no-sugar-added pitted cherries (frozen is fine) and it's low in calories, cholesterol, fat, and saturated fat.

This recipe isn't a bad choice for those with diabetes thanks to the sugar-free chocolate, fat-free whipped topping, and fat-free milk (keep in mind that it has 28.1 grams of carbohydrates per serving, and exercise portion control).

(Make a reduced-sugar trifle using sugar-free chocolate cake, sugar-free pudding, frozen cherries, and whipped topping.  This classic make-ahead layered dessert is ideal for entertaining when you have guests that need to reduce their intake of sugar.)

Black Forest Trifle Recipe:

Ingredient: 

• 1 (8-ounce) package chocolate sugar-free, low-fat cake mix (such as Sweet 'N Low)
• 3/4 cup water
• 1 (1-ounce) package chocolate sugar-free, fat-free instant pudding mix
• 2 cups fat-free milk
• 1 (16-ounce) package frozen no-sugar-added pitted cherries
• 2 or 3 drops of red food coloring
• 2 cups fat-free frozen whipped topping, thawed
• Sugar-free chocolate curls (optional)

Preparation:

Preheat oven to 375°.
Prepare cake mix according to package directions, using 3/4 cup water. Let cake cool in pan; remove from pan, and cut into cubes.
Prepare pudding mix according to package directions, using 2 cups fat-free milk; chill at least 30 minutes.
Thaw cherries, reserving 1/4 cup juice. Combine cherries, juice, and food coloring.
Place half of cake cubes in a 3-quart trifle bowl. Spoon half of cherries over cake; spread 1 cup pudding over cherries, and top with half of whipped topping. Repeat layers. Garnish with chocolate curls, if desired (chocolate curls not included in analysis). Cover and chill at least 8 hours.

Chocolate Martini

Tasting like a rich dessert, this martini is the perfect after-dinner drink.

Ingredients: Vanilla vodka, dark chocolate liqueur, skim milk, chocolate syrup

Calories: 302

Chocolate Icebox Cake With Raspberry Sauce

Thanks to the fat-free sour cream, this recipe has less fat than traditional icebox cake.

A splash of lime juice gives it flavor, but fresh raspberries, chocolate wafers, powdered sugar, and vanilla extract keep it sweet and creamy.


Ingredient:

• 1 pint reduced-fat sour cream
• 1 pint fat-free sour cream
• 1 1/3 cups powdered sugar, divided
• 1 1/2 teaspoons vanilla extract
• 1/8 teaspoon salt, divided
• 42 chocolate wafers (from 2 packages)
• 3 (6-ounce) packages fresh raspberries, divided
• 1 1/2 tablespoons water
• 1 teaspoon fresh lime juice

Preparation:

1. Line a 9- x 5-inch loaf pan with 2 sheets of plastic wrap (one horizontal, and the other vertical). Let the edges overhang on each side by about 4 inches.
2. With a whisk, combine sour cream, 1 cup sugar, vanilla, and a dash of salt in a large bowl until blended.
3. Arrange a layer of about 14 overlapping chocolate wafers in 2 lines on the bottom of the loaf pan, keeping the layer as level as possible. Spread with 1 cup of the sour cream mixture; repeat in the same way with 2 more layers of wafers and cream, ending with cream layer. (You may have wafers left over.) Cover with plastic wrap, and refrigerate until wafers are very soft (at least 12 hours).
4. Meanwhile, pulse 2 packages of berries in a food processor just until broken up. Add remaining 1/3 cup sugar, water, lime juice, and remaining dash of salt; pulse once or twice. Pour mixture through a coarse strainer; set over a bowl, pressing hard on solids to extract as much liquid as possible (you should have 1 cup). Refrigerate, tightly covered, until thoroughly chilled (about 1 hour); stir before using.
5. Lift icebox cake out of pan using over-hanging plastic wrap; transfer to a large plate. (Be careful, cake will be very soft.)
6. Carefully flip cake onto a cutting board, so that the chocolate wafer layer faces up. Peel back plastic wrap. Using a sharp serrated knife, cut cake crosswise into 10 slices, wiping knife clean after each cut. Arrange each slice on a plate, and pour a small pool of raspberry sauce on each plate; garnish evenly with remaining package of raspberries. Serve immediately with remaining sauce.