Friday, December 18, 2009

Fantastic Food Find Friday

The Food Find (recipe edition): Dark Chocolate Bites with Almonds and Cherries

The Facts: Just because you are trying to eat healthy, doesn’t mean that you can’t have a very tasty, chocolaty cookie that wont break the calorie bank. I a version of this recipe in Fitness Magazine and adapted it to taste better J I’m making these for a cookie exchange I’m going to tonight and I’m sure they’ll be a hit (I did a trial run last week…delish!) Check out the stats on these cookies. Per cookie: calories, 1g protein, 4g carbohydrate, 1.5g fat (0.7g saturated).

So enjoy, but also remember that these should be eaten in moderation…pop five of these suckers and you’re looking at 150 calories…enjoy slowly! J

Dark Chocolate Bites with Almonds and Cherries

Prep time: 15 minutes
Cook time: 8 minutes
Makes: 5 dozen cookies

1/4 cup unsweetened cocoa
1/4 cup all-purpose flour
3 egg whites
Small pinch salt
3/4 cup confectioner's sugar
1/2 teaspoon vanilla extract
1 cup chopped bittersweet chocolate, melted and cooled
2/3 cup dried cherries
1/2 cup chopped or slivered almond

1. Preheat the oven to 375 degrees. Line two baking sheets with parchment paper. In a small bowl, whisk together the cocoa and flour.

2. In a mixer fitted with the whisk attachment, beat the egg whites and salt at medium speed until frothy. With the mixer running, gradually add the confectioner's sugar. When all the sugar has been added, raise the speed to high and beat until the whites have a marshmallow-like consistency. Beat in the vanilla.

3. Reduce the speed to medium and beat in half the melted chocolate, then half the cocoa-flour mixture, scraping the side of the bowl. Repeat with the remaining chocolate and cocoa-flour mixture.

4. Fold in the cherries and almonds; let the mixture sit until thick enough to scoop, about 5 minutes.

5. Scoop the cookie dough onto the cookie sheets by level teaspoonfuls, leaving about an inch between cookies. Bake 6 to 8 minutes, until the cookies are crackled on the outside.

6. Let the cookies cool on the baking sheets for 1 minute, then transfer them to a wire rack. The cookies can be stored in an airtight container up to 1 week.

Spice it up! I think that enjoying these chocolaty, almondy, cherry-y bites would be perfect with a great cup of tea.


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