Recent Culinary Explorations - 6/2012

Enchiladas

In this post: Sweet Potato Black Bean Enchiladas - Low Carb Cauliflower Pizza Crust - Pistachio and Cranberry Biscotti

Sweet Potato Black Bean Enchiladas - Adapted From Penzy's Spice Catalog

The first time I made this I stuck to the recipe (which was horribly written & hard to follow - I'm surprised they actually published it that way in the catalog). The second time I changed it up a little by using butternut squash instead of potatoes and I made half with baked tofu and the other half with ground beef for the non-veggie head. I also used 2 minced canned chipotle peppers in adobo sauce and some canned enchilada sauce. Unique and tasty, it can be a very healthy meal. Cook the squash/potato chunks in the microwave to save time.

Chocolate Cheesecake Mousse

Another OMG YUM! dessert. I'm starting to think that there's no such thing as a bad dessert for my taste buds. But what makes this one even better is that it is super low calorie (113 cals/slice - not including the chocolate shavings) and has many potential options for greater yumification.

Be sure to thaw for about half an hour before trying to cut or serve.

Ingredients

• 1 container fat free whipped topping (Cool Whip), thawed & divided
• 1 1-oz package Jell-o sugar free, fat free chocolate fudge pudding
• 1 1-oz package Jell-o sugar free, fat free cheesecake flavored pudding
• 1 1/2 cups unsweetened almond milk

Chocolate Peanut Butter "Ice Cream"

One of my favorite combinations is peanut butter and chocolate. We make this one at our apartment at least once a week and they almost never make it through the night.

Chocolate Peanut Butter "Ice Cream"

• 1 Tbsp peanut butter 
• 1 scoop chocolate protein powder, we use SEI Pharmaceuticals Max Chocolate Protein Powder
• 1 Tbsp unsweetened cocoa powder
• 1 medium ripe banana 
• 1-2 packets stevia 
• 4 oz. water 

1. Combine all ingredients in a blender or food processor and purée until smooth. 
2. Pour into 4 small cups (or any small container such as ice cube trays, popsicle trays,  muffin tins, etc.) and stick in the freezer for a couple hours until near solid. (If left to freeze too long it will become too hard to eat without first thawing)
3. Enjoy with a spoon!

Nutrition facts per serving (makes 4): 83 calories, 9g carbs, 3g fat, 7g protein

*Note: the type of protein powder you use is going to have the biggest impact on the nutrition facts. The SEI powder is one of many lower calorie options & very good in my opinion but find one that you enjoy and will actually use.

Source:  Another adaptation from a post on the MyFitnessPal forums

Peanut Butter & Jelly Parfaits

Amazingly tasty and healthy dessert. Made with fat free Greek yogurt.

Peanut Butter and Jelly Parfaits

Yield: 2 servings

• 1 cup fat free Greek yogurt
• 2 Tbsp peanut butter
• 2 Tbsp strawberry jam
• 1/4 tsp vanilla extract
• 8 fresh strawberries, cut into small pieces
• 3 mini dark chocolate bars (optional)

1. Heat peanut butter in the microwave for about 15 seconds.
2. In a medium bowl, combine yogurt, peanut butter, jam and vanilla. Whisk together until well combined.
3. Divide chopped up strawberries into two bowls, top with yogurt mixture and shavings from one chocolate bar. Top each bowl with one chocolate bar each.

Nutrition facts per serving (makes 2): 232 cals, 24g carbs, 8g fat, 17g protein (not including the chocolate)

Slender Blondie Brownies with Figs

Three of my sorority sisters just moved into the building last week and it also happened to be Batman's 2nd birthday, so we had plenty of excuses to bake some sweets. Original recipe came from the Secrets of a Skinny Chef cookbook by Jennifer Iserloh.

The recipe called for white whole wheat flour which I did not have so I used a combination of all purpose flour and whole wheat flour. A whole wheat to AP combo of 2 to 1 yielded a heartier consistency almost that of corn bread and 50/50 mix created a much softer texture. Both were good & it depends on your preference but I think I liked the 50/50 better.

I later discovered the rule of thumb substitution for all purpose flour in baking is:

...Would have been nice if I had seen that first!

Our preferred, sweeter adaptation of the recipe (without the nuts) follows.