Low Fat Chocolate Berry Dessert Food

LOW-FAT CHOCOLATE-BERRY DESSERT

Steps:

• Cover bottom of 9-inch square pan with cake slices, cutting and piecing slices to fit. Beat pudding mixes and milk with whisk 2 min. (Pudding will be thick.) Stir in 1 cup COOL WHIP; spread over cake slices.
• Refrigerate 2 hours or until firm.
• Top with remaining COOL WHIP and berries just before serving. Drizzle with syrup.

CHOCOLATE & BERRY MOUSSE POTS

Steps:

• Melt the chocolate in a heatproof bowl over a pan of simmering water, making sure the bowl doesn't directly touch the water. Once melted, allow it to cool for 5-10 mins, then stir in the yogurt.
• Whisk the egg whites until stiff, then whisk in the sugar and beat until stiff again. Fold the whites into the chocolate mix - loosen the mixture first with a spoonful of egg white, then carefully fold in the rest, keeping as much air as possible.
• Put berries into small glasses or ramekins, then divide mousse on top. Chill in the fridge until set.

LOW FAT CHOCOLATE ALMOND BERRY DESSERT

Steps:

• Line bottom of 9" square pan with cake slices, cutting and piecing slices to fit.
• Pour milk into large bowl.
• Add pudding mixes.
• Beat with wire whisk 2 minutes or until well blended(mixture will be thick.).
• Gently stir in 1 cup of whipped topping that has had 1/2 the amount of chopped almonds mixed in with it.
• Spread over cake slices.
• Chill for 2 hours until set.
• Top with remaining 1 cup whipped topping, raspberries and almond pieces just before serving.
• Drizzle with chocolate syrup.
• Store leftover dessert, if there is any, in refrigerator.
• Enjoy!

LOW-FAT BERRY BLUE FROZEN DESSERT

Steps:

• Toss 2 cups berries with sugar.
• Let stand for 45 minutes, stirring occasionally.
• Transfer berry-sugar mixture to food processor.
• Add yogurt and process until smooth.
• Strain through fine sieve. Pour into baking pan (or transfer to ice cream maker and process according to manufacturers' directions). Freeze uncovered until edges are solid but centre is soft. Transfer to processor and blend until smooth again.
• Return to pan and freeze until edges are solid.
• Transfer to processor and blend until smooth again.
• Fold in remaining 2 cups of blueberries.
• Pour into plastic mold and freeze overnight. Let soften slightly to serve.

LOW FAT CHOCOLATE BERRY SMOOTHIE

Steps:

• Crush ice in a blender.
• Add the rest of the ingredients and blend until smooth; about 30-60 seconds.
• Serve immediately.

LOW-CAL, LOW-FAT EASY CHOCOLATE TRIFLE

Steps:

• Prepare brownie mix according to package directions (I substitute half unsweetened applesauce for any vegetable oil).
• Allow brownies to cool and cut into 1-inch squares.
• In a large bowl, combine pudding mix, water and condensed milk. Mix until smooth. Fold in 8-oz container of Cool Whip.
• In a glass serving dish, layer 1/2 brownies, 1/2 pudding mix and 1/2 of the 12-oz container of Cool Whip. Repeat layering.
• Garnish with chocolate bar shavings. Refrigerate at least 2 hours before serving.
• Can also be served in individual dessert or wine glasses.