Holiday Frozen Yogurt Bark

Holiday Frozen Yogurt Bark


Looking forward to making this with the grandchildren.

Ingredients:
1 1/4 cups natural light whipped topping (like the kind by So Delicious or Truwhip)
1 cup fat-free vanilla yogurt
1/2 tsp. vanilla extract
1/4 tsp. peppermint extract
Dash salt
1/8 tsp. red food coloring
1 candy cane (or 3 mini candy canes or 3 starlight mint candies), crushed
1 tbsp. mini semi-sweet chocolate chips

Directions:
Line a 9-inch pie pan with parchment paper. (A springform pan works best).
In a medium-large bowl, combine whipped topping, yogurt, vanilla extract, peppermint extract, and salt. Mix until smooth and uniform.
Spread mixture into the pan, and smooth out the top.
Place food coloring in a very small bowl.
Dip the back of a spoon or a knife into the food coloring, and swirl into the yogurt mixture.
Top with remaining ingredients, and lightly press to adhere.
Freeze until solid, at least 2 hours.
MAKES 6 SERVINGS

1/6th of recipe: 88 calories, 2.5g total fat (2.5g sat fat), 53mg sodium, 14.5g carbs, <0 .5g="" 1.5g="" 10.5g="" fiber="" nbsp="" p="" protein="" sugars="">Thanks to Hungry Girl for the recipe and statistics

Flourless Candy Cane Chocolate Cake

Forget the cookies. This may be what Santa wants with his milk this year.

Santa would also like the Chocolate Icebox Cake on page 80 in Tastes & Treasures.

Flourless Candy Cane Chocolate Cake
Ingredients:
One 15-oz. can black beans, drained and rinsed 

1/2 cup unsweetened cocoa powder 

1/2 cup (about 4 large) egg whites 

1/3 cup unsweetened applesauce 

1/3 cup canned pure pumpkin
1/4 cup Truvia spoonable calorie-free sweetener (or another no-calorie granulated sweetener
1 1/2 tsp. baking powder 

1 tsp. vanilla extract
1/4 tsp. salt 

1/8 tsp. peppermint extract
1 tbsp. mini semi-sweet chocolate chips
1 full-sized candy cane (or 3 minis), crushed

Directions:
Preheat oven to 350 degrees. Line a 9" round cake pan with foil, and generously spray with nonstick spray. 


Place all ingredients except chocolate chips and candy canes in a food processor. Puree until completely smooth and uniform. 

Fold in chocolate chips.
Transfer mixture into the cake pan, and smooth out the top. 

Bake until a toothpick inserted into the center comes out mostly clean, 35 - 40 minutes. 
Immediately sprinkle with crushed candy cane(s).

Let cool completely, about 1 hour. 

Refrigerate leftovers. (This cake tastes great chilled.) 

MAKES 8 SERVINGS

Thanks to Hungry Girl for the recipe.