You Wont Believe Its Low Fat Chocolate Bavarian For One Recipes

CHOCOLATE BAVARIAN TORTE

Steps:

• Prepare and bake cake according to package directions, using two 9-in. round baking pans. Cool in pans for 10 minutes before removing to wire racks to cool completely. , In a large bowl, beat the cream cheese, sugar, vanilla and salt until smooth. Fold in cream. , Cut each cake horizontally into 2 layers. Place bottom layer on a serving plate; top with a fourth of the cream mixture. Sprinkle with a fourth of the chocolate. Repeat layers 3 times. Cover and refrigerate 8 hours or overnight.

FAUX CHOCOLATE BAVARIAN CREAM

Steps:

• Soak the gelatin in the cold water for at least 3 minutes. Heat the milk in a saucepan over medium heat just until bubbles begin to form around the edge. Turn the heat as low as it will go, and add the cocoa and the sugar. Stir until they dissolve. Add the gelatin to the milk mixture, and stir until the gelatin also dissolved. Refrigerate until set, at least 3 hours. Once the gelatin has set completely, put it in a blender with 2 tablespoons of the milk. Blend until the mixture has a pudding-like consistency. If necessary, add more milk. It's best if you serve it right away, but if you have to wait, just give it a quick blend just beforehand to mix in any ingredients that may have separated out.

"I CAN'T BELIEVE IT'S NOT BUTTER" COOKIES

Steps:

• Preheat your oven to 350°F.
• Whisk together the flour, baking powder, and salt in a small bowl. Set aside.
• Cream the butter and sugar in a bowl (use a plastic or wooden spoon or spatula). Mix until well combined. Add whipped egg and vanilla. Mix until well combined (3-4 min.).
• Slowly incorporate the flour mixture into the butter mixture. Mix until well combined but do not over mix dough.
• Drop dough by the tablespoonful onto cookie sheet 1/4" apart. Use your first two fingers and press cookies down at least 1/2 " - 1/4" thick. Do not make them too thin.
• Bake for 10-12 minutes or until the cookies are lightly golden brown. (Place cookie sheet in the oven on the middle rack.).
• Let cookies cool completely. If you are using colorful sugars or sprinkles, feel free to top your cookies while they are still warm, not hot. Top with frosting or icing after cookies are completely cooled. You will want to refrigerate them with the frosting on top to allow the frosting to properly set.

FAT-FREE CHEWY CHOCOLATE COOKIES

Steps:

• Spray cookie sheets with cooking spray.
• In large bowl, combine flour, sugar, cocoa, baking soda and salt (I like to sift them together to destroy any lumps in the cocoa).
• Stir in corn syrup and egg white until blended (dough will be thick and slightly sticky).
• Drop by rounded teaspoon onto prepared cookie sheets.
• Bake at 350 degrees for 7 to 9 minutes or just until set (cookies will be soft when pressed).
• Do not overbake.
• Cool on wire rack.

MY HUSBAND'S FAVOURITE CHOCOLATE BAVARIAN

Steps:

• In your food processor, blend the chocolate until it is fine - very fine.
• Heat the sugar and water in a saucepan until the sugar has melted. Bring to the boil, boil for 2 minutes (until slightly thickened).
• Pour hot syrup into the processor down the funnel while motor is running.
• Add the yolks, egg and cream. Process until smooth and no lumps are present.
• Grease a 22cm cake tin and line with plastic/cling wrap, leave a border above the edge of the tin to pull on when easing the bavarian out of the tin.
• Pour mixture into the prepared tin and freeze for 3.5 hours.
• Remove from freezer 15 minutes before serving and place in the fridge.
• Serve on a plate, cut small slithers as this is rich. My DH loves this with ice-cream and berries.