Chocolate Plunge

Prep:  10 minutes

Cook:  5 minutes

Serves:  12

• 1 cup fat-free half-and-half
• 2 Tbsp light corn syrup
• 8 oz bittersweet chocolate, chopped
• ½ tsp instant espresso powder
• ½ tsp vanilla extract
• Assorted dried fruit

Combine half-and-half and corn syrup in heavy medium saucepan and set over medium-high heat.  Bring just to a boil, whisking until smooth.  Remove saucepan from heat.  Add chocolate, whisking until melted and smooth.

Return mixture to boil, whisking constantly; boil about 1 minute.  Remove saucepan from heat and whisk in espresso powder and vanilla.  Serve warm or let cool to room temperature.  (If making ahead, transfer to airtight container and refrigerate up to one month.  Gently reheat.)  Serve with assorted fruit, such as dried apricots and sliced oranges.

Per serving (2 Tbsp without fruit):  114 Cal, 7 g Fat, 2 g Fib.  POINTS Value:  2

Chocolate Lover's Low-Fat Brownies

• 3 1/3 oz dry lentils, about 1/2 cup 
• 2 cup(s) water 
• 1 cup(s) fat-free egg substitute 
• 1 3/4 cup(s) sugar 
• 1 cup(s) unsweetened applesauce 
• 1 Tbsp vanilla extract 
• 1 1/2 cup(s) whole-grain wheat flour, or whole wheat flour 
• 1/2 cup(s) unsweetened cocoa 
• 2 Tbsp unsweetened cocoa 
• 1/2 tsp table salt 
• 3 oz semi-sweet chocolate chips 

• Rinse lentils and combine with water in a pan. Bring to a boil. Reduce heat, cover and simmer until tender, 40 minutes. Remove from heat and drain any excess liquid.
• In a bowl, beat together egg substitute and sugar. Add applesauce, vanilla, flour, both cocoas and salt to egg substitute mixture. Stir in cooked lentils and chocolate chips.
• Press mixture into a 9 X 13-inch pan coated with cooking spray. Bake at 350°F for 35 minutes. Cool and cut into 24 pieces.