The Daily Dish

I get a newsletter from South Beach Diet and every once in a while something strikes me as sounding SO good. This is one of them.


A Berry Delicious Chocolate Dessert

Savor the season and take advantage of spring’s freshest produce with a healthy, delicious berry dessert. These refreshing raspberry-filled chocolate cakes are rich in flavor and nutrients. There’s no better way to end a meal!

Flourless Chocolate-Raspberry Cakes (Phase 2)

Description
These adorable mini cakes are rich, moist, and very chocolaty — and they freeze well, making it easy to get a head start on a party or just to enjoy some cake from time to time without having to worry about portions.

Prep time: 15 minutesCook time: 15 minutes
Serves 12

Ingredients
3/4 cup bittersweet chocolate chips
1/2 cup trans-fat-free margarine
1/2 cup granular sugar substitute
1/2 cup unsweetened cocoa powder, sifted
3 large eggs
1/2 cup raspberries

Instructions
Position rack in middle of oven and heat to 375°F. Line a muffin tin with paper or foil liners.
Heat chocolate and margarine in a heavy saucepan over low heat until melted, about 4 minutes; stir to combine and remove from heat. Mix sugar substitute and cocoa powder in a medium mixing bowl; add eggs and whisk until combined. Whisk in chocolate mixture.

Scoop batter into the tin (about 2 1/2 tablespoons per muffin cap), gently press 3 raspberries halfway into each cake, and place the pan on a baking sheet. Bake, turning once halfway through, until a thin crust forms on top, 12 to 15 minutes. Cool on a wire rack and serve.

Nutritional information
Per serving:
140 calories
11 g fat (4 g sat)
11 g carbohydrate
3 g protein
2 g dietary fiber
80 mg sodium