Okay, not quite health food, but when I want a treat that won't cause me to immediately gain 5 pounds, this is it:

Hot Fudge Cake Serving Size : 12
1 cup all-purpose flour 1/2 cup fat-free milk
3/4 cup granulated sugar 1 teaspoon vanilla extract
3 tablespoons unsweetened cocoa 1 cup packed brown sugar
2 teaspoons baking powder 3 tablespoons unsweetened cocoa
1/4 teaspoon salt 1 1/2 cups hot water

Preheat oven to 350°F. Combine dry ingredients in a medium bowl. Stir in milk and vanilla extract. Spoon the batter into a 9-inch square baking pan. Combine brown sugar and 3 tablespoons cocoa, and sprinkle over cake batter. Pour water over batter (do not stir). Bake at 350°F for 40 minutes or until cake springs back when lightly touched in center. Serve warm with 2 T vanilla low fat ice cream. Calories 172 (3% calories from fat); fat 0.5g (sat 0.3g, mono 0g, poly 0.2g); protein 2.2g; carbohydrate 40.3g; fiber 0.3g; cholesterol 0mg; iron 1.4mg; sodium 63mg; calcium 79mg. WW- 3 points.

I have another recipe that's almost identical, but says it makes 6 servings, which I think is a little more realistic. Double the nutrient values.

you're an evil woman, guava.

:D

I wonder if you could substitute all that sugar with Splenda?
It looks yummy :)

It's a lot of sugar.

I've only ever once substituted Sugar Twin for sugar, and it ended up tasting terrible, so I've been worried to try it again.

Anyone have any sweet recipes with Splenda in them? (chocolate please!)

I've done some low fat brownies with splenda. They were not bad at all.
I simply replace the sugar with same amount of splenda granulated.


Heat oven to 350 F. In a large mixing bowl, combine
1 cup flour
3/4 cup granulated sugar
1/4 cup unsweetened cocoa
2 tsp baking powder
1/2 tsp salt (optional)

Add
1/2 cup skim milk
1/4 cup unsweetened applesauce
1 tsp vanilla extract

Stir to blend. Spoon into an 8X8 inch baking pan spray with cooking spray.
In a medium-sized bowl, combine
3/4 cup brown sugar
1/4 cup unsweetened cocoa
3/4 to 1 3/4 cup hot water (see note)

Stir to blend and pour over batter in prepared pan. Bake for 40 minutes.
Serve with nonfat frozen yogurt, if desired.

Note: A fudgy sauce forms on the bottom of the brownie as it bakes. The
consistency of the sauce depends on the amount of hot water you use in the
recipe. If you use the maximum amout, it's like a chocolate syrup; with the
minimum amount it's more like a pudding. I think I usually use about 1 1/4
cup for a medium-thick sauce, which I spoon up over the yogurt to make a hot
fudge brownie sundae kind of thing.

I have served this a number of times to unsuspecting fat-craving friends,
always with great success.