The Orange Chocolate Cake in SKINNY DISH! is a simple, versatile, rich, and moist cake concoction. It can be frosted, sprinkled, or birthday-caked in the shape of She-Ra: Princess of Power’s tiara, and still pass the kid meter with high scores.
Just 10 minutes of prep, 35 minutes of baking, and 225 calories per generous slice.
- 1 ¾ cups all-purpose flour
- ½ cup sugar
- ¼ cup cocoa
- 1 tsp baking soda
- ½ tsp salt
- ½ cup orange juice concentrate, thawed
- 1/3 cup vegetable oil
- 2 tsp vanilla
- 1 tsp apple cider vinegar
- ½ cup plus 1 Tbsp filtered water
- 1 Tbsp powdered sugar, or ¼ cup thin vanilla frosting to top
- Preheat oven to 350° F.
- Sift dry ingredients together (minus the powdered sugar). Add thawed OJ concentrate (use a microwave for quick thawing) and remaining wet ingredients, stirring until smooth.
- Pour batter into lightly oiled 9 x 9-inch baking dish and bake for 30-35 minutes, until a toothpick inserted in center comes out clean. Let cake sit 10 minutes before sprinkling with powdered sugar (use a sifter for a delicate, and evenly topped cake), or drizzling with vanilla frosting.
NUTRITION SNAPSHOT Per serving: 225 calories, 8 g total fat, 1 g saturated fat, 0 mg cholesterol, 399 mg sodium, 36 g carbohydrates, 2 g fiber, 17 g sugar, 3 g protein, 0.5% vitamin A, 31% vitamin C, 1% calcium, 7% iron
Oh my! The Zeus Mousse – meant for only the highest ranking Gods and Goddesses – is beyond rich and delicious, and is a perfect first introduction to tofu.
The recipe calls for chocolate chips, non-dairy milk, and tofu, a few minutes of prep, and an hour of chilling time. A complete and total crowd-pleaser (just be sure to hide some for yourself for after the fiesta…).
- 1 (12-oz) bag semi-sweet chocolate chips
- 8 oz vanilla almond milk, or other vanilla non-dairy milk
- 1 (15-oz) block organic firm tofu, drained
- 12 strawberries, cherries, or raspberries for garnis
- Place chocolate chips and almond milk in a microwave safe bowl and microwave for about 1 minute, until chips are soft. Let sit another 2 minutes to let the milk fully melt the chips.
- Place melted chips, milk, and drained tofu in a blender or food processor and blend until creamy. Chill for 1 hour either in the blender or processor or individual cups. Garnish with fruit and enjoy!
- Store in the fridge for up to 4 days or in popsicle molds in the freezer for up to 1 month.
NUTRITION SNAPSHOT Per serving (½ cup, including strawberries): 181 calories, 11 g total fat, 5 g saturated fat, 0 mg cholesterol, 14.5 mg sodium, 21.5 g carbohydrates, 0.5 g fiber, 17 g sugar, 6 g protein, 1% vitamin A, 11.5% vitamin C, 6% calcium, 4.5% iron; Option for kids or kids-at-heart: Freeze mousse overnight in rinsed-out yogurt containers with a popsicle stick in the middle. Enjoy the rich popsicle treats for up to a month!
And finally, who doesn’t love chocolate chip cookie?
Try these Squash Drop Cookies which leave out the eggs and butter, but include scrumptious pumpkin and divine semi-sweet chocolate chips. Bet you can’t stop at one, and perhaps you shouldn’t.
- 1 Tbsp flaxseed meal (ground flaxseeds), soaked in 3 Tbsp warm filtered water for 10 minutes until it forms a gel, or 1 Tbsp cornstarch dissolved in 2 Tbsp warm water
- 2 cups whole wheat flour
- 1 tsp baking powder
- 1 Tbsp cinnamon
- ½ tsp baking soda
- 1 tsp ground nutmeg
- 1/3 cup Earth Balance Natural Buttery Spread, or other non-hydrogenated margarine, softened to room temp
- ¾ cup packed brown sugar, or ½ cup granulated sugar + ¼ cup agave nectar
- 1 (15-oz) can cooked pumpkin, or 1 ½ cups cooked and mashed butternut squash (24 oz cubed or peeled squash, cooked and mashed)
- 2 tsp vanilla
- 1 cup semi-sweet chocolate chips or raisins
- Preheat oven to 375° F.
- While flaxseed meal soaks, stir together flour, baking powder, cinnamon, soda and nutmeg in a medium-sized mixing bowl.
- Combine margarine, brown sugar or granulated sugar plus agave, squash, vanilla, and flaxseed water mixture in a separate, large mixing bowl.
- Add dry ingredients to wet mixture, and stir until well combined. Stir in chocolate chips.
- Drop from a tablespoon 1 inch apart onto a greased cookie sheet. Bake for 8-10 minutes. Cool on a wire rack. Best when eaten warm, not hot, fresh from oven.
- Store in an airtight container for 3 days or in the freezer for up to 3 months.
NUTRITION SNAPSHOT Per cookie: 113 calories, 4.5 g total fat, 2 g saturated fat, 0 mg cholesterol, 64 mg sodium, 19 g carbohydrates, 1.5 g fiber, 12 g sugar, 1.5 g protein, 6% vitamin A, 2% vitamin C, 2% calcium, 2.5% iron
Jennifer K. Reilly, author of Cooking with Trader Joe’s Cookbook: SKINNY DISH!, is a registered dietitian in Washington, DC who blogs at BitchinDietitian.com and can be found on Facebook with tons of fun nutrition tips and info.