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.

Ingredients

  • 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

Instructions

  1. Preheat oven to 350° F.
  2. 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.
  3. 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.

Notes

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

Zeus Chocolate Mousse recipe Cooking Trader Joes SKINNY DISH

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…).

Ingredients

  • 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

Instructions

  1. 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.
  2. 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!
  3. Store in the fridge for up to 4 days or in popsicle molds in the freezer for up to 1 month.

Notes

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!

Squash Drop Cookies recipe Cooking Trader Joes SKINNY DISH!

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.

Happy Cooking!

Ingredients

  • 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

Instructions

  1. Preheat oven to 375° F.
  2. While flaxseed meal soaks, stir together flour, baking powder, cinnamon, soda and nutmeg in a medium-sized mixing bowl.
  3. Combine margarine, brown sugar or granulated sugar plus agave, squash, vanilla, and flaxseed water mixture in a separate, large mixing bowl.
  4. Add dry ingredients to wet mixture, and stir until well combined. Stir in chocolate chips.
  5. 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.
  6. Store in an airtight container for 3 days or in the freezer for up to 3 months.

Notes

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.