Recipe Redo Blog

Traditional Recipes Redone…Healthier

Celebratory Chocolate Almond Decadence

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Who says you can’t eat sinfully rich chocolate and celebrate the holidays in style (and still eat healthfully)?

Yield: 12 servings (serving size: 1/12th of the recipe, 98 grams)


  • 6 squares of Baker’s unsweetened baking chocolate
  • ¾ cup Take Control Light margarine
  • 2 cups sugar
  • ½ cup flour
  • ½ cup almond flour (almonds ground into a fine powder)
  • 1 (4 ounce) cup unsweetened applesauce
  • 3 egg whites
  • 1 teaspoon vanilla extract
  • ½ cup Nestlé Toll House semi-sweet chocolate mini morsels


  1. Preheat oven to 350°F.
  2. Spray a 9×13-inch baking pan with nonstick cooking spray and set aside.
  3. Combine the first two ingredients in a large microwavable bowl and microwave on high for 2 minutes. Remove and stir until chocolate is totally melted.
  4. In another large mixing bowl, combine sugar, flour and almond flour (process raw, natural almonds in a food processor until almonds are the consistency of fine powder). Add in remaining ingredients and mix well until completely blended.
  5. Pour batter into baking pan and bake for 30-35 minutes or until center is firm to the touch. Let stand until set and serve warm topped with raspberry coulis and fat-free whipped topping, if desired.

For the raspberry coulis:

  • 2 ½ cups fresh raspberries
  • 1/3 cup sugar
  • 1 teaspoon fresh lemon juice

In a saucepan add in raspberries, sugar and lemon juice and cook over low heat, stirring gently until sugar is dissolved. When mixture just begins to simmer, remove from heat and pour into a food processor. Process until smooth. Drizzle coulis over chocolate almond cake, add a dollop of fat-free Cool Whip, a scoop f fat-free vanilla frozen yogurt and enjoy!

Nutritional Information per Serving (1 piece of cake (1/12th of recipe) with 2 tablespoons raspberry coulis):
Calories: 378, Fat: 19 g, Cholesterol: 0 mg, Sodium: 125 mg,
Carbohydrate: 57 g, Dietary Fiber: 5 g, Sugars: 45 g, Protein: 5 g

Recipe excerpt from Dr. Janet’s book: CHOLESTEROL DOWN.

This recipe is compliments of Dr. Janet Brill.  Nationally recognized nutrition, health and fitness expert and published author Dr. Janet Brill is the director of nutrition for Fitness Together, the world’s largest organization of personal trainers. Dr. Janet specializes in cardiovascular disease prevention and has authored three books on the topic; the most recent is Prevent a Second Heart Attack (Three Rivers Press, Feb 2011.) Prevent a Second Heart Attack  follows the bestselling book, Cholesterol Down (Three Rivers Press, 2006). Her third book, a sequel to Cholesterol DOWN, titled Blood Pressure DOWN (Three Rivers Press) was released on May 7, 2013.

Author: Debra K

I believe we all have the right to enjoy incredible looking and tasting cuisine.

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