Recipe of the Week

As I'm sure you all know by now, I'm a HUGE fan of Chef Devin Alexander. Even prior to meeting Chef Devin and working out with her during a fan date in Chicago last summer, I've loved her to pieces. Chef Devin has a fabulous monthly newsletter, with great cooking tips and tricks, recipes, contests, and more - just visit her website and sign up. I know you won't be disappointed!


Chef Devin Alexander's Chocolate Kahlua Parfait

This is the perfect Valentine’s Day dessert for those who want to make a little something special for their sweethearts without doing serious damage to their waistlines! The parfait is best served in champagne glasses – trust me, it’s adorable! Just remember when making these parfaits, don’t leave the marshmallow mixture cooling in the fridge for more than an hour or the remaining ingredients might not mix in properly.

  • 10-1/2 ounce bag mini-marshmallows
  • 1/2 cup fat free milk
  • 1 teaspoon instant coffee powder
  • 1/3 cup Kahlua
  • 3 cups defrosted, fat free frozen whipped topping, divided
  • 1 cup (about 6 whole graham crackers) crushed chocolate graham cracker crumbs or low-fat chocolate wafer cookies
  • 8 champagne flutes


In a large, microwave–safe mixing bowl (or large glass bowl), mix the marshmallows with the milk and the coffee powder. Cover the bowl with a microwave-safe plate or a sheet of waxed paper and microwave the mixture for 2 to 4 minutes on high or until there are no lumps remaining when it is stirred. Cover the bowl with plastic wrap. Transfer it to the refrigerator and allow the mixture to cool completely (up to an hour).

Remove the marshmallow mixture from the refrigerator and beat in the liqueur using the whisk attachment of an electric mixer. Then add 1 cup of the whipped topping and whisk it in. Next, using a spatula, fold in another cup of the whipped topping.

Spoon 1/2 tablespoon of the crumbs into each flute. Spoon a scant ¼ cup of the marshmallow mixture into each flute followed by 1-1/2 tablespoons of the remaining whipped topping. Top that in each with about 1 tablespoon of crumbs, reserving a total of 2 teaspoons of crumbs. Then divide the remaining filling among the flutes (about ¼ cup each). Top each with a dollop of the remaining whipped topping and lightly sprinkle the top with additional the crumbs. Cover each with plastic wrap and refrigerate them until the filling sets, approximately 2 hours. Can be made up to 1 day in advance.

Makes 8 (1 parfait) servings.

Each serving has: 271 calories, 1 g protein, 54 g carbohydrates, 1 g fat, trace saturated fat, trace cholesterol, trace fiber, 143 mg sodium
Traditional Chocolate Kahlua Parfait have: 538 calories, 4 g protein, 33 g carbohydrates, 37 g fat, 22 g saturated fat, 310 mg cholesterol, trace fiber, 44 mg sodium

You save: 267 calories, 36 g fat, 21 g saturated fat

Recipe by Devin Alexander courtesy of Healthy Decadence


xo,

1 comments:

Paula Rodriguez said...

I love watching Devin Alexander on the health network. My favorite part are the tips segments. Loved her recipe for barbequed pulled pork. I guess we can have it all.

Great recipe.

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