PHOENIX -- Just in time for Valentine's Day, Maya Nahra of Sunflower Farmers Market shows Kaley O'Kelley how to make some delectable chocolate treats that are only about 100 calories.
To melt chocolate, microwave on medium for 1 minute. Stir well, then continue microwaving on medium, stirring every 20 seconds, until completely melted and smooth. You can also place chocolate in the top of a double boiler over hot, but not boiling, water. Stir until melted. Chocolate tends to melt quickly and burn easily so be careful.
Quick Mini Chocolate Cheesecakes
1/4 cup semisweet or bittersweet chocolate chips, melted
1/2 cup part-skim ricotta
12 chocolate wafer cookies
1 Tbsp. 100-percent fruit jam, such as raspberry or cherry
Combine melted chocolate and ricotta in a small bowl. Spoon a scant 1 tablespoon of the mixture on each chocolate wafer and top with 1/4 teaspoon jam.
Per cheesecake: 61 calories
Chocolate Drizzled Popcorn
1/2 cup bulk popcorn
2 Tbsp. coconut oil
2 cups dark chocolate chips, melted
Large chuck sea salt
Heat coconut oil in a pot over high heat, add popcorn kernels, and place lid on top. With on hand on the lid and one hand on the pot handle, move the pot back and forth over the heat until all the kernels have popped.
Spread out popcorn over wax paper and drizzle melted chocolate over the popcorn. Sprinkle the large chuck sea salt on top, just a little will do.
Let popcorn and chocolate sit overnight and break up into chucks in the morning. Want to get creative? Add cherries, swirls of white chocolate, or peanut butter chips!
Per serving: 100 calories
Peanut Butter & Pretzel Truffles
1/2 cup crunchy natural peanut butter
1/4 cup finely chopped salted pretzels
1/2 cup milk chocolate chips, melted
Combine peanut butter and pretzels in a small bowl. Chill in the freezer until firm, about 15 minutes. Roll the peanut butter mixture into 20 balls (about 1 teaspoon each). Place on a baking sheet lined with parchment or wax paper and freeze until very firm, about 1 hour. Roll the frozen balls in melted chocolate. Refrigerate until the chocolate is set, about 30 minutes.
Per truffle: 64 calories
Frozen Chocolate-Covered Bananas
4 large ripe bananas, peeled and cut into thirds crosswise
3/4 cup semisweet or bittersweet chocolate chips, melted
1/4 cup shredded coconut
Line a baking sheet with parchment or wax paper. Insert a popsicle stick into the cut end of each banana half. Cover each piece of banana with melted chocolate using a rubber spatula and sprinkle with coconut. (Reheat chocolate, as needed, to keep it melted.) Place the bananas on the baking sheet and freeze until frozen, about 2 hours.
Per serving: 100 calories