Monday, January 4, 2010
K. Shah 43 comments
Know what you Eat – Chocolate is made from plants, which means it contains many of the health benefits of dark vegetables. Dark chocolate contains a large number of antioxidants (nearly 8 times the number found in strawberries). The flavonoids in Cacao also help relax blood pressure through the production of nitric oxide, and balance certain hormones in the body. Xlitol is a natural sweetener, typically derived from trees (birch and beech) or corn cobs. Xylitol has about 40% lower calories than sugar, with all the great taste. It is good for anyone who is on a diet, watching their calories, or just wants to be healthier. Although this product contains carbohydrates, but the carb has a very minimal effect on blood glucose levels and have a lower calorie amount per gram. These products, in effect, have low Net Effective Carbs. Xylitol also has a low glycemic index value of only 7, has minimal effect on blood sugar levels, and does not require insulin to metabolize. It is not only effective for those with diabetes or people with hypoglycemia, but for anyone who is sensitive to sugar. Xylitol is a good sugar alternative for everyone because it is beneficial for dental health. Xylitol helps reduce dental cavities, plaque, and tooth decay.
I saw the truffle recipe in Parent & Child Magazine but the original recipe was loaded with calories from butter, heavy cream, sugar from the suggested bitter sweet chocolate. I wanted to make the truffle guilt free and and came up with this alternate recipe. It tasted so good and very healthy one indeed. Do try out and indulge without the guilt.
Preparation Time – 5 Minutes
Cooking Time – 10 Minutes
Serves – Makes about 30 truffles
Unsweetened 100% Dark Chocolate – 3 bars(4 oz each)
Xylitol – 1 cup or increase this if you really have sweet tooth(but check before adding, as this 1 cup itself was sweet for us)
Milk – 1 cup
Toasted Almonds – 2 Tbsp
Toasted Walnuts – 2 Tbsp
Raisins –1 Tbsp
Dates chopped – 1 Tbsp
Vanilla bean - 1
Coarsely powdered nuts – 4 Tbsp for dusting
1) Break the chocolate bar into small pieces put it in a heatproof bowl with xylitol and milk.
2) Split the vanilla bean, scrape the seeds into the bowl and add the bean as well. Put the bowl over a saucepan of simmering water, making sure the bottom of the bowl doesn’t touch the bottom vessel but touch the water surface.
3) Melt the chocolate stirring occasionally, until smooth. Remove the vanilla bean and add the dried fruits and nuts.
4) Transfer the bowl to the refrigerator and chill for 40 minutes, stirring twice in between. The mixture should thicken and become fudge like.
5) Scoop out mounds of the truffle mixture, roll between your hands to form a smooth ball and roll into powdered nuts and place in a tray or container lined with parchment paper.
6) Refrigerate for at least 4 hours until firm. Keep refrigerated and eat within a week.
This goes to Food for 7 Stages of Life- Desserts & Icecream hosted by Radhika and co-hosted by Sudeshna.
This goes to Think Spice - Think Vanilla hosted by Snackgiving.