Chocolate Rice Cereal Squares

Chocolate Rice Cereal Squares

Fiona Haynes

These delightfully chewy chocolate rice cereal squares are a great low-fat way to get your fix of chocolate. With just a drizzle of chocolate on top, these no-bake cocoa treats are almost guilt free.

Cook Time: 5 minutes

Total Time: 5 minutes

Ingredients:

• 2 tbsp butter
• 1 10.5 ounce bag mini marshmallows
• 1/4 cup unsweetened cocoa powder
• 6 cups crispy rice cereal
• 1 ounce semisweet chocolate (optional)

Preparation:

Melt butter and marshmallows in a large saucepan over low heat, stirring constantly. Stir in cocoa powder followed by rice cereal. Stir until cereal is coated. Mixture will be very stiff.

Spoon cereal into an 8-inch square pan lined with parchment paper or foil sprayed with nonstick cooking spray. Make sure foil or parchment overhangs sides of baking pan. Press cereal down firmly using wax paper to avoid it sticking to your hands or spoon.

Melt ounce of chocolate at half power in the microwave, checking after 30 seconds, then every 10 seconds until melted. Drizzle melted chocolate over cereal.

When cooled, cut rice cereal into 16 squares.

Per Square (without chocolate drizzle): Calories 118, Calories from Fat 16, Total Fat 1.7g (sat 1g), Cholesterol 4mg, Sodium 115mg, Carbohydrate 24.4g, Fiber 0.5g, Protein 1.2g

Per Square (with chocolate drizzle): Calories 130, Calories from Fat 25, Total Fat 2.7g (sat 1.6g), Cholesterol 4mg, Sodium 115mg, Carbohydrate 24.9g, Fiber 0.8g, Protein 1.4g

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low cal french toast / bread pudding I am in!!! Cut the recipe in half if you have self control issues- I am going to use real apples (very thin slices) and eggs-

Baked Apple-Cinnamon French Toast Source: © EatingWell Magazine Active Time:  25 Minutes Total Time:  9 Hours 30 Minutes 12 servings This apple-cinnamon French toast is quick to assemble, but the best part about it is that you can make it the night before then finish in it the oven the next morning. Make Ahead Tip: Prepare through Step 3 and refrigerate for up to 1 day. INGREDIENTS 3 cups nonfat milk 2 cups pasteurized liquid egg whites, such as Egg Beaters 3 tablespoons honey 1 1/2 teaspoons vanilla extract 1/4 teaspoon salt 1 1-pound loaf sliced whole-wheat bread 1 cup chopped dried apple rings (3 ounces) 1/2 cup raisins 1 1/2 teaspoons ground cinnamon 1/2 teaspoon freshly grated nutmeg 1 tablespoon confectioners’ sugar DIRECTIONS Whisk milk, egg whites, honey, vanilla and salt in a large bowl. Trim crusts off 8 bread slices and set aside. Cut the crusts and the remaining bread into 1-inch pieces. Toss the cut bread with dried apples, raisins, cinnamon and nutmeg in a large bowl. Coat a 9-by-13-inch baking dish with cooking spray. Transfer the bread mixture to the pan. Lay the reserved crustless slices evenly over the top of the casserole, trimming to fit. Whisk the milk mixture one more time, then pour evenly over the bread. Press the bread down with the back of a wooden spoon, making sure it’s evenly moist. Cover with parchment paper, then foil, and refrigerate for at least 8 hours or up to 24 hours. Preheat oven to 350 degrees F. Bake the casserole, covered, for 40 minutes. Uncover and continue baking until puffed, set and lightly browned, about 20 minutes more. Let stand for 10 minutes; dust with confectioners’ sugar and serve. Recipe reprinted by permission of © EatingWell Magazine. All rights reserved. Nutrition Information 12 servings - Facts Per Serving: Calories: 182 Fat. Total: 1g Carbohydrates, Total: 33g Cholesterol: 1mg Sodium: 344mg Protein: 10g Fiber: 3g % Cal. from Fat: 5% Fat, Saturated: 0g ©1998- 2011 Cooking.com

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