Sugar Free Frozen Hot Chocolate

This week, the world celebrated the most romantic day of the year, Valentine’s Day. And what’s more special than making a delicious treat for your loved one?

This week’s TR delight is not only inspired by the holiday, but it is also inspired by my personal favorite movie and New York City restaurant, Serendipity. 

People, like myself, travel far and wide to New York  just to try this delectable frozen, chocolatey delight to share with a loved one (Disclaimer: They’re huge! Do not attempt to eat on one’s own).

This recipe nearly replicates Serendipity’s famous dessert, saving the calories from sugar and the travel prices!

Here we go:

Frozen Hot Chocolate

  • 2 tablespoons cocoa powder
  • 2/3 cup skim milk
  • 1/3 cup lite canned coconut milk
  • 1/16th teaspoon salt
  • 1/2 teaspoon stevia (Must use stevia — makes the recipe sugar-free)
  • about 1 tablespoon light chocolate syrup (or more — to taste).

Directions

Mix ingredients into a microwave safe bowl and microwave for 30 seconds. Take the bowl out, stir, and microwave for another 30 seconds. Let the chocolatey mixture cool for about 15 minutes, then pour into three or four small cups or containers. Freeze for about one hour or until frozen. Once all of the containers are frozen, combine the mixtures into a blender and blend! Note: RESIST THE TEMPTATION: DO NOT ADD ICE!

Top with a little bit of whipped cream, and wah-la! Serve chilled immediately.

Credit: This recipe and directions come again from the wonderful, Chocolate Covered Katie.

Energy per serving:

Calories 80
Protein 3g
Fat 4.5g
Sugar 0

Why it’s T.R. Approved:

This romantic, low-cal ice cream is extremely T.R. approved as it sugar-free. Physicians and nutritionists are constantly recommending to patients to limit their sugar intake as sugar causes a number of physical and mental health problems including obesity and diabetes, among others. When a person consumes food containing sugar, the body metabolized the sugar as blood sugar which promotes the body to release insulin. While our bodies need to produce insulin, an abundance of insulin production stores as fat throughout the body. The body then becomes more susceptible to developing Type II diabetes if their insulin production becomes out of control. Studies have also alluded that high intake of sugar increases cholesterol levels. In a study published in the Journal of the American Medical Association, men and women who consumed large amounts of sugar had the high blood triglyceride levels and the low HDL  cholesterol levels. The study also concluded that eating lots of sugar more than tripled the odds of having low HDL cholesterol levels which is a strong risk for heart disease. (And as it was just Valentine’s Day, we do NOT want to risk heart disease).

References: LIVESTRONG, WebMd

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