10 chocolate custard low fat Recipes

flour, salt, cocoa powder, sugar, cinnamon, baking soda, applesauce, eggs (or 1/2 cup egg beaters), vegetable oil, vanilla extract, skim milk, granulated sugar, flour or 2 1/2 tbsp cornstarch, salt, milk , scalding hot, eggs or 4 egg yolks, well beaten, vanilla, low-fat butter, powdered sugar, spn butter schnapps, vanilla, spn orange zest, spn orange juice, spn skim milk

low-fat milk, vanilla bean , split lengthwise, sugar, egg yolks, salt, sugar, divided, low-fat milk, vanilla bean , split lengthwise, dutch process cocoa, cornstarch, salt, bittersweet chocolate, finely chopped, egg yolks, egg whites, cream of tartar

eggs, light cream cheese, softened, splenda brown sugar blend, ground cinnamon, dried ancho chile powder, pure vanilla extract, salt, low-fat milk, semisweet chocolate chips

butter, room temperature, sugar, eggs, sour cream (low fat or full ), vanilla extract, all purpose flour, baking soda, salt, cocoa powder, dark chocolate, water, boiling, vanilla cream filling, all purpose flour, milk (low fat is fine ), butter (or trans fat-free shortening), granulated sugar, scraped vanilla bean or 1 tsp vanilla extract, whisk together the flour and milk and cook in a small saucepan over medium heat until thick. this will only take a few minutes. sir continuously to prevent the mixture from clumping and do not bring all the way to a boil. when thickened (consistency will be that of a thin pudding or custard), strain with a mesh strainer into a small bowl, cover with plastic wrap and let cool completely to room temperature., when the milk mixture is cool , cream the butter (or shortening) and sugar together in a medium bowl until light. add in the milk/flour mixture and the scraped vanilla bean seeds (or vanilla extract) and beat at high speed with an electric mixer for 7 minutes, until light and fluffy. scrape into a pastry bag fitted with a plain tip, or a large ziplock bag with the corner cut off, and set aside until ready to fill your cupcakes., chocolate buttercream frosting, butter, room temperature, unsweetened cocoa powder, powdered sugar, milk, vanilla extract, combine all ingredients in a large bowl and beat, with an electric mixer, until frosting is creamy, 3-5 minutes. add additional powdered sugar as needed to achieve a thick, but not stiff, frosting that is easy to spread. add additional milk, if necessary, to thin the frosting if it gets too thick.

chocolate syrup, skim milk or 3/4 cup low-fat milk, sugar, eggs, vanilla, prepared 9 inch chocolate cookie pie crust, chocolate whipped cream, mint leaf (optional)

low-fat milk, good-quality bittersweet chocolate, chopped fine, real vanilla extract, egg yolks , from grade a large eggs, brown sugar, cream , and, crystalized violets (*to garnish )

low-fat milk or 2 cups skim milk, eggs, sugar, salt, vanilla bean , scraped seeds from, cherry brandy (kirschwasser would be used in germany), chocolate sprinkles, mint leaf (to garnish ) (optional), fresh cherries (to garnish ) (optional), sweetened whipped cream, sour cherries (fresh or canned ), sugar (or to taste), ground cinnamon

low joule gelatin (any flavour), mandarin orange pieces, custard powder, sugar, low-fat milk, eggs, separated, vanilla essence, low-fat whipping cream, bananas, flaked chocolate bar