Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Skinny Chocolate Raspberry Pots de Creme | Healthy Seasonal Recipes

skinny chocolate raspberry pots de creme


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Description

Lightened up recipe for skinny raspberry Pots de Creme with chocolate on top. A sweet dessert to celebrate Valentine’s day.


Ingredients

Units Scale

for the creme

  • 1 cup frozen raspberries, thawed
  • 1 cups low-fat milk
  • 1/4 cup half and half
  • 3 tablespoons cornstarch
  • 3 egg yolks
  • 1/3 cup sugar
  • 1 teaspoons vanilla extract
  • 1/4 teaspoon salt

for the glaze

  • 1 tablespoons honey
  • 2 tablespoons half and half
  • 1 ounce dark chocolate chips (about 2 1/2 tablespoons)
  • 2 tablespoons unsweetened cocoa powder
  • 3 tablespoons confectioner’s sugar

For Garnish

  • Fresh raspberries and chocolate curls

Instructions

  1. 1. Preheat oven to 325 degrees F. Put a kettle of water on to boil for a water bath. Place 4 4-ounce ramekins in an 8×8-inch.
  2. 2. To make the crème: Puree raspberries in a food processor. Press through a fine mesh sieve into a medium bowl to remove the seeds. Discard seeds and set puree aside.
  3. 3. Heat milk in a medium saucepan over medium-high heat, stirring occasionally until steaming hot. Whisk the ¼ cup half and half and cornstarch in a medium bowl until smooth. Whisk the cornstarch mixture into the steaming milk mixture and continue cooking, stirring constantly, until the mixture boils and thickens, about 4 minutes.
  4. 4. Whisk egg yolks, sugar, vanilla extract and salt in a large bowl. Gradually whisk in the thickened milk mixture until smooth. Stir in raspberry puree. Carefully strain the mixture into a large measuring cup or heat-proof pitcher. Pour the custard base into the ramekins, dividing evenly. Carefully pour the boiling water into the roasting pan about half-way up the sides of the custard cups and transfer it to the oven.
  5. 5. Bake until the creme is just set up, 32 to 37 minutes. Let crèmes cool in the hot water bath until room temperature. Remove them from the water bath and refrigerate until cold. Cover with plastic wrap and refrigerate overnight if desired.
  6. 6. To make the Glaze: Heat honey in a small saucepan over medium-high heat, stirring often until melted and hot, 1 to 3 minutes. Meanwhile, place chocolate chips in a medium heat-proof bowl. As soon as the honey is hot, pour it over the chocolate chips and stir to coat the chocolate with the honey. It will start to melt the chocolate. Heat the 2 tablespoons half and half in the saucepan over medium heat until it starts to bubble and then quickly pour it over the chocolate chip mixture and whisk until completely smooth, about 1 minute. Sift in cocoa powder and confectioner’s sugar while whisking and whisk until smooth.
  7. 7. Divide the glaze among the 8 cremes, tilting each and spreading the glaze with the back of the spoon as it thickens to coat evenly. Chill or serve immediately. Garnish with raspberries and chocolate curls before serving.

Notes

170 mg Cholesterol, 25 g Added Sugars

  • Prep Time: 45 minutes
  • Cuisine: American

Nutrition

  • Calories: 257
  • Sugar: 31 g
  • Sodium: 190 mg
  • Fat: 8 g
  • Saturated Fat: 1 g
  • Carbohydrates: 42 g
  • Fiber: 3.5 g
  • Protein: 6 g
FREE Weeknight Dinners E-Book

Yours free when you subscribe to our weekly newsletter

We respect your privacy.