2 heaping tsps (the kind you eat with) good cocoa
powder (I’ve been using Valrhona)
2 packets Splenda
ca 1/4-1 tsp squished decaf coffee crystals (should
be a powder)
a few dashes salt
enough cream (or milk, depending on what diet you are
on) to mix above to a paste
1/2 tsp vanilla
1/4 c mascarpone cheese*
1/4 c ricotta cheese (I used fat-free, which was even
lower in carbs than the full-fat one acc to the label)*
chopped toasted almonds (opt.)

Mix the cocoa, Splenda, coffee, salt, and cream (or whatever) to a
smooth paste. Stir in the vanilla. Mix the cheeses, then mix
them into the cocoa mixture. Stir in almonds if using. Eat.
Half of this was quite enough for me, so I’d say it serves two
people.

*This recipe has evolved into the following. Put almost 1/2 c of
fat-free ricotta cheese in a measuring cup and add mascarpone to
equal 1/2 c. Dump cocoa, Splenda, coffee, salt, vanilla on top
and mix well. The mixture will be rather stiff. Add a bit of
cream to make a better consistency and mix well. Stir in almonds
if using. Unfortunately (or fortunately), I am allergic to
chocolate and can only eat this occasionally. Also unfortunately,
I have to eat this pretty early in the day or it keeps me up all
night.

Ingredients

* 1 box chocolate cake mix
* 1 cup mayonnaise
* 1 cup water
* 3 eggs
* 1 tsp. ground cinnamon

Directions

1. Preheat oven to 350
2. Blend all ingerdients with hand mixer for 2 minutes
3. Bake as directed on cake mix box
4. Enjoy!

Ingredients

* 1 C light unsweetened coconut milk
* 2 1/2 C skim milk or regular
* 1 tsp almond extract
* 2 pkg sugar-free instant chocolate fudge pudding mix
* Cool Whip

Directions

1. Pour skim and coconut milk into mixing bowl.
2. Fold in almond extract.
3. Add in pudding mix.
4. Blend with mixer on low speed until all the pudding is moist.
5. Continue beating on medium speed until pudding thickens.
6. Refrigerate until cold.
7. Serve with a dollop of cool whip on top.