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Chai Tea and Raspberry Chocolate Bars

I've been struggling to lose weight and I know one of my down falls is my love of sweets and my love of chai tea. So I found a couple of recipes that are great. The tea mix is great on the go are easy to make.

Ingredients:

Tea Mix

1 cup nonfat dry milk powder
1.5 cups powdered non-dairy creamer (I use light Coffeemate and less than the original recipe since I like it darkerr)
2 1/2 cups Splenda*
1 1/2 cups unsweetened instant tea
2 teaspoons ground ginger*
2 teaspoons ground cinnamon*
1 teaspoon ground cloves*
1 teaspoon ground cardamom*
Vanilla sugar or Nondairy vanilla creamer (I use the sugar) **Optional
*I'm going to say add to taste, since the last batch I made was too sweet using the 2 1/2 cups of Splenda and not enough of the spices.


DIRECTIONS:
1. In a large bowl, combine milk powder, non-dairy creamer, vanilla flavored creamer (or sugar), Splenda and instant tea. Stir in ginger, cinnamon, cloves and cardamom. In a blender or food processor, blend 1 cup at a time, until mixture is the consistency of fine powder.
2. To serve: Stir 2 heaping tablespoons Chai tea mixture into a mug of hot water. (Again, to taste, I use less than two table spoons for about 500ml of hot water. Some people use more)

Makes around 36 servings, depending on how much you use.

Nutritional breakdown:

CaloriesFatFiberSugarCarbs TotalProtein
Total For Entire Batch1776251417533262
Total per 1/36 serving4910592




Rasp/Choco Bars

INGREDIENTS:

1 1/2 cups all-purpose flour
3/4 cup Splenda
3/4 cup butter, softened
1 (10 ounce) package frozen raspberries, thawed
1/4 cup orange juice
1 tablespoon cornstarch
1/2 cup mini semi-sweet chocolate chips

DIRECTIONS:
1. Preheat oven to 350 degrees F (190 degrees C).
2. Mix the flour, sugar and butter or margarine. Press into the batter of a 13x9 inch ungreased baking pan. Bake at 350 degrees F (175 degrees C) for 15 minutes.
3. Mix the raspberries, orange juice, and cornstarch in a 1 quart sauce pan. Heat to boiling, stirring constantly. Boil and stir for 1 minute. Let cool for 10 minutes.
4. Sprinkle chocolate chips over baked crust and spoon the raspberry mixture over the top.
5. Bake at 350 degrees F (1715 degrees C) for 20 minutes or until the raspberry mixture has set. Remove from oven and let cool. Drizzle with additional melted chocolate if desired. Cut into 2x1 inch squares.

Nutritional Breakdown:

CaloriesFatFiberSugarTotal CarbsProtein
Entire Recipe2414169361522034
1/485041051


*Warning, these are really sweet. Good, but sweet so I don't suggest eating more than two in a sitting.

Comments

hawk_soaring
Oct. 30th, 2007 12:35 am (UTC)
Oh yum! I love chai -- thanks for this.

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