Best 5 Low Cal Double Chocolate Pillows Recipes
Calling all chocolate lovers! If you're looking for a delightful and indulgent treat that won't break the calorie bank, then these low-calorie double chocolate pillows are the perfect recipe for you. Made with a combination of cocoa powder and dark chocolate, these soft and fluffy pillows are packed with rich chocolate flavor without all the added sugar and fat. With a light and airy texture, these pillows are the perfect way to satisfy your sweet tooth without sacrificing your health goals.
Here are our top 5 tried and tested recipes!
CHOCOLATE-MARSHMALLOW PILLOWS
Betty Crocker Prize-Winning Recipe 2009! Indulge in chocolate-frosted cookies with a marshmallow center made easier with a cookie mix.
Categories Dessert
Time 1h5m
Yield 24
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. In large bowl, stir cookie mix, oil, water egg and pecans until soft dough forms.
- On ungreased baking sheets, drop dough by rounded tablespoonfuls 2 inches (5 cm) apart.
- Bake 7 minutes. Remove from oven; immediately press marshmallow half lightly, cut side down, on top of cookie. Bake 1 to 2 minutes longer or just until marshmallows begin to soften. Cool 2 minutes; remove from baking sheets to cooling racks. Cool completely, about 15 minutes.
- Meanwhile, in 1-quart (1 L) nonstick saucepan, melt chocolate chips over low heat, stirring until smooth. Remove from heat. Add whipping cream, butter and vanilla; blend well. Stir in icing sugar until smooth.
- Spread frosting over each cooled cookie, covering marshmallow. Let stand until frosting is set.
Nutrition Facts : Calories 200, Carbohydrate 27 g, Cholesterol 15 mg, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 24 cookies, Sodium 100 mg, Sugar 18 g, TransFat 0 g
CHOCOLATE-MARSHMALLOW PILLOWS
Indulge in chocolate-frosted cookies with a marshmallow center made easier with cookie mix.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h5m
Yield 24
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. In large bowl, stir cookie mix, oil, water, egg and pecans until soft dough forms.
- On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
- Bake 7 minutes. Remove from oven; immediately press marshmallow half lightly, cut side down, on top of cookie. Bake 1 to 2 minutes longer or just until marshmallows begin to soften. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
- Meanwhile, in 1-quart nonstick saucepan, melt chocolate chips over low heat, stirring until smooth. Remove from heat. Add whipping cream, butter and vanilla; blend well. Stir in powdered sugar until smooth.
- Spread frosting over each cooled cookie, covering marshmallow. Let stand until frosting is set.
Nutrition Facts : Calories 200, Carbohydrate 27 g, Cholesterol 15 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 100 mg, Sugar 18 g, TransFat 0 g
LOW-CAL DOUBLE CHOCOLATE PILLOWS
Yield 24 cookies
Number Of Ingredients 11
Steps:
- Preheat your oven to 350 degrees and line 2 cookie trays with wax paper. In a large bowl, sift together the first five ingredients. Mix in the chocolate chips evenly distributing. In a separate bowl, beat the eggs with the oil and extract. Add in the pumpkin and sugar and mix until all is dissolved. Pour the wet into the dry and fold together until fully incorporated(batter will be very thick). Scoop into 24 mounds, flatten, and bake for 10-12 minutes, until puffed and firm to the touch.
CHOCOLATE MARSHMALLOW PILLOWS
These cookies are so yummy and fun! The marshmallow stays soft and the rest is chewy, sweet, chocolate deliciousness. They can be made so many different ways too, use chocolate chip cookie dough instead or maybe even peanut butter! Spray kitchen shears lightly with cooking spray to make cutting marshmallows easy. Based on recipe I found at www.bettycrocker.com,so far it has 443 ratings!
Provided by Amber C.
Categories Dessert
Time 1h5m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- In a bowl combine cookie mix, oil, water, egg and pecans until dough is soft.
- Drop dough by a rounded tablespoons or a little less ( these are best on the small side so you can get a taste of marshmallow with every bite!) on an ungreased cookie sheet 2" apart. Slightly flatten tops.
- Bake 7-9 minutes; take from oven and quickly press cut side of marshmallow half lightly on top of cookie.
- Bake 1-3 minutes longer or until marshmallow just begins to soften. You can flatten the marshmallow a little if you want.
- Cool 2 minutes on cookie sheet, remove to cooling racks. Let cool completely about 20 minutes.
- Meanwhile in a small saucepan or double boiler, melt chocolate chips over low heat stirring frequently until smooth. Remove from heat and add cream, butter and vanilla; blend well. Beat in powdered sugar until smooth.
- Spread frosting over cooled cookies in a swirling motion covering marshmallow. Let frosting set and enjoy!
Nutrition Facts : Calories 111.8, Fat 8.2, SaturatedFat 2.6, Cholesterol 13.8, Sodium 8.9, Carbohydrate 10.3, Fiber 0.7, Sugar 8.4, Protein 1
LOW FAT-CAL CHOCOLATE CHIP COOKIES
Make and share this Low Fat-Cal Chocolate Chip Cookies recipe from Food.com.
Provided by ix3fruits
Categories Dessert
Time 22m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Line cookie sheet with parchment paper or coat with nonstick spray.
- In a large bowl, mix applesauce and water with sugars until smooth.
- Add egg substitute (or egg whites) and vanilla. Mix well.
- Blend in flour, baking soda and salt. Mix chocolate chips into batter.
- Scoop batter in 1/2 tablespoon mounds on sheet, one inch apart. Be sure to make all cookies approximately the same size and thickness, allowing them to bake uniformly.
- Bake 12 to 14 minutes until cookies are golden. Remove from oven. They will become crispy when cooled.
Nutrition Facts : Calories 29.7, Fat 0.4, SaturatedFat 0.2, Sodium 62.3, Carbohydrate 6.1, Fiber 0.2, Sugar 2.3, Protein 0.6
Tips:
- Use unsweetened cocoa powder: This will give your pillows a rich chocolate flavor without adding extra sugar.
- Use Greek yogurt instead of butter: This will make your pillows lighter and healthier.
- Use a sugar substitute: This will help you reduce the amount of sugar in your pillows without sacrificing sweetness.
- Chill the dough before baking: This will help the pillows hold their shape and prevent them from spreading too much.
- Bake the pillows until they are just set: Overbaking will make them dry and crumbly.
Conclusion:
These low-cal double chocolate pillows are a delicious and healthy way to satisfy your chocolate cravings. They are perfect for a snack or dessert, and they can also be served as a party appetizer. With their rich chocolate flavor and light and fluffy texture, these pillows are sure to be a hit with everyone who tries them.
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