With Valentine's Day around the corner, why not treat yourself or your sweetie to something indulgent without the guilt?!?

With the Superbowl last weekend and Valentine's Day next week, the caloric intake for some lately has been out of this world.
If you're anything like me you like to have a treat once in a while. A smooth, chocolate-y dessert is always option. Double the joy when paired with a chocolate cookie made using egg whites and dark chocolate.

Clean Eating does allow for everything in moderation, if you're going to have a dessert then these recipes are a perfect choice. I always have organic cane sugar on hand since the days of refined sugars are gladly behind me. As I said, these treats are in moderation.


I would have never guessed that a chocolate pudding, or any pudding for that matter would have oats in the recipe but it's a great opportunity to add some density and protein to a dessert. Many of the ingredients are things that you have on hand so you can easily make this is quick and delicious recipe.


Valentine's Day is for lovers but it's also for the single ladies (and men) in the world.

Mexican Frozen Chocolate Pudding
Ingredients:

• 2 scoops chocolate whey protein powder
• 1/4 to 1/2 cup brewed coffee, cooled
• 1/4 cup instant oats, unflavored
• 1/4 cup low-fat cottage cheese
• 2 tbsp sliced almonds
• 1 cup fat-free whipped cream

Instructions:

ONE: In a bowl, combine all ingredients except whipped cream. Use an immersion blender to mix until smooth.

TWO: Add more coffee if too thick. Fold in whipped cream.

THREE: Refrigerate overnight and serve or freeze for an hour, stirring every 15 minutes

**Nutrients Per Serving: Calories: 140, Total Fat: 3g, Sodium 105mg, Total Carbohydrates: 12g, Sugars 3g, Protein: 15g, Iron: 3g

Chocolate Cookies
Ingredients:

• Olive oil cooking spray
• 6 oz dark bittersweet chocolate, broken up
• 3 large egg whites
• 1 1/2 cups Sucanat, divided
• 1/2 tsp vanilla extract
• 1/3 cup unsweetened cocoa
• 4 1/2 tsp arrowroot powder

Instructions:
ONE: Preheat oven to 375 degrees F and lightly spray two baking sheets with cooking spray.

TWO: Place chocolate in a microwaveable bowl and heat on high until chocolate melts, approximately two minutes, stirring once halfway through; set aside to cool slightly.

THREE: Using an electric mixer on high speed, beat egg whites until they form soft peaks; gradually beat in one cup Sucanat and continue beating until mixture appears creamy; add vanilla.

FOUR: In a separate small bowl, combine remaining half cup Sucanat, cocoa and arrowroot powder; then beat into egg whites on low speed.

FIVE: Stir in warm chocolate and continue stirring gently until mixture thickens.
SIX: Place rounded tablespoons of batter onto prepared baking sheets and bake for 10 minutes. Cool on sheet pans for an additional 10 minutes before transferring to racks to cool completely.

**Nutrients Per Cookie: Calories: 90, Total Fat: 3g, Trans Fat: 0g, Sodium: 15mg, Total Carbohydrates: 16g, Sugars: 14g, Protein: 1g