Guilt-Free Goodies #1: “Red” Velvet “Yoghurt”

So many “quotation marks,” so little time to really get down to the dirty details……

Just kidding.

The reason for these “quotation marks” is simple: This is neither Red, nor is it Yoghurt; and yet it is a yoghurt-esque (or should I say yoghurt-inspired?), and Red Velvet-ish dessert that is rich, easy to make, and healthy – falling very high on the YES YOU CAN EAT THIS meter even when on the Slow-Carb Diet.

You see. Today, after dinner (a healthy meal of poached egg, tuna, cherry tomatoes, and mustard), I was still hungry and wanted to have something rich, chocolatey, and satisfying. As I surveyed the plethora of healthy options (note: sarcasm; I haven’t done a “healthy haul” this week) in our fridge and our cupboards, I realized I had some organic Dutch Process cocoa (Abundant Earth, Dutch Process 100% Coca Powder, SG$13.90 – over 50 servings worth in a can, Cold Storage), fat free Philadelphia Cream Cheese (SG$7.50, Cold Storage), Pacific Natural Unsweetened Almond Milk (SG$5.60/1 L, Cold Storage), and Stevia (SG$8/40 servings).

Inspired by my love for yoghurt, Red Velvet cake with cream cheese frosting, and rich delectable chocolate; I took an old Philadelphia Cream Cheese container, spooned 2 tbsp of Fat Free Philadelphia into it, poured about 3 tbsp worth of Pacific Almond Milk, and 1 tsp of Abundant Earth in there. With a spoon I whipped all the ingredients together til I got a nice yoghurt-like consistency. I then added a serving of Stevia, a droplet of organic vanilla extract, and 1/2 tsp of ground cinnamon and mixed it all together again to get me this:

It was pretty perfect. The vanilla, the cream cheese, the chocolate and the Stevia all went together beautifully. The cinnamon gave it that extra kick too. It had the consistency of a cup of yoghurt, but tasted like a rich Red Velvet chocolate cake with cream cheese frosting. It can be served a multitude of ways too. If you want it more like ice cream, you can make a bigger batch, add a bit more vanilla extract and almond milk, and then pop it in the freezer. Just churn it and scrape at it every 15 minutes for the next 2 hours the way you would with homemade gelato and Sangria so it doesn’t solidify into a block. After that, you’ll find that although it’s a lot more like ice crystals than it is creamy, it’s still a delicious, refreshing dessert. And the best part? It only comes out to about 45 kcal per serving with 6 calories from fat, 4g of protein, and 2g of carbohydrates. Couple those macros with the fact that it’s so quick to put together, and I swear you’ll be hooked in no time!

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