So-Easy Chocolate Souffle

*This one was made with sugar, but I changed it to be made with honey. It has some dairy in it.

Nonstick cooking spray
Stevia (if desired)
4 oz unsweet chocolate, chopped
3.5-4 T honey
4 tsp unsalted butter
1/2 cup whipping cream
4 egg whites



1. Preheat oven to 400. Coat insides of 4 ramekins with nonstick spray. Then sprinkle stevia, if desired. Set 4 ramekins on baking sheet and set aside.

2.In a small microwave safe dish, combine the chocolate, butter and cream. Micro-cook on 100% power for 1.5-2 minutes or until smooth, stirring twice. Divide in half. Stir in honey. Cover and cool to room temperature.

3. In a medium mixing bowl, beat egg whites on medium speed beating until soft peaks form.

4. Gently fold half of the cooled chocolate mixture into the baten egg whites until combined. Spoon mixture into prepared ramekins. Bake for 12-15 min. or until a knife inserted near the center comes out clean. Serve immediately. When serving, use a spoon or knife to split open the centers of the souffles; pour in remaining chocolate mixture.

[from Raegan]

Apple Tart

2.5 cups walnuts (I used pecans)
1.5 cups dates
3 green apples
juice of 1 lemon and 2 cups of water
1/4 tsp cinnamon
1/8 tsp allspice
1/8 tsp cloves
2 T honey
1/2 cup apple juice
1/4 cup raisins


Combine walnuts and dates in food processor (or blender). Make sure you remove the pits from the dates. Process until well mixed and ground,but not smooth (about 40 seconds). It should be a coarse texture when done. Press evenly into a 9 inch tart pan (I used a pie pan). Set in refrigerator while making the filling. Slice apples by cutting into quarters. Cut out core and slice crosswise into 1/4 inch thick slices. Put into lemon water while you finish cutting the apples. Drain when done.
Place apples in a large skillet with rest of the ingredients and cook for about 10 minutes, stirring frequently over medium heat.

Remove apples with a slotted spoon from hot pan into a bowl and cool completely.

Reduce liquid to about half the volume and cool separately.

Spread apples evenly over the crust. Brush syrup over apples. Can be served right away or will keep in fridge. Keep covered in the fridge so it doesn't pick up moisture. Top with vanilla yogurt if desired.


[from Raegan]