3 Healthy and Delish Chocolate Smoothies Recipes

Author: Sandy Masters

You see smoothies everywhere, so much that you finally decide that you’ll make some for yourself and your family (or friends, if you’re single). You have the fruits and vegetables you need, but there is one particular ingredient that makes the smoothie craving go on a different level, yet you hesitate to put it in. Yes, the everlasting question remains: How to make smoothies healthy but flavored with the guilt-ingredient called Chocolate?

One only has to look at chocolate ads to know that there is a tempting yet forbidden aura to it. To us not endowed with the perfect body, to even smell it is a sin, a crime worthy of capital punishment. But did you know that chocolates have health benefits too?

Cocoa, most especially dark chocolate, contains antioxidants – surprisingly 8 times more than found in strawberries. The flavonoids also help lower blood pressure and lowers blood cholesterol. If you’re depressed you are allowed to eat chocolate because it contains serotonin, the happy neurotransmitter that makes you a little happier. Plus, it tastes good – correction, very, very, very good – and keeps you awake. So this is good news.

That said, here are some recipes that are sure to tickle your taste buds:

Cocoa-Banana Smoothie (finally, a recipe that doesn’t need a blender)

Ingredients: 2 tablespoons cocoa mix, 1 cup of frozen whipped topping (thawed), 2 ripe bananas, 8 chocolate cookies (crumbled. Note: These are sandwich cookies, not chocolate chip ones.)

Procedure: Stir cocoa and whipped topping. Fold in the banana and half of the crumbled cookies. Divide into 4 glasses and top with remaining cookie crumbs. Refrigerate.

Choco Protein Smoothie

Ingredients:

Procedure: Blend and process for about 30 seconds. Serve while cold.

Chocolate Mint Smoothies

Ingredients: half a cup of instant cocoa drink (made with a heated half cup of milk and one-fourth cup of instant cocoa mix), half a teaspoon of vanilla extract, one-eighth teaspoon of peppermint extract, 1 pint of vanilla ice cream, 1 and a half cups of milk.

Procedure: Blend almost all the ingredients (except for the ice cream) until smooth, for about 30 seconds. Add ice cream and blend until smooth. Serve immediately.

Article Source: http://www.articlesbase.com/chocolate-articles/3-healthy-and-delish-chocolate-smoothies-recipes-1417558.html

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Outstanding Chocolate Recipes:

Mouthwatering Chocolate Icings, Ice Cream, and more:

Frostings are sweet often creamy glazes made from sugar with an added liquid such as water or milk, that is often enriched with ingredients such as butter, egg whites or vanilla flavorings and is used to cover or decorate baked goods, such as cakes or cookies. Pastry bags are then used to apply the frosting to cakes, pies, muffins or other baked goods. A high-quality reusable pastry bag is often made from tightly woven nylon, polyester, rubber or waterproofed cotton. Medium quality bags are similar, except they are not so tightly woven and may let some contents seep through the weave or the seams. After use, a reusable bag is washed by hand and hung open to dry. A high-quality bag may last for many years.

Chocolate Nut Caramels

2 cups of granulated sugar, 1-1/2 cups of glucose (pure corn syrup), 2 cups of cream, 1 cup of butter, 3 or 4 squares of Baker's Chocolate, 1-1/2 cups of English walnut meats, 2 teaspoonfuls of vanilla extract.

Put the sugar, glucose, _one_ cup of the cream and the butter over the fire; stir and cook until the mixture boils vigorously, then gradually add the other cup of cream. Do not allow the mixture to stop boiling while the cream is being added. Cook until the thermometer registers 250° F., stirring gently--move the thermometer, to stir beneath it--every four or five minutes. Without a thermometer boil until--when tested by dropping a little in cold water--a hard ball may be formed in the water. Remove from the fire, add the chocolate and nuts and beat until the chocolate is melted; beat in the vanilla and turn into a biscuit pan, nicely oiled or buttered, to make a sheet three-fourths an inch thick. When nearly cold turn from the pan and cut into cubes.

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