Diet Chocolate Pots de Creme Recipe

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Diet Chocolate Pots de Creme Recipe 

Low Fat – Low Calorie – Low Carbohydrate


Diet Chocolate Pots de Creme is a chocolate lover’s delight, plus it is a very rich and delicious dessert that gives you a wonderful blast of chocolate without all the fat and calories.  This outstanding Diet Chocolate Pots de Creme will cure your chocolate craving and delight your family and guests!


Diet Chocolate Pots De Creme


For more great Low Fat Recipes, Low Calorie Recipes, Low Carbohydrate recipes, and Diabetic Recipes, check out my Diet Recipe Index.  Also check out What’s Cooking America’s Nutritional Chart for fat grams, carbohydrate grams, and calories for all your favorite foods.

Check out all of Linda’s Puddings, Creams, and Custard Recipes.



Diet Chocolate Pot de Creme Recipe:

Seared Tuna with Gingered Plum Ragout Recipe

Prep Time: 20 minutes

Cook Time: 2 minutes

Total Time: 22 minutes

Yield: Makes 6 servings


2 pounds fresh skinless Albacore tuna loins*
1 bunch each of basil and cilantro
2 teaspoons black pepper
2 teaspoons coarse or sea salt
Plum Ragout (see recipe below)
Extra-virgin olive oil for searing
Basil and cilantro leaves for garnish

* You can substitute Ahi Tuna or Marlin.



Rinse the tuna steaks and pat dry with paper towels.  Cut the tuna into long blocks about 1-inch by 1-inch by 4 to 6 inches.  Chop basil, cilantro, pepper, and salt together; rub over fish.  Let fish sit for 1/2 hour while you prepare the Plum Ragout.

Using a heavy bottomed sauté pan or a cast-iron pan, warm the olive oil.  Increase the heat to high and place the tuna in the pan.  Sear for 1 minute, then turn over carefully, reducing the heat to medium.  Sear the other side for 1 more minute until medium rare.  Do not overcook the tuna or the meat will become dry and lose its flavor. Remove from heat.

Slice and serve with Plum Ragout; garnish with cilantro and a basil leaf.

Makes 6 servings as a main course or 10 to 12 appetizers.

Plum Ragout Recipe:

1/4 cup granulated sugar
6 to 8 large black or dark red plums, cut into 1/8's
1/8 cup good-quality Balsamic Vinegar
3 to 4 tablespoons grated fresh ginger (more or less to taste)
1/2 cup finely-minced yellow onion
1/3 cup julienne red and yellow peppers
1/2 cup red wine
Salt and pepper to taste

In a hot skillet, sprinkle sugar (it should start to caramelize at once).

Add plums, balsamic vinegar, and ginger; stir until coated.

Add onions, red and yellow peppers, and red wine; bring to a boil and simmer until plums are just done and everything comes together.

Season to taste with salt and pepper.

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