I saw an ad online for Lakanto Drinking Chocolate. Since I like the Lakanto Monkfruit sweetener, I decided to give it a try. I found it on Amazon and ordered a package. It was delivered this morning. Instead of brewing a cup of herbal tea, I decided to try the drinking chocolate. I made it using boiling water. Made with water, it is 0 points (WW Blue). It is sweet and chocolatey. Too sweet, actually. So I poured it out and decided to try it with unsweetened almond milk instead.
I heated a cup of unsweetened almond milk (1 point per cup – WW Blue) and it was much better. Still super-sweet, though.
I give Lakanto Drinking Chocolate 6 out of 10 stars. It’s good – a little too sweet for me, though. However, for those times I want something chocolatey and sweet, it might just hit the spot.
Now I’m trying to decide if I want to finish my cup of drinking chocolate made with almond milk or brew a cup of herbal tea.
Put all ingredients in a large mixing bowl. Mix well.
Pour into a loaf pan (5″ x 10″)
Bake at 350 degrees for approximately 45-55 minutes (depending on your oven) or until an inserted toothpick comes out clean.
Cut into 8 equal slices. Each slice is 2 points.
My verdict: It is very moist. It took longer to bake than I thought it would. Let it cool before slicing it. Next time I will decrease the monkfruit sweetener. For me, it was a little too sweet. The bananas and applesauce have natural sweetness. So a full cup of additional sweetener is too much. If I wanted to go all natural and add regular sugar to this recipe instead of the monkfruit sweetener, it would add 3 points to each slice (1/2 cup sugar = 24 points).
My experiment today was to make chocolate muffins without a sugar free cake mix as the base. I wanted to develop my own recipe. It sounded so simple. However, I found that I greatly over-estimated my creative baking skills. It was such a disaster that I won’t even list the recipe, but here are the ingredients I used:
They looked so nice in the pan and cooked up beautifully. I couldn’t wait to taste them.
I took one bite of the warm muffin – and promptly spit it out into a napkin! There was no sweetness at all – it actually kinda set my teeth on edge. All 12 muffins (minus that one bite) went right into the “chicken bowl” that we keep in the kitchen for scraps to feed the chickens.
I decided to give it another try immediately. I decided to add some monkfruit sweetener, vanilla extract, and a little Fage nonfat Greek yogurt. Surely those additions would make the muffins wonderful – or at least palatable.
So I made a second batch with those modifications. Again, I was eager to try them out. They looked and smelled wonderful. This time I got 2-3 bites down before tossing all the rest into the chicken bowl. The second batch didn’t set my teeth on edge, but they simply didn’t taste good. Sigh.
I have to say – those sugar-free cake mixes are looking a lot more appealing at this point! I’ve run out of muffin-making steam for today, but maybe tomorrow I will be go back to the original sugar-free cake mix chocolate muffin recipe!
Today I was thinking about all the foods I’m eating lately that have artificial sweeteners. Not good. I don’t want to live the rest of my life using artificial sweeteners because they definitely do not promote good health.
So, with that in mind, I am going to phase them out. I will figure out healthy ways to enjoy sweets naturally with moderation and common sense. It may be that I have to stop them altogether, or I may only use Stevia and monkfruit. I need to do some research to get more information to see if there are any that are truly safe.
I’ve enjoyed the muffins that I have made with sugar-free cake mixes. However, I bet I can find muffin recipes without the fake stuff that will be low points AND tasty. So that will be my goal for the next few weeks.