Ingredients
2/3 cup flour
1/3 cup unsweetened cocoa powder
1 1/2 oz unsweetened baking chocolate
1 tbsp canola oil
6 large egg whites
1 1/4 cup sugar
3/4 cup unsweetened applesauce
1/2 cup plain nonfat yogurt
1 tsp vanilla extract
Directions
Preheat oven to 350øF. Spray 9 x 9" baking pan with oil and wipe off
excess, or use nonstick pan. Sift together flour and cocoa powder. Set
aside. Melt chocolate in double boiler. When melted, turn off heat
and add oil. Mix until combined. Cool slightly.
Beat egg whites on high with sugar until very fluffy. Add applesauce,
yogurt, vanilla extract, melted chocolate, and dry ingredients. Lower
speed and continue beating until well incorporated. Pour mixture into
baking pan and bake for 20-25 minutes. The center of the mixture will
feel firm and not liquidy when touched lightly. A toothpick inserted
will come out covered with batter, not clean. Cool and serve chilled.
Cut into bars.
21% calories from fat Source: Food by Susan Powter. Typed by Lisa
Greenwood Posted by Katherine Smith, Kook-Net: The Shadow Zone IV -
Stinson Beach, CA
Servings: 16 servings
Powter Chocolate Mousse Bars Recipe brought to you by Recipe Ideas
Categories: Chocolate; Cookie; Dessert
The History of Recipes
It is quite possible to follow the history of recipes back into ancient history, certainly as far back as the Egyptians, and maybe even further. Interesting though that maybe, generally, these old cook books were just simple hieroglyphic or cunieform recipes for meal preparation.
Interestingly, the oldest recipe discovered so far, according to historians is a collection of tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `wonderful`. Progressing into The time of the romans around 25BC a man called Apicius created some documents detailing recipes prepared by wealthy Romans. In his publication, he describes how the meals were separated into appetizers, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he informs us how the Roman chefs made use of many different herbs, including a few that will be familiar to modern cooks such as thyme, rue and asafoetida. Moving on, we have a couple of cookery books which date from the 14th Century : one book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Amusingly, these two books are unconnected to the spicy food that is served today, but rather recipes for the types of meals on the tables of the rich and wealthy people of that period. Later, in the 15th century, knights returning from the crusades brought back a variety of spices and herbs from middle-east cuisine, including basil and rosemary. These new spices and herbs led to a torrent in books on cooking, some of which are now in private libraries. During the next few hundred years, the rich families of the West competed to lay on the most exotic meals, and because of this the best cooks and their collection of recipes were greatly in demand. Even so, it was during the nineteenth century that fine cooking and recipe publications rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to collating, verifying, and publishing the recipes that were being prepared for the better households. By the time we get to the twentieth century, cooking publications were highly popular mostly due to higher levels of literacy, people having more spare time and having more money. Like it or not, the introduction of TV brings us TV cooks and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of the internet, allowing us all to search through thousands of recipes like those on the site you are now reading. |
We hope you enjoy this Powter Chocolate Mousse Bars recipe.
