Rocco DiSpirito's Chocolate Mint Thins

Yield: 4 servings
Calories: 50
Theme: New
Rating:  This recipe has not been rated
SAVE PRINT

Chocolate and mint are a delicious flavor combination that's hard to resist. But when in ice cream and store-bought cookies, the calories can add up. Enjoy chocolate and mint the low-calorie way by making these rice cake cookies. 

 

Ingredients

  • 6 grams dark chocolate sweetened with stevia
  • 8 unsalted brown rice snaps
  • 8 medium fresh mint leaves

Directions

1. Lay the rice snaps on a piece of wax paper that is on a plate that can fit in your freezer. Put the chocolate in a microwave safe bowl and cook on high until the chocolate is soft, not compete liquid.

 

2. From a fine tipped piping bag, drizzle half of the chocolate evenly over the top of the crackers in a lacy pattern and place a leaf of mint on top and drizzle the remaining chocolate over each leaf. Place the plate in the freezer to set the chocolate, about two to three minutes.

 

3. Remove the plate from the freezer and serve. Tip: Melt some sugar-free, naturally sweetened dark chocolate and drizzle over the clusters before cooling for an added treat! 

 

Photo Credit: The Negative Calorie Diet by Rocco DiSpirito. Published by Harper Collins, 2015. 

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