I happened to LOVE chocolate!! Thank you for sending the recipes. Even though I have a lot, it's always nice to get a new one that I know people enjoy. Following are a few more for you to try. As you can probably tell, I like peanut butter too.

Light Peanut Butter Cake

1/3 c drained unsweetened applesauce (from 2/3 cup undrained)
butter-flavored vegetable oil spray
2 c sifted cake flour (or all soft wheat flour, not self-rising)
3 tsp baking powder
1 c light brown sugar
‡ c reduced-fat peanut butter
1 lg whole egg
2 lg egg whites
æ c skim milk
1 tsp vanilla

Place a wire mesh strainer in a bowl large enough to keep the bottom of the strainer from touching the bottom of the bowl. Add the undrained applesauce to the strainer and allow to drain for 15 minutes.

Place the oven rack to the center of the oven and begin preheating to 350 degrees. Lightly spray the interior bottom and sides of a 9x13x2-inch baking pan with vegetable oil. Set aside.

Add the sifted flour and baking soda to a medium mixing bowl and stir or whisk together until combined, about 20 seconds. Set aside.

In a large bowl, combine the brown sugar and peanut butter using an electric mixer. Set speed to medium and mix until combined, about 20 seconds. Add the drained applesauce, set the speed to medium and mix until creamy, about 20 seconds. Add the eggs, milk and vanilla to the bowl, set mixer speed to low at first and gradually raise to medium, mixing until combined, about 20 to 25 seconds. Add the flour mixture to the bowl, set speed at lowest level and begin mixing. Mix until flour is just moistened, about 10 seconds. Use a rubber spatula to scrape the sides of the bowl and make sure the batter is completely mixed. Pour batter into prepared pan and bake for 20 to 25 minutes or until the center of the cake springs back when pressed. Remove cake from the oven and place pan on cooling rack. Allow cake to cool completely.

Makes 24 servings. Nutritional information per serving: 94 calories (22% from fat), 2.3 g. fat (0.5 g. saturated fat), 2.7 g. protein, 15.9 g. carbohydrate, 9 mgs. cholesterol, 98 mgs. sodium

Lite Chocolate Zucchini Cake

2 1/2 C. flour
1/2 C. cocoa powder
2 1/2 t. baking powder
1 1/2 t. baking soda
1 t. salt
1 1/2 t. ground cinnamon
1/2 t. nutmeg
1/2 C. plain fat-free yogurt
1/4 C. applesauce
2 C. sugar
3/4 C. Fleischmann's egg beaters
2 t. vanilla
2 t. orange peel, grated
2 C. raw zucchini, grated
1/4 C. dried nonfat milk with water added to dried milk to make 1/2 C.
1 t. walnut extract
powdered sugar (optional)

Preheat the oven to 350 degrees.

In a large mixing bowl, combine the flour, cocoa, baking powder, baking soda, salt, cinnamon, and nutmeg. In another mixing bowl, combine the remaining ingredients. Stir the liquid mixture into the dry mixture, one-third of the batch at a time. Spray a bundt pan with PAM, pour the batter into the pan, and bake for one hour. Remove from the oven and let cool in the pan for 15 minutes. Loosen the sides of the pan, and turn out onto a serving platter. When cool, sprinkle a dusting of powdered sugar over the cake. Serve in thin slices.

Number of servings: 16

Light Chocolate Peanut Butter Pie (I haven't tried this one yet)

4 Tbls peanut butter
1 Tbls honey
1 ‡ c rice crispies cereal
1 pkt Fat free sugar free chocolate pudding (4 ‡ cup servings)
2 c skim milk
4 Tbls fat free whipped topping

In a small bowl, combine peanut butter and honey; microwave on high 20 seconds. Stir in cereal. Press into 9" pie plate and chill. Prepare pudding with skim milk according to package directions. Spread over pie crust and chill. Top with whipped topping.

One-Pot Chicken and Rice

1 cup rice
2 cups boiling water
1 onion, chopped
1 green pepper, chopped
1/2 lb. extra lean ground chicken or turkey
2 Tbs. Ketchup
1 Tbs. mustard (preferably Dijon)
4 Tbs. Worcestershire sauce
3 cups tomato or pasta sauce
1 19-oz. can beans (any kind), drained
pepper, to taste
1 10-oz. package frozen mixed vegetables, thawed

Place water and rice in a large pot. Saute onion and bell pepper and add to the pot. Saute ground turkey and add it along with the remaining ingredients. Bring mixture to a boil. Reduce heat and simmer for 20 minutes. Stir thoroughly and simmer for an additional 10 minutes.

Fajita-Style Fettuccine

8 ounces Fettuccine
3/4 lb. skinless, boneless chicken breast, cut into strips
3 cloves minced garlic
1 red bell pepper, slivered
1 medium red onion, slivered
1/4 cup chopped fresh cilantro or parsley
2 tsp. cornstarch
1 tsp. dried basil
1/2 tsp. ground cumin
1/2 tsp. black pepper
1/4 tsp. salt
1/3 cup reduced-sodium chicken broth

In large bowl combine chicken, garlic, bell pepper, onion, cilantro, cornstarch, basil, cumin, salt and pepper and toss gently to coat thoroughly. Saute chicken mixture until chicken is cooked through and vegetables are tender. Add broth and cook, stirring constantly, until mixture comes to a simmer. Serve over Fettuccine noodles.

Makes 4 servings

381 Calories per serving
7 grams Fat per serving

Grilled Honey Lime Chicken

4 Skinless chicken breasts
3 Tbsp Honey
1/4 C White wine
1/2 C Lime juice
1/2 C Fresh cilantro, chopped
1 ‡ tsp Coriander

Prepare chicken by trimming any visible fat and rinsing in cold water. Pat dry and arrange in a glass or plastic dish. In a small bowl mix all marinade ingredients. Pour the mixture over the chicken, cover and refrigerate for 24 hours. Turn the chicken pieces occasionally.

Prepare the grill. Place the chicken on the grill and cook for about 20 minutes on each side or until chicken is cooked through. Brush with marinade occasionally.

Serve with green salad.