I just love to eat this! It took me 3 tries to get it right, so I hope you enjoy it!

Ingredients:

113 grams (1/2 cup) cottage cheese (Daisy 2%=90 cal; Daisy 4%= 110 cal)

1/2 tsp. knox gelatine (5 cal)

1 Tbl. + 1 tsp. cocoa (Hershey cocoa- 13 cal)

4 pkts of Truvia

1/8 cup boiling water

Cocoa, Cottage Cheese, Knox Gelatine, and Truvia

Gather all of your needed ingredients for this recipe.

113 Grams of Cottage Cheese, Weighed

In a small container, measure 113 grams of cottage cheese. Using a mixer, blend well until creamy.

Knox Gelatine, Cocoa, and Sweetener

In a separate container, measure out knox gelatine, cocoa, and sweetener.

Cocoa, Knox Gelatine, and Sweetener Blended with Hot Boiling Water

Boil 1/8 cup of water and add to cocoa mixture, stirring very well until dissolved.

Cocoa Mixture and Cottage Cheese Blended Well

Slowly pour cocoa mixture into cottage cheese and blend well. It should be the consistency of chocolate mousse.

Chocolate Cottage Cheesecake

Pour into a container and refrigerate for 1-3 hours. This is so good! It’s light and fluffy. Enjoy!

HCG exchange: 1 protein

Calories:

If using Daisy 2% (90 + 13 + 5)= 108 calories

If using Daisy 4% (110 + 13 + 5)= 128 calories

Servings: 1

HCG Exchange: 1 protein

Tags : cocoa, cottage cheese, HCG recipes, phase 2, photos, VLCD

So, here it is. My own version of Delmem ‘s Dark Chocolate Delight recipe .

This recipe uses 2 tablespoons of coconut oil. If you are not sure if you can handle the coconut oil on phase 2 of the HCG protocol, then start off eating only half of it. Delmem has estimated that approximately 88% of HCG dieters are able to continue losing weight while using coconut oil.

Coconut Oil, Cocoa, Truvia, and Agave Nectar

This recipe uses agave nectar for additional sweetness. It adds approximately 10 calories to the batch. It is considered a low glycemic sweetener (approx. 32 on the scale), and several HCG dieters have had success using it in their batches of chocolate.

Ingredients:

2 Tbl. coconut oil

1 Tbl. cocoa (15 calories)

1 packet of Truvia

1/4 tsp. Agave Nectar (5 calories)

small container

Cocoa and Coconut Oil Divided

Place a tablespoon of cocoa into your empty container and break up the big chunks of cocoa with a knife or spoon. Using a separate container (I used a measuring cup), melt two tablespoons of coconut oil in the microwave. This only took me (2) 5 second intervals.

In a separate container, add one packet of Truvia and 1 tsp of HOT water. Stir until dissolved. If the Truvia isn’t completely dissolved, warm in the microwave for 5-10 seconds and stir again. This is an important step. If the Truvia has not been dissolved, your chocolate bark will turn out grainy.

Add the truvia/water mixture and 1/4 tsp. of agave nectar to the coconut oil. It will sink into the bottom of the container. Stir as best as you can. Pour the coconut oil mixture into the cocoa while stirring with a whisk. Mix completely until your coconut mixture is a smooth consistency.

Chocolate Bark Liquid

Your chocolate bark is ready to be refrigerated. Refrigerate about an hour to harden. Once it has hardened, use a knife to cut around the perimeter of the chocolate bark. Flip over and pop out onto a plate.

Coconut Oil Chocolate Bark Broken in Half

Break your chocolate bark in half, and it’s now ready to eat! If you are using coconut oil for the first time on Phase 2, eat half of the bark in one day (1 Tbl. of coconut oil) to see how your body reacts. Enjoy!

Servings: 2 Tbl. Coconut Oil

Tags : agave nectar, chocolate bark, cocoa, coconut oil, desserts, HCG Diet Tips, HCG recipes, off protocol, photos, truvia

I ran across a recipe for Chocolate Souffle on YouTube by user Mumzeee . In turn, her variation is based on Delmem’s “moose droppings” video , which I hadn’t actually seen until now (oops). I believe in giving credit to the people who created these wonderful masterpieces, so please be sure to visit their YouTube channels for more great ideas!

I did not have a 6 inch baking dish for Mumzeee’s recipe , so I used a muffin pan.

This recipe is phase 2 compliant if you are okay with using cocoa.

Ingredients:

1 egg + 3 egg whites

1 Tbl. cocoa

2 Tbl. sweetener (I used 3 packets of Truvia- maybe next time I will sweeten it a little more)

4 Egg Whites, 1 Yolk, Cocoa, Truvia, and Muffin Pan

First, I lay out everything that you need. Divide the allowed 1 egg plus 3 whites. Place 4 whites into the dish and set aside 1 egg yolk for mixing in later.

Egg Whites Beaten to form Stiff Peaks

Next, beat the 4 egg whites until stiff peaks form. (There is so much white in the picture that it is a bit bright. sorry!)

Cocoa and Sweetener Folded into Egg Whites

Once your stiff peaks have formed, you are now ready to fold in your cocoa and sweetener. Sprinkle 1 tablespoon of cocoa and 2 tablespoons of sweetener onto your stiffly beaten egg whites. Fold into the egg whites with a spoon until it looks like the above picture.

Beaten Egg Yolk into Mixture

Pour your egg yolk into the mixture and beat on high for 30 seconds.

Spoon Chocolate Mixture into Muffin Pan

Spoon your chocolate mixture into a muffin pan and bake in a 350 degree oven for 15-20 minutes.

Mini Chocolate Souffle Muffins

When your chocolate souffle muffins are done, let cool for about 10 minutes. Enjoy!

Servings: 1

HCG Exchange: 1 serving of protein

About 133 calories

(1 egg + 3 whites= 118 calories + 1 Tbl. cocoa= 15 calories)

Tags : cocoa, desserts, eggs, HCG recipes, phase 2, photos