Help me out....Mexican style dessert

Sorry I do not know what happened :embarassed:

I wish there was a way to delete these. I feel awful. At least I can go in and edit them. I hope this is the last repost.

Mexican Chocolate Soufflés

YIELD: 8 servings

COURSE: Desserts, Puddings/Custards

Ingredients
Cooking spray
3 tablespoons granulated sugar
1/2 cup granulated sugar
1/4 cup unsweetened cocoa
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon ground red pepper (optional)
3/4 cup fat-free milk
3 ounces bittersweet chocolate, chopped
1 teaspoon vanilla extract
1 teaspoon coffee-flavored liqueur (such as Kahlúa)
1 large egg yolk
1/4 teaspoon cream of tartar
6 large egg whites
2 tablespoons granulated sugar
Powdered sugar (optional)

Preparation
Preheat oven to 375°.
Coat 8 (6-ounce) ramekins with cooking spray; sprinkle with 3 tablespoons granulated sugar.

Combine 1/2 cup granulated sugar, cocoa, flour, cinnamon, salt, and pepper, if desired, in a medium saucepan. Gradually add milk, stirring with a whisk until smooth. Bring to a boil over medium-high heat; cook 1 minute, stirring constantly. Remove from heat; add chocolate, stirring with a whisk until smooth. Place chocolate mixture in a large bowl; stir in vanilla, liqueur, and egg yolk.

Place the cream of tartar and egg whites in another large bowl; beat with a mixer at high speed until foamy. Add 2 tablespoons granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-third of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture. Spoon evenly into ramekins; sharply tap ramekins 2 or 3 times on counter to level. Place ramekins on a baking sheet.

Bake at 375° for 30 minutes or until puffy and set. Sprinkle with powdered sugar, if desired. Serve immediately

Amount per serving
Calories: 178
Calories from fat: 28%
Fat: 5.6g
Saturated fat: 2.7g
Monounsaturated fat: 1.9g
Polyunsaturated fat: 0.2g
Protein: 5.3g
Carbohydrate: 30.7g
Fiber: 1.9g
Cholesterol: 26mg
Iron: 0.9mg
Sodium: 90mg
Calcium: 41mg

Mexican Chocolate Cream Pie

YIELD: 8 servings (serving size: 1 slice)
HANDS-ON: 35 MINUTES
TOTAL: 4 HOURS

COURSE: Desserts, Pies/Pastries

Ingredients
Crust:
1 1/2 cups graham cracker crumbs (about 10 cookie sheets), divided
2 tablespoons sugar
1 teaspoon ground cinnamon
1/8 teaspoon salt
2 tablespoons egg white
2 tablespoons butter, melted
Cooking spray
Filling:
1/2 cup sugar
2 tablespoons cornstarch
1 tablespoon unsweetened cocoa
1/4 teaspoon instant espresso powder
1/8 teaspoon salt
1/8 teaspoon ground red pepper
1 large egg
1 large egg yolk
1 3/4 cups 2% reduced-fat milk
2 ounces dark chocolate, chopped
1 1/2 cups frozen reduced-calorie whipped topping, thawed

Preparation
1. Preheat oven to 375°.
2. To prepare the crust, reserve 1 tablespoon crumbs for topping. Combine the remaining crumbs, 2 tablespoons sugar, cinnamon, and 1/8 teaspoon salt in a bowl, stirring well. Stir in egg white and butter. Press crumb mixture into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 375° for 9 minutes or until lightly toasted; cool completely on a wire rack.
3. To prepare filling, combine 1/2 cup sugar and the next 7 ingredients (through egg yolk) in a bowl, stirring well with a whisk. Place the milk in a medium, heavy saucepan over medium-high heat; cook until milk reaches 180° or until tiny bubbles form around edge (do not boil). Gradually add hot milk to egg mixture, stirring constantly with a whisk. Return milk mixture to pan; cook over medium heat 10 minutes or until thick and bubbly, stirring constantly. Remove from heat. Add chocolate; stir until smooth.
4. Place pan in a large ice-filled bowl for 10 minutes or until mixture cools, stirring occasionally. Spoon filling into crust, and cover surface of filling with plastic wrap. Chill for 3 hours or until set; remove plastic wrap. Spread the whipped topping over filling; sprinkle with reserved cracker crumbs


Amount per serving
Calories: 278
Fat: 10.3g
Saturated fat: 5.8g
Monounsaturated fat: 2.8g
Polyunsaturated fat: 1g
Protein: 5g
Carbohydrate: 42.1g
Fiber: 1.3g
Cholesterol: 57mg
Iron: 1.5mg
Sodium: 231mg
Calcium: 81mg

Dulce de Leche

YIELD: 2/3 cup (serving size: about 1 tablespoon)

COURSE: Sauces/Condiments

Ingredients
1 (14-ounce) can fat-free sweetened condensed milk

Preparation
Preheat oven to 400°.
Pour the sweetened condensed milk into a 9-inch pie plate, and cover with foil. Place the pie plate in a shallow roasting pan.

Add enough hot water to the pan to come halfway up the sides of the pie plate. Bake the milk at 400° for 1 1/2 hours, adding additional water as needed.

Remove the pie plate from the water. Uncover, and stir milk with a whisk until smooth

Amount per serving
Calories: 112
Calories from fat: 0.0%
Fat: 0.0g
Saturated fat: 0.0g
Monounsaturated fat: 0.0g
Polyunsaturated fat: 0.0g
Protein: 3.1g
Carbohydrate: 24.4g
Fiber: 0.0g
Cholesterol: 5mg
Iron: 0.0mg
Sodium: 41mg
Calcium: 102mg

Flan

YIELD: 8 servings (serving size: 1 wedge)
COURSE: Desserts, Puddings/Custards

Ingredients
1 1/3 cups sugar, divided
3/4 cup egg substitute
3/4 teaspoon vanilla extract
2 (12-ounce) cans evaporated skimmed milk

Preparation
Place 1 cup sugar in a large heavy skillet over medium heat; cook 5 minutes or until sugar dissolves (do not stir). Continue cooking until golden, and stir well. Immediately pour into a 9-inch round cake pan, tipping quickly until sugar coats bottom of cake pan, and set aside.

Combine remaining 1/3 cup sugar, egg substitute, vanilla, and milk; stir well. Pour into prepared cake pan; place in a large, shallow pan. Add hot water to pan to a depth of 1 inch. Bake at 350° for 1 hour or until a knife inserted near center comes out clean. Remove cake pan from water; let cool 1 hour on a wire rack. Cover and chill 4 hours.

To serve, loosen edges of flan with a knife or rubber spatula. Place a serving plate, upside down, on top of cake pan; invert flan onto plate. Drizzle any remaining syrup over flan

Amount per serving
Calories: 207
Calories from fat: 1%
Fat: 0.2g
Saturated fat: 0.1g
Monounsaturated fat: 0.1g
Polyunsaturated fat: 0.0g
Protein: 8.7g
Carbohydrate: 43.3g
Fiber: 0.0g
Cholesterol: 3mg
Iron: 0.7mg
Sodium: 132mg
Calcium: 254mg

Thanks for some great ideas!

Fresh Fruit is always appreciated especially if you fancy it up a bit . I like to use the pre cut fruit and put into clear plastic or glass dishes then top with fresh mint! Pour a little sugar free ginger ale over each one for an exotic touch.

How are any of these healthy? Fried ice cream? churros? Other then I think a flan made without sugar all are ----

I want an invite! Its been so long for me to eat like this and dang, I miss it! I live in Houston Texas so all I have to do is drive down the road to eat but it is so unhealthy!!! I wish I were more of a cook!