Wednesday, June 14, 2006

Pains au Chocolat

From WW magazine, Sep/Oct. 2004: "Only the French could elevate a simple bread-and-chocolate sandwich to these heights: a warm, cream gush of chocolate wrapped in crisp, flaky pastry. With reduced-fat croissant dough available in your supermarket, this glorious treat is ready in minutes."

I like to pair this with an orange and coffee drink made with milk for an indulgent 5 pt. breakfast!

1 (8 oz) tube reduced-fat croissant dough
2 oz. good-quality bittersweet chocolate, chopped, or 4 tablespoons semisweet choc. chips
1 large egg white,lightly beaten
2 tsp. sugar

1. Preheat the oven to 375. Line a baking sheet with foil.
2. Unroll the dough and separate into 8 triangles. Spread 1/2 tablespoon of chopped chocolate (or 12 chips) in a then line 1/2 inch above the bottom of each triangle. Roll up, starting from the bottom and ending with the point, curving slightly to form a crescent. Place the croissants on the baking sheet, points tucked under, 2 inches apart.
3. Brush the tops of the croissants with the egg white, then sprinkle eachwith 1/4 tsp. sugar. Bake until golden, about 15 min. Let cool, then serve.

Per serving (1 croissant): 129 cal, 6 g fat, 1 g fiber; WW PTS=3.

Tip: Store any cooled leftovers in an airtight container at room temp. Warm in a 200 degree oven for 10 min. before serving again.

No comments: