Dessert Featured Recipes — 10 August 2014

A healthier version of the ultimate campfire treat!

By: Jodie Shield, RDN

When you hear the word  “Girl Scout” what comes to mind? Most people say cookies or brownies, but I say s’mores. Many moons ago, my mom was a Girl Scout leader. Every year she took our troop on an overnight to earn our camping badge. At night, we would build a bonfire and twist wire hangers into sticks for roasting marshmallows. My fellow scouts and I would thread those white, puffy blobs onto our sticks and toast them until they were perfectly golden brown (or totally burnt and fell into the flames)!  With sticky fingers, we would slap the gooey marshmallow between some graham crackers lined with chocolate and gobble them down. Here’s a vintage s’mores recipe made with dark chocolate. I tried to lighten it up – scouts honor. But my daughter, who made it all the way through to Cadets, told me some recipes are better left alone. My motto: Everything in moderation! You’ll also find how to make s’mores on my new app Time To Eat Healthy!

S’mores

Makes 1 serving

 

Preparation Time: 5 minutes

Cooking Time: As long as you want!

Ingredients:

  • 1 marshmallow
  • 1 graham cracker
  • 1 (1.5 ounce) dark chocolate candy bar (I use Hershey’s)

Directions:

  1. Heat marshmallow over an open flame and cook until it begins to brown and melt.
  2. Break graham cracker in half. Place chocolate on one half of the graham cracker, add the cooked marshmallow, and top with the other half of the graham cracker.

Nutritional Information: 248 calories, 3 grams protein, 34 grams carbohydrate, 13 grams fat, 8 grams saturated fat, 10 milligrams cholesterol, 1 gram dietary fiber, 59 milligrams sodium

 

Related Articles

Share

About Author

Jodie
Jodie

Jodie Shield, M.Ed., R.D., L.D.N.
Jodie Shield has been a consultant and spokesperson in the field of nutrition for over two decades. A former national media spokesperson for the American Dietetic Association (1989-1995), she has worked extensively with the Rush-Presbyterian-St. Luke’s Medical Center and taught nutrition and medical dietetics at the University of Illinois. Currently she is a complemental faculty member of the College of Health Sciences in the Department of Clinical Nutrition at Rush University in Chicago.

(1) Reader Comment

  1. I also substitue dark chocolate with cranberries or almonds. And I bought sugar-free dark chocolate for Derek who is a diabetic. Every little bit helps!

Leave a Reply

Your email address will not be published. Required fields are marked *