Cocoa Hazelnut Spread
1 cup blanched hazelnuts (see note)
1 tablespoon canola oil
3 tablespoons natural
unsweetened cocoa powder
2 tablespoons nonfat powdered milk
1/3 cup confectioners’ sugar
1/4 teaspoon vanilla extract
1/4 teaspoon salt
Place hazelnuts and oil in bowl of food processor with steel blade. Grind to a creamy mass, scraping down bowl occasionally, about 2 minutes. Add cocoa and powdered milk. Process until creamy. Add confectioners’ sugar, vanilla and salt, and process again until creamy, about 2 minutes, scraping down bowl occasionally. Store, covered, in the refrigerator; use within a few days. Makes 6 (2 tablespoon) servings.
Note: If blanched hazelnuts aren’t available, place skin-on hazelnuts in heavy-bottomed skillet over medium heat. Shake constantly until skins begin to pull back and nuts are fragrant, about 1 to 3 minutes. Watch carefully so nuts don’t burn. Remove nuts from heat and place in towel. Rub to remove skins.
Per serving: 182 calories | 14 grams total fat | 4 grams protein | 13 grams carbohydrates | 0.5 milligrams cholesterol | 105.5 milligrams sodium | 3 grams dietary fiber