The Biggest Loser Dessert Cookbook by Chef Devin Alexander and Melissa Roberson
|1 reduced-fat whole wheat flour tortilla (7" diameter)||1/2 cup agave nectar, for "Fudge" Sauce|
|1 tablespoon + 1 teaspoon Chocolate "Fudge" Sauce||1/4 cup + 1 tablespoon unsweetened cocoa powder, for "Fudge" Sauce|
|1 cup fresh raspberries|
Preheat the oven to 400°F.
Place the tortilla on a small, nonstick baking sheet. Bake for 3 to 4 minutes per side, watching carefully, or until completely crisp through. If air bubbles form during baking, open the oven, poke the bubble with a fork, then use a spatula or oven mitt to press the air out. Transfer the tortilla to a serving plate. Spread 1 tablespoon of fudge sauce evenly over the tortilla, leaving about a 1⁄2" border, as you would if you were putting pizza sauce on a traditional pizza.
Arrange the raspberries evenly over the chocolate. Warm the remaining 1 teaspoon of chocolate sauce in the microwave for 5 seconds. Drizzle it over the raspberries. Carefully slice the pizza into four wedges and serve immediately.
Note: I don’t recommend using a low-carb tortilla in this recipe. Look for a whole grain or whole wheat option that is low in fat and about 110 calories. The low-carb ones won’t crisp properly in the oven and won’t taste right either.
For Chocolate "Fudge" Sauce: Add the agave and cocoa powder to a medium resealable plastic container (a round one will be easiest to mix in). Using a sturdy whisk, mix until well combined and no lumps remain from the cocoa powder. Allow it to sit a few hours before using (it will taste fine immediately, but it thickens into a more fudgelike sauce over time). Makes 3/4 cup.
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