SparkRecipes is powered by

Articles

Mexican Light Mole

More sharing options

Share on Twitter

Be the first to
rate this recipe!

Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 300.3

Total Fat: 17.9 g
Cholesterol: 0.9 mg
Sodium: 250.5 mg
Total Carbs: 32.2 g
Dietary Fiber: 8.0 g
Protein: 9.8 g

View full nutritional breakdown of Mexican Light Mole calories by ingredient

Introduction

I love mole, but everything has too much fat & sugar. This is my fat and sugar reduced version of the traditional mexican dish. I love mole, but everything has too much fat & sugar. This is my fat and sugar reduced version of the traditional mexican dish.

Minutes to Prepare: 999

Minutes to Cook: 5

Number of Servings: 4

Ingredients

1 tbsp Peanut Butter PB2 Powdered Peanut Butter

1 pepper Pepper, ancho, dried

1 pepper Pepper, guajillo, dried

1 pepper Peppers, pasilla, dried

8 squares Lindt Excellence Dark Chocolate 95% Cocoa

1 tsp Sesame Oil

1 tsp Splenda No Calorie Sweetener

3 tsp Toasted sesame seeds

1 large whole (3" dia) Red Ripe Tomatoes

4 medium Spring onions

3 small Green Tomatoes

2 cloves Garlic

1/2 tsp Cumin powder

2 Cloves

1 tsp Cinnamon, ground

1 tsp Oregano, ground

1 tsp Pepper, black

1 tbsp barney butter unsweetened powdered almond butter

0.3 medium (7" to 7-7/8" long) Banana

1/4 cup Raisins

1/2 cup Pumpkin Seeds (whole seeds, roasted)

1/2 cup, chopped Walnuts

1 tsp Knorr chicken stock powder

1/2 cup Chicken stock, home-prepared

Tips

Don't try to blend everything in one go unless you have a monster blender. Try to start blending with spring onions, they are very fibrous and will give you a hard time if you add them in the end.

Directions

Roast the tomato and green tomato until their skin is blackened.
Leave peppers in boiling water for 2-3 minutes and remove.
Finally, blend all ingredients and serve over chicken.

Serving Size: Makes enough mole for 3-4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user JPROMERO.