Taco Soup & Mocha Ricotta for Dessert

Taco Soup In a heavy non-stick pot, brown 1 lb x-lean ground or cubed sirloin (or chicken or turkey breast....1/2 lb. ground turkey is good). Drain excess fat (if any). Add 1 cup diced onion and cook for 5 minutes. Add 1 clove minced garlic (i use at least 2 cloves). 28 oz. can of chopped peeled tomatoes in juice, 15 1/4 oz. can of black beans with juice, 8 3/4 oz. can corn with juice (no added sugar), 15 oz. can of tomato sauce (no added sugar) and a package of Taco Spice & Seasoning mix. Cook for 30 minutes or longer and serve. 2 1/2 cups per serving (about 4 servings). Top with 3 T. light sour cream, 1/4 c. finely shredded iceberg lettuce, 2 T. shredded cheddar cheese and a crumbled corn taco shell. Actually, I can only eat about 1/3 cup of soup at a time, but it's delicious. My family LOVES it!! Balanced carbs, fat & protein (40-30-30) I recently found this in the South Beach Diet book. I cut this recipe in half: Mocha Ricotta ½ cup low fat ricotta cheese stir in a few teaspoons of unsweetened cocoa powder some slivered almonds one packet sugar substitute (splenda, stevia, etc.) optional: blend in vanilla or almond extract, lemon zest or sugar-free chocolate syrup drizzled on top Tastes like a REAL dessert! Makes a great night time snack too!