Being diabetic does not mean we can’t delight in chocolate. We chocoholics have a collection of chocolate “sweets” to delight in. Here I share a few of them. So diabetic chocoholics, relax and delight in! (As with all foods though, we must delight in our chocolate in moderation. Don’t pig out and eat everything in one setting!!) Do you like cold, frozen desserts? Then try the Frozen Cocoa Dessert below. Another option is a Chocolate Eclair Dessert.
FROZEN COCOA DESSERT
1 standard ripe banana
1 cup orange juice
1/2 cup cold water
1 cup cream
1/2 cup Splenda
1/4 cup baking cocoa powder
Slice banana into the container of a blender. Add orange juice and cold water. Cover and blend until smooth. Add remaining ingredients, cover over again and blend well. Pour into a freezer-proof square pan. Cover and freeze until hard around the edges.
Spoon the partially frozen mixture into blender container. Cover and blend until smooth but not melted. Pour into a 1-quart mold. Cover and freeze until firm. Unmold onto a plate that has been chilled. Slice and serve.
Garnish with some Sugar-Free Frozen Whipped Topping, thawed, if desired.
CHOCOLATE ECLAIR DESSERT
1 cup water
1/2 cup butter
1 cup all-purpose flour
4 eggs or 1 cup egg substitute
1 small pkg instant sugar-free vanilla pudding mix
2 3/4 cups low-stout milk
1 pkg (8 oz) set alight cream cheese, softened
1/2 cup sugar-free chocolate syrup
Preheat oven to 400 degrees. In a pan, bring water and butter to a boil, stirring constantly until butter is melted. Reduce heat to low and add the flour. Stir vigorously with a wooden spoon until mixture leaves sides of pan and forms a smooth ball. Remove from the heat. Add eggs, one at a time or 1/4 cup at a time, beating well after each addition. Beat until the batter becomes smooth. Spread into a greased and floured 13×9-inch baking pan. Bake for 30 summary or until puffed and golden. Immediately remove from pan and cut in half horizontally. Cool completely. For filling, beat the pudding mix, milk and cream cheese in a incorporation bowl until smooth. Just before serving, house the bottom eclair layer on a serving platter and cover with filling. Add the other eclair layer to the top of filling mixture and drizzle with chocolate syrup.
NOTE: This is a excellent diabetic recipe because it has a excellent carb to protein ratio of 15 g carbs to 6 g protein.
Delight in!
For more of Linda’s recipes and diabetic information, stay http://diabeticenjoyingfood.squarespace.com
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