Diabetic Dessert of the Week – Peanut Butter Chocolate Cheesecake Cups

April 8, 2021 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dessert of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dessert of the Week is Peanut Butter Chocolate Cheesecake Cups. Included is the recipes for both the Crust and Filling. There’s 120 calories and 10 net carbs per serving. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2021! https://diabeticgourmet.com/

Peanut Butter Chocolate Cheesecake Cups
A chocolate wafer crust forms the base for this peanut butter filled chocolate cheesecake cup. Recipe for Peanut Butter and Chocolate Cheesecake Cups from our Dessert recipe section.
Recipe Ingredients:

Crust:
36 reduced-fat chocolate wafers
1/4 cup Splenda® Granulated No Calorie Sweetener
5 tablespoons light butter, melted
Peanut Butter Center:
1/2 cup Splenda® Granulated No Calorie Sweetener
3 tablespoons reduced-fat peanut butter
3 tablespoons reduced-fat cream cheese

Chocolate Filling:
4 ounces unsweetened chocolate
8 ounces reduced-fat cream cheese
1 3/4 cups Splenda® Granulated No Calorie Sweetener
1/2 cup skim milk
1/2 cup egg substitute
1 teaspoon vanilla extract
2 ounces sugar-free chocolate, melted

Cooking Directions:

1 – Preheat oven to 350°F (175°C).
2 – Make Crust: Crush cookies into fine crumbs. Blend all crust ingredients together in a small bowl. Stir until well blended. Set aside.
3 – Make Peanut Butter Center: Place all center ingredients in a small bowl. Mix until well blended. Set aside.
4 – Make Chocolate Filling: Melt chocolate in small saucepan over low heat. Set aside. Place cream cheese and Splenda® Granulated Sweetener in a small mixing bowl. Beat until soft. Slowly add skim milk. Mix, using a wire whisk, until smooth. Add melted chocolate. Stir well. Add egg substitute and vanilla. Mix until well blended. Set aside.
5 – Assemble Cups: Place 24 mini size foil baking cups on a sheet pan. Evenly divide crust between the 24 baking cups. Firmly press crusts into the bottom of the cups. Place approx. 1/2 teaspoon of the peanut butter center in the center of each crust-lined baking cup. Spoon chocolate filling into each baking cup. Firmly tap sheet pan on counter top to remove any air bubbles.
6 – Bake in a preheated 350°F (175°C) oven 10 to 15 minutes, or until slightly firm to the touch. Chill for approximately 2 hours before serving. Drizzle optional melted chocolate over the top for a garnish.
Makes 24 servings.

Nutritional Information Per Serving (1/24 of recipe
Calories: 120
Fat: 8 grams
Saturated Fat: 4 grams
Fiber: 1 grams
Sodium: 95 milligrams
Cholesterol: 10 milligrams
Protein: 3 grams
Carbohydrates: 11 grams
Sugars: 5 grams
https://diabeticgourmet.com/diabetic-recipes/peanut-butter-and-chocolate-cheesecake-cups

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