CHOCOLATE PUDDING WITH FRESH STRAWBERRIES

June 16, 2022 at 6:01 AM | Posted in Uncategorized | Leave a comment
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Here’s a recipe for CHOCOLATE PUDDING WITH FRESH STRAWBERRIES. To make this recipe you’ll be needing Corn Starch, Cocoa Powder, Splenda Essentials No Calorie Sweetener with Fiber, Skim Milk, Egg Substitute, Vanilla Extract, Butter, fresh Strawberries, and Fat Free Whipped Topping. The Pudding is 120 calories and 18 carbs per serving. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2022! https://www.cooksrecipes.com/index.html

CHOCOLATE PUDDING WITH FRESH STRAWBERRIES

Ingredients

2 tablespoons cornstarch
3 tablespoons cocoa powder
6 packets Splenda Essentials No Calorie Sweetener with Fiber, divided
1 1/2 cups skim milk
1/4 cup egg substitute
1 teaspoon vanilla extract
2 teaspoons butter
2 cups fresh strawberries, sliced
1/4 cup fat-free whipped topping

Directions

1 – Mix cornstarch, cocoa powder and 5 packets of Splenda Essentials No Calorie Sweetener with Fiber together in a small mixing bowl. Set aside.
2 – Combine milk, egg substitute, and vanilla in a small sauce pot.
3 – Whisk in cocoa powder mixture until well blended. Add butter.
4 – Heat on medium heat until thickened, stirring constantly for about 5 minutes. Remove from heat. Refrigerate until cool, about 30-40 minutes.
5 – Mix strawberries and remaining one packet of Splenda No Calorie Sweetener with Fiber. Stir well.
6 – Spoon pudding into individual serving cups or parfait dishes. Top each serving with berries and finish with 1 tablespoon of whipped topping.

Recipe Yield: Serves: 4“Serving Size: 1 cup pudding, 1/2 cup strawberries

NUTRITIONAL INFORMATION PER SERVING:
Calories: 120
Fat: 3.5 grams
Saturated Fat: 2 grams
Fiber: 4 grams
Sodium: 85 milligrams
Cholesterol: 0.5 milligrams
Protein: 6 grams
Carbohydrates: 22 grams
Sugars: 20 grams
https://www.cooksrecipes.com/diabetic/chocolate_pudding_with_strawberries_recipe.html

WARM BROWNIE WEDGES WITH JAVA CREAM

February 3, 2022 at 6:01 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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Here’s Recipe for Warm Brownie Wedges with Java Cream. Delicious recipe to heat up these Winter Night’s! To make Dessert some of the ingredients you’ll be needing are All Purpose Flour, White Whole Wheat Flour, Cocoa Powder, Instant Coffee Granules, Brown Sugar Substitute, Egg Substitute, Raspberries, Blueberries, and more. 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 2022! https://diabeticgourmet.com/

WARM BROWNIE WEDGES WITH JAVA CREAM
Dense wedges of chewy chocolate are paired with a sweet coffee-flavored cream and fresh berries.

Ingredients

Wedges

Canola oil cooking spray
2/3 cup all-purpose flour, spooned into measuring cup and leveled
1/3 cup white whole-wheat flour, spooned into measuring cup and leveled
1/2 cup cocoa powder
1 1/2 teaspoons baking powder
1 tablespoon instant coffee granules
1/8 teaspoon salt
1/2 cup packed brown sugar substitute blend
1/3 cup canola oil
1/2 cup egg substitute
2 teaspoons vanilla extract

Cream
2 tablespoons water
1 teaspoon instant coffee granules
4 ounces fat-free whipped topping
1 cup fresh raspberries
1 cup blackberries or blueberries

Directions

1 – Preheat oven to 325F. Coat 9-inch, nonstick springform pan or cake pan with canola oil cooking spray.
2 – Combine flours, cocoa and baking powders, 1 tablespoon coffee granules and salt in medium bowl.
3 – Combine sugar, canola oil, egg substitute and vanilla in another medium bowl; mix well. Add sugar mixture to flour mixture, and stir until just blended. Batter will be very thick. Spoon into bottom of pan; spread evenly by coating the back of a spoon with cooking spray. Bake for 11 minutes or until slightly puffed. (Mixture will not be completely cooked at this point, but it will continue to cook while standing without overcooking and drying out.) Place pan on a wire rack, and let cool for 5 minutes. Remove sides of the pan and gently remove from bottom or leave on bottom and place on a serving plate. Serve warm or at room temperature. When cooled completely, store in an airtight container at room temperature.
4 – To make cream, combine water with 1 teaspoon instant coffee granules in a medium bowl, and stir until dissolved. Add whipped topping; whisk until a sauce consistency is reached. For thinner sauce, add 1 to 2 tablespoons water or milk. Refrigerate until needed. To serve, cut into wedges, spoon mocha cream on top, and sprinkle with berries.

NOTES:
Dense wedges of chewy chocolate are paired with a sweet coffee-flavored cream and fresh berries.

Recipe Yield: Yield 8 servings

Serving size 1/8 brownie, 2 tablespoons cream and 1/4 cup berries

NUTRITIONAL INFORMATION PER SERVING:
Calories: 260
Fat: 10 grams
Sodium: 145 milligrams
Protein: 5 grams
Carbohydrates: 36 grams
https://diabeticgourmet.com/diabetic-recipes/warm-brownie-wedges-with-java-cream

 

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* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more! Your one-stop resource for advice, news and strategies for living with diabetes.
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Chocolate Zucchini Cake Recipe for Diabetics

January 13, 2022 at 6:01 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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Here’s a recipe for a Chocolate Zucchini Cake Recipe for Diabetics. Some of the ingredients you’ll be needing are Grated Zucchini, Unsweetened Applesauce, Skim Milk, Splenda, Cocoa Powder, Whipped Topping, Berries and more! The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2022! https://www.diabetesselfmanagement.com/

Chocolate Zucchini Cake Recipe for Diabetics
Get your chocolate fix and the nutritional benefits of peak-season zucchini in this crave-worthy cake!

Ingredients
Preparation time: 8 minutes
Cooking time: 35 minutes.

Nonstick cooking spray
2 cups finely grated zucchini (from about 2 medium, 6-inch-long, unpeeled)
1/2 cup canola oil
2 whole eggs plus 1 egg white
1/2 cup unsweetened applesauce
1 cup skim milk
1 1/2 teaspoons vanilla
2 1/2 cups all-purpose flour
1 cup Splenda, No Calorie Sweetener, Granular
1/2 cup white sugar
1/2 cup cocoa powder
1/2 teaspoon salt
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
Fat-free, nondairy whipped topping (optional)
15 berries of any kind (optional)

Directions
Yield: 15 servings
Serving size: 3″ x 2 1/2″ Square

1 – Preheat oven to 350°F. Spray a 9″ x 13″ baking pan with nonstick cooking spray. In a large bowl, combine the first six ingredients and mix well. Add remaining ingredients and stir until well blended. Pour into prepared pan. Bake for 30–35 minutes, until an inserted toothpick comes out clean. Cool. Cut into 15 servings (5 rows in one direction and 3 in the other). If desired, top each piece of cake with 1 tablespoon fat-free nondairy whipped topping and a berry of your choice. (Topping provides less than 5 grams of carbohydrate and is considered a free food).

Nutrition Information:
Calories: 181 calories, Carbohydrates: 20 g, Protein: 5 g, Fat: 9 g, Saturated Fat: 1 g, Sodium: 268 mg, Fiber: 2 g

Chocolate Zucchini Cake Recipe for Diabetics

Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more!Your one-stop resource for advice, news and strategies for living with diabetes.

Subscribe to Diabetes Self-Management Magazine

Diabetic Dessert of the Week – CHOCOLATE OATMEAL COOKIES

November 11, 2021 at 6:02 AM | Posted in dessert, diabetes, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dessert of the Week is CHOCOLATE OATMEAL COOKIES. To make these Cookies you’ll be needing All Purpose Flour, Rolled Oats, Cocoa Powder, Salt, Trans Free Margarine, Splenda Sugar Blend, Eggs, Vanilla Extract, and Almond Extract. The Cookies have 50 calories and 6 net carbs per cookie. 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/

CHOCOLATE OATMEAL COOKIES
Recipe for Chocolate Oatmeal Cookies from our Cookies recipe section.

Ingredients

1 cup all-purpose flour
1 1/4 cups rolled oats
6 tablespoons cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons trans-free margarine, softened
1/2 cup SPLENDA Sugar Blend
2 eggs
2 teaspoons vanilla extract
1 teaspoon almond extract

Directions
1 – Preheat oven to 350 degrees F.
2 – Combine flour, oats, cocoa, baking powder, and salt.
3 – In bowl of electric mixer, beat margarine and SPLENDA Sugar Blend on medium speed 1 to 2 minutes, or until light and aerated. Beat in eggs for 1 minute, or until light. Beat in vanilla and almond extract. Stir in dry ingredients.
4 – Drop teaspoonfuls of dough onto lightly greased baking sheets and flatten each with the back of a fork dipped in water.
5 – Bake 8 to 10 minutes, or just until puffed and no longer shiny on top. Cool on sheets 5 minutes. Remove to wire racks; cool completely.

Recipe Yield: Yield: 40 cookies

Serving size: 1 cookie

NUTRITIONAL INFORMATION PER SERVING:
Calories: 50
Fat: 2 grams
Fiber: 1 grams
Sodium: 55 milligrams
Cholesterol: 10 milligrams
Protein: 1 grams
Carbohydrates: 7 grams
https://diabeticgourmet.com/diabetic-recipes/chocolate-oatmeal-cookies

Diabetic Dessert of the Week – WARM BROWNIE WEDGES WITH JAVA CREAM

August 5, 2021 at 6:02 AM | Posted in dessert, 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 Warm Brownie Wedges with Java Cream. To make this week’s Dessert some of the ingredients you’ll be needing are All Purpose Flour, White Whole Wheat Flour, Cocoa Powder, Instant Coffee Granules, Brown Sugar Substitute, Egg Substitute, Raspberries, Blueberries, and more. 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/

WARM BROWNIE WEDGES WITH JAVA CREAM
Dense wedges of chewy chocolate are paired with a sweet coffee-flavored cream and fresh berries.

Ingredients

Wedges

Canola oil cooking spray
2/3 cup all-purpose flour, spooned into measuring cup and leveled
1/3 cup white whole-wheat flour, spooned into measuring cup and leveled
1/2 cup cocoa powder
1 1/2 teaspoons baking powder
1 tablespoon instant coffee granules
1/8 teaspoon salt
1/2 cup packed brown sugar substitute blend
1/3 cup canola oil
1/2 cup egg substitute
2 teaspoons vanilla extract

Cream
2 tablespoons water
1 teaspoon instant coffee granules
4 ounces fat-free whipped topping
1 cup fresh raspberries
1 cup blackberries or blueberries

Directions

1 – Preheat oven to 325F. Coat 9-inch, nonstick springform pan or cake pan with canola oil cooking spray.
2 – Combine flours, cocoa and baking powders, 1 tablespoon coffee granules and salt in medium bowl.
3 – Combine sugar, canola oil, egg substitute and vanilla in another medium bowl; mix well. Add sugar mixture to flour mixture, and stir until just blended. Batter will be very thick. Spoon into bottom of pan; spread evenly by coating the back of a spoon with cooking spray. Bake for 11 minutes or until slightly puffed. (Mixture will not be completely cooked at this point, but it will continue to cook while standing without overcooking and drying out.) Place pan on a wire rack, and let cool for 5 minutes. Remove sides of the pan and gently remove from bottom or leave on bottom and place on a serving plate. Serve warm or at room temperature. When cooled completely, store in an airtight container at room temperature.
4 – To make cream, combine water with 1 teaspoon instant coffee granules in a medium bowl, and stir until dissolved. Add whipped topping; whisk until a sauce consistency is reached. For thinner sauce, add 1 to 2 tablespoons water or milk. Refrigerate until needed. To serve, cut into wedges, spoon mocha cream on top, and sprinkle with berries.

NOTES:
Dense wedges of chewy chocolate are paired with a sweet coffee-flavored cream and fresh berries.

Recipe Yield: Yield 8 servings

Serving size 1/8 brownie, 2 tablespoons cream and 1/4 cup berries

NUTRITIONAL INFORMATION PER SERVING:
Calories: 260
Fat: 10 grams
Sodium: 145 milligrams
Protein: 5 grams
Carbohydrates: 36 grams
https://diabeticgourmet.com/diabetic-recipes/warm-brownie-wedges-with-java-cream

Diabetic Dessert of the Week – CHOCOLATE PUDDING WITH FRESH STRAWBERRIES

March 4, 2021 at 6:02 AM | Posted in dessert, 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 CHOCOLATE PUDDING WITH FRESH STRAWBERRIES. To make this week’s recipe you’ll be needing Corn Starch, Cocoa Powder, Splenda Essentials No Calorie Sweetener with Fiber, Skim Milk, Egg Substitute, Vanilla Extract, Butter, fresh Strawberries, and Fat Free Whipped Topping. The Pudding is 120 calories and 18 carbs per serving. 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/

CHOCOLATE PUDDING WITH FRESH STRAWBERRIES

Ingredients

2 tablespoons cornstarch
3 tablespoons cocoa powder
6 packets Splenda Essentials No Calorie Sweetener with Fiber, divided
1 1/2 cups skim milk
1/4 cup egg substitute
1 teaspoon vanilla extract
2 teaspoons butter
2 cups fresh strawberries, sliced
1/4 cup fat-free whipped topping

Directions

1 – Mix cornstarch, cocoa powder and 5 packets of Splenda Essentials No Calorie Sweetener with Fiber together in a small mixing bowl. Set aside.
2 – Combine milk, egg substitute, and vanilla in a small sauce pot.
3 – Whisk in cocoa powder mixture until well blended. Add butter.
4 – Heat on medium heat until thickened, stirring constantly for about 5 minutes. Remove from heat. Refrigerate until cool, about 30-40 minutes.
5 – Mix strawberries and remaining one packet of Splenda No Calorie Sweetener with Fiber. Stir well.
6 – Spoon pudding into individual serving cups or parfait dishes. Top each serving with berries and finish with 1 tablespoon of whipped topping.

Recipe Yield: Serves: 4“Serving Size: 1 cup pudding, 1/2 cup strawberries

NUTRITIONAL INFORMATION PER SERVING:
Calories: 120
Fat: 3.5 grams
Saturated Fat: 2 grams
Fiber: 4 grams
Sodium: 85 milligrams
Cholesterol: 0.5 milligrams
Protein: 6 grams
Carbohydrates: 22 grams
Sugars: 20 grams
https://diabeticgourmet.com/diabetic-recipes/chocolate-pudding-with-fresh-strawberries

Diabetic Dessert of the Week – Tiramisu Parfait

December 31, 2020 at 6:02 AM | Posted in CooksRecipes, dessert, diabetes, diabetes friendly | Leave a comment
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This week’s Diabetic Dessert of the Week is a Tiramisu Parfait. To make this week’s Recipe you’ll be needing Sugar Free Angel Food Cake, Instant Decaffeinated Coffee Powder, Hot Water, Mascarpone Cheese, Fat Free Cream Cheese, Dark Brown Sugar, Splenda® Granulated No Calorie Sweetener, Vanilla Extract, and Cocoa Powder. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Tiramisu Parfait
A splendid, reduced calorie twist to the traditional tiramisu dessert.

Recipe Ingredients:
1 (10.5-ounce) package sugar free angel food cake, purchased from bakery
3 1/2 teaspoons instant decaffeinated coffee powder
1 1/2 cups hot water
1/2 cup mascarpone cheese
1 (8-ounce) package fat-free cream cheese
2 tablespoons dark brown sugar
1 cup Splenda® Granulated No Calorie Sweetener
1/2 teaspoon vanilla extract
2 teaspoons cocoa powder

Cooking Directions:
1 – Cut angel food cake into 1-inch cubes. Set aside.
2 – Dissolve instant coffee in hot water. Chill in refrigerator.
3 – Combine mascarpone and cream cheese in mixing bowl. Beat until smooth. Add 2 tablespoons coffee, dark brown sugar, Splenda® Granulated Sweetener and vanilla. Mix well. Set aside.
4 – Pour cold coffee into a 13x9x2-inch pan.
5 – To Assemble Tiramisu: Quickly dip half of angel food cake pieces into the coffee. Remove immediately and place in medium glass serving bowl. Spread half of cheese mixture on top. Sprinkle with 1 tsp cocoa powder. Repeat with remaining angel food cake, cheese mixture, and cocoa.
6 – Cover and chill for three hours or overnight before serving.
Makes 8 (1/2 cup) servings.

Tip: To make Berry Tiramisu add fresh raspberries or blueberries in between cake layer and cream cheese layer.

Nutritional Information Per Serving (1/8 of recipe; 1/2 cup): Calories 210 | Calories from Fat 60 | Fat 7g (sat 4.0g) | Cholesterol 20mg | Sodium 560mg | Carbohydrates 38g | Fiber 2g | Sugars 6g | Protein 8g.
https://www.cooksrecipes.com/diabetic/tiramisu_parfait_recipe.html

Diabetic Dessert of the Week – Chocolate Zucchini Cake Recipe for Diabetics

September 24, 2020 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
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This week’s Diabetic Dessert of the Week is – Chocolate Zucchini Cake Recipe for Diabetics. Some of the ingredients you’ll be needing are Grated Zucchini, Unsweetened Applesauce, Skim Milk, Splenda, Cocoa Powder, Whipped Topping, Berries and more! The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Chocolate Zucchini Cake Recipe for Diabetics
Get your chocolate fix and the nutritional benefits of peak-season zucchini in this crave-worthy cake!

Ingredients
Preparation time: 8 minutes
Cooking time: 35 minutes.

Nonstick cooking spray
2 cups finely grated zucchini (from about 2 medium, 6-inch-long, unpeeled)
1/2 cup canola oil
2 whole eggs plus 1 egg white
1/2 cup unsweetened applesauce
1 cup skim milk
1 1/2 teaspoons vanilla
2 1/2 cups all-purpose flour
1 cup Splenda, No Calorie Sweetener, Granular
1/2 cup white sugar
1/2 cup cocoa powder
1/2 teaspoon salt
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
Fat-free, nondairy whipped topping (optional)
15 berries of any kind (optional)

Directions
Yield: 15 servings
Serving size: 3″ x 2 1/2″ Square

1 – Preheat oven to 350°F. Spray a 9″ x 13″ baking pan with nonstick cooking spray. In a large bowl, combine the first six ingredients and mix well. Add remaining ingredients and stir until well blended. Pour into prepared pan. Bake for 30–35 minutes, until an inserted toothpick comes out clean. Cool. Cut into 15 servings (5 rows in one direction and 3 in the other). If desired, top each piece of cake with 1 tablespoon fat-free nondairy whipped topping and a berry of your choice. (Topping provides less than 5 grams of carbohydrate and is considered a free food).

Nutrition Information:
Calories: 181 calories, Carbohydrates: 20 g, Protein: 5 g, Fat: 9 g, Saturated Fat: 1 g, Sodium: 268 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/irresistible-chocolate-zucchini-cake/

Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more!Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/

Chocolate Pudding with Strawberries

August 6, 2020 at 6:01 AM | Posted in CooksRecipes, dessert | Leave a comment
Tags: , , , , , , , , , , , , ,

Here’s another Diabetic Friendly Dessert, Chocolate Pudding with Strawberries. This Delicious and Healthy Dessert is made using Corn Starch, Cocoa Powder, Splenda Sweetener, Skim Milk, Vanilla Extract, Butter, Strawberries, and Fat Free Whipped Topping. This recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Chocolate Pudding with Strawberries
Smooth, creamy, and satisfying chocolate pudding layered with ripe strawberries and a dollop of whipped topping looks sensational and tastes magnificent.

Recipe Ingredients:
2 tablespoons cornstarch
3 tablespoons cocoa powder
6 packets Splenda® No Calorie Sweetener with Fiber – divided use
1 1/2 cups skim milk
1/4 cup egg substitute
1 teaspoon vanilla extract
2 teaspoons butter
2 cups strawberries, sliced
1/4 cup fat-free whipped topping

Cooking Directions:
1 – Mix cornstarch, cocoa powder and 5 packets of Splenda® No Calorie Sweetener with Fiber together in a small mixing bowl. Set aside.
2 – Combine milk, egg substitute, and vanilla in a small sauce pot.
3 – Whisk in cocoa powder mixture until well blended. Add butter.
4 – Heat on medium heat until thickened, stirring constantly for about 5 minutes. Remove from heat. Refrigerate until cool, about 30 to 40 minutes.
5 – Mix strawberries and remaining one packet of Splenda® No Calorie Sweetener with Fiber. Stir well.
6 – Spoon pudding into individual serving cups or parfait dishes. Top each serving with berries and finish with 1 tablespoon of whipped topping.
Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories 120 | Calories from Fat 30 | Fat 3.5g (sat 2.0g) | Cholesterol 5mg | Sodium 85mg | Carbohydrates 22g | Fiber 4g | Sugars 20g | Protein 6g.
https://www.cooksrecipes.com/diabetic/chocolate_pudding_with_strawberries_recipe.html

Diabetic Dish of the Week – Mocha Cheesecake Bars

September 12, 2017 at 5:36 AM | Posted in CooksRecipes, diabetes, diabetes friendly, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is Mocha Cheesecake Bars. It uses Splenda Sweetner to replace the Sugar. You can find this recipe on the CooksRecipes website. At the Cooks site you can find a huge selection of recipes to please all tastes and cuisines! So Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

Mocha Cheesecake Bars
Bars of delicious cheesecake filling on a chocolate wafer crust.

Recipe Ingredients:

Crust:
1 1/4 cups chocolate wafer crumbs
1/4 cup Splenda® Granulated No Calorie Sweetener
1/3 cup light butter, melted

Filling:
12 ounces reduced-fat cream cheese
2/3 cup Splenda® Granulated No Calorie Sweetener
1 1/4 teaspoons instant espresso granules
2 large eggs
1 teaspoon cocoa powder
1/4 cup reduced-fat sour cream
2 teaspoons vanilla extract
1/2 cup white chocolate chunks

Cooking Directions:

1 – For Crust: Preheat oven to 350°F (175°C). Spray an 8×8-inch square baking pan with vegetable cooking spray. Set aside.
2 – Combine chocolate wafer crumbs, Splenda® Granulated Sweetener and butter in a mixing bowl, stirring until blended. Press mixture into prepared pan. Bake 5 minutes. Cool on a wire rack.
3 – For Filling: Beat cream cheese at medium speed with an electric mixer until smooth.
4 – Combine Splenda® Granulated Sweetener, espresso granules, and cocoa powder; add to cream cheese, beating until blended. Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla, beating, just until blended. Stir in chocolate chunks. Pour filling over prepared crust.
5 – Bake 30 to 35 minutes, or until firm; cool. Chill until firm. Cut into bars.
Makes 20 bars.

Nutritional Information Per Serving (1/20 of recipe; 1 bar): Calories 120 | Calories from Fat 70 | Fat 8g (sat 4.5g) | Cholesterol 40mg | Sodium 120mg | Carbohydrates 9g | Fiber 0g | Sugars 4g | Protein 4g.
http://www.cooksrecipes.com/diabetic/mocha_cheesecake_bars_recipe.html

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