I love to have a sweet treat every so often. But when you are diabetic or pre-diabetic like I am, you have to really watch your intake of sugars and carbs. This can be nerve recking sometimes. Yay, for diabetic friendly desserts! I am a lover of chocolate and I like to use it where ever I can. Below you will find two of my favorite chocolatey treats that are so good. They will not only please the sweet tooth of diabetics, the whole family will enjoy them!
Fudge Dream Brownies are a rich decadent take on the classic fudge brownie. It’s ooey gooey texture will leave your taste buds in bliss.
Fudge Dream Brownies
- 3/4 cup sugar
- 1/4 cup plus 2 tablespoons reduced-calorie stick margarine, softened
- 1 large egg
- 1 large egg white
- 1 tablespoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa
- Cooking spray
- 1 (8-ounce) block 1/3-less-fat cream cheese, softened
- 1/4 cup SugarLeaf calorie-free sweetener
- 3 tablespoons 1% low-fat milk
Preheat oven to 350°.
Beat sugar and margarine with a mixer at medium speed until light and fluffy. Add egg, egg white, and vanilla; beat well. Gradually add flour and cocoa, beating well. Pour into an 8-inch square pan coated with cooking spray.
Beat cream cheese and sweetener with a mixer at high speed until smooth. Add milk; beat well. Pour cream cheese mixture over chocolate mixture; swirl together using the tip of a knife to create a marbled effect.
Bake at 350° for 30 minutes. Cool completely in pan on a wire rack. Cut into squares.
Yields: 16 servings (14g of carbohydrates per serving/serving size 1 square)
Baking Tip: You want a nice tender texture with these brownies. To achieve this, don’t use reduced-calorie or fat-free tub margarine in this recipe, those products contain water, which will result in making the brownies gummy.
Heavenly Chocolate Mousse is a smooth velvety delight, sweetened with sugar free syrup. This mousse gets an airy lift from whipped topping. You are sure to love it by yourself or while entertaining.
Heavenly Chocolate Mousse
1 envelope unflavored gelatin
1 cup cold water
2 tablespoons unsweetened cocoa
6 tablespoons sugar-free chocolate syrup
2 3/4 cups frozen reduced-calorie whipped topping, thawed and divided
1. Sprinkle gelatin over cold water in a small saucepan; let stand 1 minute. Cook over low heat, stirring constantly, about 3 minutes or until gelatin dissolves. Remove from heat; cool.
2. Add cocoa and chocolate syrup to gelatin mixture, stirring with a whisk until smooth. Fold in 2 cups whipped topping. Spoon evenly into 6 individual dessert dishes. Cover and chill 2 hours or until firm.
3. Spoon into individual dessert bowls. Top each serving with 2 tablespoons whipped topping.
There you have it, two indulging treats that I like that are diabetic friendly. I hope you enjoy these desserts. If you do try them please tag me in a post. If you have some recipes, please share them with me.