5 Responses to “looking for sugar-free chocolate desserts for husband who is diabetic and craving sweets…thanks?”

1. Nancy P Says:
   April 9th, 2010 at 11:21 am

   If you have a Ralph’s Ices by you they have sugar-free ices that are delicious. My favorite is the chocolate ice.

2. Penney w Says:
   April 9th, 2010 at 12:15 pm

   also check out this site for more
   http://www.cooksrecipes.com/diabetic-recipes/diabetic-dessert-recipes.html
   Chocolate Mousse

   3 ounces unsweetened chocolate
   1 cup low fat milk
   1/4 cup egg substitute
   1/2 cup SPLENDA® Granular
   1 teaspoon corn starch
   2 tablespoons grand marnier
   1/2 cup heavy cream
   3 cups sliced strawberries

   1. Place chocolate and milk in a medium size saucepan. Heat over medium heat until chocolate melts.
   2. Stir together egg substitute, SPLENDA®, corn starch and Grand Marnier in a small mixing bowl. Add to chocolate mixture. Stir constantly. Heat over medium heat while stirring constantly until mixture begins to thicken (approximately 3 to 4 minutes). Remove from heat, pour into the bowl of a blender or food processor. Blend or process briefly (10 to 20 seconds) to make a more creamy texture. Pour into mixing bowl and cover.
   3. Refrigerate chocolate mixture approximately 2 to 3 hours or until cool.
   4. Whip cream and fold into chocolate. Refrigerate overnight to set. Will keep refrigerated for 3 days.
   5. To serve layer strawberries and mousse in 6 all purpose wine glasses.

   Makes 6 servings.

   Nutrients Per Serving:
   Total Calories 220, Calories from Fat 140, Total Fat 15 g, Saturated Fat 9 g, Sodium 50 mg, Total Carbohydrate 18 g, Dietary Fiber 4 g, Sugars 10 g, Protein 4 g.

   Dietary Exchanges: 1 starch, 3 fat.

3. jan f Says:
   April 9th, 2010 at 12:19 pm

   ricotta cheese cocoa powder and equal. Tastes great. Check out the south beach diet book for more desserts like that.

4. conn1e l Says:
   April 9th, 2010 at 12:26 pm

   Sugar Free Chocolate Tea Cookies [2 dozens]

   1/4 cup shortening
   3 tablespoons granulated artificial sweetener
   1 egg
   1/2 teaspoon vanilla extract
   2 tablespoons skim milk
   1 1/4 cups cake flour
   1 (1 ounce) square unsweetened chocolate, melted

   Cream shortening. Add sugar replacement, egg, vanilla and milk and blend well.
   Add half the flour, mix well and stir in chocolate and the rest of the flour.
   With cookie press, press onto an ungreased cookie sheet. Use hands and make small ball if you do not have press. Putting flour on your hands, this keeps dough from sticking. Press down with fingers on top of each cookie.
   Bake at 350 degrees F (175 degrees C) for 20 minutes.
   —————- ——————– ——————
   Pam’s Sugar Free Chocolate Pie [8 servings]

   1 (9 inch) deep dish pie crust, baked and cooled
   1 (1.4 ounce) package instant sugar-free chocolate pudding mix
   1/2 cup frozen reduced-calorie whipped topping, thawed

   Prepare pudding as directed on package for pie. Spoon into pie shell, and chill 1 hour. Serve with whipped topping.

5. Beancake Says:
   April 9th, 2010 at 1:19 pm

   Diabetic Chocolate Pie

   1 baked pie shell, 3 eggs, separated, 4 tsp sugar substitute(or to taste), 3 cups skim milk, 4 tbls flour,2 tbls cornstarch, 2 squares unsweetened chocolate, melted, 1 tsp vanilla

   Direction
   Beat egg yolks and add sugar substitute. Make a thin smooth paste by adding a little milk to the flour and cornstarch. Scald remainder of milk and stir a little of it into each of the above mixtures. Then slowly add them to the scalded milk and add the melted chocolate. Cook until thick, stirring constantly. Remove from heat. Add vanilla and fold in stiffly beaten egg whites. Pour into pie shell and chill until set.
   http://diabetic.greenhealthinformation.com/Articles/Diabetic_Chocolate_Pie.php

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