Chocolate Drizzled Berry Parfaits

Category: Special Diets / Diabetic
Yield: 6 servings

1 pk (4-serving size) JELL-O
1/2 c Thawed COOL WHIP LITE
-Brand Strawberry Flavor -Whipped Topping
-Sugar Free Gelatin 6 Whole strawberries
3/4 c Boiling water
1 oz BAKER'S Semi-Sweet Chocolate
1/2 c Cold orange juice -melted
Ice cubes


Completely dissolve gelatin in boiling water. Pour into blender
container. Combine orange juice and ice cubes to make 1 1/4 cups. Add to
gelatin; stir until ice is partially melted; cover. Blend on high speed 10
seconds. Add whipped topping; cover. Blend 15 seconds.
Pour 1/2 of the mixture into 6 straight-sided dessert glasses; let stand
1 minute. Fill glasses with remaining mixture. Refrigerate 1 hour or until
set.
Garnish with strawberries and drizzle with melted chocolate just before
serving. Makes 6 servings.

Nutritional information per serving: calories- 50, protein - 2 gm., fat
~ 2 gm., carbohydrates - 7 gm., cholesterol - 0 mg., sodium - 40 mg.
Diabetic Exchanges: Fruit - 1/2 *, Fat - 1/2.
* A fruit exchange is used to describe this recipe since most of its
carbohydrate value comes from simple sugars. However, this recipe is not
the nutritional equivalent of a fruit.

Chris Agostarola
http://candeliciouscent.scent-team.com/index.php

Chocolate Cream Mousse

Category: Special Diets / Diabetic

Yield: 1 servings 1 pk (1-oz) Low cal 1/2 ts Butter flavoring -chocolate pudding 1 Egg white 1 1/2 c Skim milk 2 ts Fructose 1/2 ts Grand mariner 4 Tb Prepared low calorie topping In small bowl, combine pudding mix and milk. Microwave at HIGH 5-7 minutes, or until slightly thickened, stirring 2-3 times. Stir in Grand Mariner and butter flavoring. Cover top of pudding with wax paper. Let cool. In small bowl combine egg white and fructose. Whip until egg whites form stiff peaks. Fold in pudding. Spoon in serving dishes, chill. Serve with low-calorie whipped topping. Chris Agostarola http://candeliciouscent.scent-team.com/index.php

Chocolate Coconut Macaroons

Category: Special Diets / Diabetic
1/4 c Semisweet chocolate chips;
1 ts Chocolate flavoring;
2 Large egg whites; (optional)
1/4 ts Cream of tartar;
1/8 ts Salt;
1 ts Vanilla;
2 1/2 c Flaked coconut;


Melt chocolate chips in the top of a double boiler or in a micowave
oven. Set aside and cool to room temperature. Place egg whites and
cream of tartar in a mixer bowl and beat at high speed, using a whip,
until peaks are formed. Add sugar gradually while continuing to beat
at high speed. Add flavorings and salt to meringue, beating at low
speed. Add melted clocolate, continuing to beat at slow speed. Remove
the whip and stir the coconut into the margingue with a spoon. Drop
by heaping tablespoon onto a cookie sheet that have been sprayed with
pan spray or lined with aluminum foil. Bake at 325 for about 20
minutes, or until marcroons are not quite firm. Remove loosly
cpvered container in a dry place at room temperature. Keep in a
loosely covered container in a dry place at room temperature, or
freeze until needed. Do not cover tightly if storing at room
temperature. Yield: 20 servings

Food Exchanges per serving: 2/3 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE
Calories: 86, Cho: 10g, PRO: 1g, FAT: 5g, NA:22mg, Cholesterol:0

Chris Agostarola
http://candeliciouscent.scent-team.com/index.php

Brownies Divine

Category: Special Diets / Diabetic

Yield: 16 servings 1/2 c Diet margarine 2 Eggs 1 1/4 c Sugar replacement 3/4 c Flour 1 Square unsweetened chocolate 1 ts Baking powder 1 ts Vanilla extract 1/2 c Nuts, chopped Preheat oven to 350 degrees F. Cream margarine and sugar replacement until light and fluffy. Place chocolate in aluminum foil; melt over boiling water. Stir chocolate into margarine mixture; beat until smooth. Beat in vanilla and eggs. Sift and stir together flour and baking powder; add nuts; stir this mixture into chocolate mixture until smooth. Grease an 8" square pan; pour in batter; bake until brownies are shiny, about 30 minutes. Cool in pan; cut into 16 pieces. Serve cool. Nutritional information per brownie: calories - 100 Diabetic exchanges per brownie: 1/2 Bread, 1 1/2 Fat