chocoholics, relax and enjoy! (As with all foods though, we must enjoy our chocolate in moderation. Don't pig out and eat everything in one setting!!) Do you like cold, frozen desserts? Then try the Frozen Cocoa Dessert below. Another option is a Chocolate Eclair Dessert.FROZEN COCOA DESSERT
1 medium ripe banana
1 cup orange juice
1/2 cup cold water
1 cup cream
1/2 cup Splenda
1/4 cup baking cocoa powder
Slice banana into the container of a blender. Add orange juice and cold water. Cover and blend until smooth. Add remaining ingredients, cover again and blend well. Pour into a freezer-proof square pan. Cover and freeze until hard around the edges.
Spoon the partially frozen mixture into blender container. Cover and blend until smooth but not melted. Pour into a 1-quart mold. Cover and freeze until firm. Unmold onto a plate that has been chilled. Slice and serve.
Garnish with some Sugar-Free Frozen Whipped Topping, thawed, if desired.
CHOCOLATE ECLAIR DESSERT
1 cup water
1/2 cup butter
1 cup all-purpose flour
4 eggs or 1 cup egg substitute
1 small pkg instant sugar-free vanilla pudding mix
2 3/4 cups low-fat milk
1 pkg (8 oz) light cream cheese, softened
1/2 cup sugar-free chocolate syrup
Preheat oven to 400 degrees. In a saucepan, bring water and butter to a boil, stirring constantly until butter is melted. Reduce heat to low and add the flour. Stir vigorously with a wooden spoon until mixture leaves sides of pan and forms a smooth ball. Remove from the heat. Add eggs, one at a time or 1/4 cup at a time, beating well after each addition. Beat until the batter becomes smooth. Spread into a greased and floured 13x9-inch baking pan. Bake for 30 minutes or until puffed and golden. Immediately remove from pan and cut in half horizontally. Cool completely. For filling, beat the pudding mix, milk and cream cheese in a mixing bowl until smooth. Just before serving, place the bottom eclair layer on a serving platter and cover with filling. Add the other eclair layer to the top of filling mixture and drizzle with chocolate syrup.
NOTE: This is a good diabetic recipe because it has a good carb to protein ratio of 15 g carbs to 6 g protein.
Enjoy!
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