Is there a recipe for a choclate pie for diabetics?

Asked 05/16/2013 by auntie62


That's a great question and how thoughtful of you to want to make a special dessert. We published a diabetic cookbook and I'm going to cut and paste a few of our chocolate dessert recipes from that book for you below, unfortunately, we don't have a chocolate pie recipe. I hope one of these will hit the spot with your aunt!

Dark Chocolate Cupcakes
Prep Time: 35 Min
Start to Finish: 1 Hr 10 Min
1 1/2 oz bittersweet baking chocolate (3 squares from 4-oz bar), finely chopped
6 tablespoons unsweetened dark baking cocoa
1/2 teaspoon instant espresso coffee powder or granules
1/2 cup fat-free (skim) milk
3/4 cup white whole wheat flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup fat-free egg product
1/2 cup granulated sugar
1/4 cup packed brown sugar
3 tablespoons canola oil
2 teaspoons vanilla
2 teaspoons fat-free (skim) milk
1 tablespoon unsweetened dark baking cocoa
1 oz fat-free cream cheese (from 8-oz package)
1/3 cup powdered sugar
1/8 teaspoon vanilla
Pinch salt
1/4 oz bittersweet baking chocolate (1/2 square from 4-oz bar), grated
1. Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups.
2. In small bowl, add 1 1/2 oz chocolate, 6 tablespoons cocoa and the espresso powder; set aside. In small microwavable measuring cup, microwave 1/2 cup milk uncovered on High (100%) 30 seconds or until steaming but not boiling. Pour over chocolate mixture; stir. Cover; let stand 5 minutes. Stir until smooth.
3. Meanwhile, in medium bowl, stir flour, baking soda and 1/4 teaspoon salt; set aside. In large bowl, beat egg product with electric mixer on medium speed 30 seconds. Gradually add sugars, about 1/4 cup at a time, beating well after each addition. Beat 2 minutes longer. Beat in oil and 2 teaspoons vanilla. Beat about one-third of the flour mixture and about one-half of the chocolate mixture at a time alternately into sugar mixture on low speed until blended.
4. Divide batter evenly among muffin cups, filling each about 2/3 full. Bake 20 to 25 minutes or until tops spring back when touched lightly in center. Cool 5 minutes; remove from muffin cups to cooling rack. Cool completely before glazing.
5. In small bowl or microwavable custard cup, heat 2 teaspoons milk uncovered on High (100%) about 10 seconds or until hot. Stir in 1 tablespoon cocoa until smooth; set aside.
6. In separate small bowl, stir cream cheese until smooth. Stir in cocoa mixture until blended. Stir in powdered sugar. Stir in vanilla and salt until mixture is smooth and shiny.
7. Spoon about 1 teaspoon glaze over each cupcake; spread to edge with back of spoon. Sprinkle about 1/4 teaspoon grated chocolate over each glazed cupcake.
12 cupcakes
1 Cupcake: Calories 170 (Calories from Fat 50); Total Fat 6g (Saturated Fat 1.5g, Trans Fat 0g); Cholesterol 0mg; Sodium 190mg; Total Carbohydrate 27g (Dietary Fiber 2g, Sugars 18g); Protein 3g
% Daily Value: Vitamin A 2%; Vitamin C 0%; Calcium 4%; Iron 6%
Exchanges: 1 Starch, 1 Other Carbohydrate, 1 Fat
Carbohydrate Choices: 2
Betty's Success Tip:
Look for unsweetened dark baking cocoa in the baking aisle at the supermarket.

Mini Chocolate Cheesecakes
Prep Time: 20 Min
Start to Finish: 2 Hr 25 Min
12 foil baking cups
12 thin chocolate wafer cookies (from 9-oz package), crushed (2/3 cup)
12 oz 1/3-less-fat cream cheese (Neufchâtel), softened
2/3 cup sugar
2 teaspoons vanilla
1/4 cup unsweetened baking cocoa
1 whole egg
1 egg white
1 oz bittersweet or semisweet baking chocolate, melted
1/3 cup fat-free hot fudge topping
Fresh raspberries, if desired
1. Heat oven to 325°F. Place foil baking cup in each of 12 regular-size muffin cups. With back of spoon, firmly press slightly less than 1 tablespoon cookie crumbs in bottom of each foil cup.
2. In large bowl, beat cream cheese with electric mixer on medium speed until creamy. Beat in sugar and vanilla until fluffy. Beat in cocoa. Beat in whole egg and egg white until well blended. Stir in melted chocolate. Divide cheese mixture evenly among crumb-lined foil cups.
3. Bake 28 to 32 minutes or until set. Cool in pan on cooling rack 15 minutes. Remove cheesecakes from pan; cool 15 minutes longer. Refrigerate about 1 hour or until chilled.
4. To serve, carefully remove foil baking cups. Spread fudge topping on cheesecakes. Garnish with raspberries. Store cheesecakes covered in refrigerator.
12 servings
1 Serving: Calories 200 (Calories from Fat 80); Total Fat 9g (Saturated Fat 4.5g, Trans Fat 0g); Cholesterol 40mg; Sodium 160mg; Total Carbohydrate 25g (Dietary Fiber 0g, Sugars 19g); Protein 4g
% Daily Value: Vitamin A 6%; Vitamin C 0%; Calcium 4%; Iron 4%
Exchanges: 1 Starch, 1/2 Other Carbohydrate, 1 1/2 Fat
Carbohydrate Choices: 1 1/2
Betty's Success Tip:
When tested with fat-free cream cheese, the cheesecakes had poor texture and bland flavor. If you try fat-free cream cheese, we suggest using just 4 oz fat-free cream cheese with 8 oz 1/3-less-fat cream cheese for best results.

Answered 05/16/2013 by bakingallthetime

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