Diabetic Dessert Recipes

Diabetic Dessert Recipes for Cold Puddings 1: Chocolate Mocha Pudding

Though to my mind, the weather’s right for something warming, many people prefer cold dessert recipes whatever the weather, so here’s the first of three diabetic dessert recipes for cold puddings.

Chocolate Mocha Pudding

1½ oz unsweetened chocolate
2½ cups skim milk
½ cup boiling water
2 tsp good quality instant coffee
¼ cup cornstarch or arrowroot
¾ cup sugar
1/8 tsp salt
a few fresh raspberries or strawberries (optional)

Make coffee with the boiling water and instant coffee. Alternatively, use half a cup of double strength real coffee.

Place the chocolate in a 2-quart, microwave-safe glass bowl and microwave on Medium (half power) for 2-3 minutes. Whisk the milk and coffee into the chocolate.

In a separate bowl, combine the cornstarch or arrowroot, sugar and salt. Whisk this mixture into the other ingredients.

Microwave on High (full power) for 4 minutes. Whisk again and continue cooking on High for another 4-6 minutes, one minute at a time, whisking each minute until the pudding thickens.

Pour the pudding into eight dessert cups and refrigerate for at least an hour until well chilled.

Before serving, top with a few raspberries or strawberries for garnish, if liked.

Calories per serving 142; Exchanges per serving: 1 starch, 1 fruit.

Nutrition facts: Carbohydrates 28g; Protein 3g; Fat 3g; Saturated fat 2g; Sodium 77mg.

Source: Healthy Diabetic Recipes