Diabetic Chocolate Parfaits Recipes

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CHOCOLATE BROWNIE (DIABETIC)



Chocolate Brownie (Diabetic) image

This is from the Australian Women's Weekly Diabetes Cookbook. Thought those with a sweet tooth may enjoy. Please note this recipe is worked out in metric cup measurements. Per brownie 303kj (73cal); 3.8g fat (0.6g saturated fat); 4.7g carbohydrate; 0.2g fibre; medium GI.

Provided by ImPat

Categories     Dessert

Time 40m

Yield 16 brownies, 16 serving(s)

Number Of Ingredients 11

2 eggs
75 g brown sugar (1/3 cup firmly packed)
2 teaspoons instant coffee granules
2 tablespoons cocoa powder
1 tablespoon water
1 tablespoon olive oil
40 g low-fat dairy-free margarine (melted)
40 g wholemeal self-rising flour (1/4 cup)
45 g dark chocolate chips (1/4 cup)
1 teaspoon cocoa powder (extra)
2 teaspoons icing sugar

Steps:

  • Preheat oven to 180 degrees celsius (160 degrees for fan forced ovens).
  • Grease 19cm square pan, line base and sides with baking paper, extending paper 5cm above two opposing sides of pan.
  • Using electric mixer, beat eggs and sugar in small bowl until thick and creamy.
  • Transfer to a medium bowl.
  • Blend coffee and cocoa with the water and oil in a small bowl until smooth, stir in spread (margarine).
  • Fold cocoa mixture into egg mixture.
  • Fold flour and chock bits and pour into prepared pan.
  • Bake uncovered for about 25 minutes or until brownie is firm to the touch.
  • Stand 30 minutes; turn onto wire rack.
  • Slice and serve dusted with sifted combined cocoa powder and icing sugar and low fat ice cream if desired.

Nutrition Facts : Calories 53.7, Fat 2.4, SaturatedFat 0.9, Cholesterol 23.2, Sodium 10.8, Carbohydrate 7.9, Fiber 0.4, Sugar 7.1, Protein 1.1

DIABETIC CHOCOLATE PARFAITS



Diabetic Chocolate Parfaits image

The results, to our surprise, were amazingly good! Southern Living Magazine, June 2006. It is a no cook recipe but there is a chill time of 1 hr. Tastes wonderful!

Provided by Manami

Categories     Dessert

Time 20m

Yield 6 serving(s)

Number Of Ingredients 6

1 1/2 ounces fat-free sugar-free instant chocolate pudding mix
2 cups 1% low-fat milk
1/2 cup light sour cream
8 ounces frozen fat-free whipped topping, thawed and divided
3/4 cup chocolate graham cracker crumbs (4 cracker sheets)
1 tablespoon freshly grated chocolate

Steps:

  • Whisk together first 3 ingredients in a bowl until blended and smooth.
  • Fold in 1 1/2 cups whipped topping.
  • Spoon 1 tablespoons crumbs into each of 6 (4-oz.) glasses, and top with 1/3 cup pudding mixture.
  • Repeat layers with remaining crumbs and pudding mixture.
  • Top each parfait evenly with remaining whipped topping and grated chocolate.
  • Cover and chill at least 1 hour.

Nutrition Facts : Calories 88.8, Fat 3.7, SaturatedFat 2.3, Cholesterol 10.8, Sodium 254.3, Carbohydrate 11.1, Fiber 0.8, Sugar 4.3, Protein 3.9

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