Everything Chocolate--Diabetic Recipes
Chocolate Sauce Combine cornstarch and cocoa. Whisk into cold water in a saucepan until there are no dry bits. Cook, stirring frequently, until mixture comes to a boil. Stir 1 minute until mixture thickens. Remove from heat, stir in sweetener amd vanilla, cover and allow to cool. Store in clean jar in refrigerator up to 6 weeks. Makes about 550 ml (2 1/4 cups) sauce, 12 servings. Each serving:45 ml (3 tbsp)
Variation: Mocha Sauce: Substitute 500 ml (2 cups) strong coffee for water in the above recipe. This sauce is so good it disappears quickly. It is delectable as a dessert topping over ice cream, sponge cake, or fresh pears, and is superb as the base for chocolate drinks. 
Chocolate Dream Pie Sprinkle gelatin over 1/4 cup (50 ml) milk to soften. Let stand 5 minutes. Whisk 1 cup (250 ml) milk and cocoa together until well blended. Heat to boiling in a heavy saucepan; reduce heat and simmer 5 minutes. Stir together cornstarch, egg yolk and remaining 1/4 cup (50 ml) milk. Stir into cocoa mixture; continue cooking over low heat until mixture thickens. Mix in gelatin and sweetener until they dissolve. Remove from heat and stir in vanilla. Chill until partially set. Beat together egg white, skim milk powder and ice water until stiff peaks form. Fold into chocolate mixture. Spoon into pie shell. Chill about 4 hours until set. Makes 8 servings. Each serving: 1/8 pie including crust
Variation: Chocolate Mousse: Prepare filling as in recipe above. Spoon into 6 individual molds or a rinsed 4 cup (1 L) mold. Chill about 4 hours until set. Makes 6 servings. Each serving: about 1/2 cup (125 ml)
The combination of a crunchy, crisp crust holding a velvety, smooth chocolate filling is a delectable dessert treat. 
Oatmeal Pie Crust Combine flour, rolled oats and salt in a mixing bowl. Slowly drizzle in oil, mixing with a fork. Continue lightly mixing with fork and cutting through mixture until all dry ingredients are moistened and mixture resembles fine crumbs. Add 45 to 60 ml (3 to 4 tbsp) ice water, a few drops at a time, until mixture begins to form a ball. Pat into a 9 inch (1 L) pie plate. (Or roll between two sheets of waxed paper. Remove top sheet and turn pastry into pie plate; remove second piece of waxed paper.) Form a rim and flute edges. Fill and bake according to pie recipe. For baked pastry shell: Prick pastry with fork in several places. Bake in a 400 deg. F oven 10 minutes until light golden brown. Makes 6 servings. Each serving: 1/6 pie crust excluding filling
Oatmeal contributes to the flaky texture and provides the nutty flavor for this deliciously different pie crust. 
Strawberry Angel Pie Slice strawberries. Pour water over strawberries; let stand 1 hour at room temperature. Drain water from strawberries into a saucepan; reserve strawberries. Sprinkle gelatin over 2 tbsp (25 ml) of liquid drained from strawberries. Whisk cornstarch and egg yolk into remaining water. Cook and stir over medium heat until mixture boils and thickens slightly. Remove from heat. Add softened gelatin, sweetener, vanilla and almond extract, stirring until gelatin and sweetener dissolve. Stir in strawberries. Chill about 30 minutes or until mixture is partially set. Beat egg white, skim milk powder and ice water in a chilled bowl. Fold into thickened strawberry mixture. Spoon into Graham Cracker Crust. Chill, about 4 hours, until completely set. Makes 6 servings. Each serving: 1/6 pie including crust
Variation: Strawberry Angel Mousse: Prepare filling as in recipe above. Spoon into rinsed 4 cup (1 L) mold. Chill until set. Makes 4 servings. Each serving: about 2/3 cup (175 ml)
Fresh or frozen strawberries work equally well in this colorful, light-tasting pie.
Graham Cracker Crust Combine graham wafer crumbs, butter, cinnamon and nutmeg. Press into a 9 inch (1 L) pie plate or 8 inch square pan or 9 inch spring form pan. Chill in refrigerator 2 hours before filling. If desired, reserve 2 tbsp (25 ml) of the crumb mixture to sprinkle on top of the filling. Makes a 9 inch (1 L) pie crust, 8 servings. Each serving: 1/8 pie crust excluding filling
A touch of cinnamon and nutmeg makes this popular pie crust tasty, and there is no need for the addition of sweetener.
Fruit Sorbet 1. In small saucepan, combine water, Splenda and lemon juice. Bring to boil; boil 1 minute. Cool to room temperature, about 15 minutes. 2. Remove rind and seeds from fruit. Place fruit in food processor or blender and puree until smooth. (There should be 2 1/2 - 3 cups (625 - 750 ml) puree). Add Splenda mixture, process until blended. Pour into 8 x 8 x 2 inch (20 x 20 x 5 cm) metal pan. Freeze at least 4 hours or overnight. Cover pan for longer storage. 3. Let stand at room temperature about 15 minutes to soften slightly before serving. Scoop into dessert dishes. Makes 8 servings Raspberry Sorbet: Use 4 cups ( 1 L) fresh or frozen raspberries. Puree as above. Press through sieve to remove seeds. Proceed as above. Note: If you have an ice cream maker, follow manufacturer's directions.
Prepare a few different flavors of refreshing sorbet and scoop a variety onto serving plates for an elegant presentation. These are especially delicious when served with fruit sauce. 1. Combine water, margarine, Splenda Granular, milk powder and lemon juice in blender container. Process until thick and smooth; set aside. 2. In top of double boiler over hot water, melt chocolate chips. Remove from heat. Stir in milk mixture, butter, liqueur and crumbs; mix well. Refrigerate about 2 hours or until firm enough to handle. 3. Form into balls and roll in cocoa, nuts or sprinkles. Store in refrigerator. Makes about 6 dozen truffles.
These wonderfully rich chocolate truffles are made with Splenda Granular and powdered milk. This recipe is quite flexible and can use other chips, eg. white chocolate, butterscotch or peanut butter.
Light Chocolate Cheesecake 1. Combine all crust ingredients. Press evenly onto bottom of 8" (20 cm) spring-form pan. Bake at 325°F. (160°C) for 5 minutes. 2. Meanwhile, in food processor, process cottage cheese until smooth. Add cream cheese and process until blended. Add remaining ingredients and process just until blended. Pour into pan. 3. Bake for 45 to 50 minutes or until firm around edges and slightly soft in center. Run knife around edge of cheesecake to loosen from pan. Cool on rack. Cover and chill. Garnish as desired (eg. fresh raspberries and chocolate curls). Makes 12 servings
This cheesecake tastes luscious, yet contains fewer calories and less fat than regular cheesecake. Serve it to family and friends, on any occasion.
Frozen Peanut Butter Pie (with splendid fudge sauce) 1. Combine crust ingredients. Press into bottom and sides of 9 inch pie plate. Bake at 375°F for 8 minutes. Cool. 2. Beat cream cheese and Splenda Granular until smooth. Blend in peanut butter and sour cream until smooth. Spread evenly in crust. Cover and freeze. 3. To serve, let pie stand at room temperature about 15 minutes to soften slightly. Cut in wedges. Top each with warm sauce and sprinkle with peanuts. Makes 8 servings
Peanut butter and chocolate combine wonderfully in desserts. The use of *light* products reduces calories without sacrificing great taste. Also serve Splendid Fudge Sauce* over Cream Puffs, frozen yogurt, brownies or angel food cake. Serve warm or chilled. In small saucepan, combine Splenda Granular, cocoa powder, cornstarch and instant coffee.. Stir in evaporated milk and water. Cook and stir over medium heat until mixture comes to a boil. Simmer 1 minute. Remove from heat. Pour into bowl and cover with plastic wrap. Serve warm or chilled. Store in refrigerator. Makes about 1 cup (250 ml)
Strawberry Orange Jam 1. Grate 1 1/2 tsp. (7 ml) orange rind from orange. Cut all peel from orange, including white pith and seeds; discard. Chop fruit and place in measuring cup. Crush strawberries, add to orange pieces to measure 4 cups (1 L) fruit mixture. In large bowl, combine fruit, orange rind and Splenda Granular. Let stand 15 minutes. 2. Slowly sprinkle gelling powder into fruit while stirring for 3 minutes. Let stand 5 minutes. Stir for 1 minute. Pour into steralized jars, leaving 1/2 inch (2 cm) head space. Seal. (To sterilize, place both jars and lids in boiling water for 15 minutes prior to filling.) Store in freezer for up to 1 year or in refrigerator for 6 weeks. Makes about 4 cups (1 L).
Adding orange zest and orange pieces gives a great new zip to strawberry jam. This no-cook freezer jam is especially easy to make and can be enjoyed all year long.
Slim Pumpkin Cheesecake 1. For crust, combine crumbs and margarine. Press into bottom of 9 inch springform pan. Place in freezer while preparing filling. 2. For filling, in large mixing bowl with mixer at medium speed, beat cream cheese until soft and creamy. Add remaining ingredients and beat at low speed until blended and smooth, about 1 minute. 3. Pour filling into crust. Bake at 350°F for 55 minutes or until sides begin to pull away from pan and filling is set. Cool 15 minutes then run knife around sides to loosen cake from pan. Cool on rack to room temperature. Cover and refrigerate 2 hours or until serving time. Makes 12 servings.
Ideal for Fall entertaining, this wonderful cheesecake uses low fat ingredients. Ginger cookies in the crust compliment the pumpkin flavor. 
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