Diabetic Fudge
Yield: 8 Servings

1 Env gelatin
1/4 c Water
1 Sq unsweetened chocolate
1/8 ts Cinnamon
3/4 ts Liquid food sweetener
1/4 c Water
1/2 c Evaporated milk
1/2 ts Vanilla
1/4 c Chopped nuts

Soften gelatin in 1/4 cup water for 5 minutes. Melt chocolate with cinnamon and sweetener; add milk and water slowly. Add gelatin. Stir until dissolved. Remove from fire. Add vanilla, cool. When mixture begins to thicken, add nuts. Turn into cold pan. When firm cut into pieces.

Pears with Creamy Chocolate Sauce
Delectable on pears, this creamy sauce is wonderful on cakes and frozen desserts.

1 tbsp butter or margarine
1 tbsp all purpose flour
1 can (28 oz) no sugar added pear halves in fruit juice
2 tbsp cocoa
1 can 2% evaporated milk
3 tbsp Equal Spoonful

In small saucepan, melt butter; whisk in flour; cool 1 minute. Drain pears reserving 1/3 cup liquid; set pear halves aside. Whisk cocoa into reserved liquid; add to flour mixture in saucepan. Stir in evaporated milk. Cook over medium heat until mixture boils and thickens. Remove from heat and stir in Equal. Divide pear halves on serving plates; drizzle with warm chocolate sauce. Makes 8 servings.

Chocolate Almond Cheese Pie
From JELL-O
Serve with fresh strawberries for an extra touch!

1 package (14 ounces) ENTEMANN'S® Fat Free Marble Loaf Cake
1 cup 1% lowfat cottage cheese
1 cup cold skim milk
1 square BAKER'S® Semi-Sweet Chocolate, chopped
1 package (4-serving size) JELL-O® Brand Chocolate Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling
1/2 cup thawed COOL WHIP LITE® Whipped Topping 1/4 teaspoon almond extract

Cut cake in half; reserve one half for another use. Cut remaining cake half into 8 slices; cut each cake slice in half. Line bottom and sides of 9-inch pie plate with cake slices.

Place cottage cheese, milk and chocolate in blender container; cover. Blend until smooth. Add pudding mix, whipped topping and almond extract; cover. Blend 1 minute, stirring once. Pour into pie plate.

Refrigerate 3 hours or until set.

Chocolate Cake
This cake uses very little flour.

6 Tablespoons margarine
4 ounces unsweetened chocolate
1/3 cup skim milk
1/3 cup apricot preserves with NutraSweet® brand sweetener or apricot spreadable fruit
2 teaspoons instant espresso coffee crystals
1 egg yolk
1 teaspoon vanilla
10 3/4 teaspoons Equal® MeasureTM or 36 packets Equal® sweetener or 1 1/2 cups Equal® SpoonfulTM
3 egg whites
1/8 teaspoon cream of tartar
1/4 cup all-purpose flour
1/8 teaspoon salt

Rich Chocolate Glaze

Heat margarine, chocolate, milk, apricot preserves, and espresso crystals in small saucepan, whisking frequently, until chocolate is almost melted. Remove pan from head; continue whisking until chocolate is melted and mixture is smooth. Whisk in egg yolk and vanilla; add Equal®, whisking until smooth. Beat egg whites and cream of tartar to stiff peaks in large bowl. Fold chocolate mixture into egg whites; fold in combined flour and salt. Lightly grease bottom of 9-inch round cake pan and line with parchment or baking paper. Pour cake batter into pan.

Bake in preheated 350 degree F oven until cake is just firm when lightly touched, 18 to 20 minutes, and toothpick comes out clean (do not overbake). Carefully loosen side of cake from pan with small sharp knife, which will keep cake from cracking as it cools. Cool cake completely in pan on wire rack; refrigerate until chilled, 1 to 2 hours.

Remove cake from pan and place on serving plate. Spread with Rich Chocolate Glaze, if desired.
Makes 12 servings.

Serving size:12
Yield:1/2 Bread, 2 Fat
Exchanges:139 Calories, 3g Protein, 11g Carbohydrate, 11g Fat
Nutrition: 1 piece