on high, microwave 4 chocolate squares for 1 to 1 1/2
o 350 degrees. Bake crust for 15 minutes, or until golden
egrees C).
Bake crust for 15 minutes, or until golden
Whip the cream until very stiff.
Fold in the chocolate ice cream topping or syrup and creme de cacao thoroughly.
Turn into individual souffle cups or line muffin tins with paper cupcake liners and fill with mixture.
Cover.
Freeze until firm, 2 to 4 hours.
Serve frozen, topped with chocolate shaving for garnish if desired.
In a bowl mix the flour, coconut, sugar, cornflakes, chips. In another bowl mix the butter & egg. Add the flour mixture.
Pour it in a lined & greased tin - 9x3inch loaf tin. Bake @170 deg for 15 minutes. Cool on a cooling rack. Cut thick slice & drizzle melted chocolate.
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NOTE: My recipe for the diabetic sweetened condensed milk makes 1 cup. Make as much as you need and store the extra in the fridge in a covered dish. Also, if you are on a VERY strict diabetic diet, use only 1/2 of the chips.
Mix the pudding mix, milk, and sweetened condensed milk and blend well.
Fold in the whipped topping, bananas, and white chocolate chips.
Refrigerate overnight. Serve in individual serving cups. Garnish with white chocolate chips and vanilla wafers.
Bake pie shell and set aside.
Follow directions for making pudding except use 1 1/2 cups milk rather than two cups.
Put chocolate pudding in pie shell, then mix vanilla pudding also with 1 1/2 cups milk and pour on top of chocolate pudding in pie shell. Put Cool Whip over all and serve.
Stir together the dry ingredients.
Cream butter.
Add sugar substitute, vanilla and egg, blending well.
Stir in chocolate pieces.
Drop by level teaspoonfuls onto a lightly greased baking sheet.
Bake in preheated oven at 375\u00b0 for eight to ten minutes. Yields 3 dozen.
Cover pie shell with sliced bananas. Pour in chocolate pudding mix. Top with Cool Whip. Refrigerate for at least an hour and serve. Great for diabetics.
Boil milk, sugar and butter for 1 minute. Remove from heat and add chocolate chips & vanilla. Pour over cooled chocolate cake.
* Visit my other recipes for the best ever chocolate cake!
Prepare jello as directed on package.
Chill until partially set.
Stir together all other ingredients.
Layer jello and chocolate mixture into parfait glasses.
Chill until firm.
Has flavor of chocolate covered cherries.
Sift together the flour, baking soda and salt. Set aside. Cream the butter, brown sugar replacement, Equal, vanilla, applesauce, water and eggs.
Add the flour mixture and blend well. Stir in the chocolate chips and nuts. Drop by teaspoonfuls onto an ungreased pan. Bake at 375\u00b0 for 10 to 12 minutes. Great for diabetics!
In a small heavy saucepan, add the chocolate and coffee and heat until the chocolate melts and the mixture is smooth, about 2 minutes.
Add the cinnamon and allspice.
Slowly add the milk, stirring with a wooden spoon.
When the mixture is hot, mix in the vanilla. Pour into 2 mugs.
Add Splenda to taste, to sweeten.
Top with a dollop of whipped topping and serve.
For the chocolate decorations, spread semi-sweet chocolate melts onto a cold surface.
In a food processor, combine wafers, sweetener and butter. Pulse until blended.
Add egg white; pulse until moistened.
Press onto bottom and up sides of a 9-inch pie plate.
Bake at 370\u00b0 for 8 to 10 minutes or until lightly browned.
Cool.
Cream oleo and sweetener.
Add melted chocolate, eggs and vanilla.
Sift dry ingredients and add to chocolate mixture.
Beat until smooth.
Pour in greased 8 x 8-inch pan and bake 30 minutes in 350\u00b0 oven.
Cool in pan.
Heat oven to 350\u00b0.
Cream the butter and sweetener until light and fluffy. Add chocolate.
Beat until smooth. Beat in eggs and vanilla. Add flour, baking powder and nuts.
Beat until smooth. Spread in greased 8 x 8-inch pan and bake for 30 minutes or until shiny.
Start heating oven to 350\u00b0.
In a large bowl, cream the butter or margarine and non-nutritive sweetener until light and fluffy. Add chocolate; beat until smooth.
Beat in eggs and vanilla. Add flour, baking powder and walnuts.
Beat until smooth.
Spread batter in greased 8 x 8 x 2-inch pan. Bake 30 minutes or until surface of brownies is shiny.
Cool in pan. Cut into 16 pieces. Serve cool. Exchanges per brownie:
1/2 bread and 2 fats.
For chocolate cream, gently warm 3 cups
To make the chocolate decor, melt 1 oz chocolate with the coconut