Healthy Diabetic Recipes

1 c. 2% milk
3/4 c. unsweetened cocoa powder
5 tbsp. unflavored gelatin
1 c. water
1/2 c. Splenda sugar substitute
(do not use Equal or similar, will not work here) 1 tsp. artificial
brandy extract or vanilla

Combine the milk and cocoa in a small saucepan and whisk until there are
no lumps of cocoa. Cook over medium heat for about 5 mins or until
thickened, stirring constantly. (This cooks out the raw cocoa taste.) In
another small saucepan, sprinkle gelatin over water and let stand for 5
mins to soften. Heat the gelatin water over a low heat, stirring
constantly, until the gelatin dissolves and then stir into the cocoa
mixture. Stir in the Splenda and extract. Remove from the heat and pour

into 8" square baking dish. Let stand at room temp for 4 hrs or until
firm. To remove from the pan, cut around the edges with a sharp knife.
Place the dish in a shallow pan of hot water for about 30 secs, just to
slightly soften the bottom. Loosen one corner
then quickly flip out onto a clean cutting surface
Use a sharp knife to make 10 even cuts in one direction, and then make
10 even cuts in the opposite direction. Place in a container, cover and
refrigerate. Will keep up to 1 week in the refrigerator

Makes 100 squares or 8 servings (14 squares.)

Nutritional info per 14 square serving:59 cals 7g carb, 7g prot, 2g fat

Diabetic exchange for 14 squares: 1 milk choice

Source : An e-friend of mine

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