Victoria's Vegetarian Victuals

Well, friends, it’s August again, and that means that it’s chocolate time. This year, I have tried to round up a couple or three chocolate desserts that are safe for my diabetic friends to enjoy, and I have really come to appreciate the limitations that are faced by those dealing with diabetes. It isn’t easy. Chocolate recipes -- and indeed any dessert recipes for diabetics -- are not all that easy to find.

Now, these recipes are alleged to be safe by the manufacturers of the artificial sweeteners that are used, and one recipe does use butter instead of margarine, and we prefer margarine, here, but the choice is, as always, yours.

Just be sure that you check these recipes with your physician before eating the desserts. And, as always, those of you with allergies check all the ingredients in all recipes before you cook and eat.

Chocolate Frozen Treat

  • 1 1/2 cups sugar substitute
  • 2 tablespoons cornstarch
  • 2 tablespoons European or Dutch-process cocoa
  • 1/8 teaspoon salt
  • 2 cups skim milk
  • 2 tablespoons margarine
  • 1 cup real liquid egg product
  • 1 teaspoon vanilla

Combine sugar substitute, cornstarch, cocoa and salt in medium saucepan; stir in milk and margarine. Heat to boiling over medium-high heat, whisking constantly. Boil until thickened, whisking constantly, about 1 minute. Whisk about 1 cup milk mixture into egg product in small bowl; whisk egg mixture back into milk mixture in saucepan. Cook over very low heat, whisking constantly, 30 to 60 seconds. Remove from heat and stir in vanilla. Let cool; refrigerate until chilled, about 1 hour. Freeze mixture in ice cream maker according to manufacturer’s directions. Pack into freezer container and freeze until firm, 8 hours or overnight. Before serving, let stand at room temperature until slightly softened, about 15 minutes.

Dietary Exchanges:

  • 1 Milk
  • 1 Fat

Mocha Frozen Treat: Add 1 tablespoon instant coffee crystals to sugar substitute before adding milk.

  • Yields: 6 (1/2-cup) servings
  • Preparation Time: Overnight + about ½ hour

Chocolate Mousse

  • 3 ounces unsweetened chocolate
  • 1 cup low fat milk
  • 1/4 cup egg substitute
  • 1/2 cup SPLENDA® Granular
  • 1 teaspoon cornstarch
  • 2 tablespoons Grand Marnier
  • 1/2 cup heavy cream
  • 3 cups sliced strawberries

Place chocolate and milk in a medium size saucepan. Heat over medium heat until chocolate melts. Stir together egg substitute, SPLENDA®, cornstarch and Grand Marnier in a small mixing bowl. Add to chocolate mixture. Stir constantly. Heat over medium heat while stirring constantly until mixture begins to thicken (approx. 3-4 min.). Remove from heat, pour into the bowl of a blender or food processor. Blend or process briefly (10-20 seconds) to make a more creamy texture. Pour into mixing bowl and cover. Refrigerate chocolate mixture approximately 2-3 hours or until cool.

Whip cream and fold into chocolate. Refrigerate overnight to set. Will keep refrigerated for 3 days.

To serve, layer strawberries and mousse in 6 all purpose wine glasses.

Dietary Exchanges:

  • 1 starch
  • 3 fat

Recipe courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics. For more information regarding this product, please call 1-800-777-5363 or visit their website at

  • Yields: Makes 6 servings
  • Preparation Time: overnight + 3 hours

Sugar-Free Chocolate Éclairs

  • 1/2 cup water
  • 1/4 cup butter(no substitutes) – I think margarine works well
  • 1/2 cup all-purpose flour
  • 2 large eggs
Vanilla Filling:
  • 1 1/4 cups cold skim milk
  • 1/4 teaspoon vanilla extract
  • 1 package (1 ounce) sugar-free instant vanilla pudding mix
  • 1 cup fat-free whipped topping
Chocolate Topping:
  • 1 1/2 cups cold skim milk
  • 1 package (1.4 ounces) sugar-free instant chocolate pudding mix

In a saucepan, bring water and butter to a boil. Add flour all at once, stirring until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Transfer to a re-sealable plastic bag; seal.

Cut a 1-inch hole in one corner of bag. Pipe eight 3-1/2 inch logs onto an un-greased baking sheet.

Bake at 450 degrees F for 10 minutes. Reduce heat to 400 degrees F; bake 15 to 20 minutes longer or until golden brown. Transfer to a wire rack. Immediately cut a slit in each to allow steam to escape; cool.

Carefully cut off tops. Set the tops aside. Remove soft dough from the inside with a fork.

For Vanilla Filling: In a mixing bowl, beat milk, vanilla and pudding on low speed for 2 minutes or until thickened. Fold in whipped topping; set aside.

For Chocolate Topping: In another mixing bowl, beat milk and chocolate pudding mix for 2 minutes or until thickened.

Spoon vanilla filling into éclairs; replace tops. Spread with chocolate topping.

Dietary Exchanges:

  • 1 1/2 starch
  • 1 fat
  • Yields: 8 éclairs
  • Preparation Time: 1 hour

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