Line 13″x9″x2″ pan with a layer of graham cracker squares.  Prepare 1 large (6 oz.) package of instant sugar-free chocolate pudding as directed on the package.  Spread over graham cracker layer.  Place in refrigerator to let set a little. 

 Layer another layer of graham cracker squares over the pudding.  Prepare a second package of chocolate pudding as above and spread over graham crackers.  Refrigerate.  Torte may be topped with whipped cream or Dream Whip when served.  This easy dessert is one that diabetics may enjoy.

EASY CHOCOLATE GRAHAM TORTE is a post from: Diabetic Chocolate

 GRAHAM  CRACKER  CRUST:

1 1/4 c. graham cracker crumbs

1/2 c. diet margarine

 –FILLING–

 1 envelope unflavored gelatin

3/4 c. part-skim ricotta cheese

12 packets sweetener

1 packet low-calorie whipped topping  mix

1 1/2 c. skim milk

1 tbsp. vanilla extract

1/4 c. cocoa

Combine crumbs with diet margarine by cutting in softened margarine until mixture resembles coarse crumbs.  Press firmly in bottom and sides of 8 or 9 inch pie pan.  Bake in preheated 350 degree oven for 8 to 10 minutes.  Cool.  In small saucepan, sprinkle gelatin over 1/2 cup skim milk.  Let stand one minute.

Heat, stirring constantly until gelatin dissolves.  In blender or food processor, blend ricotta until smooth and add gelatin mixture, remaining 1 cup milk and vanilla.  Continue blending until completely smooth.  Remove half the mixture, set aside.  To mixture still in blender, add 6 packs sugar substitute and cocoa.  Blend thoroughly.  Pour blender mixture into crust, chill for 30 minutes or until partially set.  At the same time, chill remaining mixture for 30 minutes. 

Prepare whipped topping mix according to package directions gradually adding remaining 6 packets sugar substitute.  Whisk into reserved, chilled mixture until blended smoothly.  Spoon over chocolate layer; chill until set.  Garnish with dusting of cocoa.  Makes one (8 or 9 inch) pie or 8 servings.

BLACK BOTTOM PIE is a post from: Diabetic Chocolate

4 tbsp. diet butter
1/4 c. brown sugar replacement
1/4 tsp. instant coffee
1 envelope and 1/2 tsp. unflavored gelatin
1/4 c. cream flavored diet soda
2/3 c. nonfat dry milk
1 1/3 c. Ricotta cheese
1 tbsp. chocolate extract
1/2 tsp. vanilla
2 tsp. artificial sweetener (liquid)
1/2 tsp. brown food coloring
2 pkg. W.W. dried apples

Place margarine in a small pan over hot water to melt. Sift brown sugar and coffee very slowly into margarine. Stir constantly. Soften gelatin in soda. Add nonfat dry milk. Add a few drops more of soda if needed. The mixture needs to be paste like. Combine gelatin mixture with margarine mixture. Stir constantly over hot water until thoroughly blended. Combine cheese, extracts, sweetener, and food coloring. Mix well. Fold gelatin-margarine mixture into Ricotta mixture. Pour into 8 x 8 x 2 inch pan. Refrigerate 2 hours. Freeze for firmer fudge. 20 squares.

CREAMY DIABETIC CHOCOLATE FUDGE is a post from: Diabetic Chocolate

1/2 c. butter
1/3 c. brown Sugar Twin
1 egg
1 1/2 tsp. vanilla extract
1 1/3 c. all purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 c. skim milk
1/2 c. semi-sweet chocolate chips

Cream butter, brown sugar twin, vanilla and egg together. Sift all dry ingredients together in a separate bowl. Add milk, dry ingredients and chocolate chips to creamed mixture. Drop onto cookie sheet. Bake at 325-350 degrees for 7- 10 min. or until lightly brown.

DIABETIC CHOCOLATE CHIP COOKIES is a post from: Diabetic Chocolate

CHOCOLATE SAUCE
1 tbsp. butter
2 tbsp. cocoa
1 tbsp. cornstarch
1 c. skim milk
2 tsp. sugar substitute
1/8 tsp. salt
Melt butter. Combine cocoa, cornstarch and salt; blend with melted
butter until smooth. Add milk and sugar substitute and cook over
moderate heat, stirring constantly until slightly thickened, remove
from heat. Stir in vanilla. Set pan in ice water and stir until
completely cold. (Sauce thickens as it cools.) One serving – (1
tablespoon) free exchange.

Delicious Chocolate Sauce Recipe is a post from: Diabetic Chocolate

Delicous Chocolate Cake
2 eggs, beaten
1/2 c. butter, melted
1 c. strawberry apple butter
1 tsp. vanilla
5 tbsp. milk
3/4 c. Fudge Sweet Topping
5 tbsp. Fruit Sweet
2 c. flour
2 tsp. baking powder

Combine eggs, butter, strawberry apple butter and vanilla. Place the covered jar of Fudge Sweet into hot water to thin. Add the milk, Fudge Sweet and Fruit Sweet to the butter mixture. Sift the flour and baking soda together and blend with the wet mixture. Pour into two greased and floured 9″ round tins or equivalent. Bake at 350 degrees for 40 minutes. Cool. Top with whipped cream.

CHOCOLATE CAKE is a post from: Diabetic Chocolate

Delicious Chocolate Chip Cookies
1/4 c. margarine
1 tbsp. granulated fructose
1 egg
1 tsp. vanilla extract
3/4 c. flour
1/4 tsp. salt
1/2 c. mini semi-sweet chocolate chips

Cream together margarine and fructose, beat in egg, water and vanilla. Combine flour, baking soda and salt in sifter. Sift dry ingredients into creamed mixture, stirring to blend thoroughly. Stir in chocolate chips. Drop by teaspoonsful onto lightly greased cookie sheet about 2 inches apart. Bake at 375 degrees for 8 to 10 minutes. Makes 30 cookies.

CHOCOLATE CHIP COOKIES is a post from: Diabetic Chocolate

Delicious Sugarless Cake Recipe
1 c. dates, chopped
1 c. prunes, chopped
1 c. raisins
1 c. cold water
1 stick margarine, melted
2 eggs
1 tsp. baking soda
1/4 tsp. salt
1 c. plain flour
1 c. nuts, chopped
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. vanilla

Boil dates and prunes in the one cup of water for 3 minutes; add margarine and raisins and let cool. Mix flour, soda, salt, eggs, nuts, spices and vanilla. Add to fruit mixture. Stir to blend. Pour into baking dish. Bake at 350 degrees for 25 to 30 minutes.

SUGARLESS CAKE is a post from: Diabetic Chocolate