Sweets for Your Sweet

What would Valentine's Day be without chocolate? As far as I'm concerned, what would any day be without chocolate?

This week we are spotlighting chocolate recipes. Believe it or not there are quite a few chocolate diabetic recipes out there. And what better time to indulge than Valentine's Day. All these recipes come from Diabetic Gourmet.

Chocolate Cherry Tarts
Servings: 24

• 2 (8oz) packages Neufchatel (light) cream cheese, room temp
• 2/3 cup granulated sugar
• 2 eggs, room temp
• 1 tsp vanilla extract
• 24 chocolate wafers, 30% reduced fat
• 1 (21oz) can light cherry pie filling

Preheat oven to 350 ° F. Line muffin tins with foil and paper cupcake liners. Beat cream cheese and sugar until creamy. Add eggs and vanilla extract. Beat until smooth. Place a chocolate wafer in each cup, spoon in cheese mixture. Bake 18 to 20 minutes. Remove from tins and let cool. Top with cherry pie filling. Chill overnight before serving.

Nutritional Information:
Calories - 118
Fat - 5 g
Cholesterol - 24 mg
Sodium - 104 mg
Carbs - 16 g
Exchanges:
1/2 bread
1/2 fruit
1/2 protein
1 fat

Milk Chocolate Crunch
Servings: 54 (1-inch) squares

• 2 milk chocolate bars (7 ounces each), chopped
• 1 1/2 cups crisp rice cereal
• 1 cup dark raisins

Line bottom of an 8x8x2 inch pan with aluminum foil. Smooth out wrinkles. Place chocolate in a microwave-safe bowl. Microwave at 100% power, checking every 30 seconds, until melted. Stir chocolate until smooth. Stir cereal and raisins into chocolate until well combined. Spread mixture evenly in prepared pan. Refrigerate about 2 hours or until mixture is firm. Invert pan onto a work surface. Remove pan and peel off aluminum foil. Cut into squares and serve. Squares can be stored in an airtight container in refrigerator up to 2 weeks.

Nutritional Information:
Calories - 52
Carbohydrate - 7 gm
Protein - 1 gm
Fat - 2 gm

Exchanges:
1/2 Starch/Bread

Not So Guilty Brownies
Servings: 24

Brownies:

• 3/4 cup all-purpose flour
• 3/4 cup sugar
• 1/4 cup unsweetened cocoa
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup oil
• 2 tsp chocolate extract or flavor
• 2 eggs
  
  

Frosting:

• 3/4 cup powdered sugar
• 1 T unsweetened cocoa
• 1 T skim or 2% milk
• 1/2 tsp chocolate extract or flavor
• 1/8 tsp butter flavor

Heat oven to 350 ° F. Grease bottom only of 8-inch square pan. Combine all brownie ingredients in a medium bowl and mix well. Spread in greased pan. Bake at 350 ° F. for 13-18 minutes, or until top is dry and springs back when touched lightly in center. Cool for 15 minutes.

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