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Monday, June 9, 2008

*Chocolate Ice Cream Sundaes*(diabetic Recipe)

Hello everyone! Here is another one for those hot days. You don't need an ice cream machine either. This is really some good stuff, and easy. The sauce is really good too. I think I'll make a larger batch. I love espresso's. I think this sauce will work really well in those. Here it is.

*Chocolate Ice Cream Sundaes*(diabetic Recipe)

Servings: 6
Ice Cream:
¾ Cup Superfine Sugar
1/3 Cup Unsweetened Cocoa Powder
2 Cups 1% Milk
½ Tsp. Pure Vanilla Extract

½ Cup Splenda
3 Tbls. Unsweetened Cocoa Powder
1/3 Cup Strong Brewed Espresso, Or strong brewed Coffee

To Prepare Ice Cream:
In a medium bowl, whisk together sugar and cocoa. Slowly whisk in milk and vanilla extract until dry ingredients are dissolved and there are no longer lumps. Pour into a small baking pan. Freeze about 2 hours or until about frozen.
Score the surface with a sharp knife and cut into chunks. Place in a food processor or a blender and blend until smooth and creamy. Pour into a resealable container. Freeze until very firm, about 3 hours.
To prepare sauce:
In a small sauce pan, mix splenda and cocoa. Stir in espresso. Bring to boil over medium heat, stirring. Reduce heat to low and cook until slightly thickened, about 6 minutes. Let it cool slightly and add vanilla extract, stir. Serve over scoops of ice cream.

Per Serving: 111 Cal (12% from Fat, 12% from Protein, 76% from Carb); 4 g Protein; 2 g Tot Fat; 1 g Sat Fat; 1 g Mono Fat; 0 g Poly Fat; 26 g Carb; 2 g Fiber; 19 g Sugar; 107 mg Calcium; 1 mg Iron; 38 mg Sodium; 4 mg Cholesterol.

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