Cake With Cheese Chocolate

CHOCOLATE CHEESECAKE

Margarine for pan
15 oz. part skim milk Ricotta cheese
1 1/2 c. (12 oz.) light cream cheese, softened
1 whole egg
2 egg whites
1 c. unsweetened apple juice concentrate
3 tbsp. unsweetened cocoa
1 tbsp. cornstarch
1 tbsp. sugar
1 tsp. vanilla extract
2 tsp. unsweetened cocoa (for topping)

Preheat oven to 350 degrees. Lightly grease bottom and sides of a 9 inch spring-form pan. Wrap outside of pan with aluminum foil. In the bowl of a food processor or blender, puree all ingredients until smooth. Do in 2 batches, if necessary.

With a rubber spatula, scrape mixture into prepared pan. Place on a baking sheet. Bake 45 minutes. Turn oven off. Leave in the oven with door closed for 1 hour. Remove and refrigerate. Before unmolding and serving, let stand at room temperature for 10 minutes. Sift 2 teaspoons unsweetened cocoa over the top.

Slice with a knife which has been warmed in hot water. Serves 12. Per serving: 167 calories, 16 gm carbohydrates, 8 gm protein, 8 gm fat, 220 mg sodium. Exchanges: 1 fruit, 1 medium fat meat, 1/2 fat. Cholesterol: 50 mg per serving.

Easy Puding

Another simple pudding recipes of Chocolate Alba

1/3 c. chocolate Alba skimmed milk
1 egg
3/4 c. water
Vanilla to taste
Tart shells

Mix ingredients, Cook until thick, Serve in tart shells.

Sexy Sweet Alba

CHOCOLATE CREAM ROLL

• 1 pkg. chocolate ALBA
• 2 eggs
• 1/2 tsp. cream of tartar
• 1 1/2 tsp. vanilla
• 1 pkg. Sweet'N Low
• 1/2 c. fruit juice
• 1 envelope unflavored gelatin
• 1/2 c. evaporated skim milk
• 2 tbsp. lemon juice
• 1 tsp. vanilla

Blend ALBA, eggs, cream of tartar, and baking soda, Add 1 1/2 teaspoon vanilla and Sweet'N Low, Blend in blender, Blend until smooth, Pour onto wax paper lined small cookie sheet, Bake at 350 degrees for 15 to 20 minutes, Cool. Place on a slightly damp dish towel, Carefully peel away wax paper, Cool. Spread with cream filling and roll up "Jelly-roll" style, Place the roll in freezer for storage, Remove from freezer a few minutes before serving time. Slice, CREAM FILLING: Mix fruit juice, gelatin, and milk, Add lemon juice, add 1 teaspoon vanilla.

Simple Chocolate

CHOCOLATE BAR

1/2 c. crushed pineapple, in own juice, drained
1 envelope ALBA 77

Mix ingredients together, Make a tin foil pan the size of a large chocolate bar, Pour ingredients into pan and freeze, When frozen, break into chunks.

Sexy Sweet Alba

CHOCOLATE CREAM ROLL

• 1 pkg. chocolate ALBA
• 2 eggs
• 1/2 tsp. cream of tartar
• 1 1/2 tsp. vanilla
• 1 pkg. Sweet'N Low
• 1/2 c. fruit juice
• 1 envelope unflavored gelatin
• 1/2 c. evaporated skim milk
• 2 tbsp. lemon juice
• 1 tsp. vanilla

Blend ALBA, eggs, cream of tartar, and baking soda, Add 1 1/2 teaspoon vanilla and Sweet'N Low, Blend in blender, Blend until smooth, Pour onto wax paper lined small cookie sheet, Bake at 350 degrees for 15 to 20 minutes, Cool. Place on a slightly damp dish towel, Carefully peel away wax paper, Cool. Spread with cream filling and roll up "Jelly-roll" style, Place the roll in freezer for storage, Remove from freezer a few minutes before serving time. Slice, CREAM FILLING: Mix fruit juice, gelatin, and milk, Add lemon juice, add 1 teaspoon vanilla.

Wachy Chocolate Cake

Ingredients:

1 1/2 c. cake flour
1/4 c. cocoa
2 tbsp. granulated sugar replacement
1 tsp. baking soda
1/2 tsp. salt
1 c. water
1 tbsp. white vinegar
1/4 c. safflower or corn oil
1 tsp. vanilla extract
1 egg

Sift all dry ingredients together and set aside. In a separate bowl mix all wet ingredients. Mix wet and dry ingredients together and mix well. Pour in a greased and floured cake pan unless using a non-stick pan. Bake at 350 degrees for 25 –30 minutes or until cake springs back when lightly touched in the middle.

Diabetic Chocolate Chip

Chocolate chip cookies for diabetic sufferer? why not... just folow recipe below

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.

Chocolate For Diabetes Why Not

By sugar substitute chocolate could be consumption for diabetic sufferer, such as the yummy two recipes below.


Chocolate Cake

Ingredients:

• 1/4 c. sifted all purpose flour
• 1 tsp. baking powder
• 1/4 tsp. salt
• 3 tbsp. cocoa
• 1/4 c. cold coffee
• 1 tbsp. sugar substitute
• 1 egg
• 1 tbsp. salad oil
• 1/4 c. cold water
• 1 tsp. vanilla

Sift flour, baking powder, soda, and salt together. Blend cocoa and coffee. Beat egg and all sugar substitute, water, salad oil, and vanilla and stir into dry ingredients, mixing only until smooth. Stir in cocoa and coffee mixture. Line one 8 inch round layer cake pan with wax paper and grease with 1/8 teaspoon butter. Pour batter into pan, cover pan with foil and place in shallow pan of water. Bake at 350 degrees for 25 minutes. Remove from pan onto cake rack and cool. Cut layer in half crosswise to make half of a two layer cake.

One serving = 1 fruit and 1 fat exchange.


Chocolate Sauce

Ingredients:

• 1 tbsp. butter
• 2 tbsp. cocoa
• 1 tbsp. cornstarch
• 1 c. skim milk
• 2 tsp. sugar substitute
• 1/8 tsp. salt

Melt butter and 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 and then set pan in ice water. Stir until completely cold. Sauce thickens as it cools.

Jelly Chocolate For Diabetes

Chocolate and jelly for delicious diabetic recipes, can make your day being yummy

DIABETIC CHOCOLATE CHIP COOKIES

1/4 c. margarine, softened
1 1/2 tsp. vanilla
1 c. + 2 tbsp. flour
2 tsp. baking powder
1/2 c. semi-sweet chocolate chips
1/4 c. chopped nuts
4 tsp. liquid sweetener
1 egg
1/2 tsp. salt
1/4 tsp. soda

Combine first 4 ingredients in small mixer bowl. Beat at high speed for 1 to 2 minutes or until light and fluffy. Add next 4 ingredients with 1/2 cup water and blend at low speed until well combined. Stir in chocolate chips and nuts. Dough will be soft. Drop onto ungreased cookie sheet. Bake at 425 degrees for 10 to 12 minutes.


DIABETIC JELLY

1 c. unsweetened juice (any kind)
1/4 tsp. lemon juice
2 tbsp. sugar substitute
1 tbsp. plain gelatin
1 tbsp. cornstarch

Mix lemon juice, sugar substitute, gelatin and cornstarch. Add fruit juice and stir well to mix. Boil hard for 3 minutes, stirring constantly. Makes 1 small jar and Store in refrigerator.