Diabetic Recipes
Individual Ice Cream Bombs
(makes 6 servings)
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12
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strips waxed paper, 2 inches by 12 inches long (5 cm by 30 cm)
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9
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ounces (270 g) chocolate flavored fat-free no-sugar-added ice cream
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9
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ounces (270 g) cherry flavored fat-free, no-sugar-added ice cream
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- Using small molds or custard cups, lightly spray and place two waxed paper strip in an X
in each mold with the ends hanging over the top.
- Spoon the first flavor of ice cream on the bottom and sides of the mold, making sure to
remove any bubbles. Place in freezer for 5 minutes to harden.
- Remove from the freezer and fill with the remaining ice cream. Cover and return the molds
to the freezer.
- To unmold, invert on chilled plate after running a sharp knife around the edges. Cover
each mold with a damp kitchen towel that has been heated in the microwave to help unmold if
bombs do not come out easily. Remove the waxed paper strips. Serve immediately or refreeze
until ready to serve.
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Per serving:
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97 calories (0% calories from fat), 4 g protein, 0 total fat , 21 g carbohydrate, 0
dietary fiber, 0 cholesterol, 69 mg sodium
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Diabetic exchanges:
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1 1/2 carbohydrate (bread/starch)
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Variations and Garnishes: You may use 3 colors of ice cream for smaller molds or make
one large bomb in a decorative mold with 4 or 5 ice creams. When you serve, garnish with
edible flowers grown for that purpose or fresh fruit or both. For your non-diabetic guests
you may wish to melt chocolate morsels with a bit of orange liquor to drizzle on top.
