Diabetic Recipes

Easy Chocolate Pudding

(makes 4 servings)

1/4 cup (60 ml) cold water
1 envelope unflavored gelatin
1/2 cup (120 ml) boiling water
2/3 cup (85 g) powdered nonfat dry milk
3 tablespoons (45 g) European-style cocoa
1/2 cup (10 g) spoonable sugar substitute
1/2 tablespoon vanilla extract
dash salt
3/4 cup (100 g) crushed ice
additional cocoa for garnish (optional)
  1. Place water in a food processor workbowl, fitted with the plastic mixing blade or the jar of a blender. Sprinkle gelatin over water and let soften for 4 to 5 minutes. Add boiling water and process until gelatin is dissolved, scraping down the sides of the workbowl with a rubber scraper.
  2. Add powdered milk, cocoa, sugar substitute, vanilla extract, and salt. Blend well for about 2 minutes.
  3. With motor running, add crushed ice through the feed tube and continue to process until mixture is light and fluffy. Transfer mixture to a serving bowl. Chill until set, at least 4 hours.
  4. If desired, dust top with cocoa. Serve cold.
Per serving: 76 calories (7% calories from fat), 6 g protein, 1 g total fat (0.3 g saturated fat), 8 g carbohydrate, 1 g dietary fiber, 2 mg cholesterol, 68 mg sodium
Diabetic exchanges: 1/2 carbohydrate (skim milk)