7 Healthier Chocolate Diabetic Desserts | Reader's Digest

7 Healthier Chocolate Diabetic Desserts

Dark chocolate can actually be good for your blood sugar and diabetes. Enjoy these healthy diabetic desserts recipes in moderation.

From Reverse Diabetes
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    Gooey Double-Chocolate Brownies

    This quick and easy dessert becomes even more special when you serve it with a small scoop of low-fat frozen yogurt, berries, and chocolate sauce. Makes 24 brownies. Prep Time: 25 minutes. Cook Time: 30 minutes.

    • 1/2 cup butter, at room temperature
    • 1 1⁄3 cups semisweet chocolate, chopped
    • 2 eggs
    • 1 cup superfine sugar
    • 1 tsp. vanilla extract
    • 1/2 cup all-purpose flour
    • 2 tbsp. unsweetened cocoa powder
    • 1 cup walnuts, roughly chopped (optional)

    1. Grease 8-by-8-inch cake pan and line with parchment paper. Preheat oven to 350°F. Melt butter and 3/4 cup chocolate in bowl set over gently simmering water or in the microwave; remove from heat and let cool. 2. Whisk eggs in bowl with electric beaters. Gradually add sugar; beat continuously until mixture is thick and foamy and leaves ribbonlike trail when beaters are lifted. Add vanilla extract and chocolate mixture, and blend thoroughly. Sift flour and cocoa powder over mixture and scatter in walnuts, if using, and remaining chocolate. Fold mixture together with large spoon. 3. Pour batter into pan and bake about 30 minutes or until toothpick inserted in middle comes out clean. If top starts to look like it might burn before brownies are cooked through, place a piece of foil over pan. Cool brownies briefly in pan; cut into 24 squares. Cool brownies completely on wire rack. Store in airtight container for 3 to 4 days. Per brownie (with walnuts): 152 cal, 10 g fat (5 g sat), 16 g carbs, 2 g protein, 1 g fiber, 25 mg chol, 40 mg sodium, 8 mg calcium.

    Chocolate Mousse Tart

    Celebrating a special occasion? Go ahead, indulge! This rich, creamy treat is much lower in fat than a traditional chocolate tart, so you can enjoy a bit of guilt-free decadence. Serves 8. Prep Time: 20 minutes. Cook Time: 10 minutes + chilling

    • Nonstick cooking spray
    • 1 3/4 cups low-fat chocolate graham cracker crumbs (from about 9 large crackers)
    • 1 large egg white
    • 2 tbsp. honey
    • 1 packet unflavored gelatin
    • 3/4 cup granulated sugar
    • 3/4 cup unsweetened cocoa powder, plus extra for dusting
    • 1⁄3 cup 1% milk, warmed
    • 1 tsp. vanilla extract
    • 1/2 cup heavy cream
    • 1 container (12 oz.) fat-free frozen nondairy whipped topping, thawed
    • 1 bar (3 oz.) semisweet chocolate, shaved into curls with a vegetable peeler (optional)

    1. Preheat oven to 350°F. Lightly coat 10-inch nonstick tart pan with removable bottom with cooking spray. Mix cracker crumbs, egg white, and honey with a fork in medium bowl until evenly moistened. Pat crumb mixture onto bottom and up sides of tart pan. Bake 10 minutes. Let cool. 2. Put 3 tbs. water in small saucepan and sprinkle with gelatin. Let stand 1 minute. Stir over low heat until gelatin completely dissolves, about 2 minutes. Remove from heat. 3. Mix sugar and cocoa in large bowl. Stir in milk and vanilla until cocoa dissolves. Blend in gelatin. Cool 4. Whip cream in medium bowl until stiff. Fold whipped cream and half of whipped topping into cooled cocoa mixture until blended. Pour into crust. Swirl in the remaining whipped topping in center. Refrigerate until filling sets, at least 2 hours or overnight. Dust with cocoa powder. Decorate with chocolate curls, if desired, before serving. Per serving: 272 cal, 7 g fat (4 g sat), 46 g carbs, 4 g protein, 2 g fiber, 21 mg chol, 70 mg sodium, 44 mg calcium.

    Chock-full Chocolate Chip Cookies

    The darker the chocolate, the healthier it is, so these cookies boast both pure cocoa powder and 60% cocoa chips. Makes 5 dozen. Prep Time: 15 minutes. Cook Time: 50 minutes.

    • 1 1/2 cups whole wheat pastry flour
    • 1 cup whole rolled oats, ground
    • 1⁄3 cup cocoa powder
    • 1 tsp. baking soda
    • 1/2 tsp. salt
    • 1 cup nonhydrogenated stick margarine
    • 1/2 cup granulated sugar
    • 1 cup packed light brown sugar
    • 2 eggs
    • 1 tbsp. vanilla extract
    • 1 cup bittersweet chocolate chips (60% or higher cocoa content)
    • 1 cup raisins
    • 1 cup walnuts, coarsely chopped

    1. Preheat oven to 350°F. In medium bowl, whisk together flour, oats, cocoa, baking soda, and salt. 2. In large bowl, with electric mixer at medium speed, beat margarine with granulated and brown sugars until light and fluffy, 2 minutes. Add eggs and vanilla and beat until smooth. Beat in flour mixture until combined. Stir in chocolate chips, raisins, and walnuts. Drop by teaspoons onto baking sheet. 3. Bake until browned, 10 minutes. Let cool on baking sheet for 2 minutes, then transfer to rack and let cool completely. <i>Per cookie: 106 cal, 5 g fat (2 g sat), 14 g carbs, 2 g protein, 1 g fiber, 7 mg chol, 83 mg sodium, 12 mg calcium.


    Rich Chocolate Tart

    A generous amount of good-quality semisweet chocolate makes this European-style cake moist and rich—just a small slice will satisfy any sweet tooth. Serves 10. Prep Time: 20 minutes. Cook Time: 15 to 20 minutes

    For cake:
    • 6 oz. good-quality semisweet chocolate (look for at least 70% cocoa solids)
    • 1⁄3 cup unsalted butter
    • 4 large eggs
    • 1/2 cup firmly packed light brown sugar
    • 3 1/2 tbsp. all-purpose flour

    For garnish:
    • Cape gooseberries, papery skins folded back (optional), or fresh berries
    • Confectioners’ sugar
    • Unsweetened cocoa powder

    1. Preheat oven to 350˚F. Grease 9-inch springform cake pan and line with greased wax paper. 2. Chop chocolate and place in heatproof bowl with butter. Set bowl over pan of simmering water, making sure water does not touch bottom of bowl. Melt chocolate and butter, then remove bowl from heat and stir mixture until smooth. 3. Meanwhile, beat eggs and sugar in large bowl with electric mixer until mixture increases considerably in volume and leaves trail on surface when beaters are lifted. (If using a whisk, set bowl over pan of simmering water, making sure water does not touch bottom of bowl.) 4. Fold chocolate mixture into egg mixture with large metal spoon. Gradually sift flour over top, then fold in until just combined. 5. Pour batter into cake pan, gently smoothing surface. Bake until top of cake feels just firm to the touch, 15 to 20 minutes. Let cool on wire rack in pan. 6. Remove cake from pan and peel away paper. Cut into thin wedges for serving, garnishing each with cape gooseberry, if desired, and dusting with sifted confectioners’ sugar and cocoa powder. Cake will keep in refrigerator for 2 to 3 days. Per serving: 234 cal, 14 g fat (8 g sat), 23 g carbs, 4 g protein, 0 g fiber, 88 mg chol, 32 mg sodium, 28 mg calcium.

    Chocolate Snack Cake

    This fun, diabetes-friendly take on the Hostess CupCake is perfect for when you want individual-size portions. Serves 36. Prep Time: 15 minutes. Cook Time: 35 minutes.

    • 1 1⁄3 cups sifted self-rising flour
    • 1 cup plus 2 tsp. unsweetened cocoa powder
    • 1/4 cup nonfat buttermilk
    • 1 tbsp. instant espresso powder
    • 1 cup granulated sugar
    • 1/2 cup packed light brown sugar
    • 1/2 cup unsweetened applesauce
    • 2 tsp. vanilla
    • 2 large egg whites
    • 1/2 cup mini chocolate chips
    • 1 tbsp. confectioners’ sugar

    1. Preheat oven to 325°F. Line 8-by-8-inch baking pan with foil, leaving 1 inch hanging over each edge. Sift flour and 1 cup cocoa together into small bowl. Heat buttermilk and espresso powder in small saucepan over low heat until powder is dissolved. 2. Mix granulated and brown sugars, applesauce, vanilla, and buttermilk mixture in medium bowl. Stir in flour mixture until just blended. Beat egg whites in large bowl with electric mixer at high speed just until soft peaks form. Fold egg whites into batter. Stir in chocolate chips. 3. Scrape batter into pan. Bake 35 minutes or until just set; do not overbake. Cool in pan on wire rack for 15 minutes. Lift out cake and set on rack to cool completely. Sift confectioners’ sugar and remaining cocoa powder over cake. Cut into thirty-six 1 1/2-inch squares. Per serving: 78 cal, 1 g fat (1 g sat), 16 g carbs, 1 g protein, 1 g fiber, 0 mg chol, 65 mg sodium, 24 mg calcium.

    Cappuccino Chiffon Cake

    When chiffon cakes first appeared, in the 1940s, the focus was on how easy they were to make. But today, we also value the fact that they can be made lower in fat and cholesterol. To make this lovely, light-textured cake even healthier, top it with fresh fruit. Serves 16. Prep Time: 15 minutes. Cook Time: 45 minutes.

    • 2 1/4 cups cake flour
    • 1 1/2 cups granulated sugar
    • 1 tbsp. baking powder
    • 3/4 tsp. cinnamon
    • 1/4 tsp. salt
    • 1/2 cup walnut oil or extra-light olive oil
    • 2 large eggs, separated, plus 4 large egg whites
    • 3/4 cup brewed espresso or other dark-roast coffee, at room temperature
    • 2 tbsp. unsweetened cocoa powder
    • 1 tsp. vanilla
    • 1/2 tsp. cream of tartar
    • 1 tbsp. confectioners’ sugar

    1. Preheat oven to 325°F. In medium bowl, stir together cake flour, granulated sugar, baking powder, cinnamon, and salt. In large bowl, whisk walnut oil, egg yolks, espresso, cocoa powder, and vanilla together until smooth. Fold flour mixture into egg mixture until well combined. 2. In separate bowl, beat 6 egg whites until frothy. Beat in cream of tartar and continue beating until stiff peaks form. Gently fold egg whites into batter. 3. Spoon batter into ungreased 10-inch tube pan. Bake until toothpick inserted in center comes out clean, about 45 minutes. 4. Invert pan to cool. Once cooled, run metal spatula around inner and outer edges of cake and invert onto serving plate. Dust cake with confectioners’ sugar and serve. Per serving: 224 cal, 8 g fat (1 g sat), 36 g carbs, 3 g protein, 1 g fiber, 23 mg chol, 163 mg sodium, 27 mg calcium.

    Chocolate Fondue

    Fruit becomes healthier when dipped in antioxidant-rich bittersweet chocolate. Serve with apples, pears, bananas, oranges, strawberries, or pineapple. Serves 10. Prep Time: 5 minutes. Cook Time: 10 minutes.

    • 1 cup low-fat evaporated milk
    • 1/4 cup sugar
    • 1/4 cup cocoa powder
    • 1 tbsp. vanilla extract
    • 1/2 package (6 oz.) bittersweet chocolate chips (60% or higher cocoa content)
    • Fruit, for dipping

    1. In small saucepan, whisk together milk, sugar, cocoa, and vanilla until well blended. Add chocolate chips. 2. Place over low heat and cook, stirring occasionally, until melted, 10 minutes. Pour into fondue pot or small slow cooker set on low. Serve with a platter of fruit, and invite guests to dip the fruit in the chocolate. Per serving: 133 cal, 5 g fat (3 g sat), 19 g carbs, 3 g protein, 2 g fiber, 4 mg chol, 63 mg sodium, 70 mg calcium.

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