Chocolate Peanut Butter
Chocolate Peanut Butter
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US $23.99
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Peanut Butter Chocolate Cheesecake Cups
Diabetic and have a sweet tooth? You're not alone, so do I. Here is a tasty recipe for mini-cheesecakes incorporating two of my favorite things, peanut butter and chocolate. We know peanut butter is a good food choice for diabetics, combine it with chocolate and WOW! Sweet tooth satisfied. The nice thing is they are small. Only eat one per meal and you have built-in dessert portion control. They are good so if you can't eat just one, please stop at two. Never overdo a good thing. You can always have another one tomorrow.
PEANUT BUTTER CHOCOLATE CHEESECAKE CUPS
CRUST: 36 low-fat, sugar-free chocolate wafer cookies
1/4 cup Splenda granular
5 tbsp light butter, melted
PEANUT BUTTER CENTER: 1/2 cup Splenda granular
3 tbsp reduced-fat peanut butter
3 tbsp low-fat cream cheese
CHOCOLATE FILLING: 4 oz unsweetened chocolate
8 oz low-fat cream cheese
1 3/4 cup Splenda granular
1/2 cup skim milk
1/2 cup egg substitute
1 tsp vanilla extract
2 oz sugar-free Dark Chocolate, melted; optional
Preheat oven to 350 degrees.
CRUST: Crush cookies into fine crumbs by placing in a large zip-lock type bag, sealing and crushing with a rolling pin. Place in small bowl, add Splenda and butter. Mix and set aside.
CENTER: Mix Splenda, peanut butter and cream cheese together well in a small mixing bowl and set aside.
FILLING: In a small saucepan, over low heat, melt unsweetened chocolate. Set aside. Place cream cheese and Splenda in small mixing bowl and beat until soft. Slowly add milk. Mix using a wire whisk, until smooth. Add melted chocolate and stir to mix. Add egg substitute and vanilla. Mix well.
TO ASSEMBLE: Place 24 mini foil baking cups on a sheet pan. Divide crust mixture evenly between the cups. Press into bottom of cups. Place 1/2 teaspoon of the peanut butter mixture in the center of each crust. Spoon chocolate filling into cups over the peanut butter mixture and crust. Firmly tap pan on countertop to get rid of any air bubbles. Bake 10-15 minutes or until slightly firm to touch. Chill 2 hours before serving. Drizzle melted chocolate over tops if desired.
About the Author
A grandmother with diabetes along with other autoimmune diseases. I like to share what I've learned with others thru writing. I also write novels. For more of my writings and recipes, go to http://diabeticenjoyingfood.squarespace.com
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