Make This Diabetic-Friendly Chocolate Mousse in 3 Easy Steps
March 13, 2015
Do you worry that diabetes means you’ll have to give up chocolate forever? It’s not so. You can still enjoy desserts—in moderation, of course—with a few recipe tweaks.
In this rich chocolate mousse from the American Diabetes Association, heavy cream has been swapped for protein-packed Greek yogurt, and stevia takes the place of added sugar.
The result? A guilt-free chocolaty indulgence.
6 mini Hershey’s sugar-free Special Dark chocolate bars, chopped
2 cups nonfat plain Greek yogurt
2 tablespoons stevia
1 teaspoon vanilla extract
¼ cup skim milk
¾ cup nonfat whipped topping
- Melt the chocolate. Pour the chopped chocolate into a microwave-safe bowl. Microwave the chocolate on high for one minute, then stir. If not completely melted, microwave for 30 more seconds, then stir until all chunks are melted. If it is still not melted, microwave another 30 seconds and continue to stir, just until the chunks in the chocolate are melted. Do not overcook.
- Mix. In a medium mixing bowl, whip the Greek yogurt with an electric mixer until fluffy. Add the stevia, vanilla and milk, and beat some more. Then, add the chocolate, a small amount at a time, beating in between additions.
- Add the topping. Once all the chocolate is mixed into the yogurt, divide the mousse into six portions and top each portion with two tablespoons of whipped topping.
Serving size: Heaping 1/3 cup
Carbohydrates: 10 g
Sugar: 5 g
Fiber: 1 g
Protein: 8 g
Total Fat: 2.5 g
Saturated Fat: 1.6 g
Cholesterol: 0 mg
Sodium: 45 mg
Potassium: 165 mg
The information herein may not be construed as medical advice. The medical information on this site is provided as an information resource only, and is not to be used or relied on for any diagnostic or treatment purposes. It should not be used as a substitute for professional diagnosis and treatment. It is best to obtain medical recommendations from your physician.
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