SWEET DIET DELIGHTS SUGAR FREE & LOW CARB RECIPES...for tasty guiltless desserts & treats!
Try our dessert recipes for GOOD sugar free desserting! Great for chocolate lovers & anyone who wants a delightful lower calorie dessert.
Make these dessert recipes with sugar substitutes and low fat margarine or low fat whipped cream for a healthier diet and to save calories, fat and sugar. Most of our dessert recipies work for diabetics. Some have regular sugar & sugar substitute but can be adjusted for all sugar substitute. The majority are chocolate recipes.
Use our recipes to create foods that will help you keep your blood sugar under control & still fill your sweet tooth. They truly are sweets you can eat without feeling guilty. Sugar free CAN mean great taste. We offer free monthly diet dessert recipes To get yours just send your e-mail address to linda @sweetdietdelights.com
Try our dessert recipes for GOOD sugar free desserting! Great for chocolate lovers & anyone who wants a delightful lower calorie dessert.
Make these dessert recipes with sugar substitutes and low fat margarine or low fat whipped cream for a healthier diet and to save calories, fat and sugar. Most of our dessert recipies work for diabetics. Some have regular sugar & sugar substitute but can be adjusted for all sugar substitute. The majority are chocolate recipes.
Use our recipes to create foods that will help you keep your blood sugar under control & still fill your sweet tooth. They truly are sweets you can eat without feeling guilty. Sugar free CAN mean great taste. We offer free monthly diet dessert recipes To get yours just send your e-mail address to linda @sweetdietdelights.com
Sweet Diet Delights
Sugar Free Dessert Recipes
Sugar Free Dessert Recipes
Decadent Chocolate Trifle
Ingredients:
Bake a 9"x13" sugar-free chocolate cake & let cool.
Mix 3 packages of sugar free instant pudding with 4 cups of milk & cool until set.
1 large sugar free cool whip
6 sugar free chocolate or sugar free chocolate peanut butter candy bars crumbled (optional)
1/2 cup sugar free chocolate syrup (optional)
1 can sugar free cherry pie filling (optional)
1 cup chopped walnuts (optional)
Directions:
Layer cake, then chocolate syrup, pudding, sugar free cherry filling, cool whip, crumbled candy bars, & nuts. Refrigerate overnight for flavors to mix.
Ingredients:
Bake a 9"x13" sugar-free chocolate cake & let cool.
Mix 3 packages of sugar free instant pudding with 4 cups of milk & cool until set.
1 large sugar free cool whip
6 sugar free chocolate or sugar free chocolate peanut butter candy bars crumbled (optional)
1/2 cup sugar free chocolate syrup (optional)
1 can sugar free cherry pie filling (optional)
1 cup chopped walnuts (optional)
Directions:
Layer cake, then chocolate syrup, pudding, sugar free cherry filling, cool whip, crumbled candy bars, & nuts. Refrigerate overnight for flavors to mix.
Luscious Low Sugar Chocolate Chip Cookies
Ingredients:
2/3 Cup Margarine or Shortening
2/3cup Brown Sugar, firmly packed (For Sugar Free use all Splenda)
2/3 cup Splenda Granular sweetener (For Sugar Free use 1 1/2 Cups)
3 Eggs
2 tsp Vanila
1 1/2 Cups All-Purpose Flour
1 tsp. Baking Soda
1/4 tsp. Salt (Leave out if you have high blood pressure)
1 Cup Semi-Sweet or Sugar Free Chocolate Chips
Directions:
1. Preheat oven to 350° F
2. Mix butter or shortening, brown sugar, Splenda and vanilla together. Mix until well blended and creamy with a mixer. Add eggs. Scrape sides of bowl. Add blour, baking soda and salt in small portions at a time until well blended. Remove from mixer and hand stir in chocolate chips.
3) Place a tablespoon of cookie dough on ungreased baking sheet. Bake at 350° F for 10-12 minutes or until golden brown. Remove from oven and place on wire cooling rack to cool.
If using Brown sugar:
Total calories 90
Total Fat 5 g
Total carbohydrate 11 g
Sugars 6 g
Protein 1 g
Ingredients:
2/3 Cup Margarine or Shortening
2/3cup Brown Sugar, firmly packed (For Sugar Free use all Splenda)
2/3 cup Splenda Granular sweetener (For Sugar Free use 1 1/2 Cups)
3 Eggs
2 tsp Vanila
1 1/2 Cups All-Purpose Flour
1 tsp. Baking Soda
1/4 tsp. Salt (Leave out if you have high blood pressure)
1 Cup Semi-Sweet or Sugar Free Chocolate Chips
Directions:
1. Preheat oven to 350° F
2. Mix butter or shortening, brown sugar, Splenda and vanilla together. Mix until well blended and creamy with a mixer. Add eggs. Scrape sides of bowl. Add blour, baking soda and salt in small portions at a time until well blended. Remove from mixer and hand stir in chocolate chips.
3) Place a tablespoon of cookie dough on ungreased baking sheet. Bake at 350° F for 10-12 minutes or until golden brown. Remove from oven and place on wire cooling rack to cool.
If using Brown sugar:
Total calories 90
Total Fat 5 g
Total carbohydrate 11 g
Sugars 6 g
Protein 1 g
Heavenly Sugar Free Chocolate Cake
Ingredients:
2 1/4 cups Splenda
1 3/4 cups flour
3/4 cup baking cocoa
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
2 eggs 1 cup milk
1/2 cup canola oil
2 tsp. vanilla extract
1 cup boiling water
1 ounces shaved sugar free or unsweetened baking chocolate (optional)
Directions:
Heat oven to 350º F. Grease & flour two 9" round or one 9"x13" oblong baking pan. Combine eggs, milk, oil & vanilla in a large mixing bowl. Combine dry ingredients in a large bowl. & add to mixture. Beat with mixer at medium speed 2 minutes. Stir in boiling water slowly & mix thoroughly. Add shaved chocolate. Pour into pan(s). Place in oven & bake for 30-35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes & remove from pans to wire rack. Cool completely before icing with No-Fuss Sugar Free Icing. To save some calories eat plain or drizzle with melted sugar-free chocolate. Makes 10- 12 servings.
Ingredients:
2 1/4 cups Splenda
1 3/4 cups flour
3/4 cup baking cocoa
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
2 eggs 1 cup milk
1/2 cup canola oil
2 tsp. vanilla extract
1 cup boiling water
1 ounces shaved sugar free or unsweetened baking chocolate (optional)
Directions:
Heat oven to 350º F. Grease & flour two 9" round or one 9"x13" oblong baking pan. Combine eggs, milk, oil & vanilla in a large mixing bowl. Combine dry ingredients in a large bowl. & add to mixture. Beat with mixer at medium speed 2 minutes. Stir in boiling water slowly & mix thoroughly. Add shaved chocolate. Pour into pan(s). Place in oven & bake for 30-35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes & remove from pans to wire rack. Cool completely before icing with No-Fuss Sugar Free Icing. To save some calories eat plain or drizzle with melted sugar-free chocolate. Makes 10- 12 servings.
No Fuss Sugar Free Icing
Ingredients:
3/4 cup shortening
7/8 cup "Splenda"
1 tsp. vanilla
3 TBSP. cornstarch
1 cup milk
Directions:
Cook the milk & cornstarch until thickened, then cool. Cream the Splenda, shortening & vanilla together. Add the milk mixture to the creamed mixture and beat very well. Makes enough icing for 1 9" found cake or a 9"x13" oblong cake.
Ingredients:
3/4 cup shortening
7/8 cup "Splenda"
1 tsp. vanilla
3 TBSP. cornstarch
1 cup milk
Directions:
Cook the milk & cornstarch until thickened, then cool. Cream the Splenda, shortening & vanilla together. Add the milk mixture to the creamed mixture and beat very well. Makes enough icing for 1 9" found cake or a 9"x13" oblong cake.
Fudgey Sugar Free Dynamos (No-Baking Required!)
Ingredients:
3 cups rolled oats 2/3 cup creamy or crunchy peanut butter
1/2 cup chopped peanuts (optional)
1/2 cup cocoa 2 cups "Splenda"
1 stick (1/2 cup) butter or margarine
1/2 cup milk 2 tsp. vanilla extract
1/2 cup sugar free chocolate chips
Directions:
Line a cookie sheet with wax paper. Measure oats, peanut butter, & peanut & set aside. Combine sugar, butter, milk & cocoa in medium sauce pan. Cook over medium heat stirring constantly, until mixture comes to a rolling boil. Remove from heat & add oats, peanut butter & vanilla mixture. Stir quickly, mixing well. Add sugar free chocolate chips & immediately drop mixture by heaping teaspoonfuls onto the wax paper. Cool & store in a cool dry place. Makes about 4 dozen.
Ingredients:
3 cups rolled oats 2/3 cup creamy or crunchy peanut butter
1/2 cup chopped peanuts (optional)
1/2 cup cocoa 2 cups "Splenda"
1 stick (1/2 cup) butter or margarine
1/2 cup milk 2 tsp. vanilla extract
1/2 cup sugar free chocolate chips
Directions:
Line a cookie sheet with wax paper. Measure oats, peanut butter, & peanut & set aside. Combine sugar, butter, milk & cocoa in medium sauce pan. Cook over medium heat stirring constantly, until mixture comes to a rolling boil. Remove from heat & add oats, peanut butter & vanilla mixture. Stir quickly, mixing well. Add sugar free chocolate chips & immediately drop mixture by heaping teaspoonfuls onto the wax paper. Cool & store in a cool dry place. Makes about 4 dozen.
Red Velvety Cake
Ingredients:
2 cups flour 1 ounce of red food coloring
3 TBSP. cocoa 1 cup buttermilk
1/2 cup shortening 1 tsp. vanilla
1 1/2 cup Splenda 1 tsp. baking soda
2 eggs 1 TBSP. vinegar
Directions:
Heat oven to 350º F. Grease & flour two 9" round or one 9"x13" long baking pan. Sift the flour & cocoa. Set aside. Cream the shortening, Splenda, eggs & food coloring together. Add 1 tsp. of vanilla to the buttermilk. Add the sifted flour mixture alternately with the buttermilk mixture. Beat well by hand. Finally, mix 1 tsp. of baking soda with 1 TBSP. of vinegar and fold gently into the cake mixure. Pour into baking pan(s). Place in oven & bake for 30-35 minutes or until toothpick inserted in center comes out clean. Cool & ice with No-Fuss Sugar Free Icing. Cake will be very moist. Serves 10-12 people.
Ingredients:
2 cups flour 1 ounce of red food coloring
3 TBSP. cocoa 1 cup buttermilk
1/2 cup shortening 1 tsp. vanilla
1 1/2 cup Splenda 1 tsp. baking soda
2 eggs 1 TBSP. vinegar
Directions:
Heat oven to 350º F. Grease & flour two 9" round or one 9"x13" long baking pan. Sift the flour & cocoa. Set aside. Cream the shortening, Splenda, eggs & food coloring together. Add 1 tsp. of vanilla to the buttermilk. Add the sifted flour mixture alternately with the buttermilk mixture. Beat well by hand. Finally, mix 1 tsp. of baking soda with 1 TBSP. of vinegar and fold gently into the cake mixure. Pour into baking pan(s). Place in oven & bake for 30-35 minutes or until toothpick inserted in center comes out clean. Cool & ice with No-Fuss Sugar Free Icing. Cake will be very moist. Serves 10-12 people.
Chocolate Sugar Free Icing
Ingredients:
2 tablespoons whole milk
2 tablespoons buttermilk
4 tablespoons butter or margarine, softened or shortening
1 TBSP. flour
3 cups Splenda
3 tablespoons sifted cocoa powder (optional for chocolate icing)
1 teaspoon vanilla extract
Directions:
Mix flour & milk in a shaker or jar & shake until blended together. Cook in a pan on top of the stove until thickened, then cool. Cream the Splenda, shortening & vanilla together. Add the milk mixture to the creamed mixture blend with a mixer until smooth and creamy. Makes enough icing for 1 9" round cake or a 9"x13" oblong cake.
Ingredients:
2 tablespoons whole milk
2 tablespoons buttermilk
4 tablespoons butter or margarine, softened or shortening
1 TBSP. flour
3 cups Splenda
3 tablespoons sifted cocoa powder (optional for chocolate icing)
1 teaspoon vanilla extract
Directions:
Mix flour & milk in a shaker or jar & shake until blended together. Cook in a pan on top of the stove until thickened, then cool. Cream the Splenda, shortening & vanilla together. Add the milk mixture to the creamed mixture blend with a mixer until smooth and creamy. Makes enough icing for 1 9" round cake or a 9"x13" oblong cake.
Sugar Free Brownies
Ingredients:
6 TBSP. butter
8 oz. non-fat cream cheese
4 oz. chocolate squares melted
1 tsp vanilla
2 eggs
1 cup Splenda
1 cup flour
1 tsp. baking powder
1/2 cup roughly chopped walnuts (optional)
1/2 cup sugar free chocolate chips (optional)
Directions:
Preheat oven to Grease & flour a 9"x13" oblong cake pan. Cream butter, cream cheese & Splenda together in a large deep bowl. Add melted chocolate & eggs & beat well. Mix baking powder & flour, then add to the creamed mixture. Beat until well blended. Mix in vanilla. Add nuts & chocolate chips & blend well with rubber spatula. Spoon into baking dish and bake at 350º F for 25 minutes.
Ingredients:
6 TBSP. butter
8 oz. non-fat cream cheese
4 oz. chocolate squares melted
1 tsp vanilla
2 eggs
1 cup Splenda
1 cup flour
1 tsp. baking powder
1/2 cup roughly chopped walnuts (optional)
1/2 cup sugar free chocolate chips (optional)
Directions:
Preheat oven to Grease & flour a 9"x13" oblong cake pan. Cream butter, cream cheese & Splenda together in a large deep bowl. Add melted chocolate & eggs & beat well. Mix baking powder & flour, then add to the creamed mixture. Beat until well blended. Mix in vanilla. Add nuts & chocolate chips & blend well with rubber spatula. Spoon into baking dish and bake at 350º F for 25 minutes.
Luscious Lemon Dessert
Ingredients:
Crust:
1 cup chopped nuts
1 cup rice flour
1 stick (1/2 cup) butter or margarine
Filling:
8 ounces of low fat softened cream cheese
1 1/4 cup Splenda
1/2 of an 8 ounce container of sugar free Cool Whip
Next Layer - Lemon cream filling:
1 cup Splenda 5 lemons, juiced (about 7 tablespoons)
4 large eggs 1/2 cup unsalted butter
2 lemons, zest grated or 1/2 teaspoon fresh lemon rind
Top Layer:
1/2 of an 8 ounce container of sugar free Cool Whip
Directions:
Heat oven to 350º F . Mix nuts, flour & softened margarine & pat down in a 9"x13" baking pan. Bake for 30 minutes at 350º F. Mix cream cheese, Splenda & cool whip. Spread on top of the cooled crust. Put in refrigerator & let set. While it is setting make lemon filling. In a heavy saucepan, combine the lemon juice, eggs, butter, and sugar and whisk over medium heat until the mixture thickens. Stir in the lemon zest & cool completely. When cool pour mixture over cream cheese layer. Top lemon filling layer with the remainder of the container of Cool Whip & refrigerate overnight.
Ingredients:
Crust:
1 cup chopped nuts
1 cup rice flour
1 stick (1/2 cup) butter or margarine
Filling:
8 ounces of low fat softened cream cheese
1 1/4 cup Splenda
1/2 of an 8 ounce container of sugar free Cool Whip
Next Layer - Lemon cream filling:
1 cup Splenda 5 lemons, juiced (about 7 tablespoons)
4 large eggs 1/2 cup unsalted butter
2 lemons, zest grated or 1/2 teaspoon fresh lemon rind
Top Layer:
1/2 of an 8 ounce container of sugar free Cool Whip
Directions:
Heat oven to 350º F . Mix nuts, flour & softened margarine & pat down in a 9"x13" baking pan. Bake for 30 minutes at 350º F. Mix cream cheese, Splenda & cool whip. Spread on top of the cooled crust. Put in refrigerator & let set. While it is setting make lemon filling. In a heavy saucepan, combine the lemon juice, eggs, butter, and sugar and whisk over medium heat until the mixture thickens. Stir in the lemon zest & cool completely. When cool pour mixture over cream cheese layer. Top lemon filling layer with the remainder of the container of Cool Whip & refrigerate overnight.
Coconut Surprise
Ingredients:
1/4 cup shredded coconut, toasted
1/4 tsp graded orange rind
1/4 tsp. grated lemon rind
1 tsp chopped walnuts
3 oz. cream cheese at room temperature
1 TBSP Splenda or 1 tsp Sweet 'n Low
Mix cream cheese with sweetener & add remaining ingredients. Blend well. Store in refrigerator. Each coconut surprise is ~35 calories
Ingredients:
1/4 cup shredded coconut, toasted
1/4 tsp graded orange rind
1/4 tsp. grated lemon rind
1 tsp chopped walnuts
3 oz. cream cheese at room temperature
1 TBSP Splenda or 1 tsp Sweet 'n Low
Mix cream cheese with sweetener & add remaining ingredients. Blend well. Store in refrigerator. Each coconut surprise is ~35 calories
TORTE AU CHOCOLA
Ingredients:
1 3/4 c. cake flour, sifted
1/43 tsp. salt
3 tsp. baking powder
1/2 tsp. cinnamon
4 eggs, separated
1/2 c. melted butter or oil
3/4 c. Fruit Sweet
3/4 c. Fudge Sweet
1 tsp. vanilla
1/2 c. milk
Sift dry ingredients together and set aside. Combine the butter or oil, Fruit Sweet, Fudge Sweet and vanilla. Add the yolks to the liquid mixture, blending one at a time. Add the flour mixture to the iquid
mixture alternately with the milk. Whip the egg whites to stiff peaks and fold in gently but horoughly. Bake at 350 degrees for 1/2 hour in 2 (9") round greased and floured tins. Test. Cake will spring back when lightly touched. For a drier cake, bake until the cake draws away from the edge of the pan. Cool.
--FILLING--
1 (8 oz.) pkg. cream cheese
3 tbsp. Fruit Sweet
1 tsp. vanilla
Blend together. Cream cheese may be warmed slightly to soften for blending. Fill cake, then frost with whipped cream sweetened to taste with Fruit Sweet, flavored with vanilla or your favorite flavoring. Drizzle melted Fruit Sweet around edge of cake. *optional - put thinly sliced strawberries on top.
Ingredients:
1 3/4 c. cake flour, sifted
1/43 tsp. salt
3 tsp. baking powder
1/2 tsp. cinnamon
4 eggs, separated
1/2 c. melted butter or oil
3/4 c. Fruit Sweet
3/4 c. Fudge Sweet
1 tsp. vanilla
1/2 c. milk
Sift dry ingredients together and set aside. Combine the butter or oil, Fruit Sweet, Fudge Sweet and vanilla. Add the yolks to the liquid mixture, blending one at a time. Add the flour mixture to the iquid
mixture alternately with the milk. Whip the egg whites to stiff peaks and fold in gently but horoughly. Bake at 350 degrees for 1/2 hour in 2 (9") round greased and floured tins. Test. Cake will spring back when lightly touched. For a drier cake, bake until the cake draws away from the edge of the pan. Cool.
--FILLING--
1 (8 oz.) pkg. cream cheese
3 tbsp. Fruit Sweet
1 tsp. vanilla
Blend together. Cream cheese may be warmed slightly to soften for blending. Fill cake, then frost with whipped cream sweetened to taste with Fruit Sweet, flavored with vanilla or your favorite flavoring. Drizzle melted Fruit Sweet around edge of cake. *optional - put thinly sliced strawberries on top.
BANANA SPLIT PIE
Ingredients:
1 graham cracker crust
1 (4 oz.) pkg. sugar-free instant vanilla pudding mix
2 c. low-fat milk
2 bananas, sliced
1 (15 oz.) can crushed pineapple
1 c. Cool Whip
1 tsp. vanilla
1/2 c. pecans, chopped
Mix pudding with milk and beat until thick, pour into crust. Put bananas over pudding. Squeeze pineapple to remove all juice. Sprinkle on top of bananas. Cover with Cool Whip, sprinkle pecans on top. Chill well.
Ingredients:
1 graham cracker crust
1 (4 oz.) pkg. sugar-free instant vanilla pudding mix
2 c. low-fat milk
2 bananas, sliced
1 (15 oz.) can crushed pineapple
1 c. Cool Whip
1 tsp. vanilla
1/2 c. pecans, chopped
Mix pudding with milk and beat until thick, pour into crust. Put bananas over pudding. Squeeze pineapple to remove all juice. Sprinkle on top of bananas. Cover with Cool Whip, sprinkle pecans on top. Chill well.
Want information on chocolate, sweetners, diet info & more? Look at our information pages to see our free chocolate & sugar free diet related information.
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Awesome Sugar Free Cheesecake
Ingredients:
2 lbs. cream cheese at room temperature
1 1/2 Cup Splenda
4 Large Eggs
Zest of 1 Lemon
Zest of 1 Orange
2 Tbsp. Heavy Cream
1 tsp. vanilla
Butter Pan. Mix cream cheese, eggs, & Splenda beating until completely blended together. Add the lemon & orange zest, heavy cream & vanilla. Bake 10 minutes at 350°Turn oven down to 275° and bake for 1 hour. run knife around the edge of pan and return to turned off oven to cool slowly. Chill well before eating. Great for High Protein Diets!
Ingredients:
2 lbs. cream cheese at room temperature
1 1/2 Cup Splenda
4 Large Eggs
Zest of 1 Lemon
Zest of 1 Orange
2 Tbsp. Heavy Cream
1 tsp. vanilla
Butter Pan. Mix cream cheese, eggs, & Splenda beating until completely blended together. Add the lemon & orange zest, heavy cream & vanilla. Bake 10 minutes at 350°Turn oven down to 275° and bake for 1 hour. run knife around the edge of pan and return to turned off oven to cool slowly. Chill well before eating. Great for High Protein Diets!
Peanut Butter Chocolate Cheesecake Cups
Crust Ingredients: Chocolate Fillling Ingredients:
36 Reduced Fat Chocolate Wafers 1 3/4 Cup Splenda
1/4 Cup Splenda 4 oz. Unsweetened Chocolate
5 Tbsp. butter, melted 8 oz. Cream Cheese
1/2 Cup Skim Milk
Peanut Butter Center Ingredients: 2 Eggs
1/2 cup Splenda 1 tsp. Vanilla
3 Tbsp. Peanut Butter
3 Tbsp. Cream Cheese Garnish: 2 oz. Sugar Free Chocolate, melted
Preheat oven to 350°. Make curst: Crush cookies to crumbs. Blend all crust ingredients until well blended. Set Aside.
Mix all peanut butter ingredients in a small bowl until well blended. Set aside.
Make chocolate filling. Melt chocolate in a double boiler over low heat. Beat cream cheese & Splenda in a mixing bowl until soft. Slowly add skim milk, mixing with a wire whisk until smooth. Add melted chocolate. Stir well. Add egg and vanilla. Mix until well blended. Set Aside.
Assemble cups. Place 24 mini size foil baking cups on a sheet pan. Evenly divide crust between the 24 baking cups. Firmly press crusts into the botton of the cups. Place about 1/2 tsp. of the peanut butter center in the center of each crust-lined baking cup. Spoon chocolate filling into each baking cup. Firmly tap sheet pan on countertop to remove any air bubbles.
Bake at 350° for 10-15 minutes or until slightly firm to the touch. Chill for about 2 hour befroe serving. Drizzle the optional melted chocolate over the top for a garnish.
Crust Ingredients: Chocolate Fillling Ingredients:
36 Reduced Fat Chocolate Wafers 1 3/4 Cup Splenda
1/4 Cup Splenda 4 oz. Unsweetened Chocolate
5 Tbsp. butter, melted 8 oz. Cream Cheese
1/2 Cup Skim Milk
Peanut Butter Center Ingredients: 2 Eggs
1/2 cup Splenda 1 tsp. Vanilla
3 Tbsp. Peanut Butter
3 Tbsp. Cream Cheese Garnish: 2 oz. Sugar Free Chocolate, melted
Preheat oven to 350°. Make curst: Crush cookies to crumbs. Blend all crust ingredients until well blended. Set Aside.
Mix all peanut butter ingredients in a small bowl until well blended. Set aside.
Make chocolate filling. Melt chocolate in a double boiler over low heat. Beat cream cheese & Splenda in a mixing bowl until soft. Slowly add skim milk, mixing with a wire whisk until smooth. Add melted chocolate. Stir well. Add egg and vanilla. Mix until well blended. Set Aside.
Assemble cups. Place 24 mini size foil baking cups on a sheet pan. Evenly divide crust between the 24 baking cups. Firmly press crusts into the botton of the cups. Place about 1/2 tsp. of the peanut butter center in the center of each crust-lined baking cup. Spoon chocolate filling into each baking cup. Firmly tap sheet pan on countertop to remove any air bubbles.
Bake at 350° for 10-15 minutes or until slightly firm to the touch. Chill for about 2 hour befroe serving. Drizzle the optional melted chocolate over the top for a garnish.
Cream Cheese Sugar Free Icing
Ingredients:
1/2 Cup light cream cheese
1 TBSP softened butter
1 cup Splenda
2 teaspoons vanilla extract
~1-2 T Milk to thin the frosting to desired consistancy
Directions:
Beat together cream cheese and butter. Stir in Splenda. Add vanilla and milk to the desired consistnacy. Beat until smooth. Spread on cake and enjoy!. Makes enough icing for 1 9" round cake or a 9"x13" oblong cake or 24 cupcakes.
Ingredients:
1/2 Cup light cream cheese
1 TBSP softened butter
1 cup Splenda
2 teaspoons vanilla extract
~1-2 T Milk to thin the frosting to desired consistancy
Directions:
Beat together cream cheese and butter. Stir in Splenda. Add vanilla and milk to the desired consistnacy. Beat until smooth. Spread on cake and enjoy!. Makes enough icing for 1 9" round cake or a 9"x13" oblong cake or 24 cupcakes.
Sweet Diet Delights
A Division of Foothills Internet Marketing, LLC
117 Snipe Lane
Easley, SC 29642
(864) 346-0945
E-Mail: linda@sweetdietdelights.com
All rights reserved.
Gourmet Chocolate for Chocolate Lovers!
Belgian Chocolates | Swiss Chocolates | Unique Chocolate Gifts | Gourmet Chocolate Truffles | Vegan Chocolates
A Division of Foothills Internet Marketing, LLC
117 Snipe Lane
Easley, SC 29642
(864) 346-0945
E-Mail: linda@sweetdietdelights.com
All rights reserved.
Gourmet Chocolate for Chocolate Lovers!
Belgian Chocolates | Swiss Chocolates | Unique Chocolate Gifts | Gourmet Chocolate Truffles | Vegan Chocolates
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| Gourmet Desserts |
