This is a great summertime dessert to take to a pitch-in meal, party, or to serve when you have guests. Eat one and share the other eleven! Most diabetics do not have to skip dessert at special occasions. They do need to be aware of the ingredients and control their portion size. Serving this individually helps to control portion size so long as one remembers to eat only one!
12 sugar-free ginger snaps
2 tbsp instant coffee granules
1 tbsp water
1/2 cup Splenda Granulated
1 brick (8-oz) light cream cheese, softened
1 tsp vanilla extract
1/4 tsp ground cinnamon
1 1/2 cups sugar-free frozen whipped topping, thawed
1 cup fresh raspberries
Line 12 muffin cups with paper liners and place 1 ginger snap in each liner; set aside.
Mix the coffee granules with the water until granules are completely dissolved. Add the Splenda, cream cheese, vanilla extract, and cinnamon; beat with a wire whisk until well blended. Gently stir in the thawed whipped topping.
Evenly place the cream cheese mixture over the cookies on the muffin cups. Top each with 3 or 4 of the fresh raspberries. Cover and freeze overnight.
1 tbsp water
1/2 cup Splenda Granulated
1 brick (8-oz) light cream cheese, softened
1 tsp vanilla extract
1/4 tsp ground cinnamon
1 1/2 cups sugar-free frozen whipped topping, thawed
1 cup fresh raspberries
Line 12 muffin cups with paper liners and place 1 ginger snap in each liner; set aside.
Mix the coffee granules with the water until granules are completely dissolved. Add the Splenda, cream cheese, vanilla extract, and cinnamon; beat with a wire whisk until well blended. Gently stir in the thawed whipped topping.
Evenly place the cream cheese mixture over the cookies on the muffin cups. Top each with 3 or 4 of the fresh raspberries. Cover and freeze overnight.
To serve remove from the freezer approximately 10 minutes before serving time.
This is the file photo.
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