Dairy products (full fat) are good for diabetics, so refrain from using low-fat milk. Also, up to 1-ounce a day of dark chocolate is healthy for diabetics. When buying dark chocolate, look for 75% to 90% cacao/cocoa. Raspberries have the lowest glycemic index of the berries, so enjoy.
1 pkg (8-oz) cream cheese, softened
3 cups cold milk
2 pkgs (3.4 oz each) sugar-free vanilla instant pudding mix
1 tub (8-oz) sugar-free frozen whipped topping, thawed
48 sugar-free vanilla wafers
1/2 cup strong brewed coffee
2 squares unsweetened dark chocolate, grated
1 cup fresh raspberries
2 pkgs (3.4 oz each) sugar-free vanilla instant pudding mix
1 tub (8-oz) sugar-free frozen whipped topping, thawed
48 sugar-free vanilla wafers
1/2 cup strong brewed coffee
2 squares unsweetened dark chocolate, grated
1 cup fresh raspberries
Extra whipped topping for garnish, if desired
In a large mixing bowl, beat cream cheese with electric mixer until creamy. Gradually beat in milk and pudding mix. Stir in 2 cups whipped topping.
Line a 2 1/2-quart clear glass bowl with 1/2 the vanilla wafers and drizzle with half the coffee. Top with 1/2 the pudding mixture and 1/2 the grated chocolate. Repeat the process starting with the remaining vanilla wafers.
Garnish the top with the remaining whipped topping and the fresh raspberries.
In a large mixing bowl, beat cream cheese with electric mixer until creamy. Gradually beat in milk and pudding mix. Stir in 2 cups whipped topping.
Line a 2 1/2-quart clear glass bowl with 1/2 the vanilla wafers and drizzle with half the coffee. Top with 1/2 the pudding mixture and 1/2 the grated chocolate. Repeat the process starting with the remaining vanilla wafers.
Garnish the top with the remaining whipped topping and the fresh raspberries.
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.