USE COCOA RATHER THAN CHOCOLATE FOR HEALTHIER TREATS

Easter is a tempting time for diabetics; sugary confections are everywhere–especially chocolate! Rather than eating fat and sugar-filled chocolate, why not make sugar-free or reduced-sugar treats using cocoa? Cocoa is much richer in flavonoids, the antioxidant compounds which are touted for their health benefits. They are believed to reduce the risk of cardiovascular disease and certain types of cancer. Besides having more of the "good stuff," cocoa has had the fat (cocoa butter) removed.

I happen to like very dark chocolate so I was thrilled to find that Hersey’s® makes a Special Dark® cocoa powder. That is what I use, but any good cocoa will work in the recipes below. Indulge yourself and stay healthy, too!

Chocolate Dessert Sauce

1/3 cup unsweetened cocoa
1/2 cup measures-like-sugar sweetener
1/4 teaspoon cinnamon
1 tablespoon cornstarch
1 1/4 cups skim milk
1 teaspoon vanilla

In a small sauce pan, whisk together the cocoa, sweetener, cinnamon and cornstarch. Slowly stir in the milk. Cook and stir over medium heat until thickened. Remove from the heat and stir in the vanilla.

This is good over sugar-free ice cream. Sometimes, I top sugar-free ice cram with a fruit sauce, then chocolate sauce and sprinkle with nuts for a sugar-free ice cream sundae. It is also a great sauce over cream cheese or ice cream-filled crepes.

Chocolate Flavoring Mix

This is really like chocolate syrup; however, because I used sweetener rather than sugar, it is not as thick.

3/4 cup water
1 1/2 cups measures-like-sugar sweetener
3/4 cup cocoa
1 teaspoon vanilla

In a small sauce pan bring the water and sweetener to a boil. Whisk in the cocoa. Stir in and simmer until all the solids are dissolved. Remove from the heat and stir in the vanilla.
Store in the refrigerator, tightly covered. You can stir this into hot milk to make cocoa or into cold milk for chocolate milk. I like to use it for milkshakes.

Chocolate Milkshakes

1 cup cold skim milk
4 scoops sugar-free ice cream
3 tablespoons chocolate flavoring mix, above
Sugar-free whipped topping
Put the milk, ice cream and chocolate flavor mix in a blender. Process on high until the ingredients are combined and the shake is the desired thickness. Pour into a tall glass and top with the sugar-free whipped topping.

Whole-Wheat Brownies

1/2 cup measures-like-sugar sweetener
1/2 cup brown sugar
1/3 cup whole wheat flour
1/2 cup all-purpose flour
1/3 cup plus 1 tablespoon powdered cocoa
3/4 teaspoon baking powder
(Or 1 1/2 teaspoons sodium-and-potassium-free baking powder)
3/4 teaspoon baking soda
(Or 1 1/2 teaspoons sodium-and-potassium-free baking soda)
1/3 cup egg substitute
1/2 cup skim milk
1/4 cup vegetable oil
1/2 teaspoon vanilla extract
1/2 cup boiling water
1/2 cup chopped nuts
1 square semi-sweet chocolate, optional

Heat the oven to 350. Spray and flour an 8-inch square baking pan.
Whisk together the dry ingredients in a large bowl. Add the egg substitute, milk, oil and vanilla. Beat at medium speed for 2 minutes. Stir in the boiling water. Then fold in the chopped nuts. Pour into the prepared pan and bake 30-35 minutes or until a toothpick inserted in the center comes out clean.

Cool in the pan. If desired, when completely cool, melt the semi-sweet chocolate either in the microwave or in a double boiler. Drizzle the melted chocolate over the brownies. Let the chocolate harden then cut into squares.

Chocolate Meringues

1/4 cup measures-like-sugar sweetener
3 tablespoons cocoa powder
5 large egg whites
1/8 teaspoon cream of tartar
1/4 cup confectioner’s sugar
1 teaspoon vanilla

Preheat the oven to 225 degrees. Line baking sheet with parchment paper.
Sift together the cocoa powder and sweetener. Set aside.

In a large bowl, beat the egg whites on medium speed to the soft peak stage. Gradually add the confectioner’s sugar and then the cocoa mixture and vanilla, beating until stiff and glossy.
Drop 2 tablespoons at a time onto the baking sheet. Bake in the middle of the oven for 1 1/4 hours until dry and puffed. Turn off the heat and leave the meringues in for another 10 minutes. Let cool on the baking sheet. Store in an airtight container.