I was met with a task recently to come up with a low-calorie, diabetic-friendly dessert. If you know me at all, you know that this is something completely out of my realm. Keeping a calorie count low for a dessert is like smoking pot and not inhaling... ask Clinton, it's pointless. But...
a good friend of mine, Paula, has always been one of my most faithful blog followers. Sometimes I think about hiring her as my promoter cause she appreciates my efforts in the kitchen so greatly and tells anyone that will listen. I think the only other person I know that brags on me as much is my own mother! Paula is very near and dear to me so when she recently fell ill, I wanted to bring her something that would cheer her up. Her daughter, Kim, suggests I make a low-calorie, diabetic-friendly dessert since her mom has always been a fan of my confections and now she is on a strict diet following her illness. You know I never turn down a challenge but I was very nervous about how this would taste being that I have no experience using such ingredients as splenda and other sugar-free items. This was the outcome:
Personally, I thought they were DISGUSTING! I actually almost threw them out and stopped at Publix to find a sugar-free dessert! Paula and Kim seemed to disagree with me whole-heartily and said they were delicious. Maybe they were compared to other desserts in the same class? Or maybe they just didn't want to hurt my feelings? Either way... I tried and I know it was appreciated.
But just in case they were being honest, I will share the recipe:
Each cookie is only 90 calories and 9 grams of carbs.
Chocolate Dunk Cookies
1 3/4 cups of flour
3/4 tsp baking soda
1/4 tsp salt
6 squares BAKER'S semi-sweet chocolate, divided
1 and 1/2 sticks of margarine, softened
1/4 cup SPLENDA brown sugar blend
(the recipe I found actually called for 1/2 cup of regular brown sugar, but I thought I should keep it as sugar-free as possible. Maybe it would've tasted better with the regular? Cause "brown sugar blend" stinks and tastes gross!)
1/2 cup SPLENDA no calorie sweetner, granulated
1 tsp vanilla
2 tblsp of sugar-free COOL WHIP
1 tsp warm water
Heat oven to 375 degrees.
MIX flour, baking soda and salt. Chop 2 chocolate squares.
BEAT margarine, brown sugar and SPLENDA sweetner in a large bowl until light and fluffy. Blend in egg and vanilla. Gradually beat in flour mixture. Stir in chopped chocolate. Drop heaping tablespoonfuls of dough, 2 inches apart, onto baking sheets.
BAKE 11-12 minutes or until lightly browned. Cool on baking sheet for 1 minute, remove to wire racks and cool completely.
MELT remaining chocolate squares as directed on package. Stir in COOL WHIP and water. Dip half of each cookie in chocolate and let stand until firm.
If you don't like it, I warned you. But if you do, Paula was right!