After reviewing many of the “diabetic desserts” on really big sites, I am baffled to say the least. I know from my doctors instructions that I am really supposed to watch the amount of sugar intake. Therefore, I have been using artificial sweeteners like splenda to compose tasty dessert recipes. However, almost all of these recipes that I am finding involve using real sugar. It’s quite interesting.
Anyways, there is a chocolate pudding recipe that is simply top notch. Like most of the desserts that I eat, this one is sugar free. It may even be fat free, but I really don’t remember. Its made by the biggest brand of gelatin there is, but this version is for chocolate lovers. It’s as simple as adding a little skim milk and then the equivalent of about five miles of churning, a bit of time in the ice box, and it is ready to eat. Now that five miles of mixing had a little imaginative fun behind it. I really don’t think that I could honestly mix for that long. Think about that, one full turn in a mixing bowl is about a foot – give or take a few inches. A mile is more than a thousand feet, so that would be a lot of mixing for a dessert. I believe that this diabetic chocolate pudding recipe really only takes a couple minutes to completely mix. Refrigeration time really isn’t that long either so all in all, this one is pretty simple. Simple is good though. With all of its simplicity, this dessert recipe is affordable as well.
