Diabetic Butterscotch Chocolate Fudge Pie Recipes

DIABETIC BUTTERSCOTCH CHOCOLATE FUDGE PIE

Steps:

• 1.) whisk chocolate pudding powder (dry) with 2/3 cup non-fat whipping powder and 1 1/4 cup water.
• 2.) spread over crust.
• 3.) whisk butterscotch pudding powder with 2/3 cup non-fat whipping powder and 1 1/4 cup water - in same bowl as chocolate.
• 4.) spread over chocolate.
• 5.) put in fridge to set.
• 6.) 1/2 cup cool whip over top.
• 7.) sprinkle pecans and mini chocolate chips.

GRANDMA'S BUTTERSCOTCH PIE

Steps:

• In top of double boiler, combine brown sugar, cornstarch, salt and milk. Cook, stirring constantly, until mixture starts to thicken, about 20 minutes.
• Whisk in egg yolks; continue to cook and stir until filling is thickened.
• While pudding mixture is cooking, preheat the oven to 400 degrees F (200 degrees C).
• Remove filling from heat, and stir in butter and vanilla.
• Pour filling into prepared pie crust. Bake in preheated oven until top begins to brown, about 5 minutes.

DIABETIC CHOCOLATE FUDGE

Steps:

• Soften gelatin in 1/4 cup water for 5 minutes.
• Melt chocolate with cinnamon and sweetener; add milk and water slowly.
• Add gelatin.
• Stir until dissolved.
• Remove from fire.
• Add vanilla, cool.
• When mixture begins to thicken, add nuts.
• Turn into cold pan.
• When firm cut into pieces.

CHOCOLATE DIABETIC FUDGE

Steps:

• Combine milk and cocoa in saucepan. Beat well. Add margarine, sugar and salt. Bring to boil.
• Remove from heat. Stir in remaining ingredients except 1/4 cup graham crackers. Cool about 15 minutes.
• Divide mixture into 32 balls and roll in remaining cracker crumbs and chill.
• Nutritional Information: 47 Calories (kcal); 2g Total Fat; (36% calories from fat); 1g Protein; 6g Carbohydrate; 2mg Cholesterol; 65mg Sodium.

SUGAR-FREE CHOCOLATE FUDGE

Steps:

• In a small bowl, beat the cream cheese, chocolate, sweetener and vanilla until smooth. Stir in pecans. Press into an 8-in. square dish lined with foil. Cover and refrigerate overnight. Serve chilled.

CHOCOLATE & BUTTERSCOTCH FUDGE

Steps:

• In 2-cup glass measure with handle, combine butterscotch chips and 1/3 cup sweetened condensed milk; set aside.
• In 1-quart glass measure with handle, combine chocolate chips, remaining sweetened condensed milk and vanilla.
• Cook on high for 1 minute; stir until chips are melted.
• Stir in walnuts.
• Spread evenly in aluminum foil-lined 8-inch square pan.
• Melt butterscotch chips on high for 45 seconds; stir until chips are melted.
• Spread evenly over chocolate layer.
• Chill 3 hours or until firm.
• Turn fudge onto cutting board; peel off foil and cut into squares.
• Store covered in refrigerator.

TRICIA'S FANTASTIC FUDGE PIE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a medium bowl combine eggs, melted butter or margarine, and sugar. Stir in vanilla extract. Set mixture aside.
• In a separate bowl mix together flour and cocoa powder. Pour egg mixture into flour mixture and stir until thoroughly combined. Fold in chocolate chips if desired. Pour into pastry shell.
• Bake in preheated oven for 30 to 40 minutes. Serve hot.