Delicious Desserts
 | | Chocolate marbled cheesecake and peanut butter cup flecked ice cream pie |
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If you are among the estimated 17 million people in the United States who have diabetes, Hershey’s Sugar Free is a terrific alternative to regular chocolate. It has the same high quality taste, but without the sugar and with about 19 percent fewer calories.
Sugar is not off limits to people with diabetes, but it must be consumed in moderation. Hershey’s Sugar Free is sweetened with lactitol, a sugar replacer, making it a good choice for people with diabetes and others watching their sugar intake.
Chocolate Marbled Cheesecake
Shortbread Crumb Crust (recipe follows)
3 packages (8 ounces each)
Neufchâtel light cream
cheese, softened
3/4 cup plus 2 tablespoons sucralose, granular form*
2 teaspoons vanilla extract
3 eggs
12 (3.3-ounce bag) Hershey’s
Sugar Free Chocolate Candies, unwrapped
1 tablespoon milk
1. Heat oven to 350°F. Wrap bottom of
9-inch springform pan in aluminum
foil, extending foil at least 2 inches up side of pan. Prepare SHORTBREAD CRUMB CRUST. 2. Beat cream cheese, sucralose and vanilla in large bowl until well blended. Add eggs one at a time, beating well after each addition. Set aside 1/2 cup batter; spread remain-ing batter on prepared crust. 3. Break chocolates in pieces; place with milk in small microwave-safe bowl. Micro-wave at HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH
10 seconds at a time, stirring after each heating, until chocolate is melted and mixture is smooth when stirred. Stir reserved batter into chocolate mixture, blending well. Drop chocolate mixture by teaspoonfuls on surface of vanilla batter; gently swirl with knife or metal
spatula for marbled effect. 4. Place cheesecake pan in shallow baking pan with 1-to 1-1/2-inch sides; place in oven. Add water to baking pan to depth of 1/2 to 3/4 inch. Bake 40 to 45 minutes or until center is set. Remove from oven to cooling rack. Immediately loosen cake from sides of pan. Cool to room temperature. Cover; refrigerate several hours or until completely chilled. 12 servings.
*Sold as Splenda
Shortbread Crumb Crust:
Heat oven to 350°F. Combine 1-1/4 cups cookie crumbs (made from sugar-free shortbread cookies), 1/4 cup (1/2 stick) melted butter and 1 tablespoon granular form sucralose* in medium bowl. Press on bottom and 1/2-inch up side of 9-inch springform pan. Bake 8 to 10 minutes.
Peanut Butter Cup
Flecked Ice Cream Pie
1-1/2 cups salted or unsalted finely
crushed pretzels
3/4 cup (1-1/2 sticks) light
margarine, melted
2 tablespoons sucralose,
granular form*
12 (3.3-ounce bag) Reese’s Sugar
Free Peanut Butter Cups
Miniatures
1/2 gallon sugar free vanilla ice
cream, softened
Peanut Butter Cream Sauce
(optional) (recipe follows)
Peanut Butter Cups Miniatures
for garnish if desired
1. Heat oven to 350°F. Combine pretzels, margarine and sucralose in medium bowl; press mixture on bottom and up side of 9-inch pie plate. Bake 30 minutes or until firm. Cool completely on wire rack. 2. Remove wrappers from peanut butter cups; cut in small pieces. Stir peanut butter cup pieces into softened ice cream. Gently spread ice cream mixture in prepared crust. Cover; freeze 4 to 6 hours or overnight. 3.To serve: Allow pie to soften slightly; cut into slices. Drizzle each slice with about 2 teaspoons Peanut Butter Cream Sauce if desired. 12 servings.
Peanut Butter Cream Sauce:
Unwrap and chop 12 (3.3-ounce bag) Hershey’s Sugar Free Peanut Butter Cups Miniatures; place in medium mi-crowave-safe bowl. Stir in 1/3 cup light cream. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, until peanut butter cups are melted and mixture is smooth when stirred (some peanut pieces may remain). Stir in 1 teaspoon vanilla extract. Cool slightly. About 2/3 cup sauce.
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