Chocolate Wafers Diabetic Recipes
CHOCOLATE WAFERS
Chocolate cookie low in sugar.
Provided by Carol Hayes
Categories Desserts Cookies Refrigerator Cookie Recipes
Yield 15
Number Of Ingredients 9
Steps:
- Beat together margarine (or butter), sugar, egg, and cocoa.
- Add flour, baking powder, baking soda, and water. Mix well. Stir in pecans.
- Shape dough into a log 2 inches in diameter. Wrap in plastic wrap and refrigerate at least for 2 hours or overnight.
- Preheat oven to 350 degrees F (180 degrees C).
- Slice dough into 1/2 inch-thick rounds and place on lightly oiled baking sheet. Bake for 8-10 minutes. Cool thoroughly.
Nutrition Facts : Calories 83 calories, Carbohydrate 8.8 g, Cholesterol 20.5 mg, Fat 4.9 g, Fiber 0.6 g, Protein 1.6 g, SaturatedFat 2.2 g, Sodium 80.3 mg, Sugar 1.8 g
CHOCOLATE WAFER ICE CREAM SANDWICHES
Easy three-ingredient ice cream sandwiches made with your choice of ice cream, chocolate wafer cookies, and chocolate chips.
Provided by recipes
Time 2h
Yield 30
Number Of Ingredients 3
Steps:
- On a cookie sheet place half the chocolate wafers flat side up. Working quickly, top each wafer with a small scoop of ice cream. Top each sandwich with another wafer, flat side down. Gently push the top wafers down until the ice cream comes to the edge of the wafer cookies. Freeze for one hour, or until firm. Roll each ice cream sandwich in mini chocolates chips so that all the exposed ice cream is covered. Cover and freeze until ready to serve.
Nutrition Facts :
CHOCOLATE WAFERS (DIABETIC)
Make and share this Chocolate Wafers (Diabetic) recipe from Food.com.
Provided by Bluenoser
Categories Dessert
Time 1h10m
Yield 30 Wafers
Number Of Ingredients 10
Steps:
- Combine margarine,sugar ,egg,cocoa and vanilla in bowl.
- Whip until creamy.
- Combine dry ingredients and add along with water mixing well.
- Shape in balls.
- Wrap in waxed paper and chill 1 hour.
- Roll out dough to 1/8 inch on lightly floured board.
- Cut with 2 1/2 inch cookie cutter and place on ungreased cookie sheets.
- Bake at 350F 8-10 minutes.
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- Beat both cream cheeses in a medium bowl with an electric mixer on medium speed for 30 seconds. Beat in chocolate, sugar, milk and vanilla until well combined. Stir in egg white. Stir in dried cherries (or apricots). Spoon filling into the prepared cups, filling each about 3/4 full.
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- Spread a thin layer of the T1 Friendly Foodie Choc-Hazelnut Spread over a wafer biscuit. Add another wafer on top, then spread over another small amount of choc-hazelnut spread. Repeat this until you have a biscuit with four layers of wafer biscuit.
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- Lightly grease (or line with parchment) two baking sheets, or more if you have them; you'll make 3 to 4 baking sheets' worth of cookies.
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- Beat in the egg and vanilla, then the flour and cocoa. Cover the dough, and chill for 30 minutes. While the dough is chilling, preheat the oven to 350°F.
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- Bake the cookies for 10 minutes. Watch them closely at the end of the baking time, and if you start to smell chocolate before 10 minutes has gone by, take them out.
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