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Chocolate Sauce

Diabetic Recipe

Three variations of sweet diabetic-friendly chocolate sauce, including a decadent dark chocolate sauce.

Chocolate Sauce

Diabetic Chocolate Sauce I

Chocolate sauce made with unsweetened cocoa powder mixed with cornstarch, nonfat milk, vanilla, maple flavored extract and sugar substitute makes a healthy and tasty chocolate sauce.

3 tablespoons unsweetened cocoa powder *
4 teaspoons cornstarch
1-1/2 cups non-fat milk
1 teaspoon vanilla extract
1-1/2 teaspoons maple flavored extract
1-1/2 cups spoonable sugar substitute

Stir together cocoa, cornstarch and nonfat milk to blend in a small saucepan. Cook over medium heat, stirring constantly, until thickened.

Remove from heat and stir in vanilla, maple extract and sugar substitute.

Chill before serving.

Nutrition Information

Recipe makes 12 servings
Serving size: 2-tablespoons
Calories: 18; Fat: 0.1g; Protein: 1.3g; Carbohydrates: 3.1g
Exchange:  Free

Diabetic Chocolate Sauce II

2 teaspoons cornstarch
1/2 cup cocoa
2 cups cold water
Artificial sweetener equivalent to 8-teaspoons sugar
2 teaspoons vanilla

Combine cornstarch and cocoa. Whisk into cold water in a saucepan until there are no dry bits. Cook, stirring frequently, until mixture comes to a boil. Stir 1 minute until mixture thickens. Remove from heat, stir in sweetener amd vanilla, cover and allow to cool. Store in clean jar in refrigerator up to six weeks. Recipe makes about 2-1/4-cups sauce, 12 servings.

Mocha Sauce: Substitute 2 cups strong coffee for water in the above recipe.

Nutrition information per 3-tablespoon serving:
Calories:  12
Carbohydrate:  2g
Protein:  1g

Dark Chocolate Sauce

Skim milk keeps the fat out of this bittersweet chocolate sauce while Dutch process or unsweetened cocoa gives a rich, bittersweet dark chocolate flavor.

Ice cream with dark chocolate sauce

3/4 cup skim milk
3/4 cup baking cocoa
2 tablespoons butter
2 teaspoons vanilla
1 cup measurable sweetener

Gradually stir milk into cocoa in a small saucepan; add margarine and cook over medium heat just to simmering, stirring frequently.

Stir in vanilla; cool. Stir in sweetener; refrigerate.

Serve chocolate sauce over frozen yogurt or sliced fruit.

Recipe Notes

  1. If chocolate sauce is not completely smooth, process in blender or food processor 30 to 60 seconds.
  2. It is important to use a good, quality cocoa in this recipe for the best flavor possible. Gourmet Baking Cocoa is 100 percent cocoa. No extra additives, just cocoa processed with Alkali, which is why we recommend it.

Nutrition information:
Yield: 1-1/2-cup
Serving size: 1-1/2-tablespoon
Calories: 45; Fat: 3g; Protein: 2g; Carbohydrates: 5g
Exchange: 1 Fat