Diabetic Dirt Cake Recipes

Steps:

• Combine the pudding mix and milk in a large bowl and whisk constantly until thickened, about 5 minutes. Refrigerate until firm, about 10 minutes.
• Meanwhile, add the cookies to a food processor and process until fine crumbs form. Remove 4 cups and set aside. Drizzle the butter into the remaining crumbs and pulse until mixture starts to hold together when pinched between your fingers. Pour into a 2 1/2-quart glass bowl and pack with the bottom of a measuring cup to form an even layer. Refrigerate until ready to use.
• Beat the cream cheese and confectioners' sugar in a large bowl with an electric mixer on medium speed until no lumps remain, about 2 minutes. Beat the cream in a medium bowl with an electric mixer until stiff peaks form, about 2 minutes. Fold the whipped cream into the cream-cheese mixture until well combined, then fold this mixture into the pudding until well combined.
• Pour half of the pudding mixture over the cookie crust and smooth with an offset spatula. Sprinkle with half of the reserved cookie crumbs, then top with the remaining pudding mixture and smooth with an offset spatula. Sprinkle with the remaining cookie crumbs, decorate with the gummy worms and refrigerate until well chilled, at least 3 hours and up to overnight. Serve cold.

Steps:

• Begin with heating the oven to 200C and lining 6 fairy cases into a tin.
• Whisk all the cake ingredients together. (test if there is enough sweetener)
• Spoon into cases and bake in oven at 200C, bake by eye until risen and carry out a skewer test.
• Next allow to cool. Meanwhile making your frosting...
• Whisk all ingredients for the frosting together. And put in a piping bag.
• Pipe your cakes or enjoy them on there own!! remember you can top it of with 1 malteser!

Steps:

• Mix flour, melted butter, and pecan pieces.
• Press into a 9x13 pan.
• Bake at 350 degrees for 20 min
• Cool.
• Beat cream cheese, sugar substitute, and 8 ounces of frozen topping until smooth.
• Spread over cooled crust.
• Beat chocolate pudding mix, vanilla pudding mix and milk
• Spread over cream cheese mixture.
• Top with 8 ounces of frozen topping.
• Refrigerate until ready to serve.

Steps:

• Preheat oven to 350 degrees F.
• Grease a deep cake pan or bundt with non-stick cooking spray, set aside.
• Blend flour, SPLENDA® Granulated Sweetener, SPLENDA® Brown Sugar Blend, baking powder, baking soda, cocoa powder and salt in large mixing bowl.
• Combine buttermilk, oil, EggBeaters, vanilla extract, and coffee in a small bowl.
• Add flour to mixture, using an electric mixer on medium speed, mix until Smooth (about 2 minutes).
• Pour batter into cake pan or bundt pan.
• Bake for 35 minutes, until an inserted toothpick in center of cake comes out clean. Let cool in pan for 5 minutes.
• Note.
• Exchanges per Serving: 2 Starches, 2 Fats.