Chocolate Mocha Torte

From The American Diabetes Association

Serving 4
Ingredients:

• 5 tablespoons low-calorie margarine
• 1/4 cups nuts of any variety
• 2 teaspoon cinnamon
• 1 cup of white flour
• 1 8 ounces low-fat cream cheese
• 3 tablespoons sugar
• 1 cup lite nondairy whipped topping
• 2 teaspoons instant coffee
• 2 package artificially sweetened
• 1 low-fat instant vanilla pudding
• 1 low-fat instant chocolate pudding
• 3 cups evaporated skim milk

Preheat the oven to 375 degrees Fahrenheit. Mix together 5 tablespoons low-calorie margarine, 1/4 cups nuts of any variety, 1 teaspoon cinnamon and 1 cup of white flour. Press into a baking dish and bake until lightly brown. Remove the crispy crust from the oven and let cool. Break into pieces and divide into custard cups.

Blend together 8 ounces low-fat cream cheese, 3 tablespoons sugar and 1 cup lite nondairy whipped topping. Add 2 teaspoons instant coffee and 1 teaspoon cinnamon and beat well. In a separate bowl, mix together 1 package artificially sweetened, low-fat instant vanilla pudding and 1 package artificially sweetened, low-fat instant chocolate pudding with 3 cups evaporated skim milk. Whisk briskly until thick.

To assemble, spread the cream cheese mixture over the baked crust in a dessert dish. Next, layer the pudding mixture on top and place a dollop of the remaining nondairy topping over each cup to serve.

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National Institute of Diabetes and Digestive and Kidney Diseases
American Diabetes Association
The Diabetic Educational Center: The Diabetes Diet
tasteforliving.com

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