It's YOUR Diabetes Life!

If you are not already a member - Register Now!

Forgot Password?

Welcome
My Profile | Log Out

Search from thousands of diabetes-friendly recipes that meet the dLife Nutritional Guidelines.*

Enter keyword(s) or ingredient(s)

Enter a food:

Advanced Search

Select as many of the options below to refine your search, then click "Search" above.
dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Mocha Pudding Cake

Source: dLife

A creamy spring-form cake with a ladyfinger crust.

Nutrition Facts

Makes 10 servings
Amount Per Serving

Calories	60.2

Total Carbs	10.0 g

Dietary Fiber	0.9 g

Sugars	4.0 g

Total Fat	1.3 g

Saturated Fat	0.7 g

Unsaturated Fat	0.1 g

Potassium	67.4 mg

Protein	2.2 g

Sodium	148.9 mg

Dietary Exchanges 1.3 Fat, 0.1 Fruits, 0.2 Milk, 0.2 Other Carbs,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
Powered by ESHA

Servings

Ingredients

Directions

Cut 10 ladyfingers in half, crosswise. Separate the cut pieces and place them cut side down, around the sides of an 8-inch springform pan. Split remaining ladyfingers and arrange cut side down on bottom of pan; set aside.
Pour 1/2 cup milk into a food processor or blender. Add cream cheese cubes and process until smooth. Use a rubber spatula to scrape sides of blender container. Add remaining 1 cup of milk and process until smooth.
Dissolve instant espresso in hot water. Add dissolved espresso, rum extract and pudding mix to cheese mixture. Process until smooth, scraping sides once or twice. Pour into a large bowl; stir in (thawed) whipped topping until well blended. Spoon onto crust; smooth top. Cover with plastic wrap, making sure wrap does not touch pudding. Chill until firm, 8 hours or overnight.
When ready to serve, use a sharp knife to loosen dessert from sides of pan. Remove sides of pan and place pudding cake on serving plate. Sprinkle with cocoa and garnish each serving with a whole strawberry.