A chocolate brownie crust is spread with light chocolate filling and topped with raspberries for a pretty, flavorful dessert. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • For brownie crust, preheat oven to 350 degrees F. Coat a 12-inch pizza pan with cooking spray; set aside. In a medium bowl, combine the granulated sugar and the oil. Beat with an electric mixer on medium speed until well mixed. Add egg whites, one at a time, beating well after each addition. In a small bowl, stir together flour, cocoa powder and salt. Add flour mixture and the water to the beaten mixture. Beat just until combined. Spread in the prepared pan. Bake for 10 minutes. Cool completely in pan on a wire rack.

  • Just before serving, stir together cream cheese, powdered sugar and chocolate-flavor syrup until well mixed. Spread evenly over the brownie crust. Sprinkle almonds over. Top with raspberries.


Tips: If using sugar substitutes, choose Splenda(R) Sugar Blend for Baking. Follow package directions to use product amount equivalent to 1/2 cup granulated sugar. Nutrition per serving with substitute: 160 calories, 4 g protein, 19 g carbohydrate, 8 g total fat (2 g saturated fat), 6 mg cholesterol, 3 g fiber, 3% Vitamin A, 5% Vitamin C, 132 mg sodium, 3% calcium, 7% iron. Exchanges: 1 1/2 fat, 1 starch. Carb Choice: 1.

To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degrees F oven for 5 to 10 minutes or until golden, shaking pan once or twice.

Nutrition Facts

175 calories; 7.9 g total fat; 1.9 g saturated fat; 6 mg cholesterol; 133 mg sodium. 147 mg potassium; 24.6 g carbohydrates; 2.6 g fiber; 14 g sugar; 4.2 g protein; 164 IU vitamin a iu; 3 mg vitamin c; 32 mg calcium; 1 mg iron; 26 mg magnesium;