US Med Voice

US Med

877-814-2988



Vol. 3, No. 3 | March 2011

 

 

 

Welcome to US-MED Voice, brought to you by United States Medical Supply.

You opted-in to receive this email, which will be sent to you monthly.

 

Recipe: Chocolate Chip Fudgie Cups
Low Caloric & Diabetic Friendly Recipe

This cookie has something for everyone. The crust is chocolate chip cookie dough; the filling is a rich brownie. They are a little more involved to make, but well worth the effort.


  US MED's Diabetic Recipe 
Chocolate Chip Dough:

  • 1/3 cup stick butter, softened
  • 1 egg
  • 1 teaspoon vanilla
  • 1/3 cup Equal® Spoonful*
  • 1/3 cup brown sugar
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup mini semi-sweet chocolate chips

Total Servings:   24

   Exchanges:         1 starch
                                  1 1/2 fat

   Calories:               138

   Total Fat:                  8 g
   Cholesterol:          41 mg

   Sodium:               106 mg
   Carbohydrate:
     14 g
   Protein:                    2 g


Fudge Nut Filling:

  • 1 cup Equal® Spoonful**
  • 3/4 cup all-purpose flour
  • 6 tablespoons unsweetened cocoa
  • 1/3 cup chopped nuts
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsweetened applesauce
  • 6 tablespoons stick butter, softened
  • 2 eggs
  • 1 teaspoon vanilla

* May substitute 8 packets Equal sweetener

** May substitute 24 packets Equal sweetener

Preparation:

  • For Chocolate Chip Dough, beat 1/3 cup butter with electric mixer until fluffy. Beat in 1 egg and 1 teaspoon vanilla until blended. Mix in 1/3 cup Equal®* and brown sugar until combined. Combine 1 cup flour, baking soda, and 1/4 teaspoon salt. Mix into butter mixture.
  • Stir in chocolate chips. Form dough into circle about 1/2-inch thick. Wrap tightly in plastic wrap and freeze while preparing Fudge Nut Filling.
  • For Fudge Nut Filling, combine 1 cup Equal®**, 3/4 cup flour, cocoa, nuts, baking powder and 1/4 teaspoon salt. Beat applesauce, 6 tablespoons butter, 2 eggs and 1 teaspoon vanilla until blended. Stir in combined flour mixture until well blended.
  • Remove Chocolate Chip Dough from freezer. Spread approximately 1 rounded tablespoonful of dough in each of 24 mini-muffin pans. Fill each with Fudge Nut Filling to top of cup.
  • Bake in preheated 350° F oven 15 to 18 minutes or until wooden pick inserted in center comes out clean. Let cool in muffin pans about 5 minutes. Remove from pans and cool completely on wire racks.
  • Store in airtight containers at room temperature.

 

 

Get a COOKBOOK at NO COST...

This recipe is an excerpt from Graham Kerr's "Simply Splenda® Cookbook". US MED delivers you your diabetic supplies andwith each diabetic delivery you receive afree gift. For your first order we would like to send you a diabetic cookbook full of easy, tasty and diabetic-friendly recipes. Be sure to mention that you would like your first gift to be the diabetic cookbook and we will put it out in the mail to you immediately..

full divider

 

This eNewsletter is a service of United States Medical Supply, Inc. The information provided here is obtained from a number of sources and is designed to support but not replace the relationship that exists between a patient/reader and their doctor, diabetes specialist, or health-care worker. Medical advice is NOT provided and readers are advised to contact their doctor, diabetes specialist, or health-care worker if they have any questions about the information presented here, concerns about individual health matters, or the management of their diabetes.

United States Medical Supply, Inc., is committed to your privacy and we will not make your email address available to any third party.

 

 

United States Medical Supply - 8260 NW 27 Street, Suite 401 - Miami, FL. 33122 - Toll Free: 877-814-2988