A few weeks ago I attended an awesome Pampered Chef party.
The demonstrator for the party was the top seller in the world, and it definitely showed, she was amazing. At the end of the party she made a dessert with her own recipe that I couldn’t help but think I could remake it and do it low carb, diabetic friendly.
TRUST ME when I tell you that this dessert is AMAZING – it truly is. My boyfriend literally (no joke) licked the plate clean.
Here’s what you’ll need:
2 packages JELL-O Sugar Free Chocolate Fudge Instant Pudding
4 cups Low-fat milk
8oz Low Fat Creamcheese (Room Temperature)
3/4 Cup Splenda
1tsp Pure Vanilla Extract
16oz Cool Whip
10oz Dark Bittersweet Chocolate Chips (I used Ghirardelli)***Dark Chocolate has less carbohydrates and less sugar than milk chocolate. This recipe is about 5 carbs per serving.
3/4 cup Heavy Cream
1 roll of Chocolate Chip Cookie Dough (about 8 grams per serving)
TOTAL Carbohydrate – 18-20 grams per serving.
1) Take the entire roll of cookie dough and place on a baking sheet covered with parchment paper. Form the dough into a large circle (cookie). Bake at 350 for 20-30 minutes or until the edges are brown.
2) In a small bowl beat together creamcheese, splenda and vanilla extract. Spread over cookie.
3) Make the sugar-free chocolate pudding per directions on box using cold low-fat milk. Let set in refrigerator. Fold-in cool whip to the pudding. Layer on top of the creamcheese layer.
4) Heat up 3/4 heavy cream in microwave until it starts to bubble. Remove from microwave and pour the 10oz bag of bittersweet chocolate chips into the cream. Stir for about a minute to form the ganache. The ganache should be a thick, creamy consistency. Pour ganache over the pudding/Cool Whip layer and let drip down the sides.
5) DEVOUR and ENJOY!!!
Cheers – J