CHOCOLATE PUDDING SANDWICHES
"These cookies are a favorite after-school snack for my kids...and even my diabetic husband enjoys one now and then," writes Jan Thomas of Richmond, Virginia.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 3-1/2 dozen
Number Of Ingredients 5
Steps:
- For filling, whisk milk and pudding mix 2 minutes; let stand 2 minutes. Fold in whipped topping, then marshmallows. , For each sandwich, spread about 2 tablespoons filling onto bottom of a wafer; top with another wafer. Stack sandwiches in covered containers., Freeze until firm, about 3 hours. Remove from freezer 5 minutes before serving.
Nutrition Facts : Calories 75 calories, Fat 2g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 107mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
CHOCOLATE WAFERS (DIABETIC)
Make and share this Chocolate Wafers (Diabetic) recipe from Food.com.
Provided by Bluenoser
Categories Dessert
Time 1h10m
Yield 30 Wafers
Number Of Ingredients 10
Steps:
- Combine margarine,sugar ,egg,cocoa and vanilla in bowl.
- Whip until creamy.
- Combine dry ingredients and add along with water mixing well.
- Shape in balls.
- Wrap in waxed paper and chill 1 hour.
- Roll out dough to 1/8 inch on lightly floured board.
- Cut with 2 1/2 inch cookie cutter and place on ungreased cookie sheets.
- Bake at 350F 8-10 minutes.
CRISP CHOCOLATE WAFERS
Steps:
- Combine butter, sugars and vanilla in the bowl of an electric mixer and beat on medium speed until light, about 5 minutes, scraping bowl and beaters occasionally. Beat in the egg whites, one at a time, beating smooth after each addition.
- While the mixture is beating, sift the cocoa with the flour and salt. Stop mixer, scrape down bowl and beaters and add dry ingredients. Mix on low speed until incorporated.
- Scrape the dough out onto a piece of plastic wrap. Cover with another piece of wrap and press the dough into a rough disk. Refrigerate the dough until it is firm -- several hours or overnight.
- About 20 minutes before you intend to bake the cookies, set a rack at the middle level of the oven and preheat to 350 degrees.
- Divide the dough into 3 parts and roll one at a time on a lightly floured work surface into a 6-inch square. Cut the dough with a fluted or plain round cutter into nine 2-inch cookies and place them on the prepared pan. Continue with the remaining dough. After rolling all the dough, press the scraps back together and make about 9 more cookies. Pierce the cookies several times with a fork and sprinkle them lightly with granulated sugar.
- Bake the cookies about 20 minutes, until slightly puffed and firm. Cool the cookies on the pan.
- Serve with any creamy or plain dessert, or ice cream. They're also great by themselves. Storage suggestion: Keep the cookies between layers of waxed paper in an air-tight tin or plastic container
CHOCOLATE SUGAR WAFERS
Provided by Food Network
Categories dessert
Yield 20 to 25 oversized cookies
Number Of Ingredients 9
Steps:
- Beat the butter with an electric mixer until creamy, then gradually add the sugar, beating until light and fluffy. Add the egg, vanilla, and milk, and beat thoroughly. Sift the dry ingredients together and add to the mixture. Blend well. Remove dough from bowl onto a floured surface. With floured hands, shape into a log about 4 inches in diameter. Wrap well and refrigerate for at least 3 hours.
- Preheat the oven to 350 degrees. Slice cookie dough 1/8 inch thick and place flat 2 inches apart on ungreased cookies sheet. Bake 8 to 10 minutes until centers are set. Remove from cookies sheets and cool on a wire rack.
CHOCOLATE WAFER COOKIE DESSERT (FAMOUS WAFERS COPYCAT)
I no longer can buy Nabisco Famous Wafers in my area. I searched and found these on the King Arthur website. Stack the cookies, sandwiched between the optional filling, in the refrigerator overnight and they turn into a delicious cake-like dessert. These cookies will also make a good pie crust (see Recipe #424844).
Provided by Kats Mom
Categories Dessert
Time 2h
Yield 42 cookies, 8 serving(s)
Number Of Ingredients 14
Steps:
- Lightly grease (or line with parchment) two baking sheets, or more if you have them; you'll make 3 to 4 baking sheets' worth of cookies.
- In a medium-sized bowl, beat together the sugar, butter, salt, baking powder, and espresso powder.
- Beat in the egg and vanilla, then the flour and cocoa.
- Cover the dough, and chill for 30 minutes.
- While the dough is chilling, preheat the oven to 350°F
- Roll the dough about 1/8" thick; use cocoa instead of flour to dust your rolling board and the dough.
- Cut into 2 1/2"-round cookies. A biscuit cutter is handy for this.
- Bake the cookies for 10 minutes. Watch them closely at the end of the baking time, and if you start to smell chocolate before 10 minutes has gone by, take them out.
- When they're done, remove the cookies from the oven, and allow them to cool completely.
- FILLING: Whisk together the heavy cream and other ingredients. When blended, whip until the cream holds a soft peak.
- ASSEMBLY: Place one cookie on a small plate. Put about a tablespoon of whipped cream on top; our teaspoon cookie scoop, heaped up, works well here.
- Top with a second cookie, using it to compress the whipped cream to about a 1/4"-thick layer.
- Repeat with 4 more cookies, finishing with a layer of whipped cream.
- Refrigerate from 4 to 24 hours before serving.
- OTHER FLAVORING OPTIONS: To flavor 1 cup of cream, add one of the following combinations: *2 tablespoons confectioners' sugar + 3/4 teaspoon vanilla extract; *2 tablespoons confectioners' sugar + 1/8 teaspoon coconut flavor; *2 tablespoons confectioners' sugar + 1/8 teaspoon peppermint oil; *1 tablespoon granulated sugar + 1 tablespoon Dutch processed cocoa + 1 teaspoon espresso powder.
Nutrition Facts : Calories 531.9, Fat 35.2, SaturatedFat 21.6, Cholesterol 138.5, Sodium 275.1, Carbohydrate 51.7, Fiber 2.5, Sugar 28.4, Protein 5.9
More about "chocolate wafers diabetic recipes"
CHOCOLATE WAFERS RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.6/5 (24)Total Time 1 hr 25 minsServings 40
- Lightly grease (or line with parchment) two baking sheets, or more if you have them; you'll make 3 to 4 baking sheets' worth of cookies., To make the cookies: In a medium-sized bowl, beat together the sugar, butter, salt, baking powder, and espresso powder., Beat in the egg and vanilla, then the flour and cocoa.
- While the dough is chilling, preheat the oven to 350°F., Roll the dough about 1/8" thick; use cocoa instead of flour to dust your rolling board and the dough., Cut into 2 1/2"-round cookies.
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