If sugar is not an issue for you, use regular chocolate ice cream topping instead of sugar free. The malitol is sugar free-gluten free, but can cause an upset stomach in many people. The use of Greek yogurt folded into the whipping cream (optional) helps to reduce the lactose sugar in the dish. The bean cake is a much lower carb option, and the whipped cream and yogurt are sweetened with stevia.
1 recipe sugar free
chocolate bean cake
http://glutenfreefoodieheaven.blogspot.com/2010/06/flourless-low-sugar-chocolate-bean-cake.html (from this blog), baked, cooled, and cut into 1 inch cubes
http://glutenfreefoodieheaven.blogspot.com/2010/06/flourless-low-sugar-chocolate-bean-cake.html (from this blog), baked, cooled, and cut into 1 inch cubes
1 cup toasted almond
slivers, reserving a small amount for garnish
2-12 ounce jars
Smucker’s sugar free hot fudge sauce or regular hot fudge sauce (this is the quick version!) OR prepared chocolate pudding from a mix
1 pint whipping
cream, whipped
1 cup zero fat or low
fat plain Greek yogurt (optional)
French vanilla
stevia or regular stevia for sweetening the cream/yogurt.
Garnish: toasted almond slivers, ½ cup drained maraschino cherries,
chopped, and bittersweet chocolate shavings.
Bake the cake and
place ½ of the cake cubes in the bottom of the trifle dish. Cover with 1 jar of
the hot fudge sauce (or 1/2 of the pudding if using), ½ the toasted almonds, ½ the maraschino cherries, and the
whipped cream folded together with the yogurt. Repeat another layer with the
bean cake and the other ingredients, finishing with the cream-yogurt mixture
and garnishes.
Allow to set up for
at least 4 hours before serving.
Makes: 15-20
servings.
For recipes from my cookbook: "Delicious! The Very Best of Gluten Free and Wheat Free Cooking. It is available at:
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