Tiramisu is one of those desserts people may find challenging to make for diabetics. It's filled with endless amounts of cream and chocolate. But by using soy milk instead of cream or sugar-free chocolate syrup instead of reguarl chocolate syrup, you can still continue to eat the dessert. The natural sweetness from the soy milk and cocoa powder creates the same flavor, if not better, than ones before.
- 2 Teaspoons instant coffee
- 1 Tablespoon acceptable sweetener
- 8 Teaspoons sugar-free chocolate syrup
- 1 Cup plain unsweetened soy milk, divided
- 1 Teaspoon unflavored gelatin
- 1 Cup mascarpone cheese
- 1 Teaspoon vanilla extract
- 1/2 Teaspoon unsweetened cocoa powder
Place 2 tsp water in a small bowl with instant coffee and sweetener. Whisk well to combine. Stir in the chocolate syrup. Divide the mixture among 4 ramekins or parfait glasses.
Place 1/4 cup soy milk in a small saucepan. Sprinkle with gelatin; let stand until gelatin has softened, about 5 minutes. Do not stir. Place over low heat and cook 1 minute, stirring well, until the gelatin dissolves.
Turn off heat and stir in the sweetener. Cool soy-gelatin mixture 5 minutes or until it reaches room temperature. Whisk in the remaining soy milk, mascarpone cheese, and vanilla until smooth.
Divide the marscapone mixture among the 4 glasses; the syrup mixture creates a swirl as you pour. Refrigerate, uncovered for at least 2 hours. Sprinkle 1/8 tsp cocoa powder over each pudding and serve. Or store, covered for up to 3 days in the fridge.