Chocolate Pinwheels, Diabetic Friendly Chocolate Pinwheels
by Tarla Dalal
Added to 66 cookbooks
This recipe has been viewed 47745 times
For the chocolate spread- Heat the butter in a deep non-stick pan, add the cocoa powder. Mix well and cook on a medium flame for 1 minute, while stirring continuously.
- Add the milk and sugar substitute, mix well and cook on a medium flame for another 3 to 4 minutes, while stirring continuously.
- Transfer it into a small bowl and keep aside.
How to proceed- Remove the crust from the bread slices.
- Flatten each slice using a rolling pin.
- Spread 2 tsp of chocolate spread on each bread slice and sprinkle 1 tsp of oats evenly over it.
- Roll each slice like a swiss roll and cut it into 3 equal portions.
- Repeat steps 2 to 4 to make 9 more pinwheels.
- Serve immediately.
Disclaimer:- It is highly recommended that this recipe be relished by diabetics only occasionally and in small quantities. This is just a mere ‘treat’ and does not qualify for a regular diabetic menu.
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Accompaniments
Nutrient values (Abbrv) per pinwheel
Energy | 15 cal |
Protein | 0.5 g |
Carbohydrates | 1.4 g |
Fiber | 0.4 g |
Fat | 1 g |
Cholesterol | 2.5 mg |
Sodium | 11.6 mg |
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