Chocolate Covered Cherry Shake Sugar Free Food

CHOCOLATE COVERED CHERRY SHAKE (SUGAR-FREE)

Chocolate Covered Cherry Shake (Sugar-Free) image

Make and share this Chocolate Covered Cherry Shake (Sugar-Free) recipe from Food.com.

Provided by Engrossed

Categories Shakes

Time 5m

Yield 1-2 serving(s)

Number Of Ingredients 8

Ingredients

1 cup frozen dark sweet cherries
3/4 cup skim milk
1 teaspoon vanilla
Splenda sugar substitute, to taste (I use 3-5 packets for sweet)
2 cups sugar-free vanilla ice cream
1/2-1 cup club soda (Depending on how thick you like it) or 1/2-1 cup seltzer water, chilled (Depending on how thick you like it)
1 -2 teaspoon sugar-free chocolate syrup, additional to drizzle
1 -2 teaspoon Cool Whip Lite or 1 -2 teaspoon whipped cream, to top

Steps:

Place cherries, milk, vanilla and Splenda into a blender and puree.
Add ice cream and club soda to the puree and blend on low until desired consistency is reached.
Drizzle chocolate syrup around the inside of one large or two medium glasses.
Pour shake into glass.
Drizzle more chocolate syrup over the top of the shake.
Top with Cool Whip Lite or whipped cream.

Nutrition Facts : Calories 321.7, Fat 1, SaturatedFat 0.6, Cholesterol 3.7, Sodium 137.8, Carbohydrate 69.1, Fiber 5.4, Sugar 53.4, Protein 10.3

CHOCOLATE COVERED CHERRY CAKE

Chocolate Covered Cherry Cake image

This is the most moist cake I have ever tasted. The cake has only 4 ingredients from the Cake Mix Doctor (with a little bit of personal tweaking). Yummy! I have used several different types of chocolate cake mix and both sugar-free and regular cherry pie filling with excellent results. Store cake covered in aluminum foil at room temperature for up to 5 days. Better if served at room temperature. Can be frozen by wrapping in foil for up to 6 months,

Provided by NC Griller

Categories < 60 Mins

Time 45m

Yield 1 cake, 20 serving(s)

Number Of Ingredients 7

Ingredients

1 (18 1/4 ounce) package devil's food cake mix
1 (21 ounce) can sugar-free cherry pie filling
2 large eggs
1 teaspoon almond extract
1 cup sugar
1/3 cup whole milk
1 cup 60% cocoa chocolate chips

Steps:

Preheat oven to 350 degrees.
Prepare a 13x9-inch baking pan by lightly spraying.
Place cake mix, cherry pie filling, eggs and almond extract in a large mixing bowl.
Blend with an electric mixer on low speed for 1 minute. Scape down the bowl several times to incorporate all the mix.
Increase mixer speed to medium and beat 2 minutes more.
Pour the batter into the prepared pan, smoothing the top with a rubber spatula.
Place in oven.
Cake is ready when a toothpick comes out clean and it starts to pull away from the sides.
Cool on wire rack
For the glaze, when the cake is removed from the oven, place sugar, butter and milk in a small saucepan over medium-low heat and cook, stirring constantly, until the mixture comes to a boil.
Boil, while stirring, for 1 minute.
Remove the pan from the heat and stir in the chocolate chips. When the chips have melted and the glaze is smooth, pour it over the warm cake.
Cool the cake for 20 minutes more before cutting it into squares and serving.

Nutrition Facts : Calories 200.1, Fat 7.2, SaturatedFat 2.6, Cholesterol 21.6, Sodium 223, Carbohydrate 34.4, Fiber 1.1, Sugar 24.8, Protein 2.6

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