Cinco de mayo is this weekend! Are you getting your party menu ready? If you're diabetic or are welcoming a diabetic guest to your festivities, you won't want to miss this alternative Churro recipe from Diabetic Gourmet magazine!
For Cinnamon Twists
- 2 tablespoons Splenda No Calorie Sweetener, Granulated
- 1 tablespoon cinnamon
- 2 boxes frozen puff pastry, thawed
- 1/4 cup melted unsalted butter
For Chocolate Sauce
- 1 cup milk
- 1 tablespoon Splenda No Calorie Sweetener, Granulated
- Juice & zest of 1/4 orange
- 1/2 cup semi sweet chocolate morsels
Directions
For Cinnamon Twists
- Preheat oven to 400F.
- Mix Splenda Granulated Sweetener and cinnamon together in a small bowl.
- Granulated Sweetener and cinnamon together in a small bowl.
- Unfold sheets of puff pastry. Brush each sheet with butter and sprinkle generously with the cinnamon mixture. Lay 2 sheets of puff pastry on top of each other. Cut into 6 strips, lengthwise. Repeat with the next 2 sheets.
- Twist each strip, so each set of two strips wrap around each other. Place onto an ungreased cookie sheet.
- Bake for 15-20 minutes or until golden brown.
- Serve with the Chocolate Sauce.
For Chocolate Dipping Sauce
- Heat all ingredients except chocolate in a mediums sauce pan. Add chocolate and stir constantly until chocolate melts and is well mixed, about 10 minutes.
- Serve warm alongside the Cinnamon Twists.
