White ramkein with chocolate pudding covered in gluten-free cocoa with two gold teaspoons

These gluten-free chocolate pots are lovely and light with a smooth, silky texture, so you can indulge your chocolate cravings guilt-free.

Serves 4

Prep Time 15 minutes + refrigerating time


3 tablespoons Splenda
1½ tablespoons gluten-free cocoa powder, plus extra for dusting
½ cup (125 ml) boiling water
2  teaspoons  powdered  gelatine
1 x 375 ml tin reduced-fat evaporated milk


  1. Combine the Splenda, cocoa powder and 2 tablespoons of the boiling water in a small heatproof bowl and blend until smooth.
  2. In another small heatproof bowl, combine the remaining boiling water with the gelatine and leave for 1 minute until it becomes spongy. Stir briskly with a fork until the gelatine dissolves, then set aside to cool for 5 minutes. Stir in the cocoa mixture.
  3. Place the evaporated milk in a large bowl and beat with electric beaters for 1–2 minutes or until light and fluffy. Fold in the cocoa mixture with a metal spoon, mixing it until smooth. Transfer the mixture to a jug and stir to combine.
  4. Immediately pour the mixture through a fine-meshed sieve into four ½ cup (125 ml) capacity serving pots or glasses. Cover with plastic film and chill in the fridge for 4–5 hours until set.
  5. Dust with extra cocoa powder and serve.

This recipe has been extracted from the book The CSIRO and Baker IDI Diabetes Recipe Book, by the Baker IDI Heart & Diabetes Institute and CSIRO, published by Penguin, RRP $35.00.