1. Preheat the oven to 350°F. Grease and line a deep 8-inch round cake pan. Melt the chocolate in a heatproof bowl over a pan of simmering water.

2. Mix the low-fat spread and prunes in a food processor. Process until light and fluffy, then scrape into a bowl.

3. Gradually fold in the melted chocolate and eggs, alternately with the flour mixture., Beat in the coconut milk, rice milk or soy milk.

4. Spoon the batter into the prepared cake pan, level the surface with a spoon, then bake for 20 - 30 minutes, or until the cake is firm to the touch. A fine skewer inserted into the center should come out clean. Allow to cool on a wire rack before serving.

Important Note: Not all recipes offered here are appropriate for all people with diabetes. Please work with your health care provider, diabetes educator or dietitian to design a meal plan that's right for you.