| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Dessert | 12 | Servings | |
INGREDIENTS
| 2 | Envelopes unflavored gelatin | |
| 4 | c | Light cream or half n half Or milk |
| 3 | Beaten eggs or | |
| 3/4 | c | Frozen egg substitute; Thawed |
| 1 | tb | Vanilla (up to) |
| 1/2 | c | Unsweetened cocoa Powder |
| 24 | pk | Equal or |
| 7 1/4 | ts | Equal Measure |
INSTRUCTIONS
submitted by: johanssen@matnet.com In a medium saucepan combine the gelatin and 2 cups of the light cream; let stand 5 minutes. Cook and stir over medium heat till mixture just comes to a boil. Grandually stir about 1 cup of the hot mixture into eggs; return all to saucepan. Cook and stir for 2 minutes more. DO NOT BOIL! Remove from heat. Stir in the remaining cream and the vanilla. In a large bowl, combine cocoa powder and Equal. Grandually blend in egg mixture till smooth. Chill just till cold, stirring occasionally. (Don't overchill). Freeze in a 4-quart ice cream maker according to manufacturer's directions. Makes about 1 3/4 quarts ( 14 half cup servings). NUTRITION INFORMATION PER SERVING: 128 cal; 5 g pro; 6 g carbo; 9 g fat; 71 mg chol; 43 mg sodium DIABETIC FOOD EXCHANGES: 1/2 milk; 1 1/2 fat NOTE: 1 pkt Equal = 2 tsp sugar; 24 pkts = 1 cup sugar Recipe Archive - 5 August 96 From the 'RECIPEinternet: Recipes from Around the World' recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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