| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Sugar free, Parfaits |
8 |
Servings |
INGREDIENTS
| 3 |
|
Squares unsweetened baking chocolate |
| 1/3 |
c |
Water |
| 10 |
pk |
Equal |
| 1/8 |
ts |
Salt |
| 13 |
oz |
Evaporated skim milk; chilled |
| 1 |
ts |
Vanilla |
|
|
Egg substitute equivalent to 1 egg |
INSTRUCTIONS
Melt chocolate and water in top of double boiler, stirring constantly.
Remove from heat and stir in 10 packets Equal and salt. Set chocolate aside
to cool.
In a large bowl with mixer at high speed, beat milk and vanilla until stiff
peaks form. Stir egg substitute into chocolate mixture. Fold chocolate
mixture into whipped milk until well mixed. Pour into 8-oz. clear parfait
glasses and freeze until firm, at least 4 hours. When this dessert freezes,
it separates into two layers. Garnish with diet whipped topping.
Calories per serving: 112 Diabetic exchanges per serving: milk 1/2,
vegetable 0, fruit 0, bread 0, meat 0, fat 1 1/2.
Formatted by RecipeLu, Orginal post by Janie McKinney
<janiemckinney@usa.net> on 9 Nov 1997 20:06:16 -0700, converted by
MC_Buster.
Recipe by: rec.food.recipes
Posted to recipelu-digest Volume 01 Number 298 by RecipeLu
<recipelu@geocities.com> on Nov 24, 1997
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