| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Dessert |
8 |
Servings |
INGREDIENTS
| 1 |
|
Square (1-oz) (28-g sq.) unsweetened chocolate |
| 1 |
c |
(250 mL) evaporated skim milk |
| 3 |
tb |
(45 mL) granulated sugar replacement |
| 2 |
|
Egg yolks |
| 1/4 |
ts |
(1 mL) salt |
| 1 |
ts |
(5 mL) vanilla extract |
| 2 |
|
Bananas (sliced) |
INSTRUCTIONS
From: kyoung@prstorm.bison.mb.ca (kyoung)
Date: Thu, 26 Aug 93 10:52:09 +0200
Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand
Combine chocolate, 1/4 cup ( 60 mL) of the milk and the sugar replacement
in top of double boiler. (Chill remaining milk in freezer.) Cook and stir
over simmering water until chocolate melts. Pour amount of hot chocolate
mixture over egg yolks and beat well. Pour egg mixture into chocolate
mixture on top of double boiler. Stir in salt. Cook and stir over hot water
until mixture thickens. Cool completely. Scrape cold or slightly frozen
milk into mixing bowl and beat until very stiff. Fold chocolate mixture
into stiffly beaten milk. Fold in vanilla and banana slices. Spoon into
mould, freezer tray or individual cups and freeze until firm.
Exchange 1 serving: 1 bread, 1 fat. Calories 1 serving: 69.
REC.FOOD.RECIPES ARCHIVES
/MISC
DIABETIC RECIPE
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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