| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
7 |
servings |
INGREDIENTS
| 2 1/2 |
ts |
Unflavored powdered gelatin; (1 pkg) |
| 1/4 |
c |
Cold water |
| 1/2 |
c |
Unsweetened cocoa powder |
| 1/3 |
c |
Sugar; plus |
| 1/2 |
c |
Sugar |
| 1 1/4 |
c |
Skimmed milk; or non-fat evaporated milk |
| 3 |
oz |
Semi-sweet chocolate; finely chopped |
| 1 |
ts |
Pure vanilla extract |
| 3 |
tb |
Just Whites |
| 6 |
tb |
Warm water |
| 1/8 |
ts |
Cream of tartar |
INSTRUCTIONS
Y: 3 1/2 cups
Sprinkle gelatin into 1/4 cup of cold water. Set aside to soften for
at least 5 minutes.
Combine cocoa and 1/3 cup sugar in a heavy, medium saucepan. Whisk in
milk. Bring to a simmer over moderate heat, stirring frequently with
a wooden spoon. Simmer gently, stirring constantly, for 1.5 minutes.
Remove from heat and whisk in softened gelatin, chocolate and
vanilla. Let sit for 1 minute. Pour mixture into a medium bowl.
Set the bowl in a larger bowl of ice water and stir occasionally,
until the mixture cools and starts to thicken. Remove from the ice
water.
Add 2 tablespoons of Just Whites to 6 tablespoons of warm water and
whisk with the remaining 1/2 cup sugar. Using an electric mixer, beat
the whites at high speed until stiff peaks are formed. Fold
one-quarter of the chocolate mixture into the whites with a large
rubber spatula. Fold this into the remaining chocolate mixture.
Cover and refrigerate for at least 4 hours or up to 24 hours.
PER 1/2 cup: 195 cals, 4g fat (18%)
Source: Just Whites: Deb El Foods (Product Recipe leaflet)
Posted to EAT-LF Digest by Pat_H <kitpath@earthlink.net> on Dec 06,
1999, converted by MM_Buster v2.0l.
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