| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Irish |
Desserts, Irish, Ethnic |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Water |
| 1 |
ts |
Unflavored gelatin |
| 3 |
oz |
Semi-sweet chocolate, coarsely chopped |
| 3/4 |
c |
Lowfat milk |
| 1/4 |
c |
Light corn syrup |
| 1/4 |
c |
Sugar |
| 3 |
tb |
Bailey's Irish Cream Liqueur |
| 1 |
c |
Plain lowfat yogurt stirred |
| 1 |
|
Egg white |
| 1/3 |
c |
Water |
| 1/3 |
c |
Nonfat dry milk |
INSTRUCTIONS
In small saucepan, combine 2 tb water and gelatin: let stand 1 minute. Stir
over low heat until gelatin dissolves; set aside. In med saucepan, combine
chocolate, milk, corn syrup and sugar. Cook and whisk over low heat until
mixture is smooth. Stir in dissolved gelatin mixture; cool. Add Irish Cream
and yogurt. Beat egg white, 1/3 cup water and non-fat dry milk until stiff
but not dry. Fold into yogurt mixture. Freeze in ice-cream maker according
to manufacturer's directions; or follow refrigerator-freezer instructions
previously posted.
A touch of Irish Cream teams up with chocolate for a mouth-watering change
of pace.
Food & Wine RT [*] Category 4, Topic 6 Message 8 Wed Nov 06, 1991
D.MORRISSEY [DEE] at 00:04 EST
MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT
Cookbook echo moderator at net/node 004/005
A Message from our Provider:
“Jesus: All roads lead to tragedy – except one”