Be the first to If you like coffee, try this low-fat dessert that is also low in calories. There is no coffee in the recipe. It is the combination of the cocoa and sour cream that gives it a rich mocha flavor like coffee. You don't have to be on a diet to love this. You may use sugar substitute instead of the fructose, if you wish.
Prep Time: 15 minutes
Cook Time: 5 minutes
Ingredients:
- 1 Tablespoon plus 1/2 teaspoon unflavored gelatin
- 1/4 cup cold water
- 2 Tablespoons unsweetened Dutch cocoa
- 8 Tablespoons fructose (fruit sugar), divided
- 1/4 cup skim milk
- 2 cups no-fat sour cream
- 1 teaspoon vanilla
- 2 egg whites
- 1/4 teaspoon cream of tartar
Preparation:
Place gelatin in top of double-boiler and sprinkle with cold water to soften. Melt over simmering water. Place cocoa and 6 tablespoons fructose in top of double-boiler and add skim milk. Stir with wire whisk until smooth. Mix in sour cream and heat over simmering water, stirring constantly, until just warm. Add gelatin, mixing well; then stir in vanilla. Cover and refrigerate until consistency of unbeaten egg whites.
Beat egg whites until they hold soft peaks. Add cream of tartar and beat until they hold stiff peaks. With beaters running, add remaining 2 tablespoons fructose in thin stream. Shut off beaters when fructose has been incorporated. Fold meringue into cocoa/sour cream mixture.
Spoon into 6-cup mold or glass serving bowl. Cover and refrigerate until serving time. At serving time, bring bowl to table. Or if you've put mixture into mold, dip mold in warm water, then invert onto serving platter.
Yield: 10 servings, 1/2 cup each
Per serving: 65 calories, .1 grams fat, .1 milligrams cholesterol, 39 milligrams sodium, 7 grams protein, 10 grams carbohydrates
Recipe Source: Skinny Chocolate by Phyllis Magida and Barbara Grunes (Surrey Books)
Reprinted with permission.
Beat egg whites until they hold soft peaks. Add cream of tartar and beat until they hold stiff peaks. With beaters running, add remaining 2 tablespoons fructose in thin stream. Shut off beaters when fructose has been incorporated. Fold meringue into cocoa/sour cream mixture.
Spoon into 6-cup mold or glass serving bowl. Cover and refrigerate until serving time. At serving time, bring bowl to table. Or if you've put mixture into mold, dip mold in warm water, then invert onto serving platter.
Yield: 10 servings, 1/2 cup each
Per serving: 65 calories, .1 grams fat, .1 milligrams cholesterol, 39 milligrams sodium, 7 grams protein, 10 grams carbohydrates
Recipe Source: Skinny Chocolate by Phyllis Magida and Barbara Grunes (Surrey Books)
Reprinted with permission.
