Black bottom parfait- sugar free

Yield: 8 Servings

Measure Ingredient
3 \N Squares unsweetened baking chocolate
⅓ cup Water
10 packs Equal
⅛ teaspoon Salt
13 ounces Evaporated skim milk; chilled
1 teaspoon Vanilla
\N \N Egg substitute equivalent to 1 egg

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 ½, vegetable 0, fruit 0, bread 0, meat 0, fat 1½.

Formatted by RecipeLu, Orginal post by Janie McKinney <janiemckinney@...> on 9 Nov 1997 20:06:16 -0700, converted by MC_Buster.

Recipe by:

Posted to recipelu-digest Volume 01 Number 298 by RecipeLu <recipelu@...> on Nov 24, 1997

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