Black bottom parfait- sugar free
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Squares unsweetened baking chocolate | |
| ⅓ | cup | Water |
| 10 | packs | Equal |
| ⅛ | teaspoon | Salt |
| 13 | ounces | Evaporated skim milk; chilled |
| 1 | teaspoon | Vanilla |
| Egg substitute equivalent to 1 egg | ||
Directions
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: rec.food.recipes
Posted to recipelu-digest Volume 01 Number 298 by RecipeLu <recipelu@...> on Nov 24, 1997