Yield: 4 Servings
|½ cup||Refrigerated or frozen fat-free egg product, thawed|
|½ cup||Unsweetened cocoa|
|2 cups||Skim milk|
|⅓ cup||Raspberry syrup (near pancake syrups in my grocery store)|
|½ cup||Frozen fat-free whipped topping, thawed|
|1 teaspoon||Raspberry syrup|
1. Place egg products in medium bowl; set aside. In medium saucepan, combine cocoa, sugar and cornstarch; mix well. With wire whisk, stir in milk until smooth. Cook over medium heat, stirring constantly, until thickened and bubbly. Remove from heat.
2. Slowly stir about 1 cup hot mixture into egg product. Gradually stir egg product mixture and ⅓ cup syrup into hot mixture in saucepan. Return saucepan to medium-low heat; cook 1 minute, stirring constantly.
3. Pour into 4 dessert dishes. Cool slightly and serve, or refrigerate until serving time. In small bowl, combine topping ingredients; blend well.
Serve over pudding.
Calories: 240; Fat: 1 g
Posted to recipelu-digest Volume 01 Number 203 by Mandy Rose <mbell@...> on Nov 05, 1997