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Gelatin: Chocolate Sour Cream Mold

Source of Recipe

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Chocolate Sour Cream Mold
Yield: 10 servings,

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

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.

One 1/2-cup serving equals: 65 calories, 1 gm fat, 1 mg cholesterol, 39 mg sodium, 7 gm protein, 10 gm Carbohydrates