member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Phyllis_ aka_ Filus      

    Gelatin: Chocolate Sour Cream Mold

    Source of Recipe

    Unknown

    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

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |