Ingredients:
1 Tbs. unsweetened cocoa
6 teaspoons dietetic maple syrup
1/4 cup water
1 envelope plain gelatine
2 1/2 cups Nonfat Whipped Cream
1 tsp. vanilla
2 egg whites, beaten stiff
6 teaspoons dietetic maple syrup
1/4 cup water
1 envelope plain gelatine
2 1/2 cups Nonfat Whipped Cream
1 tsp. vanilla
2 egg whites, beaten stiff
Recipe:
1. Combine cocoa and maple syrup with 1/4 cup water.
2. Heat until cocoa dissolves.
3. Add gelatine and heat just to boiling point.
4. Remove from heat and cool.
5. Prepare Nonfat Whipped Cream according to recipe instructions.
7. Beat egg whites until stiff.
8. Fold cool chocolate mixture into whipped cream and then fold this mixture into egg whites.
8. Pour into a souffle dish and refrigerate for at least 4 hours.
2. Heat until cocoa dissolves.
3. Add gelatine and heat just to boiling point.
4. Remove from heat and cool.
5. Prepare Nonfat Whipped Cream according to recipe instructions.
7. Beat egg whites until stiff.
8. Fold cool chocolate mixture into whipped cream and then fold this mixture into egg whites.
8. Pour into a souffle dish and refrigerate for at least 4 hours.
Serves:
8