|
|
Blender Chocolate Mousse 1
1 egg
1 envelope of unflavored gelatin
1 tablespoon of cornstarch
1 tablespoon of cold water
1 cup of boiling water
2 tablespoons of instant coffee granules
1/2 cup of part skin ricotta cheese
1/2 cup of skin milk, cold
2 tablespoons of cocoa
1/8 teaspoon of salt
9 packages of dry artificial sweetener
Combine egg, gelatin, cornstarch and cold water in blender or food processor. Blend to moisten gelatin and cornstarch. Add boiling water; blend until gelatin dissolves. Add remaining ingredients and blend until smooth. Chill until set. To serve: Blend mixture until smooth and pour into dessert dishes. Serve immediately. Per serving: 104 cal. Recipe by: Paula Elberhoumi <paulab@pipeline.com> Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
Blender Chocolate Mousse 2
6 ounces of chocolate chips
a pinch of salt
1 teaspoon of vanilla
3/4 cup of hot milk
Crème De Menthe
Whipped Cream
Put all in blender on high. Blend for about two - three minutes. Pour in parfait (or champagne flutes) glasses. Chill until firm (at least 4 hours) Top with creme de menthe and real whipped cream. Makes four servings. Jan Moppert Posted to EAT-L Digest 28 Sep 96 Date: Sun, 29 Sep 1996 14:32:06 -0500 From: LD Goss <ldgoss@METRONET.COM>
|
- 