1/2 cup semi-sweet chocolate chips
2 Tablespoons water
1 1/2 teaspoons instant coffee crystals
2 slightly beaten eggs
12 teaspoon vanilla
2 egg whites
1/8 teaspoon cream of tartar
2 packets Equal®
1/2 cup whipping cream
2 packets Equal®
In a 2-cup measure, combine chocolate, water and coffee crystals. Cook in microwave, uncovered, on high (100% power) for 1 to 2 minutes or until mixture is hot and chocolate is soft enough to stir smooth; stir once. Gradually stir hot mixture into egg yolks. Stir in vanilla. Beat with rotary beater 1 minute. Cool about 5 minutes, stirring occasionally.
Meanwhile, in a small mixer bowl, combine egg whites and cream of tartar. Beat until soft peaks form. Gradually add two packets of Equal® and continue beating until stiff peaks form. Fold about 1/3 of egg whites into cooled chocolate mixture. Fold mixture into remaining egg whites.
Beat whipping cream and 2 packets of Equal® until soft peaks form. Fold into mixture. Spoon dessert into 4 dessert dishes. Cover. Chill about 3 hours or until firm. At serving time, top with additional whipped cream if desired.
Serving size: 1 cup Yield: 4 cups Exchanges: 1/2 Fruit, 1 Meat, 1 Fat Nutrition: 284 Calories, 4g Protein, 20g Carbohydrate, 22g Fat
From The Free & Equal Dessert Cookbook. Used with permission.
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Last Updated: Wednesday August 30, 2006 13:56:26
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