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Butterscotch Chocolate

Diabetic.Foodie's picture
Ingredients
  Unflavored gelatin 1⁄4 Ounce (1 Envelope)
  Cold water 1⁄4 Cup (4 tbs)
  Evaporated skim milk 1 Cup (16 tbs)
  Butter 1 Teaspoon
  Baking chocolate 1 Ounce
  Granulated sugar replacement 1⁄3 Cup (5.33 tbs)
  Skim milk 1 1⁄2 Cup (24 tbs)
  Eggs 2 , separated
  Salt 1 Dash
  Vanilla extract 1⁄4 Teaspoon
  Ladyfingers 12
Directions

Soften gelatin in cold water; set aside.
Pour skim evaporated milk into freezer tray and place in freezer to thoroughly chill until edges are slightly frozen.
Melt butter and baking chocolate in top of double boiler.
Add brown sugar replacement and cook until well blended.
Add milk.
Heat and stir until warm.
Pour over well-beaten egg yolks, stirring constandy.
Add salt and return to top of double boiler.
Cook over hot water, stirring constantly, until mixture coats a spoon.
Remove from heat and add softened gelatin.
Stir until dissolved.
Chill until mixture begins to thicken.
Beat egg whites until stiff and fold into the cooled chocolate mixture.
In chilled mixing bowl, combine vanilla extract and slightly frozen evaporated milk and beat until stiff.
Fold into mixture.
Pour in to a decorative mold lined with separated ladyfingers.
Chill until firm.
Unmold onto a serving plate.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Chilling

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Butterscotch Chocolate Recipe