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Chocolate Whip's picture
  Plain gelatin 1 Tablespoon (1 Envelope)
  Skim milk 2 1⁄2 Cup (40 tbs)
  Sugar 2 Tablespoon
  Cocoa 3 Tablespoon
  Cornstarch 2 Tablespoon
  Salt 1⁄8 Teaspoon
  Vanilla 1 Teaspoon
  Non caloric liquid sweetener To Taste
  Whipped dessert topping 1 Cup (16 tbs)

Soften the gelatine in 1/4 cup of the skim milk and set aside.
Scald 1 3/4 cups skim milk in the top of a double boiler.
Meanwhile, mix sugar, cocoa and cornstarch together with remaining 1/2 cup milk.
When smooth, pour into the hot milk and cook and whisk until thickened, about 10 minutes.
Remove from heat and stir in the softened gelatine, salt and vanilla.
Sweeten with the noncaloric sweetener to taste.
We liked 1 1/2 teaspoons.
Pour into a flat pan and chill in the freezer until a jamlike consistency, stirring occasionally.
Scrape into a bowl and beat until smooth.
Fold in the whipped topping.
Spoon into 6 sherbets and chill until serving time.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 812 Calories from Fat 188

% Daily Value*

Total Fat 21 g32.8%

Saturated Fat 18.4 g92.1%

Trans Fat 0 g

Cholesterol 11.6 mg3.9%

Sodium 603.4 mg25.1%

Total Carbohydrates 131 g43.7%

Dietary Fiber 15.2 g60.8%

Sugars 68 g

Protein 42 g84.5%

Vitamin A 0.8% Vitamin C 9.7%

Calcium 78.1% Iron 37.7%

*Based on a 2000 Calorie diet


Chocolate Whip Recipe