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  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.

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Chocolate Whip Recipe