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Sherry Cream Mould

Diet.Chef's picture
  Envelope of unflavored gelatine 1
  Skim milk 3⁄4 Cup (12 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Eggs 2 , separated
  Dry sherry 1⁄4 Cup (4 tbs)
  Whipped topping 1 1⁄2 Cup (24 tbs) (low calorie)

1. Sprinkle gelatin over skim milk in top of double boiler; let stand for 5 minutes to soften. Place over boiling water, taking care that pan does not touch water. Stir to dissolve gelatin.
2. Add sugar and egg yolks; stir constantly until mixture thickens and lightly coats back of wooden spoon. Stir in sherry. Chill until semi-set, 30 to 45 minutes.
3. Using electric mixer at high speed, beat egg whites in medium bowl until very stiff. Using rubber spatula, fold egg whites and whipped topping into sherry mixture.
4. Spoon mixture into 1-quart mold. Chill until completely set, at least 2 hours. Dip mold into hot water and invert onto serving platter; shake to release mold. Chill 5 minutes longer.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 701 Calories from Fat 250

% Daily Value*

Total Fat 26 g40%

Saturated Fat 19 g95.2%

Trans Fat 0 g

Cholesterol 426.4 mg142.1%

Sodium 414 mg17.3%

Total Carbohydrates 83 g27.8%

Dietary Fiber 0 g

Sugars 80.5 g

Protein 25 g49%

Vitamin A 10% Vitamin C 2.9%

Calcium 27.1% Iron 11%

*Based on a 2000 Calorie diet

Sherry Cream Mould Recipe