INGREDIENTS
1/2
cup plus 2 tablespoons sugar, divided
1/4
cup unsweetened cocoa powder
1
envelope unflavored gelatin
2
tablespoons coffee-flavored liqueur
2
cups fat-free (skim) milk
1/4
cup cholesterol-free egg substitute
2
egg whites
1/8
teaspoon cream of tartar
1/2
cup thawed frozen reduced-fat nondairy whipped topping
PREPARATION:
- Combine 1/2 cup sugar, cocoa and gelatin in medium saucepan. Add coffee-flavored liqueur; let stand 2 minutes. Add milk; heat over medium heat. Stir until sugar and gelatin are dissolved. Stir in egg substitute. Set aside.
- Beat egg whites in medium bowl with electric mixer until foamy; add cream of tartar. Beat until soft peaks form. Gradually beat in remaining 2 tablespoons sugar; continue beating until stiff peaks form.
- Gently fold egg whites into cocoa mixture. Fold in whipped topping. Divide evenly between 8 dessert dishes. Refrigerate until thickened. Garnish as desired.
This recipe appears in:
Mousse
NUTRITIONAL INFORMATION:
Serving Size:
1 dessert dish mousse (1/8 of total recipe)
Fiber
<1 g
Carbohydrate
23 g
Cholesterol
1 mg
Saturated Fat
1 g
Total Fat
1 g
Calories from Fat
6 %
Calories
125
Protein
5 g
Sodium
60 mg
DIETARY EXCHANGE:
Starch
1-1/2
