Baked Chocolate Provengal Recipe
Ingredients
| 1 cup evaporated skim milk | ||
| Sugar | 1/2 Cup (16 tbs) | |
| 1/3 cup carob powder or cocoa powder | ||
| 1 tablespoon diet margarine | ||
| Eggs | 3 , separated | |
| Bread crumbs | 1 Cup (16 tbs) | |
| 1/2 cup Low-Calorie Whipped Topping (optional) | ||
Directions
1. Preheat oven to 350° F.
2. In medium saucepan, combine evaporated milk, sugar, carob or cocoa powder and diet margarine. Heat over low heat, stirring constantly, until sugar is dissolved.
3. Beat egg yolks in small bowl; beat yolks into hot milk mixture. Stir in bread crumbs. Cool completely.
4. Using electric mixer at high speed, beat egg whites in large bowl until very stiff. Using rubber spatula, gently fold egg whites into bread crumb mixture.
5. Spoon into 1 1/2-quart baking dish with nonstick finish. Bake for 40 to 45 minutes.
2. In medium saucepan, combine evaporated milk, sugar, carob or cocoa powder and diet margarine. Heat over low heat, stirring constantly, until sugar is dissolved.
3. Beat egg yolks in small bowl; beat yolks into hot milk mixture. Stir in bread crumbs. Cool completely.
4. Using electric mixer at high speed, beat egg whites in large bowl until very stiff. Using rubber spatula, gently fold egg whites into bread crumb mixture.
5. Spoon into 1 1/2-quart baking dish with nonstick finish. Bake for 40 to 45 minutes.
Chef
