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Baked Chocolate Provengal Recipe
|Evaporated skim milk||1 Cup (16 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Carob powder/Cocoa powder||1⁄3 Cup (5.33 tbs)|
|Diet margarine||1 Tablespoon|
|Eggs||3 , separated|
|Fresh bread crumbs||1 Cup (16 tbs)|
|Low calorie whipped topping||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 1238 Calories from Fat 279
% Daily Value*
Total Fat 31 g47.7%
Saturated Fat 11.2 g56.1%
Trans Fat 0 g
Cholesterol 689.5 mg
Sodium 961.8 mg40.1%
Total Carbohydrates 199 g66.5%
Dietary Fiber 1.1 g4.3%
Sugars 165.6 g
Protein 42 g83.4%
Vitamin A 33.2% Vitamin C
Calcium 89.6% Iron 24.8%
*Based on a 2000 Calorie diet
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.