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Butterscotch Chocolate Recipe
|Unflavored gelatin||1⁄4 Ounce (1 Envelope)|
|Cold water||1⁄4 Cup (4 tbs)|
|Evaporated skim milk||1 Cup (16 tbs)|
|Baking chocolate||1 Ounce|
|Granulated sugar replacement||1⁄3 Cup (5.33 tbs)|
|Skim milk||1 1⁄2 Cup (24 tbs)|
|Eggs||2 , separated|
|Vanilla extract||1⁄4 Teaspoon|
Serving size: Complete recipe
Calories 741 Calories from Fat 256
% Daily Value*
Total Fat 30 g45.5%
Saturated Fat 15.3 g76.4%
Trans Fat 0 g
Cholesterol 495.1 mg
Sodium 840 mg35%
Total Carbohydrates 73 g24.5%
Dietary Fiber 9.3 g37.1%
Sugars 56.9 g
Protein 55 g110.4%
Vitamin A 41.5% Vitamin C 55.9%
Calcium 135.7% Iron 45.1%
*Based on a 2000 Calorie diet
Pour skim evaporated milk into freezer tray and place in freezer to thoroughly chill until edges are slightly frozen.
Melt butter and baking chocolate in top of double boiler.
Add brown sugar replacement and cook until well blended.
Heat and stir until warm.
Pour over well-beaten egg yolks, stirring constandy.
Add salt and return to top of double boiler.
Cook over hot water, stirring constantly, until mixture coats a spoon.
Remove from heat and add softened gelatin.
Stir until dissolved.
Chill until mixture begins to thicken.
Beat egg whites until stiff and fold into the cooled chocolate mixture.
In chilled mixing bowl, combine vanilla extract and slightly frozen evaporated milk and beat until stiff.
Fold into mixture.
Pour in to a decorative mold lined with separated ladyfingers.
Chill until firm.
Unmold onto a serving plate.