Christmas Dessert Recipe
Ingredients
| 4 eggyolks | ||
| Granulated Sugar | 1/3 Cup (16 tbs) | |
| 1 cream de cacao | ||
| Egg whites | 4 | |
| Pecans | 1/3 Cup (16 tbs) | |
| 1 env. nondairy topping mix | ||
| Skim milk | 1/2 Cup (16 tbs) | |
| Green food coloring | 3 Drop | |
Directions
Cook egg yolks, sugar replacement and cream de cacao over low heat in the top of a double boiler until thick; cool.
Beat egg whites until stiff.
Fold egg whites into cooled custard mixture.
Fold in chopped pecans.
Beat topping mix with skim milk and green food coloring until stiff.
Fold into custard mixture.
Turn into well-chilled 1 1/2 qt. (1 1/2 L) serving dish.
Refrigerate or freeze.
If frozen, allow to set at room temperature 15 minutes before serving.
Beat egg whites until stiff.
Fold egg whites into cooled custard mixture.
Fold in chopped pecans.
Beat topping mix with skim milk and green food coloring until stiff.
Fold into custard mixture.
Turn into well-chilled 1 1/2 qt. (1 1/2 L) serving dish.
Refrigerate or freeze.
If frozen, allow to set at room temperature 15 minutes before serving.
Chef
