|
|
 |
|
sugar cookie recipe
|
Find It Recipes (com) is the leading Recipe website, providing quality information and search services on recipes and recipe reviews. We feature hundreds of recipes - from the most popular to the traditional to the highly unusual, uncommon and unique,
including hundreds of modern recipes that only recently have been coined or rediscovered. Due to popular demand we created a recipes forum which is online community of members discussing recipes.
Uncover popular variations, spices, trends, meanings, derivations, history,
and religious significance for each and every recipe - in short, everything you need to think of!
Credit is attributed to researchers and scholars whose works are referenced. In addition, the recipe database also features numerous contributions from helpful users all over the world.
|
|
|
|
|
|
Add To Favorites |
|
|
CHOCOLATE CHIFFON MOLD |
|
|
Deabetic |
|
|
1 Tbsp. gelatin, granulated
3 medium eggs, separated
1/8 tsp. salt
1/2 tsp. chocolate extract, pure
1/8 tsp. cream of tartar
1/2 C. water, cold
1/4 C. cocoa, dry
1-1/2 tsp. real vanilla
artificial sweetener, enough to substitute for 2/3 C. sugar
6 small ladyfingers |
|
|
Soak gelatin in cold water. Beat egg yolks until light. Add cocoa, salt, and milk; beat until smooth. Turn into the top of a double boiler. Cook over simmering water, stirring constantly, until thick and smooth. Remove from heat. Add vanilla, chocolate extract, and artificial sweetener; mix well. Add chocolate mixture to gelatin, and stir until gelatin is completely dissolved. Chill in refrigerator, stirring occasionally, until mixture sets to the consistency of unbeaten egg whites. Meanwhile, split ladyfingers. Place halves upright with flat side in around outer sides of a 4-C. mold. When chocolate mixture is partially thickened, beat egg whites and cream of tartar until stiff. Fold into chocolate mixture; blend thoroughly. Carefully spoon into mold. Cover with clear plastic wrap. Chill for 3 to 4 hours, or until set. Unmold onto a serving plate. To serve, cut into slices. |
|
|
|
|
|
0 |
|
Add To Favorites |
|
|
|