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Spiced Pear with Vanilla Ice Cream
With our collection of dessert recipes, learn how you can make ice cream and sorbets that will be the talk of the town.
Milk Chocolate Frozen Mousse
Yield: Makes 6 servings
Ingredients:
1-1/2
cups heavy cream, divided
1/2
cup water
1
envelope unflavored gelatin
2
tablespoons unsweetened cocoa powder
1/2
teaspoon ground cinnamon
6
tablespoons powdered sugar
1/4
teaspoon salt
2
tablespoons sucralose-based sugar substitute
1
teaspoon vanilla
3
tablespoons honey-roasted sliced almonds
Preparation:
1.
Combine 1/2 cup cream and water in small saucepan; sprinkle with gelatin. Let stand 5 minutes to soften. Stir in cocoa, cinnamon, powdered sugar and salt. Cook and stir over low heat until gelatin is dissolved and mixture is well blended. Remove from heat ; cool slightly. Stir in sugar substitute and vanilla.
2.
Refrigerate gelatin mixture 1 hour or until partially set. Place remaining 1 cup cream in large bowl. Beat at high speed of electric mixer until stiff peaks form. Gently fold chocolate mixture into cream. Spoon into 2-quart soufflé or casserole dish. Sprinkle with sliced almonds. Place in freezer 1 hour or until semi-frozen.
Nutritional Information:
| Serving Size: 1/2 cup | |
| Fiber | 1 g |
| Carbohydrate | 12 g |
| Cholesterol | 82 mg |
| Saturated Fat | 14 g |
| Total Fat | 25 g |
| Calories from Fat | 78 % |
| Calories | 275 |
| Protein | 3 g |
| Sodium | 129 mg |
Dietary Exchange:
| Fat | 1/2 |
| Starch | 1/2 |
This recipe appears in:
Mousse
