YIELD Makes 6 servings
|1‑1/2||cups heavy cream, divided|
|1||envelope unflavored gelatin|
|2||tablespoons unsweetened cocoa powder|
|1/2||teaspoon ground cinnamon|
|6||tablespoons powdered sugar|
|2||tablespoons sucralose-based sugar substitute|
|3||tablespoons honey-roasted sliced almonds|
- 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.
- 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.
|Serving Size:||1/2 cup|
|Saturated Fat||14 g|
|Total Fat||25 g|
|Calories from Fat||78 %|
If you're looking for a great dessert, try this recipe for a cream cake with mixed fruit compote and fresh yogurt from Inedible to Incredible.
Make a batch of mint cookies that will amaze and delight your friends and family with your prowess in the kitchen.