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Ingredientes
- 2 c. gingersnap cookie crumbs
- 1/4 c. sugar
- 1/2 c. melted butter
- 3/4 c. sugar
- 2 c. lowfat milk
- 1 T cornstarch
- 4 egg yolks
- 12 ounce semi-sweet chocolate chips
- 1 teaspoon vanilla
- 1 pkg. unflavored gelatin
- 1/4 c. cool water
- 4 egg whites
- 1 c. whipping cream
Direcciones
- Put together cookie crumbs, sugar and butter. Pat in bottom of 13x9 inch pan. Refrigerate.Scald 2 cups lowfat milk. In a bowl, put together 1/4 sugar and cornstarch. In another bowl beat egg yolks. Slowly add in lowfat milk, stirring constantly. Return mix to pan and stir in cornstarch mix. Stir till custard sticks to spoon. Stir chocolate chips and 1 1/2 cups custard in bowl with vanilla. Pour mix in chilled crust and chill.
- Soften gelatin in cold water. Add in to remaining custard. Refrigerate till thick. Beat egg whites and 1/2 cup sugar till soft peaks form. Fold into thickened custard and gelatin. Pour over the custard and refrigerate till set. Garnish with grated chocolate.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 195g | |
| Recipe makes 12 servings | |
| Calories 520 | |
| Calories from Fat 262 | 50% |
| Total Fat 30.46g | 38% |
| Saturated Fat 17.56g | 70% |
| Trans Fat 0.0g | |
| Cholesterol 36mg | 12% |
| Sodium 375mg | 16% |
| Potassium 444mg | 13% |
| Total Carbs 64.39g | 17% |
| Dietary Fiber 5.6g | 19% |
| Sugars 33.01g | 22% |
| Protein 8.07g | 13% |
