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Ingredientes
- 2 c. lowfat milk, scalded
- 1/2 c. sugar
- 1/2 c. cool lowfat milk
- 2 level tbsp. cornstarch
- 2 egg yolks
- 1/2 teaspoon vanilla
Direcciones
- Custard: Scald lowfat milk in double boiler. Add in 1/2 c. sugar. Dissolve cornstarch in cool lowfat milk. Beat egg yolks and stir into cool lowfat milk. Stir in scalding lowfat milk. Stir over boiling water till mix thickens some. Remove from heat and add in vanilla. Pour into 6 sherbet glasses. Cold. Top with chocolate meringue.
- Chocolate Meringue: Heat chocolate. Beat egg whites till stiff. Beat in the sugar. Remove beater. Gently stir in melted chocolate. Spread on top of custard.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 364g | |
| Recipe makes 2 servings | |
| Calories 355 | |
| Calories from Fat 26 | 7% |
| Total Fat 2.96g | 4% |
| Saturated Fat 1.92g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 135mg | 6% |
| Potassium 460mg | 13% |
| Total Carbs 72.64g | 19% |
| Dietary Fiber 0.1g | 0% |
| Sugars 65.95g | 44% |
| Protein 10.3g | 16% |
