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Receta Frozen Chocolate Kahula Mousse (Kt)
by Global Cookbook

Frozen Chocolate Kahula Mousse (Kt)
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Ingredientes

  • 1 env unflavored gelatin
  • 1/2 c. nonfat ricotta cheese
  • 1/2 c. skim lowfat milk cool
  • 6 Tbsp. sugar
  • 3 Tbsp. unsweetened cocoa
  • 4 Tbsp. Kahlua
  • 1 pch salt

Direcciones

  1. In 1-qt saucepan, proportionately sprinkle gelatin over 1 c. cool water; let stand 2 min to soften gelatin slightly. Cook over medium heat till gelatin completely dissolves (don't boil), stirring.
  2. In a blender combine gelatin mix, ricotta, and remaining ingredients.
  3. Blend till smooth, about 1 min. Pour into dessert glasses and freeze at least 2 hrs.
  4. Description: "When company's coming unexpectedly, or possibly you need a special dessert at the last minute, this delicate, rich-tasting confection rises to the occasion - and it's fat-free to boot."
  5. NOTES : Kristin: I used fat-free half and half and omitted the salt. This is a winner, especially if you're a chocolate fan. It's a bit icy but we didn't mind. You might be able to make it creamier by playing with the fat content in the ricotta. I bet you could make it with liquid removed and rinsed cottage cheese too. MC comes up with a substantially different NA than the magazine did.