Chocolate-Amaretto Pots-de-cream

By Jeanette Terry

Ingredients
  • 1 cup vanilla low-fat, low-carb soy milk

  • 2 tablespoons light whipped topping

  • 2 ounces (31/2 rows of a small bar)

  • sugar-free dark chocolate

  • 1 tablespoon margarine

  • 1 tablespoon unsweetened dark cocoa

  • 1/2 teaspoon good-quality coffee

  • sugar substitute equal to

  • 4 tablespoons sugar

  • 4 egg yolks, beaten

  • 1 teaspoon vanilla extract

  • 1 teaspoon almond extract

  • 1 teaspoon Amaretto liqueur

  • Topping:

  • 1/4 cup light whipped topping

  • sugar substitute equal to

  • 1 tablespoon sugar

  • 1/4 teaspoon coffee, dissolved with

  • a few drops of water

  • 1 teaspoon almond extract

  • 1/2 teaspoon vanilla extract

  • 1 teaspoon Amaretto liqueur

Directions
  1. Beat the egg yolks and set aside.

  2. Combine soy milk, light whipped topping, chocolate, margarine, cocoa, coffee and sugar substitute in a small, heavy saucepan. Cook over medium heat, stirring constantly with a wooden spoon, for 10-15 minutes or until the mixture reaches a full boil and begins to thicken. This part takes a lot of patience. As soon as it starts to thicken, turn heat to low and keep stirring for another 1-2 minutes. Gradually mix about one-quarter of the hot chocolate mixture into the beaten egg yolks, half a teaspoon at a time, while continually whisking the eggs so that they don't cook.

  3. Then return the yolk mixture to the remaining hot chocolate mixture. Stir over low heat for 2-3 minutes. Then remove from the heat. Stir in flavorings and liqueur. Pour chocolate mixture into 6 small pots-de-creme cups, demitasse cups or souffl? cups. Cover and chill for at least 2 hours or overnight.

  4. To make the topping, beat together the light whipped topping with the sugar substitute at a medium speed. When it starts to thicken, add the dissolved coffee, flavorings, and liqueur and continue beating until soft peaks form. Garnish each pot-de-creme with a dollop of whipped topping and sprinkle with some cocoa and/or chopped, toasted almonds.

  5. Garnish: light whipped topping; cocoa; chopped, toasted almonds


Nutritional Facts

Servings
1
• Calories 111
• Protein 3.5 g
• Sodium 21 mg
• Cholesterol 142 mg
• Fat 8.5 g
• Dietary Fiber 1.5 g
• Carbohydrates 4.5 g
Exchanges
¼ starch
½ protein
1 ½ fat

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