This is a super-easy version of Bavarian cream that is quite easy to make. The addition of orange juice contributes a great deal to the flavor.
YIELDS 8 SERVINGS; SERVING SIZE 1 CUP
- 3 ounces unsweetened baking chocolate
- 2 tablespoons Splenda
- ¼ ounce unflavored gelatin
- 2 ounces cold water
- 6 ounces orange juice
- 4 egg whites
- ½ cup whipping cream
Melt the chocolate and set aside.
Place the Splenda, gelatin, and water in a blender. Let it expand a bit. Meanwhile, heat the orange juice, but don't boil it.
Add the hot orange juice to the Splenda and gelatin mixture. Blend until the gelatin has dissolved. Blend in the chocolate. Let cool to room temperature.
Beat the egg whites until they are stiff; set aside. Whip the cream. Pour the chocolate mixture into a large bowl.
Gently fold the egg whites into the chocolate mixture; fold in the whipped cream.
Chill, mixing occasionally, bringing the chocolate up from the bottom of the bowl. Serve in wine glasses.
Calories: 130 | Carbohydrates: 7g | Fat: 11g | Sodium: 330mg | Fiber: 2g
Become an Egg White Whipping Master
When you whip egg whites, they will not get stiff unless your bowl and beaters or whisk are immaculately clean. If there is a touch of fat or grease on them, your eggs will not puff up. If you are beating both egg whites and whipping cream, do the eggs first. Then rinse the beaters and whip the cream.