Blender Chocolate Moussepuddings 1 egg 1 envelope unflavored gelatin 1 tablespoon cornstarch 1 tablespoon cold water 1 cup boiling water 2 tablespoon instant coffee granules 1/2 cup part skin ricotta cheese 1/2 cup skin milk; cold 2 tablespoon cocoa 1/8 teaspoon salt 9 pkg dry artificial sweetener Combine egg, gelatin, cornstarch and cold water in blender or food processor. Blend to moisten gelatin and cornstarch. Add boiling water; blend until gelatin dissolves. Add remaining ingredients and blend until smooth. Chill until set. To serve: Blend mixture until smooth and pour into dessert dishes. Serve immediately. Per serving: 104 cal. Paula in Manhattan paulab@pipeline.com |
