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Chocolate-Amaretto Pots-de-Creme



  1. Beat the egg yolks with a whip 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.

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

Nutritional Information Per Serving:

Calories: 111
Fat: 8.5 grams
Fiber: 1.5 grams
Sodium: 21 miligrams
Cholesterol: 142 miligrams
Protein: 3.5 grams
Carbohydrates: 5 grams

Diabetic Exchanges

1/4 Starch; 1/2 Protein; 1-1/2 Fat

Source: Enlitened Kosher Cooking