Chocolate Pot de Creme
(low fat & low calorie recipe)
1/3 cup unsweetened cocoa powder
1/3 cup sugar
1/3 cup Splenda
2 tablespoons very strong prepared coffee
1 cup skim or low-fat milk, heated until very hot
Non-Fat Whipped Topping
Chocolate curls (optional)
Preheat oven to 320 degrees F. Adjust oven rack to center position. Place six demitasse cups, pots de creme cups, or small custard cups (1/3 cup each) and set them into a large baking dish.
In a large bowl, beat eggs slightly; add cocoa, sugar, Splenda, and coffee; beat until well mixed. Mix in hot milk until blended. Pour egg mixture into custard cups; cover with lids or aluminum foil.
Bring the water for the water bath to a light simmer on top of the stove; carefully pour hot water into the baking pan to come at least half-way cup the sides of the custard cups. NOTE: The most common mistake people make in baking a custard is not putting enough water in the hot-water bath. The water should come up to approximately the level of the custard inside the cups in order to protect your custard from the heat.
Bake approximately 20 minutes or until set around the edges but still loose in the center. The cooking time will depend largely on the size of the custard cup you are using, but begin checking at 15 minutes and check back regularly. When the center of the custard is just set, it will jiggle a little when shaken, that’s when you can remove it from the oven. Remove from oven and immediately remove cups from water bath; remove aluminum foil and let cool on wire rack until room temperature. Cover with plastic wrap, and refrigerate at least 2 hours or up to 2 days.
To serve, top with Non-Fat Whipped Topping and garnish with chocolate curls.
Makes 6 servings (depending on size of custard cups).
Recipe makes 6 servings.
Each Serving Totals - 3.4 Fat Grams, 107.8 calories, 2.6 WW Points