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Chocolate-Amaretto Pots de Creme with Whipped Coffee-Almond Topping
Chocolate-Amaretto Pots de Creme with Whipped Coffee-Almond Topping
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From: Diabetic Living Magazine
This decadent dessert is based on a French-inspired custard recipe that dates back to the 17th century. Our version has fewer calories and is lower in fat than the orginal—we use light soymilk, light dessert topping, sugar-free dark chocolate and unsweetened cocoa powder—but it's still rich in taste!
- By: Diabetic Living Magazine
Ingredients 6 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
- Chocolate-Amaretto Pots de Creme
- 1 cup light vanilla soymilk
- 2 tablespoons sugar (see Tip)
- 2 tablespoons frozen light whipped dessert topping, thawed
- 2 ounces sugar-free dark chocolate or regular dark chocolate, chopped
- 1 tablespoon margarine
- 1 tablespoon unsweetened cocoa powder
- ½ tablespoon instant espresso coffee powder
- 4 egg yolks, lightly beaten, or ¼ cup refrigerated or frozen egg product, thawed (see Tip)
- 1 teaspoon vanilla
- 1 teaspoon amaretto (optional)
- ½ teaspoon almond extract
- Whipped Coffee-Almond Topping
- 1 teaspoon amaretto (optional)
- ¼ teaspoon vanilla extract
- ⅛ teaspoon instant espresso coffee powder
- Several drops almond extract
- ¼ cup frozen light whipped dessert topping
- Shaved chocolate (optional)
Preparation
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Prep
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Ready In
- Prepare Chocolate-Amaretto Pots de Creme: In a heavy small saucepan, combine soy milk, sugar, whipped topping, chocolate, margarine, cocoa powder and coffee powder. Cook and stir over medium heat for 10 to 15 minutes or until the mixture boils and begins to thicken. Reduce heat to low. Cook and stir for 2 minutes more. Remove from heat.
- Gradually stir about ⅓ cup of the hot chocolate mixture into the beaten egg yolks. Return the yolk mixture to the remaining hot chocolate mixture in the saucepan. Cook and stir over low heat for 2 minutes; remove from heat.
- Stir in vanilla, amaretto (if desired) and almond extract. Pour chocolate mixture into six small heatproof cups or pots de creme cups. Cover with foil and chill for 2 hours or overnight or until set.
- Prepare the Whipped Coffee-Almond Topping: In a small bowl, stir together amaretto, vanilla, coffee powder and almond extract, stirring until coffee dissolves. Fold in frozen light whipped dessert topping, thawed.
- Spoon the topping onto individual servings. If desired, sprinkle with shaved chocolate.
- Tips: If you use egg product, the mixture will be softer set.
- If using a sugar substitute, choose from Splenda® Granular, Equal® Spoonful or packets, or Sweet' N Low® bulk or packets. Follow package directions to use product amount equivalent to 2 tablespoons sugar. If using Equal®, add it with the vanilla in step 3. Nutrition Facts Per Serving with Substitute: same as below, except 125 cal., 8 g carbo.
- Serving size: 1 serving
- Per serving: 141 calories; 10 g fat(4 g sat); 1 g fiber; 11 g carbohydrates; 4 g protein; 17 mcg folate; 140 mg cholesterol; 6 g sugars; 334 IU vitamin A; 0 mg vitamin C; 76 mg calcium; 1 mg iron; 60 mg sodium; 41 mg potassium
- Carbohydrate Servings: ½
- Exchanges: 2 fat, ½ other carbohydrate
