1 package (1-oz) Low cal chocolate pudding
1 1/2 cup Skim milk
1/2 tsp Grand mariner
1/2 tsp Butter flavoring
1 Egg white
2 tsp Fructose
Directions
4 Tb Prepared low calorie topping
In small bowl, combine pudding mix and milk. Microwave at HIGH 5-7
minutes, or until slightly thickened, stirring 2-3 times. Stir in
Grand Mariner and butter flavoring. Cover top of pudding with wax
paper. Let cool. In small bowl combine egg white and fructose. Whip
until egg whites form stiff peaks. Fold in pudding. Spoon in serving
dishes, chill. Serve with low-calorie whipped topping. From
"Microwaving on a Diet" by Barbara Methven.
From: Jeffrey Dean Date: 12-06-93
Servings: 1 servings
Chocolate Cream Mousse Recipe brought to you by Recipe Ideas
Categories: Diabetic; Desserts; Chocolate
The History of Recipes
Written recipes as a concept can be found back into history, at least as far back as the Egyptians, and quite possibly further than that. Interesting though that is, in the main part, these old records were just simple hieroglyphic instructions for food preparation.
In an interesting twist, the oldest recipe discovered, according to Professor Solomon Katz, is a series of stone tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated and blissful. During the time of the Romans a man called Apicius compiled a few documents detailing recipes cooked by wealthy Romans. In his works, he describes how the meals of wealthy Romans were divided into appetizers, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius describes how the Roman chefs used a good variety of aromatic flavors, including a few that will be familiar to modern cooks like bay, mint and parsley. Moving our culinary historical trip onwards, there are two recipe books from the fourteenth century ; a recipe book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are nothing to do with the indian food that is served today, but instead accounts of the types of food cooked for the rich and powerful of the time. Later on, in the 15th century, the Crusaders brought back many foods, spices and herbs from the holy lands, including spices like basil and coriander. These new foods and tastes led to a surge in recipe manuscripts, the majority of which are kept safe in private libraries. Over the succeeding few centuries, the wealthy families of the West competed to serve up the best banquets, and consequentially the best chefs and their recipe collections were highly sought after. However, it was during the 1800s that fine cookery and cookery books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to collecting, trying out, and publishing recipes that were common in the better off homes of the day. When we get to the 20th century, cooking books were in great demand, due to better eduction, people having increased free time and being a little richer. The arrival of TV brought us TV cookery programs and the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, allowing us all to access thousands of recipes such as those found on sites such as this. |
We hope you enjoy this Chocolate Cream Mousse recipe.
