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
Transcribed cooking instructions as an idea can be observed way back into distant history, in fact as far back into recorded history as the early Egyptians, and possibly even further. Having said that, mostly, these old records were just simple pictorial, hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the most ancient recipe discovered so far, according to food historians are some clay tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful and exhilarated. Moving our culinary historical trip onwards, there were a couple of books dating from the 1300s - a cookery book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Don`t be fooled by the titles though, these books are unconnected to the curry that is served today, but instead recipes for the types of meals on the tables of the rich and powerful of the period. Over the following few centuries, the upper-class families of the West strove to lay on the most exotic banquets, and because of this cooks and their recipes could command a high salary. Notwithstanding that, it wasn`t until the 19th century that formal cookery and cookery books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to assembling, testing, and writing down recipes to help cooks of their time. When we get to the 1900s, cookery publications were starting to become popular mostly due to higher levels of literacy, more spare time and having more money to spend. The arrival of TV brings us celebrity TV chefs and the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, permitting everyone to search through massive numbers of recipes just like those on this site. |
We hope you enjoy this Chocolate Cream Mousse recipe.
