Ingredients
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
4 tbsp prepared low calorie topping
Directions
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: Chocolate; Dessert
The History of Recipes
Historians have found proof that recipes existed way back into antiquity, at least as far as the Egyptians, and maybe further still. In practice though, in the main part, these ancient records were just very simple pictorial recipes for preparing meals.
Interestingly, the oldest recipe found, according to academics is a collection of tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful and blissful. Later on, in Roman times 25BC a roman called Apicius compiled a number of documents describing recipes enjoyed by wealthy roman citizens. He describes how the meals of wealthy Romans were split into appetizers, entrees and desserts, something we still use today. Aspicius also describes how the Roman cooks used a good variety of spices and herbs, including many that are still in use today for example basil, fennel and dill. In the fifteenth century, people returning from the crusades brought us many foods, spices and herbs from the Middle-East, including parsley and basil. The introduction of these new tastes created a surge in recipe books, most of which still exist in private libraries. During the succeeding few hundred years, the rich and powerful families of Wesstern Europe competed with each other to serve up the best banquets, and as a result the best cooks and their recipe collections were much in demand. Notwithstanding that, it was during the 1800s that cookery and recipe books really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to collecting, testing, and recording recipes of the day. Like it or not, the introduction of television brings us cooking programs and the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, permitting us all to search through thousands of recipes such as those found on this site. |
We hope you enjoy this Chocolate Cream Mousse recipe.
