Even though you are trying to cut back on your sugar intake, doesn’t mean that you have to sacrifice having a delicious dessert. The recipe below is low in sugar but not in taste.
1 cup light vanilla soymilk
2 tablespoons sugar or sugar substitute* equivalent to 2 tablespoons sugar
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
1/2 teaspoon instant espresso coffee powder
4 egg yolks, lightly beaten
1 teaspoon vanilla
1 teaspoon amaretto (optional)
1/2 teaspoon almond extract
1 recipe Whipped Coffee-Almond Topping (below)
Shaved chocolate (optional)
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 1/3 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 and chill for 2 hours or overnight or until set.
Spoon the Whipped Coffee-Almond Topping atop individual servings. If desired, sprinkle with shaved chocolate. Makes 6 individual pots de creme.