Chocolate Mousse Parfaits
Envelope unflavored gelatin 1 x 1/4 oz. 1 x 7 g
Granulated sugar 1/2 cup 125 mL
Cocoa 1/3 cup 75 mL
Egg yolks (large), fork-beaten 2 2
Skim evaporated milk 13 1/2 oz. 385 mL
Skim milk 2/3 cup 150 mL
Vanilla 2 tsp. 10 mL
Egg whites (large) 2 2
Envelope dessert topping (such as Dream Whip), divided 1 1
Skim milk 1/2 cup 125 mL
Chocolate wafer crumbs 3/4 cup 175 mL
Chocolate-covered coffee beans (optional) 6 6
Combine gelatin, sugar, cocoa and salt in medium saucepan. Add egg yolks and evaporated milk. Whisk together. Let stand for 2 minutes. Heat mixture on medium-low for 10 minutes, whisking constantly until smooth and slightly thickened.
Stir in first amount of skim milk and vanilla. Remove from heat. Cool, stirring several times, until mixture is slightly gelled and able to mound.
Beat egg whites together until soft peaks form. Gradually add gelatin mixture, beating constantly until fluffy and doubled in volume.
Beat dessert topping and second amount of skim milk together according to package directions. Fold 1 cup (250 mL) into egg white mixture. Fill 6 parfait glasses each with 1?3 cup (75 mL) mousse. Sprinkle 1 tbsp. (15 mL) wafer crumbs on top. Repeat. Top each with remaining mousse.
Pipe remaining 1 cup (250 mL) dessert topping over mousse layer. Top each parfait with coffee bean. Chill at least 11?2 hours before serving. Makes 6 parfaits.
1 parfait: 274 Calories; 11 g Protein; 7.4 g Total Fat (4.1 g Sat., 78.3 mg Cholesterol); 136 mg Sodium; 3 g Dietary Fiber