Chocolate Parfaits
Serves 4/ Prep time: 20 minutes
Parfaits are happy; they look charming and whimsical, especially if you layer them perfectly in real parfait glasses. You can put as many layers as you like, as long as the chocolate and whipped cream do not mix and ruin the effect. If you crave a chocolate mousse presentation instead, fold the whipped cream into the chocolate mixture until it is completely incorporated.
Under 30 Minutes, Make Ahead
1 avocado, peeled and pitted
¼ cup cocoa powder
¼ cup egg white protein powder
¼ cup water
½ teaspoon stevia
¼ teaspoon ground cinnamon
Pinch of sea salt
1½ cups heavy (whipping) cream
¼ teaspoon stevia
1. Place the avocado, cocoa powder, egg white protein powder, water, stevia, cinnamon, and salt in a blender.
2.
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Blend until the pudding is smooth and thick, adding more water to adjust the texture.
3. Set aside.
4. In a large bowl, whisk the heavy cream and stevia until firm peaks form, about 5 minutes.
5. Set up 4 parfait or regular glasses.
6. Spoon 1 tablespoon of chocolate pudding into the glasses and top with 2 tablespoons of whipped cream. Repeat the layering until all the pudding is used up and you end with whipped cream on the top.
7. Chill the parfaits in the refrigerator until you want to serve them.
You do not need an ice cream maker to create ice cream, although the texture might not be as creamy as products created in an appliance. Pour the ice cream mixture in a stainless steel baking dish and place the dish in the freezer. Take the dish out every 30 minutes and stir the mixture, scraping any frozen sections off the sides and bottom. Continue this process until the entire mixture is frozen, about 6 hours.
Make Ahead
1 cup sour cream
1 cup unsweetened almond milk
3 tablespoons egg white protein
...ease the speed to medium. Slowly add the remaining sugar to the egg whites and continue to mix.
Once you have everything that is needed, you can begin to prepare the dish. Preheat the oven to 350 degrees. Take the large mixing bowl and pour the sour cream and the can of mushroom soup into it. I use one can of Campbell's mushroom soup. You can use the off-brand mushroom soup to cut costs if you wish. The end result will be about the same. I also prefer to use fat free sour cream to make it lighter. However, any sour cream would work. You will need eight ounces of sour cream. Stir the sour cream and soup together, and they will blend into a sort of cream sauce. If it is too thick, add a few tablespoons of water to thin it. The sauce should slowly drizzle off of the spoon. You also need to prepare the beef. It is totally dependent on your preference as to how much beef you should use. I tend to use about two pounds of lean hamburger. ...
teaspoons of cinnamon, and three-fourths of a cup of flour into a large bowl, and stir them
Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.
Ice cream formations are created with milk fat. Ice creams use different kinds of milks with different fat contents. Whole milk contains around 3.25% fat, whole milk has not been, “stripped of its dairy fat like other milks” (The Whole Truth) Milks come with natural fats, when a milk product is said to be 2% that means that is contains 2% milk fat. Half and half contains around 11.3% fat. Half and half is used as a heavier substitute than milk. Heavy whipping cream contains around 38-40% fat. Heavy whipping cream is really heavy with fat and is generally used to make whipped cream or butter.
Prepare the instant pudding. Mix the pudding mix and 2 cups of cold milk in a medium bowl. Be sure to get all the pudding from the bottom of the bowl. Set aside and allow forming.
Heavy cream contains 34.32g of saturated fats, .31g of protein, .42g of carbohydrates per serving size of. 14.18g Whipping cream contains 27g of saturated fat, 2g of protein, total carbohydrates 3g per serving size of 120g . Half and half contains 28g of saturated, fat, 7g of protein, and 10g of carbohydrates per serving size of 242g. There is a clear connection to the results of the experiment to the results of the research, the more saturated fat in the cream showed to produce larger curds and also showed the curds appearing faster. In the trial of the heavy whipping cream the curd started to form a mere 5 minutes into shaking, and then fully developed at the 10-minute mark. However with trial using the Half and Half cream the curds didn’t even begin to form until an upward of 30 minutes and even after the prolonged shaking the product of the cream was a mass of 16g in
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