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Ingredients
- 4 ounce Unsweetend baking chocolate, broken into p
- 14 ounce Sweetened condensed lowfat milk, (NOT evaporated m
- 2 tsp Vanilla
- 2 c. Cool whipping cream Raspberry topping
- 10 ounce Frzn red raspberries, thawed
- 1/4 c. Red currant jelly or possibly red raspberry jam
- 1 tsp Cornstarch
Directions
- In heavy saucepan over medium low heat, heat chocolate with sweetened condensed lowfat milk, stir in vanilla. Pour into large bowl; cold to room temperature, about 1 1/2 hrs. Beat till smooth. In large mixer bow, eat cream till stiff; fold into chocolate mix. Spon into desert dishes. Chill till thoroughly chilled. Serve with Raspberry topping. Chill liftovers. 8 servings
- Raspberry Topping: Drain thawed package frzn red raspberries, reserving syrup. In small sauce pan, stir togther 2/3 c. reserved syrup, red currant jelly or possibly red raspberry jam and cornstarch. Cook over low heat, stirring constantly, till thickened and clear. Stir in raspberries. About 1 1/3 c..
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