Isis
07-02-08, 11:15 AM
Chocolate Mallow Pie:eat::D
3oz Butter melted (75g)
8 oz ginger biscuits (225g)
6 oz Marshmallows (175g)
1 (200g) Plain cooking chocolate bar
4 tablespoons milk
250 fat free fromage frais
250g Cream/Elmlea
Melt the butter in a saucepan and add the crushed ginger biscuits. Tip into a 20.6cm/8in round tin and press evenly, until the base of the tin is covered. Place in the fridge to chill.
Place marshmallows, broken chocolate and milk in a large bowl over a pan of simmering water. Heat stirring occasionally until melted and smooth. Remove from heat and leave to cool.
Light whip the cream and mix with the fomage frais. Fold into the chocolate mixture until blended and smooth. Pour over biscuit case and chill in the fridge for 3 to 4 hours or overnight until set. Remove from tin and dust with cocoa power and serve with cream.
This is something that I used to make at a barbeque, because you can only use the "white" marshmellows, so the "pinks" were put to one side to toast over the dying embers of the barbeque yummmmmmmmmmmmmmm
The only thing i found was that it did have a "tang" to it, I presume it is the Formage Frais, I have discovered something called Quark, I was told it is a low fat/low sugar cheese, and have used it in Strawberry mouse cake, and it did not seem to have a "tang", so maybe it maybe worth while using that instead of the Formae Frais, I will have to leave you to experiment unfortunately. As to the gingr biscuits, if you don't like ginger biscuits perhaps try it with digestives, but as I have said before I will have to leave you to experiment with this one.:sad:
Tomorrow I think it will be the Strawberry Mouse Cake, this is a low sugar/low fat dessert and I got this one from Weight Watchers mag that my collegaue got. I tried it about 2 weeks ago and it was really yummy, so finally a desssert that is not too bad and we ALL can indulge in. :jump:
Enjoy the chocolte mellow pie! and Good Luck.
3oz Butter melted (75g)
8 oz ginger biscuits (225g)
6 oz Marshmallows (175g)
1 (200g) Plain cooking chocolate bar
4 tablespoons milk
250 fat free fromage frais
250g Cream/Elmlea
Melt the butter in a saucepan and add the crushed ginger biscuits. Tip into a 20.6cm/8in round tin and press evenly, until the base of the tin is covered. Place in the fridge to chill.
Place marshmallows, broken chocolate and milk in a large bowl over a pan of simmering water. Heat stirring occasionally until melted and smooth. Remove from heat and leave to cool.
Light whip the cream and mix with the fomage frais. Fold into the chocolate mixture until blended and smooth. Pour over biscuit case and chill in the fridge for 3 to 4 hours or overnight until set. Remove from tin and dust with cocoa power and serve with cream.
This is something that I used to make at a barbeque, because you can only use the "white" marshmellows, so the "pinks" were put to one side to toast over the dying embers of the barbeque yummmmmmmmmmmmmmm
The only thing i found was that it did have a "tang" to it, I presume it is the Formage Frais, I have discovered something called Quark, I was told it is a low fat/low sugar cheese, and have used it in Strawberry mouse cake, and it did not seem to have a "tang", so maybe it maybe worth while using that instead of the Formae Frais, I will have to leave you to experiment unfortunately. As to the gingr biscuits, if you don't like ginger biscuits perhaps try it with digestives, but as I have said before I will have to leave you to experiment with this one.:sad:
Tomorrow I think it will be the Strawberry Mouse Cake, this is a low sugar/low fat dessert and I got this one from Weight Watchers mag that my collegaue got. I tried it about 2 weeks ago and it was really yummy, so finally a desssert that is not too bad and we ALL can indulge in. :jump:
Enjoy the chocolte mellow pie! and Good Luck.