You Wont Believe Its Low Fat Chocolate Bavarian For One Food

FAUX CHOCOLATE BAVARIAN CREAM

Steps:

• Soak the gelatin in the cold water for at least 3 minutes. Heat the milk in a saucepan over medium heat just until bubbles begin to form around the edge. Turn the heat as low as it will go, and add the cocoa and the sugar. Stir until they dissolve. Add the gelatin to the milk mixture, and stir until the gelatin also dissolved. Refrigerate until set, at least 3 hours. Once the gelatin has set completely, put it in a blender with 2 tablespoons of the milk. Blend until the mixture has a pudding-like consistency. If necessary, add more milk. It's best if you serve it right away, but if you have to wait, just give it a quick blend just beforehand to mix in any ingredients that may have separated out.

BANANA BUTTERSCOTCH SOUFFLES YOU WON'T BELIEVE ARE LOW FAT

Steps:

• Preheat the oven to 450 degrees.
• Spray your bowls (or ramekins) with cooking spray.
• Beat the egg whites until there are soft peaks.
• Slowly add the sugar as you continue to beat the egg whites until they hold stiff peaks.
• Put the butterscotch chips in a food processor and pulse until they are chopped.
• Set aside.
• Using a small hand grater, grate the bananas into the egg whites.
• Then add the butterscotch chips.
• Fold everything together.
• Put the bowls onto a cookie sheet.
• Put the egg mix into each bowl.
• Run a knife around the inside of each bowl.
• Bake in the center of the oven for 15 minutes or until puffed and golden brown.

MY HUSBAND'S FAVOURITE CHOCOLATE BAVARIAN

Steps:

• In your food processor, blend the chocolate until it is fine - very fine.
• Heat the sugar and water in a saucepan until the sugar has melted. Bring to the boil, boil for 2 minutes (until slightly thickened).
• Pour hot syrup into the processor down the funnel while motor is running.
• Add the yolks, egg and cream. Process until smooth and no lumps are present.
• Grease a 22cm cake tin and line with plastic/cling wrap, leave a border above the edge of the tin to pull on when easing the bavarian out of the tin.
• Pour mixture into the prepared tin and freeze for 3.5 hours.
• Remove from freezer 15 minutes before serving and place in the fridge.
• Serve on a plate, cut small slithers as this is rich. My DH loves this with ice-cream and berries.