Lighter
Than Air Chocolate Delight
Submitted by: Lily |
2 envelopes unflavored gelatin
1/2 cup cold water
1 cup boiling water
1-1/3 cups nonfat dry milk powder
1/3 cup HERSHEY'S special dark Cocoa or HERSHEY'S Cocoa |
1 tablespoon Vanilla extract
dash salt
granulated sugar substitute to equal 14 teaspoons sugar
8 large ice cubes |
Sprinkle gelatin over cold water in blender container; let stand
4 minutes to soften. Gently stir with rubber spatula, scraping
gelatin particles off sides. Add boiling water to gelatin
mixture. Cover. Blend until gelatin dissolves. Add dry milk
powder, cocoa, Vanilla and salt. Blend on medium speed until
well mixed. Add sugar substitute and ice cubes. Blend on high
speed until ice is crushed and mixture is smooth and fluffy.
Immediately pour into 4-cup mold. Cover. Refrigerate until firm.
Unmold onto serving plate. Makes 8 servings.
Note: Eight individual dessert dishes may be used in
place of 4-cup mold, if desired. |
Chocolate
French Toast
Submitted by: Lily |
3 eggs
3/4 cup milk
3 tablespoons sugar
2 tablespoons HERSHEY'S Cocoa
1/4 teaspoon Vanilla extract |
1/8 teaspoon salt
1/4 teaspoon cinnamon (optional)
8 to 10 pieces thickly sliced bread
powdered sugar (optional)
pancake syrup (optional) |
| Beat
eggs, milk, sugar, HERSHEY'S Cocoa, Vanilla, salt and cinnamon,
if desired, in large bowl until smooth. Heat griddle or skillet
over medium-low heat. Grease griddle with margarine, if
necessary. Dip bread in egg mixture. Place on griddle. Cook
about 2 to 4 minutes on each side. Serve immediately with
powdered sugar or pancake syrup, if desired. |
Chocolate
Peanut Butter Freeze
Submitted by: Lily |
2 to 3 scoops (about 1 cup) vanilla
ice cream or frozen yogurt
1/2 cup cold milk |
3 tablespoons REESE'S Chocolate
Peanut Butter Topping
1 REESE'S Peanut Butter Cup, unwrapped (optional) |
| Place
ice cream, milk and chocolate peanut butter topping in blender
container. Cover. Blend until smooth. Garnish with peanut butter
cup, if desired. About one 10-oz. serving. |
To submit your favorite recipes to be included in the
Garden of Friendship Recipe Book, please email them to Barbiel
 
Background graphics made especially for the Recipes
Committee of the Garden of Friendship by Valatine
|