Chocolate Recipe Collection

Orange Milk Chocolate Semi-Fredo
Category Atkins: Desserts
Yield: 10 Servings

Ingredients:

• 1 medium Vanilla Pod.
• 4 tbsp Splenda, heaping.
• 6 large Egg, separated.
• 1 tsp Salt.
• 1 pt Double Cream.
• 1 bar Amber Lyn Chocolate, Orange, chopped.
• 1 1/2 cups Frozen raspberries

1. Remove the seeds from the vanilla pods by scoring down the length and scraping the seeds out of each half. Whisk the vanilla seeds and the Splenda with the egg yolks in a large bowl until pale.

2. In a second large bowl whisk the cream until soft peaks form.

3. Then in a third bowl, whisk the egg whites with a pinch of salt until they form firm peaks.

4. In your first bowl, add Amber Lyn Chocolate, Milk Orange chocolate bar and raspberries. Follow by folding in the whipped cream. The last step is to fold the egg whites into the mix. GENTLY fold. If you push too much, you will lose the air you worked so hard putting in.

5. Place all your mix into your container of choice and freeze. I find that lining two bread pans with plastic wrap works the best. Freeze at least 3 hours. If you have frozen overnight, remove and let thaw at least 30 minutes prior to serving.

To serve, flip out of bread pans and cut into squares. Cover in more Amber Lynn Chocolate and serve.

Per Serving: 275 Calories; 23 g Fat; 13 g Sat Fat; 217 mg Cholesterol; 296 mg Sodium; 10 g Carb; 2 g Fiber; 6 g Protein.

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