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Marion’s Rum Cream Dessert

Posted by Solitary Dancer on May 19, 2006

Marion’s Rum Cream Dessert

Sweetener = 3/4 cup sweetness
1 envelope unflavord gelatin
1/4 teaspoon salt
4 eggs, separated
1/2 cup low carb milk (or half cream, half water)
1/4 cup rum
1 teaspoon vanilla
optional – rum flavoring
1 cup heavy cream, whipped
additional cream, whipped
cocoa powder

Mix sweetener = to 1/2 cup, gelatin, and salt.
Beat egg yolks and add to above with milk.
Cook till gelatin melts and mixture coats spoon. Stir in rum and vanilla. Chill stirring occasionally.
Beat egg whites with sweetener = 1/4 cup to soft peaks.
Beat gelatin mixture well and fold in egg whites and whipped cream.
Serve with additional whipped cream on top and dust with a little cocoa powder.
A fresh raspberry or strawberry on top is nice.

This was originally a pie but is nice served in individual dessert dishes or wine glasses.
With no carb sweetener, the entire recipe has about 14 gms carb.


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