"Excellent dessert for any time - for diabetics or for those trying to cut back on carbs."
Splenda sugar substitute
( or Curacao, Triple Sec, or brandy, I used raspberry)
1 Place chocolate and milk in a medium saucepan. Heat over medium heat until chocolate melts. Set aside.
2 Stir together egg substitue, Splenda, cornstarch and liquor in small mixing bowl. Add to choccolate mixture. Cook over medium heat, stirring constantly until mix begins to thicken (about 3 - 4 mins.). Pour into medium bowl.
3 Refrigerate 2 - 3 hours. Top with whipped cream and berries to serve.
4 Before refrigerating, mix may be blended in food processor or blender for 10 - 20 seconds to whip to creamier texture.