1 large egg white
1 1/4 cup (chopped) of skim milk
1 cup (chopped) of all-purpose flour
1/2 teaspoon of active dry yeast
2 tablespoons of unsweetened cocoa powder
Filling
30g of light vanilla pudding
1 cup (hot) of skim milk
50g of diet chocolate bar
200g of fresh light cheese
1 tablespoon of unsweetened cocoa powder
1/2 envelope of unflavored gelatin
1 small amount of your preferred liqueur
Fresh strawberries and mint leaves for decoration
1 large egg white
1 1/4 cup (chopped) of skim milk
1 cup (chopped) of all-purpose flour
1/2 teaspoon of active dry yeast
2 tablespoons of unsweetened cocoa powder
Filling
30g of light vanilla pudding
1 cup (hot) of skim milk
50g of diet chocolate bar
200g of fresh light cheese
1 tablespoon of unsweetened cocoa powder
1/2 envelope of unflavored gelatin
1 small amount of your preferred liqueur
Fresh strawberries and mint leaves for decoration
Beat the egg white and milk in a blender
Gradually add the flour, yeast, and cocoa powder to the blender
Remove from the blender and divide the mixture into two parts
In one part, mix in the unsweetened cocoa powder
Grease a small non-stick pan with oil and cook the crepes
Make 4 crepes with the chocolate batter and 4 white ones
Filling: Prepare the pudding according to the manufacturer's instructions, but use only half of the milk called for
Let it cool and set aside
For the chocolate cream, pour the hot milk over the chocolate and let it sit for a minute
Stir until dissolved and add the white cheese and unsweetened cocoa powder
Hydrate the gelatin with liqueur, dissolve in a water bath, and mix into the chocolate cream
Assembly: Separate 4 layers and cover them with alternating crepe colors
Distribute the chocolate cream over each layer and top with light vanilla pudding
Garnish with fresh strawberries and finish with mint leaves
Serve chilled.
