From: kyoung@prstorm.bison.mb.ca (kyoung)

Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand

CHOCOLATE BANANA MOUSSE
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(Yield: 8 servings)

Ingredients:
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1-oz. sq.    (28-g sq.) unsweetened chocolate            
1 cup        (250 mL) evaporated skim milk             
3 tblsp      (45 mL) granulated sugar replacement     
2            egg yolks
1/4 tsp      (1 mL) salt                             
1 tsp        (5 mL) vanilla extract                  
2            bananas (sliced) 

Instructions:
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Combine chocolate, 1/4 cup ( 60 mL) of the milk and the sugar
replacement in top of double boiler. (Chill remaining milk in
freezer.) Cook and stir over simmering water until chocolate melts.
Pour amount of hot chocolate mixture over egg yolks and beat well.
Pour egg mixture into chocolate mixture on top of double boiler. Stir in
salt. Cook and stir over hot water until mixture thickens. Cool
completely. Scrape cold or slightly frozen milk into mixing bowl and beat
until very stiff. Fold chocolate mixture into stiffly beaten milk. Fold in
vanilla and banana slices. Spoon into mould, freezer tray or individual
cups and freeze until firm.

Exchange 1 serving: 1 bread, 1 fat
Calories 1 serving: 69