Recipes Included On This Page Frozen Lemonade Loaf with Milk Chocolate Sauce Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Frozen Lemonade Loaf with Milk Chocolate Sauce Recipe By :Canadian Living's Merry Christmas Cookbook Special; 1983 Serving Size : 18 Preparation Time :0:00 Categories : Volume 5-03 Mar. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 envelope unflavored gelatin 1/4 cup cold water -- (50 mL) 6 eggs -- separated 3/4 cup granulated sugar -- (175 mL) 6 1/4 ounces lemonade, frozen concentrate -- thawed (178 mL) 1/2 cup corn syrup -- (125 mL) 1/2 cup whipping cream -- (125 mL) 1 angel food cake -- store-bought or homemade [8 to 10-inch/20 to 25 cm] **Milk Chocolate Sauce** -- (for 1 loaf) 1 cup milk chocolate chips -- (6 oz/175 g) 1 cup milk -- (250 mL) **Garnish** Grated chocolate -- (optional) Chocolate chips -- (optional) Sprinkle gelatin over cold water to soften. In top of double boiler, whisk together egg yolks, sugar and lemonade. Place over hot, not boiling, water and cook, stirring constantly, until mixture is thick enough to coat spoon. Remove from heat and stir in gelatin mixture until gelatin is dissolved. Let cool. Beat egg whites until soft peaks form. Gradually beat in the corn syrup until the peaks are soft and glossy. Fold into the cooled custard. Whip the cream until soft peaks form then fold into the custard mixture. Break the angel food cake into small pieces. Gently fold into the custard mixture. Spoon into three 5-cup (1.25 L) loaf pans lined with strips of waxed paper which extend slightly over the edges of the pans. Smooth the tops with a spatula. Wrap in cling film and freeze overnight. To unmold, run a knife between the waxed paper and the pan. Lift out the loaf by holding onto the waxed paper. Remove the waxed paper. (Loaves will keep for 4 to 6 weeks in freezer if unmolded and rewrapped with cling film, foil or freezer wrap.) To serve, spoon Milk Chocolate Sauce onto center of shallow serving platter. Unwrap Lemonade Loaf and place on top. Garnish with grated chocolate and chocolate chips if desired. Makes 3 loaves - 6 servings each. **Milk Chocolate Sauce** In small saucepan, combine chocolate chips and milk. Warm over medium heat, stirring constantly, until chocolate melts and mixture is smooth. Chill thoroughly. Sauce will thicken when cooled. Cover and refrigerate for up to 4 weeks. Makes about 1 1/4 cups (300 mL), enough for 1 loaf. Author's note: Tart and refreshing, this cake cuts like a brick of ice cream. Keep extra cakes in the freezer for unexpected company. From Canadian Living - The Merry Christmas Cookbook Special; 1983. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 30 March, 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 280 Calories; 7g Fat (22.9% calories from fat); 5g Protein; 50g Carbohydrate; trace Dietary Fiber; 75mg Cholesterol; 227mg Sodium. Exchanges: 1/2 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 3 1/2 Other Carbohydrates.

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