Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Strawberry | 1 cup (152g) | 49 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Gelatin | 1 envelope (7g) | 23 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Syrup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 pckg (10 oz) frozen strawberries in syrup, thawed OR 1 cup sweetened sliced fresh strawberries
- 2 Envelopes unflavored gelatin
- 1/2 cup Sugar
- 1 cup HERSHEY'S MINI CHIPS Semi-Sweet Chocolate
- 2 1/4 cups Milk, divided
- 1 tsp Vanilla extract
- 1 cup (1/2 pt) cold whipping cream
- STRAWBERRY CREAM (recipe follows)
- Fresh strawberries (optional)
- =
Directions
Lightly oil 5- or 6- cup mold; set aside.
Drain strawberries; reserve syrup.
Add water to syrup to equal 3/4 cup.
Sprinkle gelatin over liquid; set aside.
Refrigerate drained berries.
Stir together sugar, small chocolate chips and 1/2 cup milk in medium saucepan.
Cook over low heat, stirring constantly, until mixture is smooth and very hot.
Add gelatin mixture, stirring until gelatin is completely dissolved.
Remove from heat; stir in remaining milk and vanilla.
Pour into large bowl; refrigerate, stirring ocasionally, until mixture mounds when dropped from spoon.
Beat whipping cream until stiff; fold into chocolate mixture.
Pour into prepared mold; refrigerate until firm.
Unmold; garnish with STRAWBERRY CREAM and fresh strawberries, if desired.