Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: use a double-boiler to melt 12 oz. semisweet chocolate chips with 3 tbs. water. allow to cool to near room-temperature. beat 4 egg yolks- then add 3/4 cup confectioners sugar. beat until thick, light-yellow and ribbon like. ( sort of resembles taffy) set aside. beat 1 1/2 cups heavy cream until stiff with 1 teaspoons vanilla. set aside. beat 4 egg whites with a little sugar until stiff peaks form. make sure the chocolate has cooled to near room-temperature and beat the first 3 mixtures together- then fold in the egg whites. pour into individual serving cups and chill 6 hours. (little individual ziploc tupperware containers work very well, plus you can give them away!). top with whipped cream and toasted almonds just before serving.

Target recipe: 'cream'together butter and syrup. beat egg whites until stiff, and egg yolks to make a creamy consistancy. add egg yolks to syrup mix, along with all other ingredients except egg whites. mix well, adding however much cocoa you desire. fold in egg whites. preheat moderate oven. lightly coat muffin tin (greased or non-stick) with cocoa dust (unless using paper patty pans). spoon in mixture and bake 20 minutes.