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Blancmange.


 
100g - 200kkal.
Given my changes much less get
500 g sour cream (I took natural yoghurt)
100g sugar (I took stevioside)
20 g gelatin
50 g of chocolate (bitter took)

Gelatin in a small amount of water for half an hour. T beat the cream room with Sahor. In a water bath gelatin bring to a boil, but do not let boil. Enter in the sour cream. Chocolate bath as well to a liquid state. In the form of pour everything, and after gradually introduce chocolate making divorce.
Everything freezes in the cold for 3-4 hours. After the molds were cut into hearts.
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 Balls with chocolate.  Unusual apple pie