Line a loaf pan or terrine with plastic. In a medium saucepan, combine sugar, cocoa, cornstarch, and slat, stirring to mix well. Whisk in 3 to 4 tablespoons of the milk, just enough to moisten dry ingredients, then whisk in egg. Whisk in remaining milk. Over medium heat, bring mixture to a bubble, stirring constantly. Continue to cook and stir for 2 more minutes until mixture is very thick. Remove from heat and stir in vanilla. In a large bowl, combine powdered egg whites and warm water. Whip to stiff peaks. Gradually add sugar and beat at high speed until stiff and glossy. By hand, fold 1/2 of the chocolate mixture into beaten whites. Spread egg white mixture into prepared pan, layer remaining chocolate mixture over top. Swirl together for a marbled effect. Push 18 tiles into pudding, arranging vertically in 3 rows of 6, about 1/2 inch apart. (Stand tiles upright, parallel to length of pan, so that when dessert is sliced, edges of tiles will form stripes). Wrap and freeze several hours or overnight. To serve, set out at room temperature about 1 hour to soften. Unmold and slice while slightly frozen. By "Karen C. Greenlee"
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|Serving Size: 1 Serving (56g)|
|Recipe Makes: 10 servings|
|Calories from Fat: 5 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.6g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 21.2mg||7 %|
|Sodium 41.7mg||1 %|
|Potassium 45.2mg||1 %|
|Total Carbohydrate 47.4g||14 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 47.3g|
|Protein 2.3g||3 %|
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Calories per serving: 200
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