MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Chocolate Chiffon Mold
 Categories: Diabetic, Desserts, Low-fat/cal
      Yield: 6 servings
 
      1 tb Gelatin; granulated               1/2 c  Water; cold
      3 md Eggs, separated                   1/4 c  Cocoa; dry (25 g)
    1/8 ts Salt                            1 1/2 ts Vanilla; real
    1/2 ts Chocolate extract; pure                  Artifical sweetener *
    1/8 ts Cream of tartar                    42 g  Ladyfingers; 6 small
 
  * Use enough artificial sweetener to substitute for 2/3 cups sugar.

  Soak gelatin in cold water.  Beat egg yolks until light; add cocoa,
  salt, and milk; beat until smooth.  Turn into the top of a double
  boiler. Cook over simmering water stirring constantly until thick
  and smooth. Remove from heat.  Add vanilla, chocolate extract and
  artificial sweetener; mix well. Add chocolate mixture to gelatin
  and stir until gelatin is completely dissolved.  Chill in
  refrigerator, stirring occasionally until mixture sets to the
  consistency of unbeaten egg whites. Meanwhile split lady fingers.
  Place halves upright (flat side in) around outer sides of a 4-cup
  mold. When chocolate mixture is partially thickened, beat egg whites
  and cream of tartar until stiff.  Fold into chocolate mixture; blend
  thoroughly. Carefully spoon into mold.  Cover with clear plastic
  wrap. Chill for 3 to 4 hours or until set.  Unmold onto a serving
  plate as you would any gelatin mixture.  To serve, cut into six
  slices.
  
  Makes 6 Servings of 2/3rds cup chocolate mold plus 2 ladyfinger
  halves.
  
  Nutritive Values Per Serving: CHO 11 g; PRO 7 g; FAT 4 g;
  Calories 103; Sodium 100 mg
  
  Per serving: 1 fruit exchange plus 1 low-fat meat exchange
  
  Low-sodium diets: omit salt

  Posted by Bobby Queen to the Fidonet Diabetic_Recipes echo 3-98
 
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