Chocolate Chiffon Mold

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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 Grams)
1/8 ts Salt; 1 1/2 ts Vanilla; Real(No
Artificial)
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 vinilla, 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 gm; PRO 7 gm; FAT 4 gm;
Calories 103; Sodium 100 Mg

Food Exchanges 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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