Chocolate chiffon mold
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Chocolate chiffon mold
  Chocolate    Diabetic  
Last updated 6/12/2012 12:55:03 AM. Recipe ID 16969. Report a problem with this recipe.
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      Title: Chocolate chiffon mold
 Categories: Diabetic, Desserts, Low-fat/cal
      Yield: 6 Servings
 
      1 tb Gelatin; Granulated
      3 md Eggs, Separated
    1/8 ts Salt;
    1/2 ts Chocolate Extract; Pure
    1/8 ts Cream Of Tartar;
    1/2 c  Water; Cold
    1/4 c  Cocoa; Dry (25 Grams)
  1 1/2 ts Vanilla; Real(No Artificial)
           Artifical Sweetener ;*
     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
 




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Recipe ID 16969 (Apr 03, 2005)

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