Cocoa Chiffon Pie Recipe
Ingredients
1 env. unflavored gelatin
3 tsp unsweetened cocoa powder
1 3/4 cup skim milk
1 tsp vanilla extract
1 1/2 cup frozen lowfat nondairy whipped topping, thawed
1 1/2 tsp aspartame sweetener
1 frozen pie crust, baked
Directions
In a medium saucepan, mix together the gelatin, cocoa powder, and skim milk.
Let stand for 5 minutes or so.
Place over low heat.
Stir with a wire whisk until the gelatin is dissolved, about 5 minutes.
Remove from heat and stir in the vanilla.
Refrigerate the mixture while preparing the rest of the pie.
Put the whipped topping and aspartame in a mixing bowl.
Mix to combine.
Add the cocoa mixture.
Mix at the lowest speed until blended.
Turn into prepared pie crust.
Refrigerate 8 hours or overnight before serving.
Let stand for 5 minutes or so.
Place over low heat.
Stir with a wire whisk until the gelatin is dissolved, about 5 minutes.
Remove from heat and stir in the vanilla.
Refrigerate the mixture while preparing the rest of the pie.
Put the whipped topping and aspartame in a mixing bowl.
Mix to combine.
Add the cocoa mixture.
Mix at the lowest speed until blended.
Turn into prepared pie crust.
Refrigerate 8 hours or overnight before serving.
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