Milk Chocolate Chiffon Pie Recipe
Milk chocolate chiffon pie is a marvelous item to prepare for family meals. Stock up on more and more milk product as you will want to make this milk chocolate chiffon pie time and again. Serve this tasty dessert as often as you like! When on a diabetic diet make this milk chocolate chiffon pie recipe. Just try this milk chocolate chiffon pie recipe and see how you get hooked to it!
Ingredients
Baked pastry shell
1/4 cup cold water
1 cup skint milk
1 env. unflavored gelatin
1/3 cup carob powder
Dash salt
3 eggs
2 tsp granulated sugar
2 tsp granulated fructose
1 tsp vanilla flavoring or extract
1 tsp chocolate flavoring
2 tsp granulated sugar
1 cup prepared nondairy whipped topping
Directions
Combine cold water and milk in a saucepan or large microwave bowl.
Stir in gelatin, carob powder, and salt.
On top of stove, cook and stir over medium heat until gelatin and carob powder are dissolved.
Remove from heat. Or, in microwave, cook on medium-high for 1 minute; then stir to dissolve gelatin and carob powder.
Separate eggs.
Place egg yolks in a measuring cup, egg whites in a mixing bowl.
Beat egg yolks slightly with a fork; then add the 2 tsp (30 mL) of sugar replacement and the fructose and flavorings to beaten egg yolks.
Stir to completely mix.
Stir into carob mixture.
Cook on medium either on top of stove or in microwave until mixture starts to thicken.
Stir and allow to cool.
Meanwhile, beat egg whites into light peaks, and gradually add the 2 tsp (30 mL) of sugar replacement.
Beat into stiff peaks.
Fold into chilled chocolate mixture.
Fold nondairy whipped topping into chocolate mixture.
Transfer to baked pastry shell.
Chill until set, about 3 hours.
Stir in gelatin, carob powder, and salt.
On top of stove, cook and stir over medium heat until gelatin and carob powder are dissolved.
Remove from heat. Or, in microwave, cook on medium-high for 1 minute; then stir to dissolve gelatin and carob powder.
Separate eggs.
Place egg yolks in a measuring cup, egg whites in a mixing bowl.
Beat egg yolks slightly with a fork; then add the 2 tsp (30 mL) of sugar replacement and the fructose and flavorings to beaten egg yolks.
Stir to completely mix.
Stir into carob mixture.
Cook on medium either on top of stove or in microwave until mixture starts to thicken.
Stir and allow to cool.
Meanwhile, beat egg whites into light peaks, and gradually add the 2 tsp (30 mL) of sugar replacement.
Beat into stiff peaks.
Fold into chilled chocolate mixture.
Fold nondairy whipped topping into chocolate mixture.
Transfer to baked pastry shell.
Chill until set, about 3 hours.
