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Name: Chocolate Chiffon Mold
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 1 tb Gelatin; Granulated; 1/2 c Water; Cold; 1 1/2 ts Vanilla; Real(No Artificial); Artifical Sweetener ;*; 42 g Ladyfingers; 6 Small; 3 md Eggs separated; 1/8 ts Salt;; 1/2 ts Chocolate Extract; Pure; 1/8 ts Cream Of Tartar;; 1/4 c Cocoa; Dry (25 Grams)

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INGREDIENTS

1 tb Gelatin; Granulated
1/2 c Water; Cold
1 1/2 ts Vanilla; Real(No Artificial)
Artifical Sweetener ;*
42 g Ladyfingers; 6 Small
3 md Eggs ; separated
1/8 ts Salt;
1/2 ts Chocolate Extract; Pure
1/8 ts Cream Of Tartar;
1/4 c Cocoa; Dry (25 Grams)

Servings

INSTRUCTIONS

* 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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

NOTES

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Chocolate Chiffon Mold

1 tb Gelatin; Granulated
1/2 c Water; Cold
1 1/2 ts Vanilla; Real(No Artificial)
 Artifical Sweetener ;*
42 g Ladyfingers; 6 Small
3 md Eggs separated
1/8 ts Salt;
1/2 ts Chocolate Extract; Pure
1/8 ts Cream Of Tartar;
1/4 c Cocoa; Dry (25 Grams)

*    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    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

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Nutrition

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Serving Size: 1 Serving (132g)
Recipe Makes: 6 Servings

Calories: 179
Calories from Fat: 112 (63%)

Amt Per Serving		% DV

	Total Fat 12.4g	17 %
	Saturated Fat 3.9g	19 %
	Monounsaturated Fat 4.8g
	Polyunsanturated Fat 1.7g
Cholesterol 528.8mg		163 %
Sodium 223.4mg		8 %
Potassium 167.5mg		4 %
Total Carbohydrate 1g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 1g
Protein 15.7g		22 %
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Calories per serving: 179

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