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Print this Recipe    Chocolate Chiffon

Diabetic, Low-Fat Chocolate Chiffon Mold

1 Tbsp gelatin
3 medium eggs, separated
1/8 tsp salt
1/2 tsp chocolate extract
1/8 tsp cream of tartar
1/2 cup cold water
1/4 cup cocoa powder
1 1/2 tsps vanilla
artificial sweetener to substitute for 2/3 cups sugar
12 small ladyfingers

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 vanilla, 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.

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