Diabetic Dessert Recipes
Chocolate-Chocolate Pie Recipe
Ingredients:
2/3 cup unbleached flour
3 tbsp oats, 1-minute
1 tbsp regular wheat germ
1/4 tsp baking powder
3 tbsp cold, sweet, soft corn - oil margarine
3 tbsp ice water
1 oz semisweet chocolate
1/2 cup evaporated skim milk
1 1/2 tbsp cocoa powder
1 tsp vanilla extract
2 tsp unflavored powdered gelatin
1 egg yolk
2 egg whites
1/4 cup unsweetened apple juice
1 tbsp granulated fructose, plus
2 tsp granulated fructose, available in health - food stores
Preparation:
TO PREPARE THE CRUST:
Preheat oven to 450øF. Measure flour into workbowl of food processor that
has been fitted with steel blade.
Add oats, wheat germ, and baking powder. Process for 15 seconds. Remove
cover. Drop margarine in 3 separate spots over dry mixture. Cover and
process until mixture is crumbly (about 6 seconds). With machine running,
pour water through feed tube. Proce!
ss until a mass forms (about 10 seconds).
Place dough on large sheet of waxed paper. Knead briefly into a ball.
Press into a 9-inch circle. Cover with another sheet of waxed paper.
Place on a flat plate and chill for 30 minutes.
Between the two sheets of waxed paper, gently roll dough into an 11-inch
circle (pastry will be very thin). Change sheets of waxed paper if they
tear. Carefully peel off top sheet. Lift up bottom sheet with dough,
invert, and ease into a 9-inch pie pan. !
Gently pull off paper.
Bake shell until bottom is lightly browned (10 to 12 minutes). Place in
freezer so it will be cold when filling is added.
FOR THE FILLING:
Place 1 inch of water in a medium-size saucepan and bring to a simmer.
Chop chocolate and place in a small metal or glass bowl. Set bowl in
saucepan and stir constantly with a rubber spatula until chocolate is
melted. Remove bowl from heat and set aside.!
Keep water at a simmer. In a large metal bowl, whisk together milk, cocoa,
and vanilla. Separate 2 tablespoons of this mixture into a small mixing
bowl, and put the remaining mixture in the freezer. Add 2 teaspoons of
water to the bowl containing the 2!
tablespoons of mixture. Sprinkle with the gelatin and set aside. Place
the egg yolk and whites into separate medium-size mixing bowls. Into the
yolk, whisk apple juice and 2 teaspoons fructose. Set the bowl in saucepan
and whisk vigorously until the yo!
lks are foamy and hot to the touch. Remove bowl from heat. Beat mixture
with an electric mixer on high until peaks begin to form (about 4 to 5
minutes). Set aside. Into the egg whites, whisk the remaining 1
tablespoo!
n fructose. Place bowl on top of simmering saucepan (if water has
evaporated, add more). Whisk until whites are hot to the touch. Remove
bowl from heat and beat whites with an electric mixer on medium-high until
almost stiff (about 1 minute). Set aside.
Remove chocolate milk mixture from freezer and beat with an electric mixer
on medium-high until foamy (about 2 minutes).
Gently fold the chocolate/gelatin mixture into the whipped yolks, then add
to the chocolate milk bowl. Whisk the whipped whites briefly to smooth
them, and add to the mixture. Quickly fold all ingredients together and
pour the mixture into the prepared pi!
e shell. Place in the freezer for 20 to 30 minutes. Transfer pie to
refrigerator until completely set.
Yield: 1 pie Serving size: 1 slice
Nutrition per serving: Exchanges: 1 starch / bread 1 1/2 fat
from THE DIABETIC GOURMET
MC formatted by Barb at PK using MC Buster 2.0f & SNT on 6/12/98
- - - - - - - - - - - - - - - - - -
Contributor: http://www.diabetes-self-mgmt.com/dir_rec.html
Preparation Time: 0:00
Serves: 1
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Chocolate-Chocolate Pie Recipe provided for you by InformationAboutDiabetes.com
