Low Fat Chocolate Recipes

Ingredients:

***CRUST***
30 chocolate wafers
2 tbsp chopped pitted dates
1 tbsp canola oil
2 tbsp water
***FILLING***
1 tbsp brewed coffee
4 tbsp water
1 1/2 tsp unflavored gelatin
1 large egg
1/2 cup 1% milk
8 tbsp packed light brown sugar
1/2 cup unsweetened cocoa powder -preferably dutch-process
2 oz bittersweet chocolate, chopped -not unsweetened
1 1/2 tsp pure vanilla extract
3 large egg whites
1/2 tsp cream of tartar
chocolate curls, optional

Instructions:

TO MAKE CRUST:

1. Preheat oven to 325°F. Lightly oil a 9-inch pie pan or coat it with
nonstick spray.

2. In a food processor, combine chocolate wafers and dates. Process until
finely chopped. Add oil and water and process until moistened. Press into
the bottom and sides of prepared pan.

3. Bake crust for 10 minutes, or until crisp. Cool completely on a wire
rack.

TO MAKE FILLING & SERVE:

1. In a small bowl, combine coffee and 1 tablespoon water. Sprinkle gelatin
on top and set aside to soften.

2. In a small saucepan, whisk egg, milk, 3 tablespoons brown sugar and
cocoa until smooth. Cook over low heat, whisking constantly, until
thickened, 5 to 7 minutes. Do not let mixture come to a simmer.

3. Remove from heat, add reserved gelatin mixture and stir until dissolved.
Add chocolate and vanilla, stirring until melted. Set aside to cool to
room temperature, about 30 minutes.

4. Meanwhile, in a wide saucepan, bring about 1 inch water to a bare simmer
over low heat. In a heatproof bowl large enough to fit over the saucepan,
combine egg whites, cream of tartar, remaining 3 tablespoons water and
remaining 5 tablespoons brown sugar. Set bowl over the saucepan; beat with
an electric mixer at low speed until an instant-read thermometer registers
140°F, about 3 to 5 minutes. Increase mixer speed to high and continue
beating for 3 1/2 minutes. Remove bowl from heat and beat meringue until
cool, 2 to 3 minutes longer.

5. Whisk one-fourth of the meringue into reserved chocolate mixture until
smooth. Scrape chocolate mixture into remaining meringue and use a whisk to
incorporate it with a folding motion. Spoon into crust and chill,
uncovered, until set, about 3 hours. (The pie will keep, covered, in the
refrigerator up to 2 days.)

6. If desired, garnish with chocolate curls before serving.

MAKES 10 SERVINGS.

195 calories per serving; 4 grams protein; 7 grams fat (3 grams saturated
fat); 29 grams carbohydrate; 170 mg sodium; 24 mg cholesterol; 2 grams
fiber.

Busted by Gail Shermeyer <4paws@netrax.net>



- - - - - - - - - - - - - - - - - -

Preparation Time: 0:00

Servings: 10