| No fat chocolate pie? wow.... Chocolate Pie 3 egg whites at room temperature 1/4 tsp. cream of tartar 2/3 cup sugar 1 Tbsp. cornstarch Chocolate Filling: 1/4 cup cold water 1 envelope 1/4-oz. unflavored gelatin 1 can (14 oz.) fat-free sweetened condensed milk 1/4 cup cocoa powder 1 tsp. vanilla 2 cups fat-free sour cream 1/2 cup fat-free vanilla yogurt 2 cups fat-free whipped topping Preheat oven to 275 degrees. Coat a 10-inch pie plate with no-stick spray. Dust with flour, shaking out the excess. Place the egg whites and cream of tartar in a large bowl. Beat with electric mixer until foamy. In a small bowl, combine the sugar and cornstarch. Add to the egg whites, one tablespoon at a time, beating until stiff peaks form and the sugar dissolves. Spread the meringue carefully into the bottom and up the sides of the pie plate. Bake for one hour. Turn the oven off and leave the meringue in the oven until completely cooled, two to three hours. To make the filling, place the water in a cup, sprinkle with the gelatin and set aside for 5 minutes to soften. In a medium saucepan combine the condensed milk and cocoa. Over low heat, whisk for two to three minutes, or until the cocoa is completely blended with the milk. Add the vanilla. Remove from the heat and stir in the gelatin mixture until dissolved. Cool to room temperature. Add the sour cream and yogurt, mix until well blended. Pour into the meringue shell. Chill for two to three hours or until firm. Before serving, top with whipped topping. Makes eight servings. Nutritional values per serving: 344 calories, 0.5g fat, 5mg cholesterol, 150mg sodium. |
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