Milk Chocolate Chiffon Pie
|Baked pastry shell||1|
|Cold water||1⁄4 Cup (4 tbs)|
|Skim milk||1 Cup (16 tbs)|
|Unflavored gelatin||1 Tablespoon|
|Carob powder||1⁄3 Cup (5.33 tbs)|
|Granulated sugar||2 Teaspoon|
|Granulated fructose||2 Teaspoon|
|Vanilla/Vanilla extract||1 Teaspoon|
|Prepared nondairy whipped topping||1 Cup (16 tbs)|
Combine cold water and milk in a saucepan or large microwave bowl.
Stir in gelatin, carob powder, and salt.
On top of stove, cook and stir over medium heat until gelatin and carob powder are dissolved.
Remove from heat. Or, in microwave, cook on medium-high for 1 minute; then stir to dissolve gelatin and carob powder.
Place egg yolks in a measuring cup, egg whites in a mixing bowl.
Beat egg yolks slightly with a fork; then add the 2 tsp (30 mL) of sugar replacement and the fructose and flavorings to beaten egg yolks.
Stir to completely mix.
Stir into carob mixture.
Cook on medium either on top of stove or in microwave until mixture starts to thicken.
Stir and allow to cool.
Meanwhile, beat egg whites into light peaks, and gradually add the 2 tsp (30 mL) of sugar replacement.
Beat into stiff peaks.
Fold into chilled chocolate mixture.
Fold nondairy whipped topping into chocolate mixture.
Transfer to baked pastry shell.
Chill until set, about 3 hours.