Cocoa Chiffon Pie
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Unsweetened cocoa powder||3 Teaspoon|
|Skim milk||1 3⁄4 Cup (28 tbs)|
|Vanilla extract||1 Teaspoon|
|Frozen low fat nondairy whipped topping||1 1⁄2 Cup (24 tbs), thawed|
|Aspartame sweetener||1 1⁄2 Teaspoon|
|Frozen pie crust||1 , baked|
In a medium saucepan, mix together the gelatin, cocoa powder, and skim milk.
Let stand for 5 minutes or so.
Place over low heat.
Stir with a wire whisk until the gelatin is dissolved, about 5 minutes.
Remove from heat and stir in the vanilla.
Refrigerate the mixture while preparing the rest of the pie.
Put the whipped topping and aspartame in a mixing bowl.
Mix to combine.
Add the cocoa mixture.
Mix at the lowest speed until blended.
Turn into prepared pie crust.
Refrigerate 8 hours or overnight before serving.