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Cocoa Chiffon Pie

Diabetic.Foodie's picture
Ingredients
  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
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Dish: 
Pie

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