Chocolate Peppermint Angel Pie
Author/Submitted by: Eating Well magazine Servings: 8 Categories:
Chocolate
/
Desserts
/
Low-Fat/Low-Cal
/
Mint
/
Pies & Pastries
Ingredients: 1
cup
skim milk 1
large
egg 1/3
cup
light corn syrup 2
teaspoons
light corn syrup 1/2
cup
cocoa 2
ounces
lowfat cream cheese,
in chunks
2
teaspoons
gelatin powder, unsweetened 1
teaspoon
vanilla 1/2
teaspoon
peppermint extract 1/2
cup
sugar 1
tablespoon
sugar 2
large
egg whites,
at room temperature
Directions:
Whisk 1/4 cup milk, egg, 1/3 cup corn syrup and cocoa till smooth. In large
pot, heat remaining milk till bubbles appear at edges.
Whisk some into cocoa mixture, then whisk back into milk in pot. Cook over
medium, stirring constantly with a wooden spoon for 3-5 m
in.. till slightly thickened. Remove from heat and whisk in chocolate and cream
cheese till smooth. Set aside.
Soften gelatin in 1/4 cup water and heat till dissolved. Whisk into chocolate
mixture along with vanilla and mint. Set aside.
Combine 1/4 cup water, 1/2 cup sugar and 2 tsp. corn syrup in small pot. Bring
to a boil and cook at medium-high for about 5 min. (2
30 deg. - fine thread stage). Beat egg whites to soft peaks, add 1 Tbsp. sugar
and beat till stiff but not dry. When syrup reaches
239 deg (soft ball stage) pour over whites, gradually while beating. Beat about
5 min, till stiff, satiny and cool. Whisk one cup of
meringue into chocolate mixture, fold in the rest. Spoon into crust. Chill.
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