Chocolate-peppermint Angel Pie
Author/Submitted by: Eating Well magazine Servings: 8 Categories:
Chocolate
/
Desserts
/
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.
By KKBG35A RUTH BURKHAR
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