MMMMM----- Recipe via Meal-Master (tm) v8.01

     Title: Chocolate Chiffon Mold
Categories: Diabetic, Desserts, Low-fat/cal
     Yield: 6 servings

     1 tb Gelatin; granulated               1/2 c  Water; cold
     3 md Eggs, separated                   1/4 c  Cocoa; dry (25 g)
   1/8 ts Salt                            1 1/2 ts Vanilla; real
   1/2 ts Chocolate extract; pure                  Artifical sweetener *
   1/8 ts Cream of tartar                    42 g  Ladyfingers; 6 small

 * Use enough artificial sweetener to substitute for 2/3 cups sugar.

 Soak gelatin in cold water.  Beat egg yolks until light; add cocoa,
 salt, and milk; beat until smooth.  Turn into the top of a double
 boiler. Cook over simmering water stirring constantly until thick
 and smooth. Remove from heat.  Add vanilla, chocolate extract and
 artificial sweetener; mix well. Add chocolate mixture to gelatin
 and stir until gelatin is completely dissolved.  Chill in
 refrigerator, stirring occasionally until mixture sets to the
 consistency of unbeaten egg whites. Meanwhile split lady fingers.
 Place halves upright (flat side in) around outer sides of a 4-cup
 mold. When chocolate mixture is partially thickened, beat egg whites
 and cream of tartar until stiff.  Fold into chocolate mixture; blend
 thoroughly. Carefully spoon into mold.  Cover with clear plastic
 wrap. Chill for 3 to 4 hours or until set.  Unmold onto a serving
 plate as you would any gelatin mixture.  To serve, cut into six
 slices.

 Makes 6 Servings of 2/3rds cup chocolate mold plus 2 ladyfinger
 halves.

 Nutritive Values Per Serving: CHO 11 g; PRO 7 g; FAT 4 g;
 Calories 103; Sodium 100 mg

 Per serving: 1 fruit exchange plus 1 low-fat meat exchange

 Low-sodium diets: omit salt

 Posted by Bobby Queen to the Fidonet Diabetic_Recipes echo 3-98

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