2/3 c Unbleached flour
3 tb Oats; 1-minute
1 tb Regular wheat germ
1/4 ts Baking powder
3 tb Cold; sweet, soft corn
; oil margarine
3 tb Ice water
1 oz Semisweet chocolate
1/2 c Evaporated skim milk
1 1/2 tb Cocoa powder
1 ts Vanilla extract
2 ts Unflavored powdered gelatin
1 Egg yolk
2 Egg whites
1/4 c Unsweetened apple juice
1 tb Granulated fructose; plus
2 ts Granulated fructose;
-available in health
; food stores
TO PREPARE THE CRUST:
Preheat oven to 450?F. Measure flour into workbowl of food processor
that has been fitted with steel blade.
Add oats, wheat germ, and baking powder. Process for 15 seconds.
Remove cover. Drop margarine in 3 separate spots over dry mixture.
Cover and process until mixture is crumbly (about 6 seconds). With
machine running, pour water through feed tube. Process until a mass
forms (about 10 seconds).
Place dough on large sheet of waxed paper. Knead briefly into a ball.
Press into a 9-inch circle. Cover with another sheet of waxed paper.
Place on a flat plate and chill for 30 minutes.
Between the two sheets of waxed paper, gently roll dough into an
11-inch circle (pastry will be very thin). Change sheets of waxed
paper if they tear. Carefully peel off top sheet. Lift up bottom
sheet with dough, invert, and ease into a 9-inch pie pan. Gently pull
off paper.
Bake shell until bottom is lightly browned (10 to 12 minutes). Place
in freezer so it will be cold when filling is added.
FOR THE FILLING:
Place 1 inch of water in a medium-size saucepan and bring to a
simmer. Chop chocolate and place in a small metal or glass bowl. Set
bowl in saucepan and stir constantly with a rubber spatula until
chocolate is melted. Remove bowl from heat and set aside. Keep water
at a simmer. In a large metal bowl, whisk together milk, cocoa, and
vanilla. Separate 2 tablespoons of this mixture into a small mixing
bowl, and put the remaining mixture in the freezer. Add 2 teaspoons
of water to the bowl containing the 2 tablespoons of mixture.
Sprinkle with the gelatin and set aside. Place the egg yolk and
whites into separate medium-size mixing bowls. Into the yolk, whisk
apple juice and 2 teaspoons fructose. Set the bowl in saucepan and
whisk vigorously until the yolks are foamy and hot to the touch.
Remove bowl from heat. Beat mixture with an electric mixer on high
until peaks begin to form (about 4 to 5 minutes). Set aside. Into the
egg whites, whisk the remaining 1 tablespoo! n fructose. Place bowl
on top of simmering saucepan (if water has evaporated, add more).
Whisk until whites are hot to the touch. Remove bowl from heat and
beat whites with an electric mixer on medium-high until almost stiff
(about 1 minute). Set aside.
Remove chocolate milk mixture from freezer and beat with an electric
mixer on medium-high until foamy (about 2 minutes).
Gently fold the chocolate/gelatin mixture into the whipped yolks,
then add to the chocolate milk bowl. Whisk the whipped whites briefly
to smooth them, and add to the mixture. Quickly fold all ingredients
together and pour the mixture into the prepared pie shell. Place in
the freezer for 20 to 30 minutes. Transfer pie to refrigerator until
completely set.
Yield: 1 pie Serving size: 1 slice
Nutrition per serving: Exchanges: 1 starch / bread 1 1/2 fat
from THE DIABETIC GOURMET
MC formatted by Barb at PK using MC Buster 2.0f & SNT on 6/12/98
Yields
1 servings