1 c Skim milk
1 lg Egg
1/3 c Light corn syrup
2 ts Light corn syrup
1/2 c Cocoa
2 oz Lowfat cream cheese — in
Chunks
2 ts Gelatin powder, unsweetened
1 ts Vanilla
1/2 ts Peppermint extract
1/2 c Sugar
1 tb Sugar
2 lg Egg whites — at room
Temperature
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.
Yields
8 Servings