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Fruit Chiffon in a Chocolate Cookie Crust

Source of Recipe

Recipe courtesy of Hershey's


Recipe Introduction

Note: Leftover dough can be used for cookies. Slice as directed. Bake at 375°F. on ungreased cookie sheet 7 to 9 minutes. Cookies can be crushed in blender or food processor and used to top sugar-free frozen yogurt, folded into sucrose-free whipped topping or used as a garnish on sugar-free cakes or puddings. 8 servings)

1 can (16 ounces) fruit cocktail, packed in juice
1 envelope unflavored gelatin
1 large egg yolk
3 tablespoons lemon juice
2 teaspoons fresh grated lemon peel
granulated sugar substitute to equal 1/2 cup sugar, divided
2/3 cup evaporated skim milk

CHOCOLATE COOKIE CRUST (below)

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CHOCOLATE COOKIE CRUST
1/2 cup (1 stick) butter or margarine, softened
1/4 cup sugar
sugar substitute to equal 1/2 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1-1/3 cups all-purpose flour
3 tablespoons Hershey's cocoa
1/2 teaspoon baking soda
1/8 teaspoon salt
2 tablespoons skim milk

In large mixer bowl, beat butter, sugar and sugar substitute until light and fluffy. Add egg and vanilla; beat well. Stir together flour, cocoa, baking soda and salt; add alternately with milk to butter mixture, beating until well blended. Shape dough into two 6-inch long rolls. Wrap in plastic wrap.

Freeze 6 to 8 hours. Heat oven to 350°F. Lightly grease 9-inch pie plate. Cut dough into 1/8-inch thick slices; arrange enough slices, edges touching, to cover bottom and sides of prepared pie plate. Bake 7 to 9 minutes. Cool.
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Drain fruit cocktail, reserving juice. Add enough water to juice to measure 3/4 cup. Cover and refrigerate fruit.

In small saucepan, sprinkle gelatin over juice. Let stand 1 to 2 minutes. Add egg yolk, lemon juice, lemon peel and sugar substitute to equal 1/4 cup sugar; beat with whisk until blended. Cook over medium heat, stirring constantly,
until mixture boils; boil and stir 1 minute.

Remove from heat. Pour mixture into bowl; refrigerate, stirring occasionally, until mixture has consistency of unbeaten egg whites, 20 to 30 minutes.

Meanwhile, pour evaporated milk into metal bowl; place in freezer until very cold and ice crystals begin to form around edges, about 1 hour. Beat chilled milk and remaining sugar substitute on high speed of electric mixer until
foamy. Add gelatin mixture, beating until well blended.

Pour into CHOCOLATE COOKIE CRUST. Refrigerate 3 to 4 hours or until set. Garnish with reserved fruit cocktail.

Per serving: 190 calories, 5 g protein, 9 g fat, 23 g carbohydrate, 45 mg cholesterol, 180 mg sodium ++++ Exchanges: 1 fruit, 1/2 whole milk, 1 fat