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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)

    ~~~~~~~~~~~~~~
    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.
    ~~~~~~~~~~~~~~~~~~

    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

 

 

 


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