INGREDIENTS

INSTRUCTIONS

TO PREPARE THE CRUST:  Preheat oven to 450øF. 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  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  Recipe
by: http://www.diabetes-self-mgmt.com/dir_rec.html  By Barb at PK
<abprice@wf.net> on Jun 12, 1998, converted by MM_Buster  v2.0l.

A Message from our Provider:

“Two great truths: 1. there is a God, 2. you’re not Him”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 884
Calories From Fat: 145
Total Fat: 17.4g
Cholesterol: 180.1mg
Sodium: 419.2mg
Potassium: 2784.9mg
Carbohydrates: 161.4g
Fiber: 28.6g
Sugar: 21g
Protein: 34.1g