| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Vegetables | Choco2 | 1 | servings | |
INGREDIENTS
| 1/3 | c | Cocoa |
| 1 | ts | Instant coffee |
| 1/4 | c | Granulated sugar replacement |
| 2 | tb | Cornstarch |
| 1/4 | ts | Salt |
| 2 | c | Skim milk |
| 1 | Egg; beaten | |
| 8 | oz | Cream cheese; softened |
| 1 | ts | Vanilla extract |
| BASIC PIE SHELL | ||
| 1/3 | c | Vegetable shortening |
| 1 | c | Flour; sifted |
| 1/4 | ts | Salt |
| 2 | tb | Ice water |
INSTRUCTIONS
Combine cocoa, coffee, sugar replacement, cornstarch and salt in saucepan; stir in milk. Cook and stir over medium heat until thick and bubbly; reduce heat, and then cook and stir 4 minutes more. Remove from heat. Stir small amount of hot mixture into beaten egg and pour egg mixtuire into hot mixture, stirring to blend. Cook over low heat for 2 minutes and remove from heat. Add cream cheese and vanilla, beating until well blended and fluffy. Pour into 1-quart mould or dish. Cover with waxed paper and chill until firm. Remove paper and unmould. Yield: 10 servings, 128 calories each. Exchange, 1 serving: 1 full-fat milk, 1 fat BASIC PIE SHELL Chill shortening. Cut shortening into flour and salt until mixture forms crumbs. Add ice water, 1 Tbslp. at a time, and flip mixture around in bowl until a ball forms. Wrap ball in plastic wrap and chill at least 1 hour. Roll to fit 9" pie pan. Fill with pie filling or prick with fork. Bake at 425F for 10 to 12 minutes or until firm. Or leave unbaked and refrigerate or freeze until ready to use. Yield: 8 servings, 120 calories, each. Exchange, 1 serving: 1 bread, 1 fat. Recipe by: Linda Robinson <CatRescuer@AOL.COM> Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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