Fruit Chiffon in a Chocolate Cookie Crust
(Recipe courtesy of Hershey's ~ 8 servings)
| 1 | can (16 ounces) fruit cocktail, packed in juice |
| 1 | envelope unflavored gelatin |
| 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 (recipe follows) |
| 1/2 | cup (1 stick) butter or margarine, softened |
| sugar substitute to equal 1/2 cup granulated sugar |
| 1 | teaspoon vanilla extract |
| 1-1/3 | cups all-purpose flour |
| 3 | tablespoons Hershey's cocoa |
- 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.
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.
| Per serving: | 190 calories, 5 g protein, 9 g fat, 23 g carbohydrate, 45 mg cholesterol, 180 mg sodium |
| Exchanges: | 1 1/2 carbohydrate (1 fruit, 1/2 whole milk), 1 fat |
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