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Fruit Chiffon in a Chocolate Cookie Crust Recipe

Diabetic Friendly Recipe

Fruit Chiffon in a Chocolate Cookie Crust. The use of fruit cocktail speeds up the baking process of this company worthy dessert with a tasty chocolate crust.

Fruit Cocktail for Fruit Chiffon in a Chocolate Cookie Crust

Recipe Ingredients

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
1/2-cup granulated sugar substitute, divided
2/3 cup evaporated skim milk
Chocolate Cookie Crust (recipe follows)

Recipe Directions

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 one to two 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 one 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 one 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 three to four hours or until set.

Garnish with reserved fruit cocktail.

Chocolate Cookie Crust

Chocolate Cookie Pie Crust 1/2 cup butter or margarine, softened
1/4 cup sugar
1/2-cup granulated sugar substitute (such as Stevia)
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 six to eifgt hours. Heat oven to 350-degrees. Lightly grease 9-inch pie square baking pan. Cut dough into 1/8-inch thick slices; arrange enough slices, edges touching, to cover bottom and sides of prepared pie plate.

Bake seven to nine minutes. Cool.

Note: Leftover dough can be used for cookies. Slice as directed. Bake at 375-degrees. on ungreased cookie sheet seven to nine 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.

Nutrition Information

Yield: 8 servings
Calories: 190; Fat: >9g; Protein: 5g; Carbohydrates: 23mg; Cholesterol: 45mg; Sodium: 180mg;

Exchanges:  1-1/2 Carbohydrate (1 fruit, 1/2 whole milk), 1 fat

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