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Ingredientes
- 2/3 c. Unbleached flour
- 3 Tbsp. Oats, 1-minute
- 1 Tbsp. Regular wheat germ
- 1/4 tsp Baking pwdr
- 3 Tbsp. Cool, sweet, soft corn oil margarine
- 3 Tbsp. Ice water
- 1 ounce Semisweet chocolate
- 1/2 c. Evaporated skim lowfat milk
- 1 1/2 Tbsp. Cocoa pwdr
- 1 tsp Vanilla extract
- 2 tsp Unflavored powdered gelatin
- 1 x Egg yolk
- 2 x Egg whites
- 1/4 c. Unsweetened apple juice
- 1 Tbsp. Granulated fructose, plus
- 2 tsp Granulated fructose, available in health food stores
Direcciones
- TO PREPARE THE CRUST:Preheat oven to 450 F. Measure flour into workbowl of food processor which has been fitted with steel blade.
- Add in oats, wheat germ, and baking pwdr. Process for 15 seconds.
- Remove cover. Drop margarine in 3 separate spots over dry mix.
- Cover and process till mix is crumbly (about 6 seconds). With machine running, pour water through feed tube. Process till a mass forms (about 10 seconds).
- 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 refrigeratefor 30 min.
- 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 till bottom is lightly browned (10 to 12 min). Place in freezer so it will be cool 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 possibly glass bowl. Set bowl in saucepan and stir constantly with a rubber spatula till chocolate is melted. Remove bowl from heat and set aside. Keep water at a simmer. In a large metal bowl, whisk together lowfat milk, cocoa, and vanilla. Separate 2 Tbsp. of this mix into a small mixing bowl, and put the remaining mix in the freezer. Add in 2 tsp. of water to the bowl containing the 2 Tbsp. of mix.
- 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 tsp. fructose. Set the bowl in saucepan and whisk vigorously till the yolks are foamy and warm to the touch.
- Remove bowl from heat. Beat mix with an electric mixer on high till peaks begin to create (about 4 to 5 min). 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 in more).
- Whisk till whites are warm to the touch. Remove bowl from heat and beat whites with an electric mixer on medium-high till almost stiff
- (about 1 minute). Set aside.
- Remove chocolate lowfat milk mix from freezer and beat with an electric mixer on medium-high till foamy (about 2 min).
- Gently fold the chocolate/gelatin mix into the whipped yolks, then add in to the chocolate lowfat milk bowl. Whisk the whipped whites briefly to smooth them, and add in to the mix. Quickly fold all ingredients together and pour the mix into the prepared pie shell. Place in the freezer for 20 to 30 min. Transfer pie to refrigerator till completely set.
- Yield: 1 pie
- Serving size: 1 slice
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 443g | |
| Calories 893 | |
| Calories from Fat 246 | 28% |
| Total Fat 28.86g | 36% |
| Saturated Fat 16.11g | 64% |
| Trans Fat 0.0g | |
| Cholesterol 37mg | 12% |
| Sodium 584mg | 24% |
| Potassium 1123mg | 32% |
| Total Carbs 136.46g | 36% |
| Dietary Fiber 12.0g | 40% |
| Sugars 36.64g | 24% |
| Protein 29.12g | 47% |
