MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Chocolate Chiffon Mold
  Categories: Diabetic, Desserts, Low-fat/cal
       Yield: 6 servings
  
       1 tb Gelatin; Granulated               1/2 c  Water; Cold
       3 md Eggs, Separated                   1/4 c  Cocoa; Dry (25 Grams)
 	1/8 ts Salt;			       1 1/2 ts Vanilla; Real (No
    Artificial)
     1/2 ts Chocolate Extract; Pure                  Artifical Sweetener ;*
     1/8 ts Cream Of Tartar;                   42 g  Ladyfingers; 6 Small
  
   *    Use enough artificial sweetener to substitute for 2/3 cups
   sugar. Soak gelatin in cold water.  Beat egg yolks until light; add
   cocoa, salt, and milk; beat until smooth.  Turn into the top of a
   double boiler. Cook over simmering water stirring constantly until
   thick and smooth. Remove from heat.  Add vinilla, chocolate extract
   and artificial sweetener; mix well. Add chocolate mixture to gelatin
   and stir until gelatin is completely dissolved.  Chill in
   refrigerator, stirring occasionally until mixture sets to the
   consistency of unbeaten egg whites. Meanwhile split lady fingers.
   Place halves upright ( flat side in) around outer sides of a 4-cup
   mold. When chocolate mixture is partially thickened, beat egg whites
   and cream of tartar until stiff.  Fold into chocolate mixture; blend
   thoroughly. Carefully spoon into mold.  Cover with clear plastic
   wrap. Chill for 3 to 4 hours or until set.  Unmold onto a serving
   plate as you would any gelatin mixture.  To serve, cut into six
   slices.
   
   Makes 6 Servings of 2/3rds cup chocolate mold plus 2 ladyfinger
   halves.
   
   Nutritive Values Per Serving: CHO 11 gm; PRO 7 gm; FAT 4 gm;
   Calories 103; Sodium 100 Mg
   
   Food Exchanges Per Serving: 1 Fruit Exchange Plus 1 Low-Fat Meat
   Exchange
   
   Low-Sodium Diets: Omit Salt
  
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