Chocolate Meringue Low Fat Low Sugar Pie Food

SUGAR-FREE CHOCOLATE CREAM PIE (DIABETIC)

Steps:

• In a saucepan, mix together cocoa, stevia, cornstarch and salt.
• Stir milk in gradually.
• Cook over medium heat, stirring constantly, until mixture boils; boil 1 minute. Remove from heat.
• Blend in vanilla.
• Cool 10 minutes. Pour into pie shell; refrigerate.
• Top with whipped cream before serving.

CHOCOLATE MERINGUE LOW FAT LOW SUGAR PIE

Steps:

• In a blender blend all ingredients except 3 tablespoons of Splenda and egg whites. Blend until smooth about 1 - 2 minutes.
• Pour into 9 inch pie crust.
• Place in oven on cookie sheet.
• Bake at 375°F for 25 - 30 minutes.
• Use electric mixer to mix egg whites gradually adding Splenda.
• Mix until white and foamy. Stir in 1/2 cup coconut if desired.
• Remove pie from oven when done.
• Cool 5 minutes.
• Spread foamy mix on top.
• Place back in oven until white foam is slightly brown.
• Cool in fridge two hours before serving.

FAT FREE CHOCOLATE PEPPERMINT MERINGUE COOKIES

Steps:

• Preparation:.
• Preheat oven to 250 degrees. Line two baking sheets with parchment paper or use silicone mats. In a small bowl, sift together the cocoa powder and sugar. In a large bowl, beat egg whites, cream of tartar and salt with an electric mixer until soft peaks form. Add the cocoa mixture one tablespoon at a time, mixing between additions. Add peppermint extract and mix well. Drop by rounded tablespoonful on to baking sheets. Place in the oven for 1 hour. Turn off oven and leave door slightly open. Leave meringues for at least 2 hours or overnight. Store in an airtight container.

CHOCOLATE MERINGUE COOKIES - LOW CALORIE

Steps:

• Preheat oven to 250 degrees F.
• Line non-stick baking sheets with parchment paper or use the Silpat sheets to prevent the cookies from sticking.
• In a small bowl, combine the 1/4 cup cocoa and sugar together; set aside.
• In a large bowl using your electric mixer, beat egg whites until foamy.
• While beating, add salt, cream of tartar, and vanilla extract.
• Add the cocoa/sugar mixture, 1 tablespoons at a time, until the egg whites are stiff and glossy.
• Drop batter by tablespoonfuls onto non-stick baking sheets.
• In a small bowl, combine the remaining 1 teaspoon cocoa and cinnamon.
• Using a sieve or a sifter, sprinkle mixture over the non-baked cookies.
• Bake 90 minutes; turn off the oven, open the door slightly (secure with a wooden spoon), and allow cookies to cool in the oven.
• Remove from oven and store in a tightly covered (airtight) container.

FAT FREE CHOCOLATE MERINGUE COOKIES

Steps:

• Preheat oven to 250 degrees.
• line two baking sheets with parchment paper.
• in a small bowl, sift together the cocoa powder and sugar.
• in a large bowl, beat egg whites cream of tartar and salt with an electric mixer until soft peaks form.
• add the cocoa mixture one at a time, mixing between addittions.
• add pepperment extract and mix well.
• drop by rounde tablespoonsonto baking sheets.
• place in oven for one hour.
• turn off oven and leave door slightly open.
• leave cookies for at least 2 hours or overnight.
• store in airtight container.

LOW-FAT CHOCOLATE MOUSSE IN A MERINGUE SHELL (PAVLOVA)

Steps:

• MERINGUE SHELL: Preheat oven to 250 degrees. In a mixer bowl, whisk egg whites and cream of tarter until soft peaks form.
• While using a mixer at med-high speed, add sugar, 1 T. at a time until all sugar is incorporated.
• Add vanilla and continue to beat at high speed until mixture stands in stiff, glossy peaks.
• Spoon mixture onto parchment paper or non-stick foil, making a 9" circle that is mounded up at the outside edge.
• Bake 250 degrees for 1 hour and 30 minutes. Then turn oven off and allow it to stay inside the oven another hour (or overnight) to cool completely.
• FILLING: Whisk chocolate syrup into milk, then blend the milk mixture into the pudding. Whisk only about one minute; allow pudding to sit 5 minutes to thicken.
• Mound thickened filling into cooled Pavlova shell; refrigerate 4 hours or until filling has set. If desired, garnish with chocolate curls to serve.