Chocolate chiffon mold

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
 
   Posted by Bobby Queen to the Fidonet Diabetic_Recipes echo 3-98
 
 MMMMM