1 c Skim milk
1 lg Egg
1/3 c Light corn syrup
2 ts Light corn syrup
1/2 c Cocoa
2 oz Lowfat cream cheese — in
Chunks
2 ts Gelatin powder, unsweetened
1 ts Vanilla
1/2 ts Peppermint extract
1/2 c Sugar
1 tb Sugar
2 lg Egg whites — at room
Temperature
Whisk 1/4 cup milk, egg, 1/3 cup corn syrup and cocoa till smooth. In
large pot, heat remaining milk till bubbles appear at edges. Whisk
some into cocoa mixture, then whisk back into milk in pot. Cook over
medium, stirring constantly with a wooden spoon for 3-5 m in.. till
slightly thickened. Remove from heat and whisk in chocolate and cream
cheese till smooth. Set aside.
Soften gelatin in 1/4 cup water and heat till dissolved. Whisk into
chocolate mixture along with vanilla and mint. Set aside.
Combine 1/4 cup water, 1/2 cup sugar and 2 tsp. corn syrup in small
pot. Bring to a boil and cook at medium-high for about 5 min. (2 30
deg. – fine thread stage). Beat egg whites to soft peaks, add 1
Tbsp. sugar and beat till stiff but not dry. When syrup reaches 239
deg (soft ball stage) pour over whites, gradually while beating. Beat
about 5 min, till stiff, satiny and cool. Whisk one cup of meringue
into chocolate mixture, fold in the rest. Spoon into crust. Chill.
Yields
8 Servings