Chocolate Rum Pie - Quick and Hearty

Course : Chocolate
Serves: 8
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1 package unflavored gelatin
1 cup skim milk
2 large eggs -- separated
2 tablespoons granulated sugar substitute
1 dash salt -- optional
1/4 cup cocoa
1 teaspoon rum extract
1 tablespoon liquid sugar substitute
2 cups low-calorie commercial whipped topping
1 crust basic pie shell -- baked

Preparation / Directions:

In a large saucepan, combine gelatin, milk, egg yolks, granulated sugar substitute, salt, and cocoa. Cook over medium heat until completely blended and slightly thickened. Remove from heat, stir in the rum extract and refrigerate the mixture until partially set. In a small bowl, beat egg whites with liquid sugar substitute until stiff peaks form. Fold into cooled chocolate mixture. Layer the chocolate mixture and whipped topping in the pie shell, ending with whipped topping. Refrigerate for 2 to 3 hours or until firm. 8 servings/Serving size: 1/8 pie


Nutritional Information:

74 Calories (kcal); 2g Total Fat; (17% calories from fat); 4g Protein; 13g Carbohydrate; 47mg Cholesterol; 90mg Sodium

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