This recipe provides instructions for making a chocolate chiffon mold in 3 steps: 1) Soak gelatin in cold water and beat egg yolks with cocoa, salt, and milk until thick. Cook mixture over simmering water and add vanilla, chocolate extract, and artificial sweetener. 2) Fold beaten egg whites into partially thickened chocolate mixture and spoon into a mold lined with ladyfinger halves. 3) Chill mold for 3-4 hours until set, then unmold and slice into 6 servings along with 2 ladyfinger halves each. Each serving contains 103 calories.

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Chocolate Chiffon Mold
1 tb Gelatin; Granulated
3 md Eggs, Separated
1/8 ts Salt;
1/2 ts Chocolate Extract; Pure
1/8 ts Cream Of Tartar;
1/2 c Water; Cold
1/4 c Cocoa; Dry (25 Grams)
1 1/2 ts Vanilla; Real(No Artificial)
Artifical Sweetener ; 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