Chocolate Chiffon Pie
1 envelope unflavored gelatin
1/4 cup cold water
1 1/2 1-ounce squares unsweetened chocolate, grated
1/2 cup hot double-strength decaffeinated coffee
1/3 cup egg substitute
1/2 cup sugar
Dash salt
1 teaspoon vanilla extract
1 8-ounce container fat-free non-dairy whipped topping
2 low-fat graham cracker pie shells
Additional non-dairy whipped topping, optional
Sprinkle gelatin over cold water to soften for 5 minutes. Melt chocolate in hot coffee. Stir gelatin into chocolate mixture until it is dissolved. Beat egg substitute and sugar together for 1 minute, then add to chocolate mixture along with salt and vanilla. Cool.
Fold whipped topping into chocolate mixture until thoroughly combined. Divide evenly between the 2 pie shells. Chill until firm. Top with whipped topping, if desired.
Makes two pies, six servings each.
Each serving contains approximately: 212 calories, 6 g fat, 0 mg cholesterol, 148 mg sodium, 35 g carbohydrates, 3 g protein, 1 g fiber, 5 WW points