Serves: 8
Total Calories: 202
1. 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.
2. Remove from heat, stir in the rum extract and refrigerate the mixture until partially set.
3. In a small bowl, beat egg whites with liquid sugar substitute until stiff peaks form. Fold into cooled chocolate mixture.
4. Layer the chocolate mixture and whipped topping in the pie shell, ending with whipped topping. Refrigerate for 2 to 3 hours or until firm.
EXCHANGES
1 1/2 Starch
2 Fat
NUTRITION FACTS
Calories 216
Calories from Fat 113
Total Fat 13 grams
Saturated Fat 2 grams
Cholesterol 54 milligrams
Sodium 138 milligrams (w/o added salt 120 milligrams)
Total Carbohydrate 19 grams
Dietary Fiber 1 gram
Sugars 6 grams
Protein 5 grams
This Chocolate Rum Pie recipe is from the The Complete Quick & Hearty Diabetic Cookbook Cookbook. Download this Cookbook today.
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