German chocolate angel pie
Easy, refreshing fabulous dessert, make ahead and freeze. Easy to swallow as it
melts in your mouth.
Makes 8 servings
Ingredients
3 large egg whites, room temperature
1/4 teaspoon salt
1/4 teaspoon cream of tartar
3/4 cup sugar
1 tablespoon plus 1 teaspoon vanilla extract, divided
1 (4-ounce) bar German Sweet Chocolate
3 tablespoons water
1 (8-ounce) container fat-free frozen whipped topping, thawed
Directions
- Preheat oven to 300°F. Beat egg whites with salt and cream of tartar until foamy.
Add sugar, 2 tablespoons at a time, beating well after each addition. Continue beating
until stiff peaks form.
- Fold in 1 tablespoon vanilla. Spoon into 9-inch lightly greased glass pie plate
and form nest-like shell. Bake 45 minutes. Cool.
- In a microwave-safe bowl, melt chocolate in water 1 minute, stir until melted. Cool.
Add remaining 1 teaspoon vanilla. Fold whipped topping into cooled chocolate. Spoon
into meringue shell. Freeze. Thaw slightly to serve.
Nutritional information per serving
Calories 198, Protein (g) 2, Carbohydrate (g) 37, Fat (g) 4, Cal. from Fat (%) 17,
Saturated Fat (g) 2, Dietary Fiber (g) 1, Cholesterol (mg) 0, Sodium (mg) 109, Diabetic
Exchanges: 2.5 other carbohydrate, 1 fat
DOC’S NOTES: Good source of calories and very soothing for a sore mouth as the crust
is a meringue.