Using ingredient env gelatin

Chocolate Fudge Variations

• 238 on candy
• 1 env gelatin (unflavored)
• 3,300 ml saucepan
• 600 gr sugar
• 280 gr butter
• 240 ml milk
• 140 gr any of the following coarsely pecans (chopped)
• 120 gr walnuts
• 95 gr unsweetened chocolate
• 9 gr vanilla extract

Chocolate Truffle Pie

• 14 ozs fat-free sweetened condensed milk
• 3 ozs unsweetened baking chocolate squares melted
• 2 cool whip free (thawed)
• 1 filling
• 1 env gelatin (unflavored)
• 350 gr fat oreo cookie crumbs (reduced)
• 120 ml water
• 55 gr fat margarine melted (reduced)
• 38 gr granulated sugar
• 4 gr pure vanilla extract

Christina Ferrare's Pumpkin Chiffon Pie

• 9 graham cracker crust
• 2 egg yolks
• 2 egg whites
• 1 env gelatin (unflavored)
• 250 gr pumpkin puree (canned)
• 180 ml milk
• 150 gr sugar
• 120 ml whipped cream
• 1 gr salt
• 1 gr cinnamon

Cognac Pie

• 10 graham cracker crust (baked)
• 5 egg yolks
• 1 env gelatin
• 240 ml cream (heavy)
• 150 gr sugar
• 120 ml cognac divided
• 60 ml water
• 60 ml cogna heat over boiling water until gelatin dissolves
• 55 gr cogna chill until this mixture will mound (slightly)
• 34 gr shaved chocolate for (garnish)

Diabetic Citrus Ice

• 1 env gelatin (unflavored)
• 250 gr unsweetened orange
• 240 ml water
• 60 ml lemon juice
• 50 gr granulated sugar replacement

Pawpaw Pie Or Parfait

• 3 eggs (separated)
• 1 env gelatin (unflavored)
• 1 pawpaw pulp strained
• 160 ml milk
• 110 gr brown sugar
• 50 gr sugar
• 1 gr salt

Poinsettia Pie

• 3 eggs
• 1 env gelatin (unflavored)
• 1 round candy (yellow)
• 3/8 creme de menthe
• 525 gr chocolate wafer crumbs
• 150 gr sugar
• 120 ml whipping cream
• 85 gr butter
• 80 ml water (cold)
• 1 gr peppermint extract

Strawberry Bavarian

• 2 egg whites
• 1 env gelatin (unflavored)
• 300 gr strawberries
• 240 ml whipping cream
• 180 ml water (cold)
• 100 gr sugar

Very Smooth Cheesecake

• 1 env gelatin (unflavored)
• 290 gr strawberries (frozen)
• 240 ml whipping cream
• 230 ml cream cheese
• 100 gr graham cracker crumbs
• 100 gr sugar
• 60 ml water (cold)
• 14 gr margarine
• 14 gr sugar

Citrus Ice

• 1 env gelatin (unflavored)
• 250 gr unsweetened orange
• 240 ml water
• 60 ml lemon juice
• 50 gr granulated sugar replacement