Carob Chiffon Pie

Ingredients

1 tbsp. unflavored gelatin

1 c. honey & carob spread

1/2 c. water

4 eggs, separated

1 tsp. vanilla

1/8 tsp. salt

1/2 tsp. rum or mint flavoring

Instruction

Prepare a pie dish with a baked crumb crust. Cool. Combine gelatin and carob powder in top of double boiler. Stir in honey, water and slightly beaten egg yolks. Place over simmering water and cook, stirring for 5 minutes or until slightly thickened. Add flavoring. Remove from heat and cool to room temperature. Fold beaten egg whites into cooled carob mixture. Pour into cooled baked crumb crust. Refrigerate until set. Top with whipped cream.

This recipe courtesy of holyfoodimports.com