On Mon, 26 Jul 2004 22:11:09 GMT, "Felice Friese" >
wrote:

>FRENCH SILK CHOCOLATE PIE
>
>1/4 pound sweet butter
>3/4 cup superfine sugar
>1 teaspoon real vanilla extract
>2 ounces unsweetened chocolate
>2 large eggs
>
>Cream butter and sugar well.Add vanilla. Add chocolate. Add eggs one at a
>time, beating a full 5 minutes after each addition. Pour into cooled pie
>shell.

I'll bet this can be converted to a low-carb dessert. Just substitute
Splenda for sugar, and serve it in individual dishes, like an elegant
pudding.

Carol (who's definitely going to try this)