CHOCOLATE COOKIE CRUST
1 c Chocolate cookie crumbs 1/2 ts Ground cinnamon
(5 single cookies) 1/4 ts Ground nutmeg
2 tb Margarine, diet; melted
FILLING
1 pk Chocolate pudding, 2 tb Candied ginger root
— low-calorie — minced
2 c Skim milk 1 tb Rum or coffee liqueur
1 1/2 c Ricotta cheese, non-fat 1 ts Chocolate sprinkles
2 tb Fructose — optional
Recipe by: Skinny Chocolate – ISBN 0-940625-80-6 CRUST: Prepare using
food processor fitted with steel blade. Combine chocolate cookie
crumbs, margarine, cinnamon, and nutmeg. Pat crumbs into 9-inch pie
plate.
FILLING: Prepare chocolate pudding according to package directions,
using skim milk. Cool until set. Spoon pudding over crust. Place in
refrigerator.
Mix ricotta cheese with fructose, ginger, and rum in food processor.
Puree. Spoon cheese filling over set pudding, spread evenly over pie;
mix a thin layer of chocolate into cheese. Chill until serving time.
Top with chocolate sprinkles, if desired.
NUTRITIONAL DATA PER SERVING Calories 70 % Calories from fat 21 Fat
(gm) 2 Sat. fat (gm) 0.5 Cholesterol (mg) 4 Sodium (mg)
79 Protein (gm) 6 Carbohydrate (gm) 11
Yields
12 servings