Mocha Pudding Pie - serves 8

Preparation - 25 minutes

12 graham crackers (2 1/2-inch squares), made into crumbs
1 ounce ground walnuts
2 tbsp margarine, softened
1/2 cup plain lowfat yogurt, divided
1 cup skim or nonfat milk, divided
2 tsp instant espresso coffee powder
1 envelope (four 1/2-cup servings) reduced-calorie chocolate instant pudding mix
1/2 cup thawed frozen dairy whipped topping
1/2 ounce semisweet chocolate, shaved
1/2 cup raspberries

In medium mixing bowl combine graham cracker crumbs and walnuts; with pastry blender, cut in margarine until mixture resembles coarse crumbs. Remove 1/4 cup crumb mixture and set aside. Using a fork, add 2 tbsp yogurt to crumb mixture in mixing bowl and mix thoroughly.
Using the back of a spoon, press crumb-yogurt mixture over bottom and up sides of 9-inch microwavable pie plate.
Microwave on High (100%) for 4 minutes, rotating plate 1/2 turn halfway through cooking. Cover pie plate with foil and freeze until ready to fill.
In medium microwavable mixing bowl microwave 2 tbsp milk on High for 15 seconds; add espresso and using a wire whisk, stir to dissolve. Stir in remaining yogurt, then stir in remaining milk. Add pudding mix, stirring to dissolve.
Pour pudding mixture into cooled crust. Sprinkle reserved crumb mixture around edge of pudding mixture. Refrigerate for at least 1 hour.
To serve, cut pie into 8 equal wedges and set each wedge on a dessert plate. Top each portion with 1 tbsp whipped topping and 1/8 of the chocolate shavings. Garnish each portion with 1 tbsp of raspberries.

Nutrient Analysis per serving
Calories	151 kcal
Protein	4 g
Fat	8 g
Carbohydrate	18 g
Calcium	77 mg
Sodium	261 mg
Cholesterol	1 mg

Cream Pie


8 oz Fat Free Cream Cheese


8 oz Fat Free Cool Whip


8 oz Fat Free Sour Cream


1 c Splenda


Lemon juice or Lime juice can be added.





1 Low-Fat Graham Cracker Pie Crust (or make your own �?I usually make my own

with a double recipe in a 9x13)


(Pie Crust makes 8 servings; 9x13 makes 24 servings)





Cream the cream cheese. Add the Splenda. Add Sour Cream, then Cool Whip. If

desired, put in pie crust.

Café con Leche Cream Pie

Brew triple-strength coffee for the best flavor. The combination of

sweetened condensed milk and cream cheese will cut any bitterness.



Ingredients



3/4 cup chocolate wafer crumbs (about 15 cookies, such as Nabisco's

Famous Chocolate Wafers)

4 teaspoons butter, melted

Cooking spray

3/4 cup extrastrong brewed coffee

1 1/4 teaspoons unflavored gelatin

1 (8-ounce) block 1/3-less-fat cream cheese

1 (8-ounce) block fat-free cream cheese

1 (14-ounce) can fat-free sweetened condensed milk

3 cups frozen fat-free whipped topping, thawed

1/2 teaspoon unsweetened cocoa

Preparation

Preheat oven to 350°.



Combine chocolate wafer crumbs and butter, tossing with a fork until

well combined. Firmly press mixture into the bottom of a 9-inch

springform pan coated with cooking spray. Bake at 350° for 10 minutes;

cool completely.



Pour brewed coffee into a medium microwave-safe bowl. Sprinkle the

gelatin over coffee; let stand 10 minutes. Combine cheeses and milk in

a food processor; process until smooth. Microwave coffee mixture at

HIGH for 20 seconds. Add coffee mixture to cheese mixture, and process

until well combined. Pour cheese mixture into prepared crust. Cover

and refrigerate overnight. Spread the whipped topping evenly over

filling; sprinkle cocoa over pie. Chill 1 hour before serving.

Yield



10 servings (serving size: 1 wedge)

Nutritional Information



CALORIES 284(27% from fat); FAT 8.4g (sat 5g,mono 2.5g,poly 0.4g);

PROTEIN 9.9g; CHOLESTEROL 26mg; CALCIUM 171mg; SODIUM 353mg; FIBER

0.3g; IRON 0.5mg; CARBOHYDRATE 40.5g



Chef: Chef Terry Conlan

Cooking Light, MAY 2004

 

Apple Tart

1/4 cup trans fat free margarine
1 pkg (4-serving size) sugar free lemon gelatin
1/2 tsp ground cinnamon
7 apples, peeled, cored and quartered
1 pie crust (ready-to-use)
1 cup Free Cool-Whip

1. Preheat oven to 400 F. Melt butter in 10 inch ovenproof nonstick skillet on medium heat. Add dry gelatin mix and cinnamon. Cook and stir until gelatin is dissolved. Arrange single layer of apples, cut-sides down, on bottom of skillet. Top with remaining apples.

2. Cook apples on medium-low heat 20 minutes or until apples begin to soften and gelatin mixture starts to thicken. Place pie crust over apples. Place skillet in oven.

3. Bake 20 minutes or until crust is golden and apples are tender. Cool 3 minutes. Using oven mitts, place large serving plate on top of skillet. Carefully turn skillet over on plate. Serve warm. Cut into 10 slices. Top each serving with about 2 Tbsp whipped topping.

Creamy Key Lime Pie



Crust:

2 cups Fiber One® original bran cereal

1/4 cup butter or margarine, melted

1 tablespoon corn syrup

1 teaspoon vanilla extract



Filling:

2 tablespoons cold water

1 tablespoon fresh lime juice

1 1/2 teaspoons unflavored gelatin

4 oz (half 8-oz package) 1/3-less-fat cream cheese (Neufchâtel), softened

3 containers (6 oz each) Yoplait® Light Thick & Creamy Key Lime Pie yogurt

1/2 cup thawed reduced-fat whipped topping

2 teaspoons grated lime peel



Directions:

1. Heat oven to 350°F. Place cereal in resealable food-storage plastic bag;

sea l bag and finely crush with rolling pin or meat mallet until cereal looks

like graham cracker crumbs (or finely crush in food processor).



2. In medium bowl, mix crust ingredients until blended. Press crust mixture

evenly and firmly in bottom and up sides of 9-inch glass pie plate. Bake 10 to

12 minutes or until firm. Cool completely, about 1 hour.



3. In 1-quart saucepan, mix water and lime juice. Sprinkle gelatin on lime

juice mixture; let stand 1 minute. Heat over low heat, stirring constantly,

until gelatin is dissolved. Cool slightly, about 2 minutes.



4. In medium bowl, beat cream cheese with electric mixer on medium speed

until smooth. Add yogurt and lime juice mixture; beat on low speed until well

blended. Fold in whipped topping and lime peel. Spoon into crust. Refrigerate

until set, about 2 hours.



MAKES 8 SERVINGS