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Black Bottom Pie-Diet
Author/Submitted by:
Servings: 4
Categories:
Chocolate
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Desserts
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Low-Fat/Low-Cal
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Pies & Pastries
Ingredients:
-----GRAHAM CRACKER CRUST:----- 1 1/4
Cups
graham cracker crumbs 1/2
Cup
diet margarine
-----FILLING:----- 1
Envelope
unflavored gelatin 3/4
Cup
part-skim ricotta cheese 12
Packets
sweetener 1
Packet
low-calorie whipped topping mix 1 1/2
Cups
skim milk 1
Tablespoon
vanilla extract 1/4
Cup
cocoa
Directions:
Combine crumbs with diet margarine by cutting in softened margarine until
mixture resembles coarse crumbs. Press firmly in bottom and sides of 8 or
9 inch pie pan. Bake in preheated 350 degree oven for 8 to 10 minutes.
Cool.
In small saucepan, sprinkle gelatin over 1/2 cup skim milk. Let stand
one minute. Heat, stirring constantly until gelatin dissolves. In
blender or food processor, blend ricotta until smooth and add gelatin
mixture, remaining 1 cup milk and vanilla. Continue blending until
completely smooth. Remove half the mixture, set aside. To mixture still
in blender, add 6 packs sugar substitute and cocoa. Blend thoroughly.
Pour blender mixture into crust, chill for 30 minutes or until partially
set. At the same time, chill remaining mixture for 30 minutes.
Prepare whipped topping mix according to package directions gradually
adding remaining 6 packets sugar substitute. Whisk into reserved, chilled
mixture until blended smoothly. Spoon over chocolate layer; chill until
set. Garnish with dusting of cocoa. Makes one (8 or 9 inch) pie (filling
and crust) or 8 servings.
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