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Crust
24 chocolate cookie
wafers
1
⁄4 cup melted
margarine
Filling
1
⁄4
cup water
1 package (.3 oz.)
sugar-free raspberry
gelatin
1
1
⁄2 cups frozen
raspberries
1 container (8 oz.)
nonfat raspberry
yogurt
1
⁄2 cup lowfat cottage
cheese
Break cookies into large pieces and place in blender
jar. Cover and blend at LIQUEFY, pulsing 2 or 3
times, about 10 seconds each time, until finely
chopped.
In bowl, combine cookie crumbs and margarine;
reserve 2 teaspoonfuls. Press remaining mixture into
bottom and up sides of a standard 9-inch pie plate
(not deep-dish).
In small saucepan, combine water and gelatin; let
stand to soften, about 30 seconds. Heat over
medium heat until gelatin is dissolved; stir
occasionally. Pour into blender jar. Add remaining
ingredients. Blend at LIQUEFY about 30 to 45
seconds.
Pour into pie crust. Sprinkle with reserved crumbs.
Refrigerate until set, about 1 to 2 hours.
Yield: 8 servings.
Per serving: About 155 cal, 5 g pro, 16 g car,
8 g fat, 6 mg chol, 184 mg sod.
Raspberry Chocolate Pie
1 cup semi-sweet
chocolate chips
1
⁄
4 cup egg substitute or
1 pasteurized egg,
beaten
1
⁄2 teaspoon vanilla
3
⁄4 cup evaporated milk
Sweetened whipped
cream or whipped
topping, if desired
Place chocolate chips, egg substitute, and vanilla in
blender jar. Heat evaporated milk to boiling and
pour over ingredients. Cover and blend at LIQUEFY
until chocolate chips are melted and mixture is
smooth, about 30 to 45 seconds; scrape sides of
blender jar, if necessary.
Pour into small cups. Refrigerate until set, about
4 to 6 hours. Serve with whipped cream, if desired.
Yield: 4 (about
1
⁄3 cup) servings.
Per serving: About 211 cal, 6 g pro, 26 g car,
12 g fat, 2 mg chol, 72 mg sod.
Pots de Creme
DESSERTS