BLACK BOTTOM
PIE
GRAHAM CRACKER
CRUST:
1
1/4 cup. graham cracker crumbs
1/2
cup. diet margarine
FILLING
1
envelope unflavored gelatin
3/4
c. part-skim ricotta cheese
12
packets sweetener
1
packet low-calorie whipped topping mix
1
1/2 c. skim milk
1
tbsp. vanilla extract
1/4
c. cocoa
Method
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 or 8
servings.
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