1 recipe prepared Light Chocolate Cookie Crust (see below)
Chocolate Mousse Filling:
1/2 cup unsweetened cocoa
1/2 cup plus 2 tablespoons sugar
1-cup fat free half and half or skim milk
½ cup nonfat skim milk
1 envelope unflavored gelatin
2 teaspoons vanilla extract
3 egg whites at room temperature or 2 tablespoons meringue power or powdered egg whites mixed with
6 tablespoons warm water
1-12 ounce container of fat free whipped topping, Cool Whip Free, etc.- optional
Chocolate sprinkles or chocolate curls – optional
1.Combine ½ cup sugar and cocoa in heavy saucepan; add 1-cup fat free half-and-half or skim milk, mixing together well. Stirring constantly with a wire whisk, heat pan over medium until mixture comes to a gentle boil. Pour mixture into a large bowl; set aside to cool.
2.Pour remaining 1/2-cup skim milk into a small saucepan, sprinkle gelatin over milk and let sit for
2 to 3 minutes. Stirring, heat mixture over low until gelatin dissolves 2 to 3 minutes. Gently
mix gelatin mixture and vanilla into cocoa mixture, blending all ingredients together and set aside
continuing to cool.
3.Place egg whites or meringue powder/ powdered egg whites mixed with 6 tablespoons warm
water into a stainless steel or copper bowl. Using a wire whisk mix powder with water until
completely dissolved. Beat egg whites or powdered egg white mixture at high speed of an
electric mixer until foamy; gradually add remaining 2 tablespoons sugar, one at a time,
continuing to beat until stiff peaks form. Gently fold a third of the meringue into cocoa until
blended. Gently fold remaining meringue into mousse. Pour mousse into piecrust and chill for 3
hours or until set. To Serve; top pie with whipped topping followed by chocolate sprinkles or
chocolate curls before cutting to serve.
Yield: 8 servings at approximately 205 calories; 3 grams total fat; 1 gram saturated fat; 4 cholesterol;
41 grams carbohydrate; 2.4 grams dietary fiber; 4.7 grams protein; 204 milligrams sodium.
LIGHT CHOCOLATE COOKIE CRUST
1 cup chocolate graham cracker crumbs or 9 whole crackers, crushed
2 tablespoons sugar
3 tablespoons Land O Lakes Light Butter (5.5 grams fat per 1 tablespoon) or other light butter or
1. Preheat oven to 375º F. Combine crumbs, sugar and melted margarine in the bottom of an 8- to
10-inch spring-form pan or pie plate. Pat crust evenly over bottom and 1/4-inch up sides of pan. Bake
crust for 8 minutes, remove from oven and set aside to cool.
Yield: 8 servings at approximately 52 calories each; 2 grams total fat; 1 gram saturated fat; 5
milligrams cholesterol; 7.8 grams carbohydrate; 0.2 gram dietary fiber; 0.8 gram protein; 68 milligrams
Recipes from the cookbook, Lighten Up – The Art of Low Fat Gourmet Cooking, by Mary E. Ross.
HIGH FAT VERSION CONTAINS 340 CALORIES AND 18 GRAMS FAT PER SERVING