Light Chocolate French Silk Pie

1 recipe prepared Light Chocolate Cookie Crust
1 cup sugar divided into ½ cups
½ cup unsweetened cocoa
¾ cup fat free half and half or skim milk divided into ½ and ¼ cups or
1 envelope un-flavored gelatin
2 teaspoons vanilla extract
1-8 oz container 50% less fat cream cheese (4.5 grams fat per 1-oz.)
2-8 oz container fat free whipped topping (Cool Whip, etc.)
2 tablespoons dark chocolate shavings – optional

1. Prepare crust according to recipe below and cool to room temperature, then cover and chill until read to fill.

2. Combine ½ cup sugar and cocoa in heavy saucepan; add ½ cup 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.

3. Pour remaining 1/4 cup milk into a small saucepan, sprinkle un flavored gelatin over milk and let sit for 2 to 3 minutes. Stirring occasionally, heat mixture over low until gelatin dissolves, 2 to 3 minutes. Gently mix gelatin mixture and vanilla into cocoa mixture, blending all ingredients together set aside to cool.

4. Place cream cheese and ½ cup sugar in large bowl and beat with a mixer at medium speed until smooth. With mixer on low speed pour cocoa milk mixture into cream cheese mixture and beat together until well combined. Using a spatula or wooden spoon fold 1 8-ounce container whipped topping gently into cocoa cheese mixture until well blended.

5. Pour chocolate filling into pie crust, smoothing out top with spatula and chill for 3 hours or until set. Spoon second 8-oz container of whipped topping into a pastry bag fitted with a ½ to 1 inch tip. Pipe topping decoratively around edges and within center of pie. Sprinkle with chocolate shavings and serve or return to refrigerator until ready to serve.

Yield: 10 servings with crust at approximately 280 calories; 6 grams total fat; 1 gram saturated fat; 11 milligrams cholesterol; 55 grams carbohydrate; 2 grams dietary fiber; 6.7 grams protein; 203 milligrams sodium.

Light Chocolate Cookie Crust
1 cup low fat chocolate graham cracker crumbs or 8 whole crackers, crushed or 34 Reduced fat Chocolate Nilla Wafter cookies, crushed
2 tablespoons sugar
2 tablespoons Land O Lakes Light Butter (5.5 grams fat per 1 tablespoon) or other light butter or margarine, melted

1. Preheat oven to 375º F. Combine crumbs, sugar and melted margarine in the bottom of 9 to 10-inch spring-form pan. Pat crust evenly over bottom of pan. Bake crust for 8 minutes, remove from oven and set aside to cool before filling.

by Mary E. Ross

Compare at 420 calories and 29 grams total fat