—Crust—
8 Reduced-fat chocolate graham
-cracker rec.
1 tb Honey
1 tb 70% buttermilk-vegetable oil
-spread, melted
—Filling—
1 Envelope unflavored gelatin;
-1/4 oz.
12 oz Evaporated skim milk
3 tb Unsweetened cocoa powder
2 tb Sugar
7 oz Dark chocolate; broken into
-pieces
2 ts Vanilla
2 c Frozen nonfat nondairy
-whipped topping, thawed
Preheat oven to 350?F. For crust, break up graham crackers; place in food
processor. Process into fine crumbs. Add honey and vegetable oil spread.
With on/off motion, pulse until evenly moistened. Turn into 9″ springform
pan. Spread crumbs evenly over bottom of pan and 1 1/2″ up sides. cover
with plastic wrap; press crust firmly. Remove plastic. Bake crust 5
minutes. Transfer pan to wire rack to cool completely. For filling, in
saucepan, sprinkle gelatin over cold water. Let stand 1 minute until
softened. Place pan over low heat; stir until gelatin dissolves. In another
saucepan, bring milk to boil, stirring. Stir in cocoa, sugar and chocolate.
With wire whisk mix until smooth. Stir in vanilla and gelatin mixture. Pour
into bowl; cool to room temperature. Refrigerate, stirring every 10 minutes
until mixture thickens and begins to mound, about 30 – 45 minutes. Gently
fold in whipped topping. Pour into crust. Refrigerate until set, 2 hours.
Makes 12 servings. Per serving: 188 calories; 5 g protein; 7 g fat; 1 mg
cholesterol; 29 g carbohydrates; 107 mg sodium.
Your time in the kitchen: 30 minutes; ready to serve in 3 hours, 10
minutes.
Sneak peak at irresistible, guilt-free treats from Richard Simmons’
brand-new cookbook, “Sweetie Pie”, printed in Woman’s World, 11/4/97 issue.
Yields
12 Servings