BLACK BOTTOM PIE
--GRAHAM CRACKER CRUST:--1 1/4 c. graham cracker
crumbs
1/2 c. 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
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 (filling and crust) or 8 servings.
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