
1. 2/3 cup SPLENDA(R) No Calorie Sweetener, Granulated
2. 1/3 cup Dutch-process cocoa
3. 1/4 cup cornstarch
4. 1/8 teaspoon salt
5. 2 1/2 cups 2% reduced fat milk
6. 1/2 cup egg substitute
7. 1 1/2 tablespoons butter
8. 1 tablespoon vanilla extract
9. 1 (6 ounce) reduced-fat prepared graham cracker crust
10. 1 (8 ounce) container reduced-fat frozen whipped topping, thawed
11. Optional Garnish: chocolate shavings
Cooking Directions
1. Combine SPLENDA(R) Granulated Sweetener, cocoa, cornstarch, and salt in a small mixing bowl. Set aside.
2. Whisk together milk and egg substitute in a medium saucepan. Gradually add SPLENDA(R) Granulated Sweetener to mixture, whisking until blended. Add butter and vanilla.
3. Cook over medium heat whisking constantly until mixture begins to boil; boil one minute, whisking constantly. Remove from heat.
4. Pour filling into piecrust. Cover filling with waxed paper; chill 2 hours.
5. Spread whipped topping over pie; garnish with chocolate shavings, if desired.
Nutrition Info
Per Serving
* Calories: 251 kcal
* Carbohydrates: 30 g
* Dietary Fiber: 1 g
* Fat: 11 g
* Protein: 6 g
* Sugars: 13 g
Deliciously rich chocolate cream pie without the guilt - so you can definitely treat yourself to a few of those chocolate sprinkles on top!

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