Mocha Pie
Crust:
8 reduced-fat chocolate graham crackers
2 Tbsp unsalted butter, melted
Filling:
2 envelopes whipped topping mix (1 box, 2.6 oz. total)
1 cup nonfat milk
1 Tbsp vanilla
1 Tbsp instant coffee granules
1 Tbsp hot water
1 container (8 oz.) nonfat vanilla yogurt
1/3 cup plus 1 Tbsp. reduced-sugar chocolate syrup
Crust: Break crackers into food processor. Pulse until finely crumbed (1-1/2 cups).
Combine crumbs and butter in bowl. Press over bottom and up sides of 9-inch pie
plate. Chill while preparing filling.
Filling: Prepare whipped topping following package directions, using non fat milk
and vanilla. Dissolve coffee in hot water in small bowl. Stir in yogurt and 1/3 cup
syrup. Fold yogurt mixture into whipped topping. Pour mixture into prepared
piecrust. Cover and freeze overnight. Before serving, place pie in refrigerator for 15
minutes. To serve, drizzle with remaining chocolate syrup.
Low-cal recipe from Family Circle
Submitted by ChrisM
Cakes, Cookies, Pies & Desserts
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