Mocha Pudding Pie
Here's a way to get your chocolate fix and not feel guilty for splurging with the high fat version of chocolate cream pie. Graham crackers and nuts add some healthy fiber without sacrificing taste.
18 graham crackers (2½ -inch squares), made into crumbs in blender
4 tablespoons ground walnuts or pecans
3 tablespoons transfat-free margarine, melted
3/4 cup vanilla flavored yogurt
1½ cups skim or nonfat milk
3 teaspoons instant espresso coffee powder
1 envelope (four 1/2-cup servings) reduced-calorie chocolate instant pudding mix
2 cups thawed frozen dairy whipped topping or light whipped cream
2 ounces semisweet chocolate, shaved (optional)
1 cup fresh raspberries (optional)
In mixing bowl combine graham cracker crumbs and nuts; with pastry blender or fork, cut in margarine until mixture resembles coarse crumbs. Add 3 tablespoons yogurt to remaining crumb mixture and mix thoroughly.
Using the back of a spoon or fingers, press crumb-yogurt mixture over bottom and up sides of 9-inch microwavable pie plate. Microwave on high (100%) for 4 minutes, rotating plate 1/2 turn halfway through cooking. Cover pie plate with foil and cool on a rack or place in freezer until ready to fill.
In medium microwavable bowl, microwave 2 tablespoons milk on high for 15 seconds; add espresso and using a wire whisk, stir to dissolve. Stir in remaining yogurt, then stir in remaining milk. Add pudding mix, stirring to dissolve. Pour pudding mixture into cooled crust. Refrigerate for at least 1 hour.
To serve, garnish each portion with whipped topping and chocolate shavings. Top with raspberries.
Optional: Add 1 teaspoon espresso powder mixed with 1/2 teaspoon very hot water and 1/2 teaspoon vanilla to whipped topping, along with 1/4 cup confectioners sugar, and whip together to make expresso whipped topping.
18 graham crackers (2½ -inch squares), made into crumbs in blender
4 tablespoons ground walnuts or pecans
3 tablespoons transfat-free margarine, melted
3/4 cup vanilla flavored yogurt
1½ cups skim or nonfat milk
3 teaspoons instant espresso coffee powder
1 envelope (four 1/2-cup servings) reduced-calorie chocolate instant pudding mix
2 cups thawed frozen dairy whipped topping or light whipped cream
2 ounces semisweet chocolate, shaved (optional)
1 cup fresh raspberries (optional)
In mixing bowl combine graham cracker crumbs and nuts; with pastry blender or fork, cut in margarine until mixture resembles coarse crumbs. Add 3 tablespoons yogurt to remaining crumb mixture and mix thoroughly.
Using the back of a spoon or fingers, press crumb-yogurt mixture over bottom and up sides of 9-inch microwavable pie plate. Microwave on high (100%) for 4 minutes, rotating plate 1/2 turn halfway through cooking. Cover pie plate with foil and cool on a rack or place in freezer until ready to fill.
In medium microwavable bowl, microwave 2 tablespoons milk on high for 15 seconds; add espresso and using a wire whisk, stir to dissolve. Stir in remaining yogurt, then stir in remaining milk. Add pudding mix, stirring to dissolve. Pour pudding mixture into cooled crust. Refrigerate for at least 1 hour.
To serve, garnish each portion with whipped topping and chocolate shavings. Top with raspberries.
Optional: Add 1 teaspoon espresso powder mixed with 1/2 teaspoon very hot water and 1/2 teaspoon vanilla to whipped topping, along with 1/4 cup confectioners sugar, and whip together to make expresso whipped topping.