Recipe - My Oh My! Chocolate Mousse Pie

Crust
8 Reducedfat chocolate graham
cracker rec.
1 tablespoon Honey
1 tablespoon 70% buttermilkvegetable oil
spread, melted
Filling
1 Envelope unflavored gelatin;
One fourth oz.
12 ounce Evaporated skim milk
3 tablespoon Unsweetened cocoa powder
2 tablespoon Sugar
7 ounce Dark chocolate; broken into
pieces
2 teaspoon Vanilla
2 cup 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, guiltfree treats from Richard Simmons'
brandnew cookbook, "Sweetie Pie", printed in Woman's World, 11/4/97 issue.

Recipe by: Woman's World 11/4/97, Richard Simmons

Posted to MCRecipe Digest V1 #879 by 4paws@netrax.net (ShermeyerGail) on
Nov 01, 1997