Chocolate Crumb Pie from Healthy Diabetic Recipes

Chocolate Crumb Pie Recipe

Recipe Ingredients:

6 Estee fudge cookies, crushed, divided
Nonstick cooking spray, as needed
1 envelope unflavored gelatin
1 3/4 cups skim milk
1 package sugar-free instant chocolate
pudding and pie filling mix
1 package Estee whipped topping mix, prepared according
to package directions

Recipe Instructions:

Set aside 2 tablespoons cookie crumbs. Spray pie pan with nonstick cooking spray; coat pan evenly with remaining crumbs; side aside.

In small saucepan, sprinkle gelatin over 1/4 cup milk to soften. Cook over low heat until gelatin dissolves completely; remove from heat.

Prepare pudding according to package directions, using remaining 1 1/2 cups milk; beat in gelatin mixture. Fold in 1 cup whipped topping and spoon into prepared pan.

Spread remaining whipped topping over top of pie; sprinkle reserved cookie crumbs around edges and in center of pie. Chill several hours before serving.

This recipe yields 10 servings. Serving size: 1/10 recipe.

Exchanges Per Serving: 1/2 Carbohydrate, 1/2 Fat.

Nutrition Facts: Calories 70; Calories from Fat 17; Total Fat 2g; Saturated Fat 1g; Cholesterol 2mg; Sodium 83mg; Carbohydrate 10g; Dietary Fiber 1g; Sugars 3g; Protein 3g.

Source:
"American Diabetes Association at http://www.diabetes.org"
S(Formatted for MC6):
"08-22-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© American Diabetes Association, 2002"

Servings: 10

“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.”

~ Pearl Buck (1892-1973) American Nobel Prize winning author.

 

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