Post by JJ Judkins on Jan 16, 2006 17:04:58 GMT -6
**Exported from Cookbook Wizard Recipe Software**v2.0
Recipe Name: TRIPLE CHOCOLATE PIE
Cuisine: American
Category: Diabetic
Preparation:
Temperature:
Servings:
Ingredients:
2.5 oz sugar free chocolate candy bar. (estee or comparable are okay)
2 tablespoons reduced calorie margarine
1.5 teaspoons vanilla extract (divided)
1.5 cups rice crispies or other toasted rice cereal
half cup of evaporated skimmed milk
1 teaspoon cornstarch
3 tablespoons sugar free chocolate topping (sweet n low makes a good one)
1 quart sugar free fat free chocolate ice cream, softened
sugar free chocolate curls (optional) (I used sf chocolate chips from TCBY)
Instructions:
1. Line a 9 inch pie plate with aluminum foil: fold under edge of pieplate
and set aside
2. Combine chocolate bar and margarine in top of a double boiler, bring
water to boil and reduce heat to low. Cook until chocolate and margarine
melt, stirring occasionally. Remove from heat, stir in 1 teaspoon of
vanilla and all cereal.
3. Spread mixture over bottom and up sides of pieplate. Cover and freeze
for 45 minutes. Peel foil from shell and return shell to pie plate. cover
and return to freezer.
4. Combine milk and cornstarch in a saucepan. Add chocolate topping, stir
well. Bring to a boil, cook stirring constantly for 1 minute or until
thickened. Remove from heat, stir in remaining half teaspoon of vanilla.
Cool completely.
5. Spread 2 cups ice cream in pie shell, freeze for 30 minutes. Remove
from freezer and top with chocolate filling, freeze for 30 minutes. Remove
from freezer and top with remaining ice cream. Cover and freeze for 8
hours.
6. Let stand at room temperature for 5 minutes before serving. Garnish
with sf chocolate curls if desired. (I used sf chocolate chips)
10 servings
Calories 155
Carbs 27.4g
Protein 4.9g
Fat 3.9g
Cholesterol 4 mg
Fiber .9g
sodium 132mg
To make chocolate curls, melt 3 squares of sf chocolate bar. Pour onto wax
paper, spread to a 3 inch wide strip. Let stand til cool but not firm Pull
a vegetable peeler slowly across strip letting chocolate curl up on top of
peeler. Chill until firm.
Enjoy....
Rita
-------------v2.0
Recipe Name: TRIPLE CHOCOLATE PIE
Cuisine: American
Category: Diabetic
Preparation:
Temperature:
Servings:
Ingredients:
2.5 oz sugar free chocolate candy bar. (estee or comparable are okay)
2 tablespoons reduced calorie margarine
1.5 teaspoons vanilla extract (divided)
1.5 cups rice crispies or other toasted rice cereal
half cup of evaporated skimmed milk
1 teaspoon cornstarch
3 tablespoons sugar free chocolate topping (sweet n low makes a good one)
1 quart sugar free fat free chocolate ice cream, softened
sugar free chocolate curls (optional) (I used sf chocolate chips from TCBY)
Instructions:
1. Line a 9 inch pie plate with aluminum foil: fold under edge of pieplate
and set aside
2. Combine chocolate bar and margarine in top of a double boiler, bring
water to boil and reduce heat to low. Cook until chocolate and margarine
melt, stirring occasionally. Remove from heat, stir in 1 teaspoon of
vanilla and all cereal.
3. Spread mixture over bottom and up sides of pieplate. Cover and freeze
for 45 minutes. Peel foil from shell and return shell to pie plate. cover
and return to freezer.
4. Combine milk and cornstarch in a saucepan. Add chocolate topping, stir
well. Bring to a boil, cook stirring constantly for 1 minute or until
thickened. Remove from heat, stir in remaining half teaspoon of vanilla.
Cool completely.
5. Spread 2 cups ice cream in pie shell, freeze for 30 minutes. Remove
from freezer and top with chocolate filling, freeze for 30 minutes. Remove
from freezer and top with remaining ice cream. Cover and freeze for 8
hours.
6. Let stand at room temperature for 5 minutes before serving. Garnish
with sf chocolate curls if desired. (I used sf chocolate chips)
10 servings
Calories 155
Carbs 27.4g
Protein 4.9g
Fat 3.9g
Cholesterol 4 mg
Fiber .9g
sodium 132mg
To make chocolate curls, melt 3 squares of sf chocolate bar. Pour onto wax
paper, spread to a 3 inch wide strip. Let stand til cool but not firm Pull
a vegetable peeler slowly across strip letting chocolate curl up on top of
peeler. Chill until firm.
Enjoy....
Rita
-------------v2.0