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Ингредиенты
- 8 x Reduced-fat chocolate graham cracker rec.
- 1 Tbsp. Honey
- 1 Tbsp. 70% buttermilk-vegetable oil spread, melted
- 1 env unflavored gelatin, 1/4 ounce.
- 12 ounce Evaporated skim lowfat milk
- 3 Tbsp. Unsweetened cocoa pwdr
- 2 Tbsp. Sugar
- 7 ounce Dark chocolate, broken into pcs
- 2 tsp Vanilla
- 2 c. Frzn nonfat nondairy whipped topping, thawed
Инструкции
- Preheat oven to 350 F. For crust, break up graham crackers; place in food processor. Process into fine crumbs. Add in honey and vegetable oil spread.
- With on/off motion, pulse till proportionately moistened. Turn into 9" springform pan. Spread crumbs proportionately over bottom of pan and 1 1/2" up sides. cover with plastic wrap; press crust firmly. Remove plastic. Bake crust 5 min. Transfer pan to wire rack to cold completely. For filling, in saucepan, sprinkle gelatin over cool water. Let stand 1 minute till softened. Place pan over low heat; stir till gelatin dissolves. In another saucepan, bring lowfat milk to boil, stirring. Stir in cocoa, sugar and chocolate.
- With wire whisk mix till smooth. Stir in vanilla and gelatin mix. Pour into bowl; cold to room temperature. Chill, stirring every 10 min till mix thickens and begins to mound, about 30 - 45 min. Gently mix in whipped topping. Pour into crust. Chill till set, 2 hrs.
- Makes 12 servings.
- Your time in the kitchen: 30 min; ready to serve in 3 hrs, 10 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 66g | |
| Recipe makes 12 servings | |
| Calories 190 | |
| Calories from Fat 96 | 51% |
| Total Fat 10.66g | 13% |
| Saturated Fat 7.16g | 29% |
| Trans Fat 0.02g | |
| Cholesterol 9mg | 3% |
| Sodium 39mg | 2% |
| Potassium 184mg | 5% |
| Total Carbs 20.54g | 5% |
| Dietary Fiber 1.4g | 5% |
| Sugars 17.38g | 12% |
| Protein 3.22g | 5% |
