Creamy Chocolate Pie

Serving size: 1 wedge

Total Servings: 8

1/4 cup unsweetened cocoa powder

2 tablespoons vegetable oil

1/4 cup sugar

1/3 cup low fat (1%) milk

4 ounces reduced-fat cream cheese

1 container (12 ounces) frozen light whipped topping, thawed

1 9-inch reduced-fat graham crack pie crust

In large bowl, combine the coca powder and oil. Add the sugar and milk; mix with spoon until smooth.

Add the cream cheese and beat with an electric mixer on medium until smooth. With a spoon, fold in the whipped topping until well blended.

Pour into the pie crust, cover loosely, and freeze for at least 4 hours, or until firm.

Exhange values per serving:

2-1/2 Carbohydrate

2 Fat

Calories 302

Calories from fat 136

Total Fat 15 g

Saturated Fat 8 g

Cholesterol 10 mg

Sodium 170 mg

Carbohydrate 35 g

Dietary Fiber 1 g

Sugars 19 g

Protein 3 g

Taken from: Mr. Food's Quick & Easy Diabetic Cooking by: Art Ginsburg