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:
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