2 pk (8 oz ea) Philadelphia Fat-free cream cheese
1 pk (4 oz) JELL-O sugarfreeInstant vanilla pudding mix
2/3 c Carnation dry milk powder
1 c Cold coffee
1 t Brandy extract
3/4 c Cool-Whip Lite
1 (6 oz) Keebler chocolate Piecrust
2 T (1/2 oz)mini-chocolate chips
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In a large bowl, stir cream cheese with a spoon until soft. Add dry pudding mix, dry milk powder and coffee. Mix well using a wire whisk.
Blend in brandy extract and 1/4 cup Cool Whip Lite. Spread mixture into pie crust. Evenly drop remaining Cool Whip Lite by tablespoon to form 8 mounds. Sprinkle chocolate chips over top. Refrigerate for at
least 1 hour. Cut into 8 servings.
Lin's notes: I didn't use the mini chips, but dusted the top of the pie lightly with unsweetened cocoa. I also substituted JELL-O cheesecake pudding mix (has no fat) for the vanilla. Lastly, since this sounded like such a good recipe and I didn't want to wait to buy
brandy extract, I used 2 tsps of some VERY good brandy I had on hand.
My rationale was that alcohol has little fat and I really wanted to make this dessert. It is, by the way, unbelieveably wonderful! I highly recommend making it!!
NUTRITIONAL INFORMATION PER SERVING:
Each serving contains:
HE: 1 protein; 1/2 bread; 1/4 skim milk; 1 slider; 3 optional calories
WW: 5 points
Diabetic: 1 1/2 starch/carbohydrate; 1 meat; 1 fat
207 calories; 7 gm fat; 11 gm protein; 25 gm carbohydrate; 636 mg sodium; 71 mg calcium; 1 gm fiber
SOURCE: JoAnna Lund's Dessert Every Night Cookbook, p. 165
Submitted by Linda Fields, linfields@aol.com
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