Raspberry Chocolate Pie

DESSERTS

Crust

24chocolate cookie wafers

14 cup melted margarine

Filling

14 cup water

1package (.3 oz.) sugar-free raspberry gelatin

112 cups frozen raspberries

1container (8 oz.) nonfat raspberry yogurt

12 cup lowfat cottage cheese

Break cookies into large pieces and place in blender jar. Cover and blend at LIQUEFY, pulsing 2 or 3 times, about 10 seconds each time, until finely chopped.

In bowl, combine cookie crumbs and margarine; reserve 2 teaspoonfuls. Press remaining mixture into bottom and up sides of a standard 9-inch pie plate (not deep-dish).

In small saucepan, combine water and gelatin; let stand to soften, about 30 seconds. Heat over medium heat until gelatin is dissolved; stir occasionally. Pour into blender jar. Add remaining ingredients. Blend at LIQUEFY about 30 to 45 seconds.

Pour into pie crust. Sprinkle with reserved crumbs. Refrigerate until set, about 1 to 2 hours.

Yield: 8 servings.

Per serving: About 155 cal, 5 g pro, 16 g car, 8 g fat, 6 mg chol, 184 mg sod.

Pots de Creme

1cup semi-sweet chocolate chips

14 cup egg substitute or

1 pasteurized egg, beaten

12 teaspoon vanilla

34 cup evaporated milk

Sweetened whipped cream or whipped topping, if desired

Place chocolate chips, egg substitute, and vanilla in blender jar. Heat evaporated milk to boiling and pour over ingredients. Cover and blend at LIQUEFY until chocolate chips are melted and mixture is smooth, about 30 to 45 seconds; scrape sides of blender jar, if necessary.

Pour into small cups. Refrigerate until set, about

4 to 6 hours. Serve with whipped cream, if desired.

Yield: 4 (about 13 cup) servings.

Per serving: About 211 cal, 6 g pro, 26 g car, 12 g fat, 2 mg chol, 72 mg sod.

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KitchenAid 5 Speed Professional Blender manual Raspberry Chocolate Pie, Pots de Creme

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