One from the Heart
Chocolate Delight
If you're looking for a relatively guilt-free, yet still chocolaty dessert, be sure to give this a try.
6 TB butter
3/4 Cup flour
6 oz. reduced-fat cream cheese (or Neufchâtel cheese)
1/2 tsp. pure vanilla extract
1/2 Cup Splenda or sugar
1 1/2 Cups sugar-free, non-dairy whipped topping, thawed and divided
1 1.9 oz. pkg. sugar-free, fat-free instant chocolate pudding
1 1/2 Cups skim milk
1 TB cocoa powder
Preheat oven to 350°. Melt the butter in the microwave in a glass pie plate. Add the flour, mix
well and pat evenly over the bottom and sides of the pie plate. Bake at 350° for 20-25 minutes
or until golden brown. Remove from the oven and let cool. Using an electric mixer, cream together
the cream cheese, vanilla and Splenda. Fold in 1 cup of the whipped topping and then spread over
the cooled crust. Prepare the pudding according to the package directions but use only 1 1/2 cups
skim milk. Spread the pudding over the cream cheese layer. Top with the remaining whipped topping
and dust with cocoa powder. Refrigerate until ready to serve.
Prep. time: 15 minutes
Baking time: 20-25 minutes
Serves: 8
Stories:
Kathy Hartley |
John Hearty |
Patsy Hartung |
Stacey Whiseheart
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