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Diabetes Forecast

The Healthy Living Magazine

Chocolate Cream Pudding Pie

Per Serving

Chocolate Cream Pudding Pie

Makes: 9
Serving Size: 1 slice
Calories 195
Fat 4.5 g
Saturated Fat 1.1 g
Trans Fat 0 g
Carbohydrate 35 g
Fiber 1 g
Sugars 23 g
Cholesterol 25 mg
Sodium 130 mg
Protein 4 g
Choices: Carbohydrate 2, Fat 1
  • Makes: 9
  • Serving Size: 1 slice
  • Preparation Time: 5 minutes
  • Cooking Time: 20 minutes
  • Cooling Time: 2 hours

Ingredients

Crust
1/2 cup sugar-free chocolate wafer cookie crumbs
1 Tbsp. sugar
1 Tbsp. canola oil
Filling
3/4 cup Splenda Sugar Blend
1/2 cup cornstarch
1/4 cup cocoa
1/4 tsp. salt
3 cups fat-free milk
1 egg, lightly beaten
1 tsp. butter
Garnish
1/2 cup fat-free whipped topping

Directions

  1. Preheat the oven to 350°F. Prepare the crust. Mix together the cookie crumbs, sugar, and oil. Pour the mixture into the bottom of an 8-inch springform pan or loose-bottom tart pan. Bake for 10 minutes. Remove from the oven, and cool on a wire rack.
  2. Prepare the filling. In a medium saucepan over medium heat, whisk together the Splenda, cornstarch, cocoa, and salt. Slowly whisk in the milk and then the egg. Whisk constantly until the mixture comes to a boil and thickens.
  3. Cook and stir 3 minutes more. Remove from the heat. Whisk in the butter. Pour the mixture into a bowl and cover with plastic wrap directly on the surface to prevent the mixture from forming a skin. Let cool for 20 minutes.
  4. Remove the plastic wrap, and pour the filling on top of the prepared crust. Refrigerate for 2 hours before serving. Serve with a dollop of whipped topping.
 
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