Chocolate Whipped Cream Pie Recipe - Cooking Index
Chocolate Whipped Cream Pie Recipe - Cooking Index
| 1 | Vanilla Wafer Crumb Crust - (see recipe) | |
| 1 1/2 oz | 42g | Sugar-free instant chocolate pudding mix |
| 2 cups | 474ml | Skim milk |
| 1 1/2 cups | 355ml | Frozen whipped topping |
Prepare Vanilla Wafer Crumb Crust, pack into a 9-inch pie shell, and chill in refrigerator at least 2 hours before making filling.
Prepare pudding according to package directions using the 2 cups skim milk. Allow it to cool for one-half hour.
Spoon pudding carefully into chilled pie shell and chill until pudding is firm. Spread whipped topping gently across top of pie with a small spatula. Scatter the reserved crumb mixture on top as a garnish.
This recipe yields 6 servings. Serving size: 1/6 pie.
Exchanges Per Serving: 1 1/2 Fat, 1 Starch, 1/2 Skim Milk.
Nutrition Facts: Carbohydrates 24g; Protein 5g; Fat 8g; Calories 190; Fiber 0g; Sodium 211mg; Cholesterol 14mg.
Note: Low-sodium diets: This recipe is suitable unless sodium is severely restricted.
Source:
The Art of Cooking for the Diabetic by Mary Abbott Hess
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