Chocolate Pudding Pie with Strawberry Cream
Recipe from Diabetes Forecast magazine. Makes 10 servings.
2 cups crushed chocolate sugar-free sandwich cookies
1 tablespoon light margarine, melted
1 egg white
1 1.4-ounce package sugar-free chocolate instant pudding
1 3/4 cups skim milk
3/4 cup frozen no-sugar-added strawberries, thawed and mashed
1 3/4 cups light, fat-free or sugar-free whipped topping
Fresh strawberries for garnish (optional)
MIX crust ingredients well.
PRESS crumbs in bottom and up sides of 9-inch pie plate coated with cooking spray.
BAKE at 350° for 10 minutes; cool completely on wire rack.
WHISK pudding and milk as package directs and pour into crust. Allow filling to set somewhat.
FOLD in a medium bowl mashed berries into whipped topping.
SPREAD over chocolate layer.
REFRIGERATE until serving time. Garnish whole pie or individual slices with fresh strawberries, if desired.
Nutrition information: (1/9 recipe) 154 calories, 51 calories from fat, 6 grams fat, 1.6 grams saturated fat, 1 milligram cholesterol, 180 milligrams sodium, 25 grams carbohydrates, 1 gram fiber, 4 grams protein.