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Receta My, Oh My! Chocolate Mousse Pie
by Global Cookbook

My, Oh My! Chocolate Mousse Pie
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  Raciónes: 12

Ingredientes

  • 8 x Reduced-fat chocolate graham cracker rec.
  • 1 Tbsp. Honey
  • 1 Tbsp. 70% buttermilk-vegetable oil spread, melted
  • 1 env unflavored gelatin, 1/4 ounce.
  • 12 ounce Evaporated skim lowfat milk
  • 3 Tbsp. Unsweetened cocoa pwdr
  • 2 Tbsp. Sugar
  • 7 ounce Dark chocolate, broken into pcs
  • 2 tsp Vanilla
  • 2 c. Frzn nonfat nondairy whipped topping, thawed

Direcciones

  1. Preheat oven to 350 F. For crust, break up graham crackers; place in food processor. Process into fine crumbs. Add in honey and vegetable oil spread.
  2. With on/off motion, pulse till proportionately moistened. Turn into 9" springform pan. Spread crumbs proportionately over bottom of pan and 1 1/2" up sides. cover with plastic wrap; press crust firmly. Remove plastic. Bake crust 5 min. Transfer pan to wire rack to cold completely. For filling, in saucepan, sprinkle gelatin over cool water. Let stand 1 minute till softened. Place pan over low heat; stir till gelatin dissolves. In another saucepan, bring lowfat milk to boil, stirring. Stir in cocoa, sugar and chocolate.
  3. With wire whisk mix till smooth. Stir in vanilla and gelatin mix. Pour into bowl; cold to room temperature. Chill, stirring every 10 min till mix thickens and begins to mound, about 30 - 45 min. Gently mix in whipped topping. Pour into crust. Chill till set, 2 hrs.
  4. Makes 12 servings.
  5. Your time in the kitchen: 30 min; ready to serve in 3 hrs, 10 min.