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Diabetic - Pie -  Chocolate Pie Post by :xenigo Category :Learning Kitchen Author :Unknown Date :January 2012 Read :2918

Click below to download : Diabetic - Pie - Chocolate Pie (Format : PDF)

Diabetic - Pie - Chocolate Pie

1 reduced-fat, graham cracker pie crust (Keebler, for example)
1 large egg white
2 3/4 cups skim milk
2 (1.4-ounce) packages sugar-free chocolate instant pudding
1 tbsp cocoa
1/2 tsp vanilla
3 tbsp (1 1/2-ounces) mini-morsel, semi-sweet chocolate chips, divided
2 cups fat-free, non-dairy topping

Place oven rack in the lower-middle position and begin heating the oven to 375 degrees. Remove the plastic cover from the prepared graham cracker pie crust.

In a small bowl, whisk the egg white until bubbles appear. With a brush, lightly coat the crust with the beaten egg white. Bake for 5 minutes. Cool on a wire rack for 15 minutes.

While the crust cools: Add the milk, pudding mix, cocoa and vanilla to a medium mixing bowl. With an electric mixer at medium speed, mix until blended. Raise the mixer speed to medium-high and mix for two minutes. Turn the mixer off. Add two tablespoons of the chocolate chips, and with a spoon or rubber spatula, stir and fold until combined. Pour the pudding mixture into the cooled graham cracker crust and refrigerate three hours, or until set.

Spoon the non-dairy topping on top of the pie filling, and with a long-blade metal spatula, spread the topping evenly as if frosting a cake. Sprinkle the remaining one tablespoon of chocolate chips over the topping. Serve immediately or refrigerate until needed.

Makes eight servings.

Nutritional information Per Serving: Calories (246), Calories from fat (21%), Protein (8.1 grams), Fat (5.7 grams), Saturated fat (2 grams), Dietary fiber (1 gram), Carbohydrate (46.4 grams), Cholesterol (3 mg), Sodium (502 mg), Sugars (18.6 grams)
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Pastry: 2 cups unbleached white flour 1/4 cup vegetable oil 6 or 7 tbsp. water Filling: 5 cups sliced fresh peaches 1/4 cup unbleached white flour 1 tsp. lemon juice 2 tsp. cinnamon Topping: 1 pint heavy cream – for diabetic use non-dairy topping1 tsp. vanilla 1 fresh peach, sliced In a medium bowl, combine flour and oil for pastry. Mix until crumbly. Add water gradually, using just enough to form a soft, pliable dough. Divide in half and roll to fit a 9 inch pie pan. Save remaining half for top crust. Preheat to 425. Combine sliced peaches, flour, lemon

Diabetic - Pie -  Chocolate Peanut Butter Pie Diabetic - Pie - Chocolate Peanut Butter Pie

Diabetic - Pie -  Chocolate Peanut Butter Pie
1 purchased 9" butter flavored pie crust 3 Tablespoons peanut butter, creamy OR chunky 1 (4 serving) package sugar free instant chocolate pudding mix 2 cups skim milk 1/2 cup reduced calorie whipped topping (8 calories per Tablespoon) 1/2 oz chopped dry roasted peanuts (2 Tablespoons) Soften peanut butter to room temperature. In medium bowl combine dry pudding mix and milk. Mix well using a wire whisk. Blend in softened peanut butter. Pour pudding mixture into pie crust. Chill 30 min. Evenly spread whipped topping over set pie filling. Garnish top with chopped peanuts. Chill until ready to serve. Serves 8