My recipes


1 1/4 c. graham cracker crumbs
1/2 c. diet margarine
1 envelope unflavored gelatin
3/4 c. part-skim ricotta cheese
12 packets sweetener
1 packet low-calorie whipped topping
1 1/2 c. skim milk
1 tbsp. vanilla extract
1/4 c. cocoa
Combine crumbs with diet margarine by cutting in softened margarine until
mixture resembles coarse crumbs. Press firmly in bottom and sides of 8 or 9
inch pie pan. Bake in preheated 350 degree oven for 8 to 10 minutes. Cool. In
small saucepan, sprinkle gelatin over 1/2 cup skim milk. Let stand one minute.
Heat, stirring constantly until gelatin dissolves. In blender or food
processor, blend ricotta until smooth and add gelatin mixture, remaining 1 cup
milk and vanilla. Continue blending until completely smooth. Remove half the
mixture, set aside. To mixture still in blender, add 6 packs sugar substitute
and cocoa. Blend thoroughly. Pour blender mixture into crust, chill for 30
minutes or until partially set. At the same time, chill remaining mixture for
30 minutes. Prepare whipped topping mix according to package directions
gradually adding remaining 6 packets sugar substitute. Whisk into reserved,
chilled mixture until blended smoothly. Spoon over chocolate layer; chill until
set. Garnish with dusting of cocoa. Makes one (8 or 9 inch) pie (filling and
crust) or 8 servings.



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