Desserts from eDiets

Mocha Almond Pie
And what’s dessert without chocolate? Mocha Almond Pie from Keebler Ready Crust is found on Wal-Mart Organics’ website. I’ve adapted it so it’s lower in fat and calories by changing whole milk to 1-percent milk, using nonfat whipped topping, and reducing the amount of nuts.

Ingredients:

1 1/2 cups cold low-fat, 1-percent milk
1 package (4-serving size) chocolate flavor instant pudding & pie filling
1 Tbsp. unsweetened cocoa powder
1 Tbsp. instant coffee crystals
2 cups thawed nonfat, nondairy whipped topping
1/4 cup slivered almonds, toasted*
1 Keebler Ready Crust Chocolate Pie Crust (6 oz)
Toast almonds in a 350-degree oven on ungreased baking sheet for just 5 to 10 minutes, stirring once or twice, until golden. Meanwhile, in large bowl beat milk, pudding mix, cocoa powder and coffee crystals with wire whisk for 1 minute. Refrigerate about 5 minutes or until thick. Whisk in whipped topping. Spread in crust.

Freeze at least three hours or until firm. Let stand at room temperature for 15 minutes before cutting. Sprinkle with reserved almonds. Store in freezer.

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Pumpkin Cheesecake

Ingredients:
2 8-ounce packages fat-free cream cheese, softened
1/2 cup sugar
1/2 tsp. vanilla extract
2 eggs
1/2 cup canned pumpkin
1/3 tsp pumpkin pie spice
1/3 cup graham cracker crumbs
1/2 cup thawed nonfat nondairy whipped topping
Whip cream cheese, sugar and vanilla until blended. Blend in eggs but don’t beat. Remove 1 cup of batter and stir in canned pumpkin and spice. Spray a 9-inch pie plate with cooking spray, and sprinkle in graham crumbs. Pour remaining batter into pan, top with pumpkin batter. Bake at 325 degrees for 40 minutes, or until center is set. Refrigerate for three hours or overnight.

Serve with a tablespoon of whipped topping, and a sprinkle of graham cracker crumbs.

Makes eight servings. Nutritional values per serving: 150 calories, 2.5g fat (1g sat.), 340mg sodium and 18g sugar.