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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 8 |
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I LOVE chocolate cake. this sounds great. cooking time is actually chill time. Ingredients:
2/3 cup splenda granular |
1/3 cup dutch-processed cocoa powder |
1/4 cup cornstarch |
1/8 teaspoon salt |
2 1/2 cups 2% low-fat milk |
1/2 cup egg substitute |
1 1/2 tablespoons butter |
1 tablespoon vanilla extract |
1 (6 ounce) reduced fat graham cracker crust |
1 (8 ounce) container frozen light whipped dessert topping, thawed |
chocolate shavings (optional) |
Directions:
1. Combine SPLENDA Granulated Sweetener, cocoa, cornstarch, and salt in a small mixing bowl. Set aside.
2. Whisk together milk and egg substitute in a medium saucepan. Gradually add SPLENDA Granulated Sweetener to mixture, whisking until blended. Add butter and vanilla.
3. Cook over medium heat whisking until mixture begins to boil; boil one minute, whisking constantly. Remove from heat.
4. Pour filling into piecrust. Cover filling with waxed paper; chill 2 hours.
5. Spread whipped topping over pie; garnish with chocolate shavings, if you chose.
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