Frosty Mocha Pie Recipe

Frosty Mocha Pie Recipe photo by Taste of Home

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"This pie is so creamy and rich-tasting that no one would guess it's light," says field editor Lisa Varner of Charleston, South Carolina. "The added bonus is that you can make it a day or two ahead and keep in the freezer until needed."

This recipe is:

Quick

Diabetic Friendly

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Frosty Mocha Pie Recipe

Prep: 20 min. + freezing

Yield: 10 Servings

20 20

Ingredients

4 ounces reduced-fat cream cheese
1/4 cup sugar
1/4 cup baking cocoa
1 tablespoon instant coffee granules
1/3 cup fat-free milk
1 teaspoon vanilla extract
1 carton (12 ounces) frozen reduced-fat whipped topping, thawed
1 extra-servings-size graham cracker crust (9 inches)
Reduced-calorie chocolate syrup, optional

Directions

In a large bowl, beat the cream cheese, sugar and cocoa until smooth. Dissolve coffee granules in milk. Stir coffee mixture and vanilla into cream cheese mixture; fold in whipped topping.
Pour into crust. Cover and freeze for at least 4 hours. Remove from the freezer 10 minutes before serving. Drizzle with chocolate syrup if desired. Yield: 10 servings.

Nutritional Facts 1 piece (calculated without chocolate syrup) equals 259 calories, 13 g fat (7 g saturated fat), 8 mg cholesterol, 198 mg sodium, 31 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 2 fat.

Originally published as Frosty Mocha Pie in Taste of Home April/May 2007, p17