Chocolate Raspberry Dessert Recipe

4 6 9
Chocolate Raspberry Dessert Recipe
Chocolate Raspberry Dessert Recipe photo by Taste of Home
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Chocolate Raspberry Dessert Recipe

Read Reviews
4 6 9
Publisher Photo
Guests are sure to find wedges of this fruity frozen pie irresistible. The crustless concoction from Judy Schut of Grand Rapids, Michigan has a creamy mousse-like consistency that's melt-in-your-mouth good.
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. + freezing
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. + freezing

Ingredients

  • 1 cup 1% cottage cheese
  • 3/4 cup fat-free milk
  • 1/3 cup raspberry spreadable fruit
  • 1 package (1.4 ounces) sugar-free instant chocolate pudding mix
  • 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
  • 1 ounce semisweet chocolate, melted
  • 1/2 cup frozen unsweetened raspberries, thawed

Directions

In a blender, combine the cottage cheese, milk and spreadable fruit; cover and process until smooth. Add dry pudding mix; cover and process until smooth.
Pour into a large bowl; fold in whipped topping. Spoon into a 9-in. pie plate. Drizzle with chocolate. Cover and freeze for 8 hours or overnight.
Let stand at room temperature for 20 minutes before serving. Garnish with raspberries. Yield: 8 servings.
Originally published as Chocolate Raspberry Dessert in Quick Cooking December 2000, p15

Nutritional Facts

1 each: 161 calories, 5g fat (0 saturated fat), 4mg cholesterol, 250mg sodium, 22g carbohydrate (0 sugars, 1g fiber), 5g protein. Diabetic Exchanges: 1-1/2 fruit, 1 starch.

  • 1 cup 1% cottage cheese
  • 3/4 cup fat-free milk
  • 1/3 cup raspberry spreadable fruit
  • 1 package (1.4 ounces) sugar-free instant chocolate pudding mix
  • 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
  • 1 ounce semisweet chocolate, melted
  • 1/2 cup frozen unsweetened raspberries, thawed
  1. In a blender, combine the cottage cheese, milk and spreadable fruit; cover and process until smooth. Add dry pudding mix; cover and process until smooth.
  2. Pour into a large bowl; fold in whipped topping. Spoon into a 9-in. pie plate. Drizzle with chocolate. Cover and freeze for 8 hours or overnight.
  3. Let stand at room temperature for 20 minutes before serving. Garnish with raspberries. Yield: 8 servings.
Originally published as Chocolate Raspberry Dessert in Quick Cooking December 2000, p15

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Reviews forChocolate Raspberry Dessert

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MY REVIEW
SewItIs User ID: 53263 81092
Reviewed Jun. 13, 2010

"I usually double the recipe. This can be frozen in a 10" springform pan. Most of the time, I omit the garnishes and freeze the pudding mixture in individual sized plastic containers. It is a healthy alternative to ice cream and doesn't last very long. I have also used blackberry fruit spread."

MY REVIEW
kagule User ID: 2956214 203879
Reviewed Dec. 8, 2009

"I thought it was good recipe. I added an oreo crust and changed the chocolate to white chocolate pudding. Also completed in a "cheesecake" form as well. All in all a good recipe if you are looking for something less sinful."

MY REVIEW
Reesikid User ID: 1520694 81091
Reviewed Dec. 3, 2009

"I loved this pie and so did my family. I did add a graham cracker crust though and we let it sit out during dinner to thaw before eating it. The leftovers didn't last beyond the next day."

MY REVIEW
hill235 User ID: 104152 73417
Reviewed Dec. 3, 2009

"easy and delicious"

MY REVIEW
Granny June User ID: 4358264 73416
Reviewed Dec. 3, 2009

"I found the flavor OK, but when frozen,the texture of mine tasted almost crystalized"

MY REVIEW
marshowl User ID: 190094 42711
Reviewed Dec. 3, 2009

"easy to make and absolutely delicious"

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