Chocolate-Raspberry Mousse Pie Recipe
- 10 whole reduced-fat graham crackers
- 1 egg white
- 2 tablespoons butter, melted
- 1/2 cup semisweet chocolate chips
- 1 envelope unflavored gelatin
- 1/2 cup cold water
- 2-1/2 cups fresh raspberries
- 4 ounces reduced-fat cream cheese, cubed
- 1/2 cup sugar
- 1/2 cup nonfat dry milk powder
- 1/2 cup ice-cold water
- 2 tablespoons lemon juice
- 1. Place graham crackers in a food processor; cover and process until fine crumbs form. Add egg white and butter; cover and process until blended. Pat onto the bottom and up the sides of a 9-in. pie plate coated with cooking spray.
- 2. Bake at 350° for 8-10 minutes or until set. Sprinkle with chocolate chips; let stand for 1-2 minutes. Spread melted chips over crust. Cool on a wire rack.
- 3. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat; set aside.
- 4. Puree raspberries in a food processor; strain, discarding seeds. Return puree to food processor. Add cream cheese and sugar; cover and process until smooth. Add gelatin mixture; cover and process until blended. Transfer to a large bowl; cover and refrigerate for 40 minutes or until partially set.
- 5. In a small bowl, beat milk powder and ice-cold water on high speed until soft peaks form, about 7 minutes. Beat in lemon juice. Stir a third of the mixture into the raspberry mixture; fold in remaining milk mixture. Spread evenly into crust. Cover and refrigerate for at least 3 hours. Yield: 8 servings.
1 piece: 231 calories, 10g fat (6g saturated fat), 19mg cholesterol, 170mg sodium, 33g carbohydrate (26g sugars, 4g fiber), 7g protein.
Reviews for Chocolate-Raspberry Mousse Pie
"Reading this through, and reading a few of the comments, I believe you could substitute 1 package sugar-free raspberry jello for the raspberries, gelatin, and sugar. Use 1/2 cup hot water instead of cold, and mix until jello is dissolved. cool until room temperature, then blend in the cream cheese, and follow the rest of the recipe. If using a ready made crust, it would be very simple, and less sugar that way!"
"In the summer I microwave my graham cracker crusts-depending on the size and if I just line the bottom or bottom and sides, usually 3-4 minutes is enough but it depends on your wattage of microwave.Check your owners manual - it might include times."
"I might try it as a mousse since graham crackers have trans fats/partially hydrogenated oils (yes, even the reduced). Why do people insist on calling things healthy when they aren't?"
"Light, airy, absolutely yummy! A bit of work, but definitely worth it. I also used a low-fat Keebler graham cracker crust, brushing it with beaten egg and warming in the oven (375 degrees) for 5 minutes. We like strawberries better, so I used them instead of raspberries - same amount, same technique. I was skeptical about non-fat milk powder and water beating to soft peak, but it worked! Only one word of warning, this is a softer mousse, so it needs to be cut and served immediately out of the fridge and the remainder placed back in the fridge right away."
"Three fourths of the way through the recipe I stopped reading. It may be delicious and it may be light, but it is just way too much trouble to make. I prefer quick and easy and would never dream of turning on my oven to bake a pie, even the crust, in the summer. I have a collection of cool summer desserts I can use."