Heavenly Chocolate Pie Recipe
- 1 cup fat-free vanilla frozen yogurt, softened
- 2 cups fat-free milk
- 1 package (1.4 ounces) sugar-free instant chocolate pudding mix
- 1 package (1 ounce) sugar-free instant vanilla pudding mix
- 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed, divided
- Chocolate curls, optional
- 1 reduced-fat graham cracker crust (8 inches)
- 1. In a large bowl, whisk yogurt until soft and smooth. Gradually whisk in milk until blended. Add pudding mixes; whisk 2 minutes longer. Let stand for 2 minutes or until soft-set.
- 2. Fold in 1 cup whipped topping. Transfer to crust. Top with remaining whipped topping and chocolate curls if desired. Refrigerate for at least 4 hours. Yield: 8 servings.
1 piece: 235 calories, 6g fat (4g saturated fat), 2mg cholesterol, 433mg sodium, 40g carbohydrate (18g sugars, 0 fiber), 5g protein.
Reviews for Heavenly Chocolate Pie
"I did this recipe and used a lighter version of graham crackers as well. I have done this using the Pistachio pudding along with the Fudge type. Both made with Splenda. There is, by the way , nothing wrong with Aspartame. Splenda etc., anything that can be used with heat is just fine. If you are watching what you eat for Diabetic reasons don't use Agave syrup or any of the alcohol sweetners. Those of you who use STEVIA please be aware that it has NEVER gained FDA approval and it is not reccommended for anyone.Those of you making statements regarding the horrible problems with sugar substitutes have never done research and that is more than obvious. I have done medical reserach for over thirty years and the substitutes are safe. They do not cause Alzheimer's, Autisim,or your husbands toe nail fungus. They are FDA approved. If they caused any of these diseases you would find them off the shelves before you could blink your eyes."
"Delicious!! Did change up the crust and used a ready made crust that I baked. But the filling was really good. You wouldn't even know that this was a light version of a chocolate pie, it was so good!"
"Good recipe. Please everyone do your own research on what artificial ingredients are or are not good for you. I will not comment on aspartame or other sugars and sugar substitutes. Also when looking at low/no fat items double check how much sweetener and type of sweetener has been added to make up for the lost flavor from the fat. I saw one ice cream where no fat vanilla had more calories than the regular vanilla of the same brand. Everyone enjoy it however you substitute. Thank you, Donna Roberts"
"I don't understand all the talk about sweeteners not all contain cancer causing agents a true cook, cooks with love and makes substitution's when needed use your imagination once in a while instead of being so quick to judge, wonderful recipe, thank you."
"I agree with hunnybearone about the aspartame. My mother died of alzheimers disease and the organization highly reccomends to stay away from aspartame. If you can't have sugar use Truvia instead, but not products with aspartame,, please take heed in this for your own good."
"Do you really have any idea of this recipe revision? Please educate yourself by going online and researching aspartame. And while you're researching, look up what 'light' and 'fat-free' really do to you, too. Please, think about what you are putting in YOUR mouth, but also into the mouths of your children and spouses. I suggest that you 'unlighten' this recipe and just have it in moderation! The only reason I gave this 1 star is because that is the only way I could post."
"My husband is diabetic. He will love this. I will try to use all sugar-free items, if possible. And to those who have nothing better to do than police recipes and put out nasty remarks to others, get a life. Everyone is old enough to make their own decisions about what they eat and their lifestyle choices. It's too bad there's not a delete button for those type of comments."
"This was excellent... light and tasty. I used sugar-free cheesecake pudding instead of the vanilla."
"Diabetics type 1 are born with diabetes, it has nothing to do with Diet or exercise. My sugar free pudding has no saturated fat. the crust could be made with sugar substitute, lowering the carb count. The Yoghurt is High in sugar, and should be left out in favour of Vanilla flavouring. The whipped topping is high in sugar, and should be switched with sugar free topping mix.adding a 1/2 cup more skim milk should replace the missing cup of yoghurt. This would make the pie much more diabetic friendly."
"Very good and very easy to make. My kind of recipe."
"I do eat real this pie. I appreciate these recipes."
"Wonderful pie. I used a granola crust which gave it a little crunch. It is great to see recipes that diabetics can have. If anyone here wants sugary desserts, use regular sugar content ingredients. Please, lets have more low or non-sugar desserts."
"Looks yummy but all those trans fats in the pudding and frozen topping are not healthy. And trans fats are accumulative and very hard to get rid of."
"Too much liquid to make the pie. Use the small packages (1.85 oz.) of instant puddings for the recipe or it won't congeal correctly. TOH did NOT test this recipe or they would have changed it!"
"I followed the directions to the T, and it turned out wonderful! I am changing my eating habits to low fat, and this is just wonderful for the sweet cravings. The only thing I did different was instead of using a whisk, I used my handmixer. I will be making this again, and again, and again!"
"Just a comment, I have a huge family andmore than half are diabetics.Most aren't overweight or inactive, but we're all stuckwith this disease and we still love good food and we have to cut corners to stayhealthy. Keep recipes like this coming!!"
"This is a light, yummy treat! I followed the recipe exactly and had no problems.~ Theresa"
"I used the large boxes of sugar free pudding, didn't bother with the weight in the recipe. It looks delicious, and I plan to chop some almonds to sprinkle on top when serving."
"I would make this recipe again, however I would not spread the whipped topping on top as directed. I also used the reduced fat topping and it totally flattened out and dripped over the edge. How did they make the recipe following the ingredients and making it look like the picture?"
"We had a horrible result because we went by the ounces listed. It turned into a mikshake in a crust. I will try making it again using the recipe without going by the ounces."
"silky texture - does not need full amount of whipped topping."