Chocolate Raspberry Dessert
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.
Ingredients
- 1 cup Daisy 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
Reviews
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.
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.
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.
Easy and delicious
I found the flavor OK, but when frozen,the texture of mine tasted almost crystalized
easy to make and absolutely delicious