1/2 cup fat-free milk
4-oz Neufchatel cheese, softened
4-oz semisweet* chocolate, chopped
1/2 cup Splenda granulated
1/2 tsp vanilla
2 cups plain fat-free Greek yogurt
1 graham cracker* pie shell
3/4 cup sugar-free frozen whipped topping, thawed
chocolate curls for garnish, if desired
In a small saucepan, sprinkle the gelatin over the milk and let stand 5 minutes. Heat, stirring, over low heat just until the gelatin is completely dissolved. Gradually whisk in the cream cheese until melted. Add the chocolate, stirring over low heat until the chocolate is melted. Remove from heat. Stir in the Splenda and the vanilla. Pour the mixture into a large bowl and allow to cool for 15 minutes.
Stir a half cup of the yogurt into the chocolate mixture until smooth. Fold in the remaining yogurt and spread the mixture evenly into the pie shell.
Cover pie loosely and refrigerate at least 3 hours or up to 24 hours before cutting into 10 slices to serve.
To serve, top each slice with a dollop of the whipped topping. Garnish with the chocolate curls, if desired.
Per serving: 201 calories, 23 grams carbs, 7 grams protein
Diabetic Exchanges: 1 carb, 0.5 milk, 1.5 fat
Carb Choices: 1.5
Note: This is a recipe I got a about ten years or so ago from Diabetic Living magazine. It is good.
*You could substitute bittersweet chocolate if you are concerned about the semisweet.
**Can't use graham cracker crumb shell? Make your own with sugar-free vanilla wafers.
REMEMBER THIS IS A DESSERT AND SHOULD BE RESERVED FOR SPECIAL OCCASIONS OR SHARING WITH OTHERS. ONE PIECE SHOULD BE YOUR LIMIT.
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