R.O.D.-Raspberry Chocolate Pie

berts4
on 4/22/08 11:44 pm - Rock City, IL

Here is it, for those of you who missed the party at Lucy's, or forgot to pick up the recipe: The original recipe called for sugar free chocolate cookies for the crust, but I have not had any luck finding them. I just use the "Oreo" cookie crust available most anywhere. The nutrition facts on the "Oreo" crust state that sugar grams for a 1/8 pie piece is 7. Not only is that below my Dr.'s threshold of 10, but I always figure WLS servings at half of a regular serving, so the sugar grams in the "Oreo" crust is a negligible 3.5.

Raspberry Chocolate Pie

1 "Oreo" cookie pie crust Two 8-ounce pkgs. reduced-fat cream cheese, softened 1/3 cup Splenda granular (not the packets) 1/4 cup DaVinci sugar-free Raspberry syrup One 8-ounce container Cool Whip, thawed 1/2 cup sugar-free raspberry jam, warmed Sugar-free dark chocolate shavings for garnish (again, if SF is available, fine, but I have used the regular Hershey's Dark as there is not enough to worry about) In a large bowl beat together cream cheese, Splenda, and syrup until smooth. Beat in 1/2 of the container of Cool Whip. Pour filling into crust. Spread warmed jam over the cream cheese mixture. Cover with protective plastic from pie crust and chill for 4 hours or overnight. Garnish with remaining Cool Whip and chocolate shavings. Makes 14 WLS servings. Per Serving: 182 Cal; 4 g Protein; 13 g Tot Fat; 15 g Carb; 0 g Fiber; 5 g Sugar; 176 mg Sodium **If you CAN find the cookies and have the time to make the crust yourself: 1 1/2 cups sugar-free chocolate cookie or chocolate graham cracker crumbs 1/4 cup butter, melted Preheat oven to 350 degrees. In a small bowl combine cookie or graham crumbs with melted butter. Press into an 8 or 9 inch pie plate. Bake for 7 minutes. Set aside to cool completely.**

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Dawn
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