Chocolate Cream Pudding Pie

Being that I have very well controlled Type 2 diabetes, I am going to incorporate some  diabetic friendly recipes into my blog also.


Ingredients:


Crust

½ cup sugar-free chocolate wafer cookie crumbs

1 Tbsp. sugar

1 Tbsp. canola oil

Filling

¾ cup Splenda Sugar Blend

½ cup cornstarch

¼ cup cocoa

¼ tsp. salt

3 cups fat-free milk

1 egg, lightly beaten

1 tsp. butter

Garnish

½ cup fat-free whipped topping


preparation


9 servings

Serving size: 1 slice

Preparation time: 5 minutes

Cooking time: 20 minutes

Cooling time: 2 hour



1. Preheat the oven to 350°F. Prepare the crust. Mix together the cookie crumbs, sugar, and oil. Pour the mixture into the bottom of an 8-inch springform pan or loose-bottom tart pan. Bake for 10 minutes. Remove from the oven, and cool on a wire rack.

2. Prepare the filling. In a medium saucepan over medium heat, whisk together the Splenda, cornstarch, cocoa, and salt. Slowly whisk in the milk and then the egg. Whisk constantly until the mixture comes to a boil and thickens.

3. Cook and stir 3 minutes more. Remove from the heat. Whisk in the butter. Pour the mixture into a bowl and cover with plastic wrap directly on the surface to prevent the mixture from forming a skin. Let cool for 20 minutes.

4. Remove the plastic wrap, and pour the filling on top of the prepared crust. Refrigerate for 2 hours before serving. Serve with a dollop of whipped topping.





nutrition

Nutrition facts

Carbohydrate exchanges 2

Fat exchanges 1

Amount per serving

Calories 195

Calories From Fat 40

Total Fat 4.5 g

Saturated Fat 1.1 g

Trans Fat 0 g

Cholesterol 25 mg

Sodium 130 mg

Total Carbohydrate 35 g

Dietary Fiber 1 g

Sugars 23 g

Sugar alcohols 2 g

Protein 4 g