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Mocha Fudge Torte

Prep time 18 mins
Cook time 35 mins
Chill time 2 hrs
Yield 10 servings (serving size: 1 slice and 2 tablespoons whipped topping)

Ingredients

  • 1 1/2 cups chocolate-flavored bear-shaped graham crackers, crushed
  • 2 tablespoons sugar
  • 2 tablespoons butter, melted
  • Cooking spray
  • 1/2 cup (4 ounces) block-style, 1/3-less-fat cream cheese, softened
  • 1 large egg
  • 1 (14-ounce) can fat-free sweetened condensed milk
  • 1/3 cup unsweetened cocoa
  • 3 tablespoons fat-free chocolate syrup
  • 1 tablespoon instant coffee granules
  • 1 teaspoon vanilla extract
  • 1 1/2 cups frozen fat-free whipped topping, thawed
  • 1/2 teaspoon unsweetened cocoa

Nutrition Information

  • calories 268
  • fat 7.0 g
  • satfat 3.5 g
  • protein 7.0 g
  • carbohydrate 45.2 g
  • cholesterol 36 mg
  • iron 0.6 mg
  • sodium 211 mg
  • caloriesfromfat 23 %
  • fiber 1.1 g
  • calcium 136 mg

How to Make It

  1. Preheat oven to 350°.

  2. Combine cookie crumbs, sugar, and butter. Press into bottom of a 9-inch spring-form pan coated with cooking spray. Bake at 350° for 10 minutes.

  3. Beat cream cheese and next 6 ingredients with a mixer at medium speed 30 seconds or until smooth. Pour into prepared crust. Bake at 350° for 25 minutes. Cool on a wire rack. Cover and chill 2 hours.

  4. Remove sides of pan; dollop torte with whipped topping, and sprinkle with cocoa.

Oxmoor House Healthy Eating Collection