Prep: 15 minutes; Cook: 10 minutes, plus 3–4 hours in the refrigerator.
Yield:
Makes 12 servings (serving size: 1/12 of the pie)
Nutritional Information
Calories
259
Fat
7 g
Satfat
4 g
Monofat
2 g
Polyfat
0.0 g
Protein
9 g
Carbohydrate
40 g
Fiber
2 g
Cholesterol
16 mg
Iron
1 mg
Sodium
229 mg
Calcium
164 mg
Ingredients
7
chocolate graham crackers
4 teaspoons
light butter, melted
Cooking spray
3 teaspoons
orange zest
2 tablespoons
fresh orange juice (about 1 orange)
2 tablespoons
Grand Marnier
1
envelope unflavored gelatin
1
(8-ounce) block fat-free cream cheese, softened
1
(8-ounce) block 1/3-less-fat cream cheese, softened
1
(14-ounce) can fat-free sweetened condensed milk
3/4 cup
unsweetened cocoa
1/3 cup
semisweet chocolate, melted
3 cups
frozen fat-free whipped topping, thawed, plus additional for garnish
Orange zest for garnish
Preparation
1. Finely grind crackers in food processor. Remove to bowl. Add butter; mix well.
2. Coat 9-inch springform pan with cooking spray; press crumbs into bottom. Bake at 350º for 10 minutes. Remove and cool.
3. Combine orange zest, juice, and liqueur in microwave-safe dish. Add gelatin; set aside, 10 minutes. Microwave on HIGH, 20 seconds.
4. Combine mixture and next 5 ingredients in bowl. Beat till smooth. Add 3 cups whipped topping; beat until color is uniform. Pour mixture into crust, cover; chill 3–4 hours. Serve with whipped topping and orange zest, if desired.
Note:
Lake Austin Spa Resort, Austin, Texas,
October 2007
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