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Orange-Chocolate Mousse Pie

Photo: Howard Lee Puckett; Styling: Mindi Shapiro-Levine
Yield Makes 12 servings (serving size: 1/12 of the pie)
Prep: 15 minutes; Cook: 10 minutes, plus 3–4 hours in the refrigerator.

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

Nutrition 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

How to Make It

  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.

Lake Austin Spa Resort, Austin, Texas