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Chocolate Surprise Pie




Source of Recipe


JoAnna M. Lund






Recipe Introduction


Serves 8





List of Ingredients



• 1 cup finely chopped rhubarb
  
• 1 2/3 cups water*
  
• 1 (4-serving) package JELL-O sugar free strawberry gelatin
  
• 1 (4-serving) package JELL-O sugar free instant chocolate pudding
  
• 2/3 cup Carnation Nonfat Dry Milk Powder
  
• 1 (6-ounce) Keebler chocolate piecrust
  
• 1 cup Cool Whip Free
  
• 2 tablespoons (1/2 ounce) mini chocolate chips
  






Instructions



1. In a medium saucepan, combine rhubarb and 1/3 cup water. Cover and cook over medium heat for 5 minutes or until rhubarb becomes soft. Remove from heat. Add dry gelatin. Mix well to dissolve gelatin. Place saucepan on a wire rack and let set for 30 minutes. In a medium bowl, combine dry pudding mix, dry milk powder, and remaining 1 1/3 cups water. Mix well using a wire whisk. Pour pudding mixture into piecrust. Refrigerate while preparing topping. In a medium bowl, combine cooled rhubarb mixture and Cool Whip Free. Spread topping mixture evenly over set filling. Evenly sprinkle chocolate chips over top. Refrigerate for at least 2 hours. Cut into 8 servings.
   






Final Comments


Each Serving Equals:
HE: 1/4 Skim Milk, 1/4 Vegetable, 1 Slider, 14 Optional Calories
*************************************************************
178 Calories, 6 gm Fat, 4 gm Protein, 27 gm Carbohydrate, 329 mg Sodium, 83 mg Calcium, 1 gm Fiber
*************************************************************
Diabetic: 1 1/2 Starch, 1 Fat

"Healthy Exchanges Food Newsletter, March 1999 pg 11."