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Chocolate Pistachio Cream Pie




Source of Recipe


JoAnna M. Lund






Recipe Introduction


Serves 8
*Freezes Well





List of Ingredients



• 1 (4-serving) package JELL-O Sugar Free Pistachio Instant Pudding Mix
  
• 1/3 cup Carnation Nonfat Dry Milk Powder
  
• 3/4 cup water
  
• 3/4 cup Yoplait Plain Fat Free Yogurt
  
• 2 tablespoons (1/2 ounce) mini chocolate chips
  
• 1 cup Cool Whip Lite*
  
• 1 (6-ounce) Keebler Chocolate Piecrust
  
• 2 teaspoons chocolate syrup
  






Instructions



1. In a medium bowl, combine dry pudding mix, dry milk powder, water, and yogurt. Mix well using a wire whisk. Stir in chocolate chips and 1/4 cup Cool Whip Lite. Spread pudding mixture evenly into piecrust. Refrigerate at least 2 hours. Just before serving spread remaining 3/4 cup Cool Whip Lite over top and drizzle with chocolate syrup. Cut into 8 servings.
   






Final Comments



Each serving equals:
HE: 1/2 Bread, 1/4 Skim Milk, 1 Slider, 17 Optional Calories
**********************************************************
183 Calories, 7gm Fat, 4gm Protein,
26gm Carbohydrate, 300mg Sodium, 1gm Fiber
**********************************************************
DIABETIC: 1 Carbohydrate, 1 Fat, 1/2 Starch

"Camp Courageous of Iowa Dessert Cookbooklet, page 45."