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Coffee: Frozen Cappuccino Pie

Source of Recipe

Pillsbury Fast & Healthy Cooking


List of Ingredients

2 tablespoons instant espresso powder
or dark-roast coffee granules
1 tablespoon boiling water
15 chocolate water cookies
6 fat-free devil's food cookie cakes -- cut up
1 quart frozen nonfat vanilla yogurt -- (4 cups)
1/4 cup powdered sugar
1 dash nutmeg or cinnamon -- if desired


Recipe

In small bowl, dissolve espresso powder in boiling water. Set aside to cool. Heat oven to 375ºF. Spray 9-inch pie pan with nonstick cooking spray. Place wafer cookies in food processor bowl with metal blade; process 10 to 15 seconds or until crumbs are fine. Add cut-up cookie cakes; process 10 to 15 seconds or until fine. Place crumbs in spray-coated pan. With spoon, press in bottom and up sides of pan. Bake at 375ºF, for 5 minutes. Cool in freezer or refrigerator.

Meanwhile, spoon frozen yogurt and powdered sugar into food processor bowl with metal blade; process 10 to 15 seconds or until yogurt is slightly softened. While machine is running, gradually pour dissolved espresso through feed tube and process an additional 10 seconds or just until blended. Quickly spoon mixture into cooled crust; spread evenly. Sprinkle with nutmeg. Freeze at least 1 hour or until firm. If desired, garnish with chocolate coffee beans. 8 servings.