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DIR Return to: Pies & Pie Crusts!!
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#Post#: 734--------------------------------------------------
Cappaccino Pie!!
DIR By: Hummingbird
Date: August 30, 2012, 4:14 pm
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Ingredients
1/2 cup room temperature coffee
1 envelope (1/4 ounce) unflavored gelatin
1/4 cup coffee liqueur
1 cup nonfat or light ricotta cheese
Sugar substitute equal to 1/3 cup sugar
1/8 teaspoon ground cinnamon
2 cups nonfat or light whipped topping
1 Chocolate-Almond Piecrust
1-1/2 tablespoons shaved dark chocolate
Directions
Place 2 tablespoons of the coffee in a blender. Sprinkle the
gelatin over the coffee and let sit for 2 minutes.
Bring the remaining coffee to a boil and pour over the mixture
in the blender. Blend for 1 minute, until the gelatin is
completely dissolved. Set aside for 5 minutes to cool slightly.
Add the liqueur to the blender mixture and blend to mix. Add the
ricotta, sugar substitute, and cinnamon and blend until smooth.
Pour the mixture into a large bowl and refrigerate for about 30
minutes, or until the consistency of pudding. Whisk until smooth
and then fold in the whipped topping.
Spread the ricotta mixture into the piecrust, swirling the top.
Sprinkle the chocolate over the top.
Cover and chill for at least 3 hours, or until set.
Nutritional Information (Per Serving)
Calories: 208
Protein: 7.2 g
Sodium: 128 mg
Cholesterol: 1 mg
Fat: 7 g
Dietary Fiber: 1.1 g
Carbohydrates: 27 g
Exchanges: 2 Carbohydrate: 1-1/2 Fat
Source: Diabetic Dream Desserts
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