Cookbookin' has lots of friends who participate in recipe swap classes at their local stores. This submission came from a "Trim and Fit" recipe swap! I don't know about you, but I feel pretty puffy after my Holiday indulgences! I wanted to include this submission either as a healthier alternative for a Christmas party dessert, or a "get back on the wagon" dessert to have in your freezer for after Christmas! Our "Executive Chef" Patty created this layout using papers from our Chocolate Celebrations and Mom's Diner collections. I love, love, love the use of the lidded pie plate from our Mom's Diner stamp set. There are just so many ways you can use that stamp set. To create the same look, use the stamp with black ink and fill in the handle with a silver pen. Cut a 5" piece of tulle to tie around the stem of the pie plate and tie a knot. Finish by sticking a pearl-topped pin through the knot. You have my word that this recipe is just as fabulous as the layout. Enjoy!
Crust
8 oz. package mini Oreo Cookies
1 cup chocolate Teddy Grahams
2 Tbsp. butter-flavored spread, melted
Filling
½ cup butter, softened
4 oz. reduced – fat cream cheese, softened
¼ cup sugar
2 teaspoons pure vanilla extract
½ cup semisweet chocolate chips, melted and cooled
¾ cup liquid egg substitute
Sugar-free Cool Whip, for garnish
2 Hershey’s chocolate bars
For Crust:
Fill 15 standard-size muffin tins with paper liners. Seal Oreos and
Teddy Grahams in a zip-top bag and use a rolling pin to crush them
into fine crumbs. Add melted butter-flavored spread;
mix well. Divide crumb mixture into lined muffin cups. Press
crumbs firmly into the bottom of each muffin cup, then place
muffin tin into freezer for about 20 minutes.
For Filling:
While crust is in the freezer, in a medium bowl, beat butter,
reduced-fat Cream cheese, and sugar with an electric mixer on
medium speed until light and fluffy. Beat in vanilla and melted
chocolate. Gradually beat in egg substitute on high speed for about
3 minutes, or until light and fluffy. Spoon filling into chilled crusts
and refrigerate at least two hours or until well chilled.
To Serve:
Top each mini French Silk Pie with 2 Tbsp. of Sugar-Free Cool Whip.
Break chocolate bars into individual pieces and add one piece to each mini
pie as garnish.
8 oz. package mini Oreo Cookies
1 cup chocolate Teddy Grahams
2 Tbsp. butter-flavored spread, melted
Filling
½ cup butter, softened
4 oz. reduced – fat cream cheese, softened
¼ cup sugar
2 teaspoons pure vanilla extract
½ cup semisweet chocolate chips, melted and cooled
¾ cup liquid egg substitute
Sugar-free Cool Whip, for garnish
2 Hershey’s chocolate bars
For Crust:
Fill 15 standard-size muffin tins with paper liners. Seal Oreos and
Teddy Grahams in a zip-top bag and use a rolling pin to crush them
into fine crumbs. Add melted butter-flavored spread;
mix well. Divide crumb mixture into lined muffin cups. Press
crumbs firmly into the bottom of each muffin cup, then place
muffin tin into freezer for about 20 minutes.
For Filling:
While crust is in the freezer, in a medium bowl, beat butter,
reduced-fat Cream cheese, and sugar with an electric mixer on
medium speed until light and fluffy. Beat in vanilla and melted
chocolate. Gradually beat in egg substitute on high speed for about
3 minutes, or until light and fluffy. Spoon filling into chilled crusts
and refrigerate at least two hours or until well chilled.
To Serve:
Top each mini French Silk Pie with 2 Tbsp. of Sugar-Free Cool Whip.
Break chocolate bars into individual pieces and add one piece to each mini
pie as garnish.
Oh my, does that ever sound scrumptious!!! I feel pretty puffy myself and we haven't even hit the halfway point in our Christmas baking~
ReplyDeleteBeautiful layout~~~
This sounds delicious!! I can see myself trying this very soon!
ReplyDelete