| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Pies &, Pastry |
9 |
servings |
INGREDIENTS
| 1 |
c |
Graham Cracker Crumbs |
| 3 |
tb |
Reduced-Calorie Margarine |
| 1 |
tb |
Sugar |
| 1/4 |
ts |
Ground Cinnamon |
| 1 1/2 |
ts |
Unflavored Gelatin |
| 1 |
c |
1% Low-Fat Milk; Divided |
| 1/2 |
c |
Sugar |
| 2 1/2 |
tb |
Cornstarch |
| 2 |
tb |
Unsweetened Cocoa |
| 1/8 |
ts |
Salt |
| 1/4 |
c |
Semisweet Chocolate Chips |
| 3/4 |
ts |
Vanilla Extract |
| 1/4 |
ts |
Almond Extract |
| 1 1/2 |
c |
Cool Whip Lite(r); Thawed |
| 3 |
c |
Fresh Raspberries |
| 1/4 |
c |
Red Currant Jelly; Melted |
INSTRUCTIONS
Preheat oven to 350?. Combine first 5 ingredients, and stir well.
Press mixture into bottom and up the sides of a 9-inch round
removable-bottom tart pan. Bake at 350? for 11 minutes; cool on a
wire rack. Combine gelatin and 1/4 cup milk in a bowl; set aside.
Combine 1/2 cup sugar, cornstarch, cocoa, and salt in a saucepan.
Gradually add 3/4 cup milk, stirring with a whisk. Bring to a boil
over medium low heat, and cook 1 minute, stirring constantly. Remove
from heat; add chocolate chips, stirring until chocolate melts. Stir
in extracts. Add chocolate mixture to gelatin mixture (in bowl),
stirring until gelatin dissolves. Place bowl over a large ice-filled
bowl, stir 10 minutes or until cool; remove from ice-filled bowl. Add
whipped topping, stirring gently until well-blended. Spoon evenly
into tart shell. Arrange raspberries on top of tart. Gently brush
raspberries with melted jelly.
Chill 2 hours before serving.
Recipe by: Cooking Light
Posted to EAT-LF Digest by "Sherilyn" <sherilyn70@columbus.rr.com> on
Sep 15, 1999, converted by MM_Buster v2.0l.
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