Chocolate-Raspberry Mousse Pie

Chocolate-Raspberry Mousse Pie requires around 35 minutes from start to finish. This recipe serves 8. For $1.16 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 7g of protein, 11g of fat, and a total of 292 calories. Many people made this recipe, and 150 would say it hit the spot. Head to the store and pick up butter, graham crackers, low fat cream cheese, and a few other things to make it today. It is brought to you by Taste of Home. Taking all factors into account, this recipe earns a spoonacular score of 37%, which is not so excellent. If you like this recipe, you might also like recipes such as White Chocolate Mousse Raspberry Pie, Raspberry Mousse Pie, and Raspberry Mousse Pie.

Servings: 8

Preparation duration: 25 minutes

Cooking duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Directions Place graham crackers in a food processor; cover and process until fine crumbs form. Add egg white and butter; cover and process until blended. Pat onto the bottom and up the sides of a 9-in. pie plate coated with cooking spray. Bake at 350° for 8-10 minutes or until set. Sprinkle with chocolate chips; let stand for 1-2 minutes. Spread melted chips over crust. Cool on a wire rack. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat; set aside. Puree raspberries in a food processor; strain, discarding seeds. Return puree to food processor. Add cream cheese and sugar; cover and process until smooth. Add gelatin mixture; cover and process until blended. Transfer to a large bowl; cover and refrigerate for 40 minutes or until partially set. In a small bowl, beat milk powder and ice-cold water on high speed until soft peaks form, about 7 minutes. Beat in lemon juice. Stir a third of the mixture into the raspberry mixture; fold in remaining milk mixture. Spread evenly into crust. Cover and refrigerate for at least 3 hours. Yield: 8 servings. Originally published as Chocolate-Raspberry Mousse Pie in Healthy CookingApril/May 2008, p53 Nutritional Facts 1 piece equals 231 calories, 10 g fat (6 g saturated fat), 19 mg cholesterol, 170 mg sodium, 33 g carbohydrate, 4 g fiber, 7 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:

1. Place graham crackers in a food processor; cover and process until fine crumbs form.

2. Add egg white and butter; cover and process until blended. Pat onto the bottom and up the sides of a 9-in. pie plate coated with cooking spray.

3. Bake at 350° for 8-10 minutes or until set. Sprinkle with chocolate chips; let stand for 1-2 minutes.

4. Spread melted chips over crust. Cool on a wire rack.

5. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute.

6. Heat over low heat, stirring until gelatin is completely dissolved.

7. Remove from the heat; set aside.

8. Puree raspberries in a food processor; strain, discarding seeds. Return puree to food processor.

9. Add cream cheese and sugar; cover and process until smooth.

10. Add gelatin mixture; cover and process until blended.

11. Transfer to a large bowl; cover and refrigerate for 40 minutes or until partially set.

12. In a small bowl, beat milk powder and ice-cold water on high speed until soft peaks form, about 7 minutes. Beat in lemon juice. Stir a third of the mixture into the raspberry mixture; fold in remaining milk mixture.

13. Spread evenly into crust. Cover and refrigerate for at least 3 hours.

Nutrition Information:

covered percent of daily need