Frozen Mocha Pie
Use the amount of liqueur that tastes right to you for this mocha pie. You don't want to overdo it!
Serves: 8 servings
- 1/4 cup chocolate syrup
- 2 tablespoons coffee or amaretto liqueur
- 2 cups nonfat or light whipped topping
- 4 ounces ladyfingers (about 16 whole cookies)
- 4 cups nonfat or low-fat cappuccino ice cream, slightly softened
- 1 teaspoon cocoa powder (garnish)
- To make the syrup, place the chocolate syrup and liqueur in a small bowl, and stir to mix well. Set aside.
- To make the topping, place the whipped topping in a medium-sized bowl, and gently fold in 1 tablespoon of the chocolate syrup mixture. Set aside.
- To assemble the pie, first split each of the ladyfingers in half lengthwise. (Most ladyfingers come presplit.) Line the bottom and sides of a 9-inch deep dish pie pan with about two-thirds of the ladyfinger halves, arranging them split side-up. Drizzle half of the chocolate syrup mixture over the ladyfingers that line the bottom of the pan.
- Spread the ice cream over the ladyfingers. Then top with the remaining ladyfingers, this time arranging them split side-down.
- Drizzle the remaining chocolate syrup mixture over the ladyfingers layer. Then spread the whipped topping mixture over the syrup, swirling the topping.
- Cover the pie loosely with aluminum foil, and freeze for several hours or overnight. When ready to serve, sprinkle the cocoa over the top of the pie. Cut the pie into wedges, place the wedges on individual serving plates, and allow to sit at room temperature for 5 minutes before serving.
- For variety, substitute raspberry ripple or chocolate ice cream for the cappuccino ice cream.
Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright Ã¯Â¿Â½ 2000 by Sandra Woodruff.
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