Number of servings : 8
Type of meal : | Pies/Tarts | Pies/Tarts
Special diet :
1-3/4 cups (425 mL) chocolate graham cracker crumbs (about 9 large crackers)
1 large egg white
2 tbsp (30 mL) honey
1 packet unflavoured gelatin
1 cup (250 mL) sugar
3/4 cup (175 mL) unsweetened cocoa powder, plus extra for dusting
1/3 cup (75 mL) reduced-fat milk (2%), warmed
1 tsp (5 mL) vanilla
1/2 cup heavy cream
1 container (12 oz / 360 mL) fat-free frozen nondairy whipped topping, thawed
1 bar (3 oz / 90 mL) semi-sweet chocolate, made into curls (optional)
- Preheat oven to 350ºF (180ºC). Lightly coat 10-inch (25 cm) nonstick tart pan with removable bottom with nonstick cooking spray. Toss cracker crumbs, egg white, and honey with fork in medium bowl until evenly moistened. Pat crumb mixture onto bottom and up side of tart pan. Bake 10 minutes. Cool.
- Put 3 tbsp (45 mL) water in small sauce-pan and sprinkle with gelatin. Let stand 1 minute. Stir over low heat until gelatin completely dissolves, about 2 minutes. Remove from heat.
- Mix sugar and cocoa in large bowl. Stir in milk and vanilla until cocoa dissolves. Blend in gelatin. Cool.
- Whip cream in medium bowl until stiff. Fold whipped cream and half of whipped topping into cooled cocoa mixture until blended. Pour into crust. Swirl remaining whipped topping in centre. Refrigerate until filling sets, at least 2 hours or overnight. Dust with cocoa powder. Decorate with chocolate curls if you wish.