Signature Recipes

Chocolate Mousse Pie
By Annette Sym
from Simply Too Good to be True American Version
Makes 12 servings

Base
12 reduced-fat choc chip cookies (Nabisco)
1 tablespoon light margarine melted (Promise)
¾ teaspoon no-fat milk
cooking spray

Filling
3oz dark cooking chocolate
1 x 12½oz can low-fat 2 percent evaporated milk
½ teaspoon vanilla extract
2 tablespoons gelatin
½ cup boiling water
3 envelopes Swiss Miss Diet hot cocoa mix

Place canned milk into freezer for 1 hour before making filling.

To make base
In a food processor crumble cookies. Add melted margarine and milk and process until combined. Coat a 9-inch pie dish with cooking spray then spread cookie base over pie dish, pressing down firmly. Refrigerate.

To make filling
In a small ceramic bowl melt chocolate in microwave on high temperature for one minute. Leave to sit in microwave while you prepare other ingredients. Remember to make sure evaporated milk is very cold. In a large mixing bowl beat chilled milk and vanilla extract using an electric mixer until mixture has become really thick. Using a whisk dissolve gelatin completely in boiling water then add melted chocolate and combine well. Add Swiss Miss envelopes to chocolate and combine well. Pour chocolate mixture into milk, beat continuously until well combined. Pour mixture over biscuit base, refrigerate until set.

Variation
To make chocolate mousse omit base. Makes 8 servings.

Dietitian’s tip
A great low-fat dessert for all chocolate lovers. Not suitable to be frozen.

Annette Sym is a top-selling cookbook author in Australia., specialising in low-fat recipes. “I used to be obese, weighing 220 pounds. I Lost 77 pounds and kept it off for 19 year because I taught myself to have the food I love but low fat and low cal,” she says.

Visit www.simplytoogood.com.