I have never been a huge fan of low fat foods, especially desserts. I was raised with the motto if you’re going to eat it, it should be the real thing and taste good. No substitutes!! Well, as I grow older and those real foods I enjoy so much try to stick around longer than I’d prefer and in places I’d rather they didn’t, I’m a little more open to light foods. It was with a bit of hesitation that I tried this recipe and found that it is great. It tastes yummy and is gentle to the waist line. Ahh, you gotta love that.
Cafe con Leche Cream Pie
3/4 C. Chocolate Wafer Crumbs (about 15 cookies, such as Nabisco's Famous Chocolate Wafers or Chocolate Grams work)
4 tsp Butter, melted
3/4 cup extra strong brewed coffee
1 1/4 tsp unflavored gelatin
1 (8 ounce) block 1/3 less fat cream cheese
1 (8 ounce) block fat-free cream cheese
1 (14 ounce) can fat-free sweetened condensed milk
3 cups frozen fat-free whipped topping, thawed
1/2 tsp unsweetened cocoa
1. Preheat oven to 350
2. Combine chocolate wafer crumbs and butter, tossing with a fork until well combined. Firmly press mixture into the bottom of a 9-inch spring-form pan coated with with cooking-spray. Bake at 350 for 10 minutes; cool completely.
3. Pour brewed coffee into a medium microwave safe bowl. Sprinkle that gelatin over coffee; let stand 10 minutes. Combine cheeses and milk in a food processor' process until smooth. Microwave coffee mixtures at HIGH for 20 seconds. Add coffee mixture to cheese mixture, and process until well combined. Pour cheese mixture into prepared crust. Cover and refrigerate overnight. Spread the whipped topping evenly over filling; sprinkle cocoa powder over pie. Chill one hour before serving.
Yield 10 Servings
Spacial Notes: This dessert needs to be prepared the day before serving for chilling purposes. When I first read this recipe that did not register and our pie didn't set all the way. :)