Chocolate Cream Pie – Butter Busters^

Ingredients & Directions


3/4 c Sugar 1/2 t Lite salt, optional
OR 2 1/2 c Skim milk
1/2 c Sugar 1/2 ea Egg Beaters, beaten
AND 1/2 t Vanilla extract
3 ea Pk Sweet ‘n Low 1 ea Baked pastry pie crust,
1/3 c Cornstarch -separate recipe
6 ea Tb cocoa 1 ea Pk (1.3oz) prepared Dream
2 ea Tb liquid Butter buds -Whip

In top of double boiler, combine sugar, cornstarch, cocoa, Butter
Buds and lite salt. Mix well. Gradually stir in milk. Cook over
boiling water, stirring, until thickened (about 10 minutes).
Gradually stir half of the hot mixture into Egg Beaters and then back
into double boiler. Cook over boiling water, stirring occasionally, 5
minutes. Pour into baked pie shell. Refrigerate 3 hours or until well
chilled. Top with Dream whip and serve immediately. Per sugar
serving: 229 cal., 2.6g fat (10%), 2mg chol., 1g fiber, 7g pro., 45g
carb., 153mg sod. Per S&L serving: 206 cal., 39g carb. Butter Busters
by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 3-95.


Yields
8 ———-

Comments are closed