Frozen Grasshopper Pie
This recipe makes 8 servings
|Per serving: about||-|
|total fat||10 g|
- Portion size: 8
- 1 1Oreo crumb crust, (see below)
- 2/3 cup 2/3cupSplenda Granulated condensed milk, (see below)
- 1 tsp 1tsppeppermint extract
- 8 drops 8dropsgreen food colouring
- 4 cups 4cupsprepared low-calorie dessert topping
Prepare crust as directed.
Filling: In blender, combine SPLENDA® Granulated Condensed Milk, peppermint extract and food colouring until blended. Pour into bowl; fold in dessert topping. Pour into cooled crust. Freeze for 6 hours or until firm. Cover with plastic wrap and foil; freeze no longer than 5 days.
Oreo Crumb Crust: 1/2 cup (125 mL) Oreo crumbs, 2/3 cup (150 mL) Grape Nuts Cereal or Graham Cracker crumbs, 1/2 cup (125 mL) SPLENDA® Granulated, 1 tbsp (15 mL) cocoa, 1/4 cup (50 mL) diet margarine.
In blender or small food grinder, blend Grape Nuts cereal into fine crumbs; transfer into a bowl and mix in Oreo cookie crumbs and SPLENDA® Granulated. Stir in margarine with a fork. Press into 9-inch glass pie dish leaving 1 inch up the sides of the dish. Bake in oven at 350°F (180°C) for 10 minutes. Cool.
SPLENDA® Granulated Condensed Milk: 1 cup (250 mL) skim milk powder, 1 cup (250 mL) SPLENDA® Granulated, 1/4 cup (50 mL) diet margarine, 1/4 cup (50 mL) water.
In blender, blend milk powder, SPLENDA® Granulated, margarine and water until smooth, scraping down the sides to incorporate all dry ingredients. Yield: 2/3 cup (150 mL)
Additional information :
Source : SPLENDA®