Low Fat Chocolate Pudding Pie Recipes

LOW FAT CHOCOLATE PUDDING PIE

Low Fat Chocolate Pudding Pie image

Make and share this Low Fat Chocolate Pudding Pie recipe from Food.com.

Provided by Pats little bit

Categories Pie

Time 25m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 5

Ingredients

1 1/4 cups low-fat Oreo cookie crumbs
1/4 cup melted margarine
1 1/2 cups skim milk
4 (3 1/2 ounce) boxes fat-free chocolate instant pudding mix
1 (8 ounce) container light whipped topping

Steps:

Mix cookie crumbs with butter, press into bottom and up sides of 9 inch pie pan.
Add milk to dry pudding mix, beat with whisk or on low speed until well mixed.
Gently stir in 2 cup of whipped topping.
Spread into crust.
Refrigerate 45 minutes.
Before serving, using a pastry bag with star tip, top pie with remaining whipped topping.
Refrigerate remaining pie.

Nutrition Facts : Calories 176, Fat 12.7, SaturatedFat 5.7, Cholesterol 2, Sodium 152.2, Carbohydrate 12.4, Sugar 8.9, Protein 3.6

CHOCOLATE PUDDING PIE - LITE VERSION

Chocolate Pudding Pie - Lite Version image

This recipe came from the Kraft Foods fall edition. I took their suggestion to save calories and made the appropriate adjustments. I chose also to use a graham cracker crust rather than an Oreo cookie crust, but either works equally well. I didn't have any chocolate to curl for garnish for the photo, but that wouldn't add TOO many calories and might just have to be included next time!

Provided by Lady Dancer

Categories Pie

Time 3h35m

Yield 8 serving(s)

Number Of Ingredients 4

Ingredients

1 1/2 cups cold 1% low-fat milk
1 (1 ounce) package sugar-free instant chocolate pudding mix
6 ounces oreo cookie prepared pie crusts (or graham cracker crust, your choice)
1 (8 ounce) container fat-free cool whip

Steps:

Pour milk into a large mixing bowl.
Add dry pudding mix.
Beat with wire whisk for 2 minutes.
Spoon half of pudding mix into crust.
Gently stir 1 cup of whipped topping into remaining pudding mix still in the bowl.
Spoon over pudding layer in the crust.
Top with the remaining Cool Whip.
Refrigerate at least 3 hours.
Store in refrigerator.

CHOCOLATE MERINGUE LOW FAT LOW SUGAR PIE

Chocolate Meringue Low Fat Low Sugar Pie image

This is an adjustment to a recipe found on here. I used Splenda instead of sugar, sugar free pudding mix and fat free evaporated milk.

Provided by mariashipley

Categories Pie

Time 45m

Yield 1 pie, 1 serving(s)

Number Of Ingredients 9

Ingredients

1 cup Splenda granular, sugar substitute
1 tablespoon all-purpose flour
3 tablespoons fat-free sugar-free instant chocolate pudding mix
3 eggs, separated
1 teaspoon vanilla
1 cup fat-free evaporated milk
3 tablespoons Splenda sugar substitute
9 inches pie crusts
1/2 cup coconut flakes

Steps:

In a blender blend all ingredients except 3 tablespoons of Splenda and egg whites. Blend until smooth about 1 - 2 minutes.
Pour into 9 inch pie crust.
Place in oven on cookie sheet.
Bake at 375°F for 25 - 30 minutes.
Use electric mixer to mix egg whites gradually adding Splenda.
Mix until white and foamy. Stir in 1/2 cup coconut if desired.
Remove pie from oven when done.
Cool 5 minutes.
Spread foamy mix on top.
Place back in oven until white foam is slightly brown.
Cool in fridge two hours before serving.

HEAVENLY CHOCOLATE PIE

Heavenly Chocolate Pie image

I lightened this up with fat-free, sugar-free and reduced-fat products. What a lovely way to satisfy chocolate cravings! -Donna Roberts, Manhattan, Kansas

Provided by Taste of Home

Categories Desserts

Time 15m

Yield 8 servings.

Number Of Ingredients 7

Ingredients

1 cup fat-free vanilla frozen yogurt, softened
2 cups fat-free milk
1 package (1.4 ounces) sugar-free instant chocolate pudding mix
1 package (1 ounce) sugar-free instant vanilla pudding mix
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed, divided
Chocolate curls, optional
1 reduced-fat graham cracker crust (9 inches)

Steps:

In a large bowl, whisk yogurt until soft and smooth. Gradually whisk in milk until blended. Add pudding mixes; whisk 2 minutes longer. Let stand for 2 minutes or until soft-set., Fold in 1 cup whipped topping. Transfer to crust. Top with remaining whipped topping and chocolate curls if desired. Refrigerate for at least 4 hours.

Nutrition Facts : Calories 235 calories, Fat 6g fat (4g saturated fat), Cholesterol 2mg cholesterol, Sodium 433mg sodium, Carbohydrate 40g carbohydrate (18g sugars, Fiber 0 fiber), Protein 5g protein.

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