 |
Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 8 |
|
This recipe originally appeared in Cooking Light but no one will ever guess that it's a light recipe. It tastes great, is very festive (especially during the holidays), and is a cinch to make. Ingredients:
32 reduced-fat chocolate wafer cookies, finely crushed |
2 tablespoons butter, melted |
1 large egg white |
1/3 cup unsweetened cocoa |
1 (14 ounce) can fat-free sweetened condensed milk |
1/2 cup reduced-fat cream cheese, softened |
1/4 cup fat free chocolate syrup (such as smucker's) |
1 teaspoon vanilla extract |
1/4 teaspoon mint extract |
2 large eggs |
8 chocolate-covered mint candies (such as andes) |
1 1/2 cups cool whip lite, reduced calorie |
Directions:
1. Preheat oven to 350.
2. To prepare the crust, combine the first three ingredients in a bowl and toss with a fork until combined. Firmly press mixture into bottom of a 9 inch springform pan.
3. To prepare filling, beat cocoa and milk at medium speed until blended. Add cream cheese and beat well. Add syrups, extracts, and eggs. Beat until smooth.
4. Poor into prepared crust. Bake for 35 minutes until set (do not overbake). Cool completely on wire rack.
5. Cover and chill 4 hours.
6. To prepare topping, shave long edge of mint thins using a vegetable peeler. Spread whipped topping over tart; sprinkle with mint shavings.
|
|