Post by Loupy on Jul 19, 2010 11:53:10 GMT -7
Mocha-Pecan Mud Pie
From SouthernLiving
Chef James King, CEC
Round out your meal with a slice of decadent ice-cream pie.
This dessert is so rich, your guests will never know it was lightened.
Prep: 15 min.
Bake: 10 min.
Freeze: 8 hrs., 10 min
Yield: Makes 9 servings
Ingredients:
1/2 cup chopped pecans
Vegetable cooking spray
1 teaspoon sugar
1 pint light coffee ice cream, softened
1 pint light chocolate ice cream, softened
1 cup coarsely chopped reduced-fat cream-filled chocolate sandwich cookies, divided (about 10 cookies)
1 (6-ounce) ready-made chocolate crumb piecrust
2 tablespoons light chocolate syrup
Instructions:
Place pecans in a single layer on a baking sheet coated with cooking spray; sprinkle evenly with sugar.
Bake at 350° for 8 to 10 minutes or until lightly toasted.
Cool.
Stir together ice cream, 3/4 cup cookie chunks, and 1/3 cup pecans; spoon into piecrust.
Freeze 10 minutes.
Press remaining cookie chunks and pecans evenly on top.
Cover with plastic wrap, and freeze 8 hours.
Drizzle individual slices evenly with chocolate syrup.
Note: For testing purposes only, we used Keebler Chocolate Ready Crust, Häagen-Dazs Light Coffee Ice Cream, and Häagen-Dazs Light Dutch Chocolate Ice Cream.
Nutritional Informational
CALORIES 327
FAT 14.5g
sat 4.4g
mono 3.6g
poly 1.8g
IRON 1.3mg
CHOLESTEROL 2mg
CALCIUM 41mg
CARBOHYDRATE 45.8g
SODIUM 190mg
PROTEIN 5.4g
FIBER 1.9g
Southern Living, DECEMBER 2005
Copyright ©2010 Time Inc. Lifestyle Group. All rights reserved.
From SouthernLiving
Chef James King, CEC
Round out your meal with a slice of decadent ice-cream pie.
This dessert is so rich, your guests will never know it was lightened.
Prep: 15 min.
Bake: 10 min.
Freeze: 8 hrs., 10 min
Yield: Makes 9 servings
Ingredients:
1/2 cup chopped pecans
Vegetable cooking spray
1 teaspoon sugar
1 pint light coffee ice cream, softened
1 pint light chocolate ice cream, softened
1 cup coarsely chopped reduced-fat cream-filled chocolate sandwich cookies, divided (about 10 cookies)
1 (6-ounce) ready-made chocolate crumb piecrust
2 tablespoons light chocolate syrup
Instructions:
Place pecans in a single layer on a baking sheet coated with cooking spray; sprinkle evenly with sugar.
Bake at 350° for 8 to 10 minutes or until lightly toasted.
Cool.
Stir together ice cream, 3/4 cup cookie chunks, and 1/3 cup pecans; spoon into piecrust.
Freeze 10 minutes.
Press remaining cookie chunks and pecans evenly on top.
Cover with plastic wrap, and freeze 8 hours.
Drizzle individual slices evenly with chocolate syrup.
Note: For testing purposes only, we used Keebler Chocolate Ready Crust, Häagen-Dazs Light Coffee Ice Cream, and Häagen-Dazs Light Dutch Chocolate Ice Cream.
Nutritional Informational
CALORIES 327
FAT 14.5g
sat 4.4g
mono 3.6g
poly 1.8g
IRON 1.3mg
CHOLESTEROL 2mg
CALCIUM 41mg
CARBOHYDRATE 45.8g
SODIUM 190mg
PROTEIN 5.4g
FIBER 1.9g
Southern Living, DECEMBER 2005
Copyright ©2010 Time Inc. Lifestyle Group. All rights reserved.
