Preheat oven to 350. Lightly coat 9-inch pie pan with cooking spray.
Combine graham cracker crumbs, cocoa powder, and sugar substitute in small bowl or food processor. Add margarine and egg white and mix well. Pour crumbs into pie pan and press into pan with fingers to form crust. Bake crust 8 to 10 minutes, remove from oven and cool.
In a medium bowl, place pudding mixes, milk and almond extract and beat with electric mixer until smooth (mixture will be thick). Fold in whipped topping and spoon filling into crust. Freeze 2 hours or until firm. Remove pie from freezer 15 to 20 minutes before slicing and serving. Top with chocolate curls, if desired.
Dietary Exchanges: 1 1/2 Carb, 1 Fat per serving.
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|Serving Size: 1 Serving (48g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 22 (40%)|
|Amt Per Serving||% DV|
|Total Fat 2.4g||3 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 51.5mg||2 %|
|Potassium 32mg||1 %|
|Total Carbohydrate 7.4g||2 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 7.3g|
|Protein 1.1g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 55
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