Chocolate brownie ice cream pie
2/3 cup (4 ounces) semi-sweet chocolate chips
1 tablespoon instant coffee
2 tablespoon boiling water
4 eggs, separated
1/3 cup sugar
1 teaspoon vanilla
1/8 teaspoon salt
Fine, dry bread crumbs for dusting the pie plate
1 quart low-fat frozen yogurt, or low-fat ice cream, softened in refrigerator 15 minutes
1/4 cup chocolate cookie crumbs
Preheat oven to 350°F. Spray a 9-inch pie plate with nonstick cooking spray and dust with fine bread crumbs.
Place the chocolate in the top of a double boiler over hot (not boiling) water. Dissolve the instant coffee in the 2 tablespoons boiling water and add to chocolate. Stir occasionally with a wire whisk. When the chocolate is almost melted, remove from heat and whisk until smooth. Meanwhile, using a mixer, beat egg yolks until thick. Gradually beat in the sugar until the mixture is thick and lemon-colored, about 5 minutes. Gradually beat the chocolate and vanilla into the yolk mixture.
In a separate bowl, beat the egg whites and salt until stiff but not dry. Stir one-third of the whites into the chocolate mixture. Gently fold in the remaining whites until blended.
Pour chocolate mixure into prepared pie plate. Bake for 25 minutes. Remove from oven and cool completely on a wire rack. As it cools, the mixture sinks in the middle to form a thick fudgy pie shell.
Spoon the softened frozen yogurt into the cooled shell. Smooth with the back of a large spoon. Sprinkle with cookie crumbs and freeze until ready to serve.
Dark & divine chocolate sauce
3/4 cup sugar
1/2 cup water
1/2 teaspoon fresh lemon juice
1/3 cup plus 1 tablespoon unsweetened cocoa powder
1 tablespoon butter
1/2 teaspoon vanilla extract
In a small saucepan, combine the sugar, water, and lemon juice. Cook over medium heat, stirring with a wooden spoon until the sugar dissolves. Increase the heat to high and bring the syrup to a boil. Boil for 1 minute.
Remove the pan from the heat. Whisk in the cocoa powder and butter until blended and slightly thickened. Cool to room temperature. Strain into a serving bowl and stir in the vanilla. Cover with plastic wrap and refrigerate until ready to serve. The sauce will keep up to 2 weeks in the refrigerator. Makes about 1 cup sauce.
Yield: 8 servings
Serving size: 1 slice with 1 tablespoon Dark and Divine Chocolate Sauce
Carbohydrate: 48 g
Protein: 8 g
Fat: 8 g
Saturated fat: 5 g
Cholesterol: 130 mg
Sodium: 121 mg
Exchanges per serving: 3 carbohydrate, 1 fat
Carbohydrate choices: 3