This is absolutely, deliciously decadent! If you love coffee, hazelnut, chocolate and cheesecake, this is a dessert for you.
Another take on the freezer pie using cocoa, espresso coffee powder, hazelnuts and cream cheese. How could you go wrong?
Filling:
8 oz. Cream Cheese, softened
1/3 cup sugar substitute
1/4 cup instant Expresso coffee
1/4 cup Cocoa, dry powder, unsweetened
6 oz container *Kroger CARBmaster Cinnamon Bun or Vanilla yogurt
1 cup Cool Whip whipped topping or your own whipped cream
Crust:
1/2 cup Hazelnut Flour
2 tablespoons Butter, softened
1 tablespoon Cocoa, dry powder, unsweetened
2 tablespoons brown sugar substitute
Toppings
1/4 cup Hazelnuts, chopped
8 tablespoons sugar free, zero carb chocolate syrup
Mix the crust ingredients in a bowl until the flour and cocoa are completely moistened. Spray a pin plate or 8″ cake pan with butter cooking spray. Spread the crust ingredients into the pan and press into a thin layer. Try to cover the entire bottom of the pan. Put into the freezer to set while you mix the filling.
In a medium bowl, user a mixer to cream the cream cheese and sugar together. Add cocoa and coffee powder and mix on low speed. Then add the yogurt and mix well. Add the Cool Whip (or you can whip heavy cream) and mix together well.
Spoon the filling into the prepared crust pan and spread around to form an even layer. Put in the freezer for at least two hours, prefer 4 hours. Cover with plastic wrap if you leave it longer.
About 30 minutes before serving, remove from the freezer and cut into pieces. Even if you are not serving it all at this time, cutting it will give you pre-sliced pieces that you don’t have to remove the whole pie from the freezer each time to serve. Let pieces sit about 20 minutes before serving to soften. Top each with a tablespoon of chocolate swirls and a few chopped hazelnuts.
** If you don’t have a Kroger Food store near you, then use the lowest carb yogurt that you can find. Kroger’s is 4 net carbs per container, so look for something around that number.
Makes 8 servings
Calories: 232.4 Fat: 21.5 g Net Carbs: 5.2 g Protein: 5.9 g
POSTED BY RENE AVERETT AT 8/17/2013 1:02 AM