This pie is my dietary form of loving correction and praise all wrapped together in one 🙂 After indulging a bit too much after Christmas, my body was really craving something sweet and indulgent. I wanted to stay on my diet, so I created this decadent dessert. I could have eaten the whole thing in one sitting, but I limited myself to one piece.
While I won’t be eating it everyday, I will reward myself with this crazy-good treat as positive reinforcement when I obey my dietary rules 🙂
Low Carb Sugar Free Chocolate Cream Pie
- 1 recipe almond crust, baked golden brown in pie pan
- 1 small package sugar free instant chocolate pudding
- 1 C skim milk
- 1 C heavy whipping cream
- Bake crust according to directions and allow to cool completely
- Using an electric mixer, beat together the pudding, milk and whip cream until thick. Spread into the cooled crust and refrigerate for 1 hour.
- Serving Size: 1/10th
- Calories: 299
- Sugar: 3g
- Sodium: 139mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 48mg
Is the pudding and whipping cream supposed to be prepared before combining everything?
Carole Jones says
Hey Mary! No, you add the heavy cream in with the pudding mix and milk. Then beat it all together until it is light and fluffy!