Ready in: 2 hrs. 15 mins.
An Oreo crust filled with creamy cappuccino mousse and
topped with fresh raspberries.
1 (8-ounce) container cappuccino or coffee nonfat yogurt
1/4 cup sugar
1 envelope KNOX Unflavored Gelatine
1/2 cup strong coffee or espresso, cooled
1 1/2 cups prepared nonfat whipped topping
1 (9-inch) prepared OREO Pie Crust
Additional whipped topping, fresh raspberries and chocolate sauce,
1. Blend yogurt and sugar in large bowl.
2. Sprinkle gelatin over coffee in saucepan; let stand 1 minute.
Over low heat, stir until gelatin completely dissolves, about 3
minutes. Remove from heat; cool slightly.
3. Blend gelatine mixture into yogurt mixture. Fold in 1 1/2 cups
4. Pour gelatin mixture into prepared cookie crust. Chill at least
2 hours or until firm. Garnish with dollops of additional whipped
topping, raspberries and chocolate sauce. Cut into wedges to serve.
Makes 8 servings
NUTRITIONAL INFORMATION per serving (without garnish) 99 calories,
3 g protein, 14 g carbohydrate, 4 g total fat, 3 g saturated fat,
1 mg cholesterol, 49 mg sodium, 0 g dietary fiber
This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page
This recipe created by Nabisco.