1 c All-purpose flour; divided
1/4 c Ice water
1 tb Vanilla; divided
3/4 c Dutch process or unsweetened
2 tb Sugar
1/4 ts Salt
1/4 c Vegetable shortening
1 cn (14 oz) fat free sweetened
6 oz 1/3 less fat cream cheese;
1 lg Egg
1 lg Egg white
1 1/2 c Frozen reduced calorie
-whipped topping; thawed
1 oz Semisweet chocolate; finely
Preheat oven to 350. Combine 1/4 cup flour, ice water, and 1 tsp vanilla,
stirring with a whisk until well-blended; set aside. Combine 3/4 cup flour,
1/4 cup cocoa, sugar, and salt in a bowl; cut in shortening with a pastry
blender or 2 knives until mixture resembles coarse meal. Add ice water
mixture; toss with a fork until moist and crumbly (do not form a ball).
Gently press mixture into a 4-inch circle on heavy-duty plastic wrap; cover
with additional plastic wrap. Roll dough, still covered, into a 13-inch
circle. Place dough in freezer 30 minutes or until plastic wrap can be
Remove top sheet of plastic wrap; fit dough, uncovered side down, into a
10-inch reound removable-bottom tart pan coated with cooking spray. Remove
remaining sheet of plastic wrap. Fold edges under; slute. Pierce bottom and
sides of dough with a fork; bake at 350 for 4 minutes. Cool on a wire
rack. Place tart pan on a baking sheet; set aside.
Beat 1/2 cup cocoa and milk at medium speed of a mixer until blended. Add
cheese; beat well. Add 2 tsp vanilla, egg and egg white; beat just until
smooth. Pour mixture into crust; bake at 350 for 25 minutes or until set.
(Do not overbake). Cool completely on a wire rack.
Spread whipped topping over tart; sprinkle with chopped chocolate.
NOTES : Per serving: cals – 266 – 33%ff, fat – 9.7g