Ingredients
2 C graham cracker crumbs
7 T sugar
2 T water
1 egg white, lightly beaten
3/4 C yogurt cheese (recipe below)
1 1/2 oz semisweet chocolate,
melted, cooled to room temp
4 egg whites
1/4 C unsweetened cocoa powder
Preheat oven to 325 degrees, Spray an 8-inch pie plate with nonstick spray.
To make crust,
combine graham cracker crumbs and 2 tablespoons of sugar in a bowl with a fork, Add water and beaten egg white; mix well. Press the crumb mixture evenly into pie plate. Bake until the crust is set and lightly browned, about 8 minutes. Cool on a rack
To make the pie filling
combine yogurt cheese and melted semisweet chocolate in a bowl until blended; set aside.
Combine remaining 4 egg whites and remaining 5 tablespoons sugar in a mixing bowl; set over a pot filled with 1 inch of simmering water. Stir until the sugar dissolves and the mixture is warm to the touch (about 110 degrees F.)
Remove the bowl from heat. With a hand-held mixer at high speed, beat the mixture until the whites stand in medium, glossy peaks, about 6 minutes.
Using a large rubber spatula, gently fold half the beaten egg whites into the chocolate mixture, until almost combined. Repeat with the remaining beaten whites.
Sift cocoa powder over the top of the mixture and gently fold until blended. Spoon the filling into the crust.
Refrigerate for at least 4 hour or overnight.
Per serving (1/12 of pie): 120 cal, 3 g Fat, 1 g Sat Fat, 0 mg Chol, 65 mg Sod, 23 g Carb, 1 g Fib, 5 g Prot, 71 mg Calc.
NOTE: Yogurt Cheese:
To make ¾ cup yogurt cheese, spoon 1½ cups plain FF yogurt into a coffee filter- or cheesecloth-lined strainer; set over a bowl cover and Refrigerate, at least 24 hours.
