Dark Chocolate Pudding Pie With Candy Cane Frozen Yogurt
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Nutrition Score per serving
387 calories
Ingredients
| 1 | pt | nonfat vanilla frozen yogurt |
| 1⁄4 | t | pure peppermint extract |
| 6 | small candy canes, crushed | |
| Nonstick cooking spray | ||
| 1 | c | flour |
| 3⁄4 | c | granulated sugar |
| 6 | T | unsweetened cocoa powder (preferably Dutch-process), divided |
| 2 | t | baking powder |
| 1⁄2 | t | salt |
| 1⁄2 | c | skim milk |
| 2 | 1-ounce squares unsweetened chocolate | |
| 2 | T | lightly salted butter |
| 1 | c | light brown sugar, packed |
| 1 | c | hot water |
| Note: Crushed candy canes make a pretty garnish for this luscious dessert. |
Instructions
Soften frozen yogurt by letting it sit out for 15 minutes, then stir in peppermint extract and crushed candy canes. Freeze until firm, about 1 hour. Preheat oven to 350 F. Lightly coat a 10-inch pie pan with nonstick cooking spray.
Whisk together flour, sugar, 2 tablespoons of cocoa powder, baking powder and salt in a large bowl. Set aside.
Combine milk, chocolate squares and butter in a small saucepan. Place over medium-low heat until chocolate and butter are melted. Blend well into flour mixture. Transfer batter into prepared pie pan, spreading evenly across bottom.
In a small bowl, whisk together brown sugar and 4 tablespoons of cocoa powder. Sprinkle evenly over batter. Place pie in oven and gently pour hot water over everything (this will create a brownielike top and a gooey bottom). Bake for 40 minutes; center will be puddinglike.
Remove pudding pie from oven and let cool slightly. Spoon each serving onto a dessert plate, and top with a scoop of peppermint frozen yogurt.
