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Chocolate Cream Pie(sugar-free)

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3/4 c splenda granular

3 tbsp cornstarch

1/8 tsp salt

1 tbsp butter flavor granules(such as butter buds)

2 c fat-free milk

3 oz semi-sweet chocolate

1 1/2 tsp vanilla

1 tbsp margarine

1 pre-baked 9" pie crust


Mix together splenda, cornstarch, salt and butter granules in a 2 quart microwave saft glass bowl. Slowly add milk and stir so that mixture does not clump together.

Microwave on high for 4 minutes.

Stir making sure that the clumps of cornstarch are smoothed out.

Microwave on hgih for 2 minutes.

Stir to smooth out cornstarch and add chocolate.

Microwave on high for 2 minutes.

Stir again and add margarine and vanilla.

Cover mixture with plastic wrap so that the wrap touches the surface of the filling to avoid it making a 'skin'.

let cool for 15 minutes.

Remove wrap and pour filling into pie shell. Cover with plastic wrap and refrigerate for 3 hours.


serving size: 3 ounces; 4 points per serving

190 cal; 10g fat; 1g fiber




original starting weight 270

returned to WW Oct. 12, 2005


Celebrate what you've accomplished, but raise the bar a little higher each time you succeed.

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