Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Cream Cheese | 1 oz (28g) | 99 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar Substitute | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Pastry | not in our table | 0 |
| Coffee | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- Pastry Crust:
- 1/2 cup plus 2 tablespoons Atkins Quick QuisineTM Bake Mix
- 1/4 cup unsweetened cocoa powder
- 3 tablespoons plus 1 teaspoon granular sugar substitute
- 4 tablespoons unsalted butter, cold and cut into pieces
- 3 ounces cream cheese, softened
- 1 tablespoon sour cream
- Filling:
- 4 ounces unsweetened chocolate, finely chopped
- 2 teaspoons vanilla extract, divided
- 2 1/2 cups heavy cream, divided
- 1 1/2 cups granular sugar substitute, divided
- 1 teaspoon instant decaffeinated coffee
- 1 tablespoon cocoa powder
- =
Directions
1. Preheat oven to 425°F.
2. For crust: In a food processor, pulse bake mix, cocoa powder and sugar substitute to combine, about 10 seconds. Add butter and pulse until mixture resembles a coarse meal, about 30 seconds. Add cream cheese and sour cream and pulse until mixture begins to come together, about 30 more seconds.
3. Transfer dough to a 9” pie plate and pat into an even layer on bottom and sides. Prick the dough about 15 times with a fork and crimp edges decoratively. Cover lightly with aluminum foil and bake 10 minutes, until set. Uncover and bake 10 more minutes until light golden brown. Cool crust before filling.
4. For filling: Place chocolate and 1 teaspoon vanilla extract in a medium bowl. Heat one cup cream with one cup sugar substitute and coffee over medium-high heat until just about to boil, about 4 minutes. Pour over chocolate, let stand 3 minutes, then stir until chocolate is melted. Pour into pie shell, smooth top and chill 30 minutes.
5. In a medium bowl with an electric mixer on high speed, beat remaining cream, remaining sugar substitute, remaining vanilla extract and cocoa powder until medium peaks form, about 4 minutes. Spread over chocolate layer and freeze at least 3 hours or until firm. Remove from freezer 10 minutes before serving.