1 (8 ounce) container cappuccino or coffee nonfat yogurt
1/4 cup granulated sugar
1 envelope KNOX Unflavored Gelatine
1/2 cup strong coffee or espresso, cooled
1 1/2 cup prepared nonfat whipped topping
1 (9-inch) prepared OREO Pie Crust
Additional whipped topping, fresh raspberries and
chocolate sauce, for garnish
Blend yogurt and sugar in large bowl.
Sprinkle gelatin over coffee in saucepan; let stand 1 minute. Over low heat, stir until gelatin completely dissolves, about 3 minutes. Remove from heat; cool slightly.
Blend gelatin mixture into yogurt mixture. Fold in 1 1/2 cups whipped topping. Pour gelatin mixture into prepared cookie crust. Chill at least 2 hours or until firm.
Garnish with dollops of additional whipped topping, raspberries and chocolate sauce. Cut into wedges to serve.
Makes 8 servings.
NUTRITIONAL INFORMATION per serving (without garnish) 99 calories, 3 g protein, 14 g carbohydrate, 4 g total fat, 3 g saturated fat, 1 mg cholesterol, 49 mg sodium, 0 g dietary fiber