Caramel Espresso Pie

Caramel Espresso Pie
Caramel Espresso Pie
  • 1 Tablespoon instant espresso granules
  • 2 teaspoons vanilla
  • 2 8-ounce packages soy cream cheese, softened
  • 1 cup powdered sugar
  • ¼ cup caramel topping
  • 1 6-ounce chocolate cookie crust, 8-inch

Combine in small bowl espresso granules and vanilla; stir to dissolve, and set aside. In medium bowl, mix soy cream cheese and powdered sugar until light and fluffy. Add caramel topping and dissolved espresso mixture; thoroughly blend. Pour mixture into prepared chocolate cookie crust. Refrigerate 4 hours.

Makes 8 servings

Serving suggestions: Drizzle each serving with caramel topping, top with whipped cream and chocolate heart, chocolate-covered cocoa bean or fresh strawberry.

Nutrition per serving: 346 calories; 209 calories from fat; 106 g fat (3 g saturated;1.5 g trans fats); 0 cholesterol; 387 mg sodium; 35 g carbohydrate; 1 g fiber; 27 g sugar; 7 g protein

Chocolate Hearts

  • ½ cup semisweet chocolate chips
  • 1 Tablespoon shortening

Melt chocolate chips and shortening in saucepan. Pour melted chocolate into small plastic bag. Snip off small corner of plastic bag, and pipe chocolate heart onto waxed paper. Refrigerate until hardened. Carefully remove from paper.