12 ounces semisweet chocolate chips
1 and one half cups whipping cream
2 tsp. vanilla
One third cup powdered sugar
1 9-inch chocolate piecrust

Place chocolate chips in a glass bowl along with half of the whipping cream and microwave on high at 1 minute intervals until chocolate melts and mixture is smooth. Allow mixture to cool. Meanwhile, beat remainder of whipping cream until soft peaks form. Add vanilla and sugar and continue beating. Slowly add chocolate mixture and mix well. Place in the chocolate piecrust and refrigerate for several hours before serving.

The Skinny: Use low fat chocolate whipping cream and your favorite sugar substitute.