Dessert: Creamy Cappuccino Pie
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Published in ArcaMax Chef
Creamy Cappuccino Pie
1 9-inch chocolate graham cracker pie crust
4 cups frozen vanilla yogurt, softened slightly
2 Tbsp. confectioner's sugar
2 Tbsp. espresso granules
1 Tbsp. warm water
Combine frozen yogurt, sugar, water and espresso granules in a food processor and process for several seconds until mixed well. Spread into piecrust and freeze for at least 1 hour before serving. The espresso granules are what you use to make instant espresso, just like instant coffee granules.
The Skinny: Use low fat vanilla yogurt.
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