30 reduced-fat chocolate sandwich cookies (such as Oreos)
1/4 cup fat-free bottled hot fudge topping, not heated
1 envelope unflavored gelatin
1/2 cup cold strong coffee
2 bricks (8 oz each) 1/3-less-fat cream cheese (Neufchâtel), softened
3/4 cup sugar
1 cup (8 oz) reduced-fat sour cream
1 bar (3 oz) bittersweet chocolate, broken up and melted
Garnish: chocolate coffee beans
You’ll need a 13 x 9-in. baking pan lined with nonstick foil to extend about 2 in. above narrow ends of pan.
Crust: Pulse cookies in food processor until fine crumbs. Add fudge topping to crumbs; pulse to moisten. Press firmly in prepared pan. Freeze while proceeding.
Sprinkle gelatin over coffee in a small saucepan; let stand 2 minutes. Stir over low heat until steaming and granules dissolve. Remove from heat.
Beat cream cheese and sugar in a large bowl with mixer on high speed until smooth.
On low speed, beat in sour cream, the coffee mixture and chocolate until blended. Pour into crust, cover and refrigerate 4 hours or until firm.
Lift foil by ends onto cutting board. Cut crosswise into 8 strips, then each strip into 6 bars. Add coffee beans to top.
Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.
Nutrition Facts Amount Per Serving Calories 84 Total Fat 4 g Saturated Fat 2 g Cholesterol 8 mg Sodium 88 mg Total Carbohydrate 11 g Dietary Fiber 0 g Protein 2 g
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