If you know me then you know several things:
I love owls, coffee, squirrels, kitties, iced coffee, cooking, photography, coffee and oh yes coffee.
I also love trying to find new ways to use my favorite flavors, like coffee.
Recently I purchased some espresso powder, not quite sure what I was going to do with it but I was thinking about trying to create a low calorie tiramisu. Well, my husband got impatient in me opening the powder and started adding it to his morning coffee.
Thinking I better hurry up with some type of dessert before the powder was gone, quickly ditching the tiramisu idea and preparing a no bake freezer pie. Which is a perfect end of the day treat with a hot cup o'joe.Before it went into the freezer.
The ingredients I used.
Cold Brew Macaroon Pie
1 package Sugar Free vanilla pudding
3/4 cup concentrated cold brew (you could make your own. This is unsweetened)
1/2 cup Reduced fat Hood Milk * you could use Almond milk for less but I can't
8 oz. container light whipped topping
1-2 tsp SF Skinny Syrup - Chocolate Coconut Macaroon (use whatever flavor you like)
1 heaping tsp Espresso Powder
Graham cracker crust
This makes 8 slices for 6 points per slice if you follow the WW Freestyle plan.
In a large bowl whisk the pudding, milk, espresso, syrup and coffee. Allow it to sit a good 3-5 minutes and thicken a bit. Gently fold in the whipped topping and pour into a crust. Spread and pop into the freezer for about 6 hours.
I put mine in for 3 hours, sliced and returned to the freezer. This makes serving easier when time to enjoy it and it cuts easier and thaws a little quicker as well.
Top each slice with a squirt of SF FF whipped topping and a dusting of espresso powder.
Sliced before it was set...we couldn't wait.
Good and set...oh my gosh!! A squirt of Fat Free Sugar Free Whipped topping and a dusting of espresso powder for a little extra kick!! OMGosh y'all seriously you're gonna want this.
My guys told me this should be in the freezer EVERY day. Oh yeah they loved it.
After the pie was gone...a few days, I decided to reduce the points and make it even more WW friendly. I ditched the crust. Whipping up the filling and placing it into small 1/2 cup serving containers and crushing just 1 square of graham cracker on top. It is great out of the fridge but I do prefer it in the freezer a few hours so it is firmer.
You could vary this with different flavors, which I've already done. I'll share those later.