Mint-Fudge Tart

Name: Mint-Fudge Tart
Ingredients: Crust:; 32 reduced-fat chocolate wafer cookies, finely crushed; 2 tablespoons butter or stick margarine, melted; 1 large egg white; Filling:; 1/3 cup unsweetened cocoa; 1 (14-ounce) can fat-free sweetened condensed milk; 1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened; 1/4 cup fat-free chocolate sundae syrup (such as Smucker's); 1 teaspoon vanilla extract; 1/4 teaspoon mint extract; 2 large eggs; Topping:; 8 creme de menthe chocolaty mint thins (such as Andes); 1 1/2 cups frozen reduced-calorie whipped topping, thawed

15 ingredients

4 steps

Ingredients

Crust:
32 reduced-fat chocolate wafer cookies, finely crushed
2 tablespoons butter or stick margarine, melted
1 large egg white
Filling:
1/3 cup unsweetened cocoa
1 (14-ounce) can fat-free sweetened condensed milk
1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened
1/4 cup fat-free chocolate sundae syrup (such as Smucker's)
1 teaspoon vanilla extract
1/4 teaspoon mint extract
2 large eggs
Topping:
8 creme de menthe chocolaty mint thins (such as Andes)
1 1/2 cups frozen reduced-calorie whipped topping, thawed

Directions

1

Preheat oven to 350°.
2

To prepare the crust, combine the first 3 ingredients in a bowl, and toss with a fork until moist. Firmly press the mixture into the bottom of a 9-inch springform pan.
3

To prepare filling, beat cocoa and milk at medium speed of a mixer until blended. Add cream cheese; beat well. Add syrup, extracts, and eggs; beat just until smooth. Pour mixture into prepared crust. Bake at 350° for 35 minutes or until set. (Do not overbake.) Cool completely on a wire rack. Cover and chill 4 hours.
4

To prepare topping, shave long edge of mint thins using a vegetable peeler. Spread whipped topping over tart; sprinkle with shaved mint thins.