Chocolate Truffle Raspberry Tart

  • 1 c. graham cracker crumbs
  • 3 T. margarine, melted
  • 1 T. sugar
  • 1 tsp. vanilla extract
  • 1/4 tsp. cinnamon
  • 1 1/2 tsp. unflavored gelatin
  • 1 c. skim milk, divided
  • 1/2 c. sugar
  • 2 1/2 T. cornstarch
  • 2 T. cocoa
  • 1/8 tsp. salt
  • 1/4 c. chocolate chips
  • 3/4 tsp. vanilla extract
  • 1/4 tsp. almond extract
  • 1 1/2 c. fat free frozen whipped topping, thawed
  • 3 c. raspberries
  • 1/4 c. currant jelly, melted

Preheat the oven to 350 degrees. Combine the graham cracker crumbs, margarine, sugar, 1 teaspoon vanilla extract and cinnamon in a medium bowl and stir well. Press the crumb mixture into the bottom and up the sides of a 9-inch tart pan. Bake for 11 minutes and cool on a wire rack.

Combine the unflavored gelatin and 1/4 cup skim milk in a large metal bowl. Set aside.

Combine 1/2 cup sugar, cornstarch, cocoa and salt with a whisk in a small saucepan. Gradually add 3/4 cup skim milk, stirring with a whisk to combine. Bring the mixture to a boil over medium-low heat. Cook for a minute, stirring constantly. Remove the saucepan from the heat and add the chocolate chips. Stir until the chocolate melts and add the extracts.

Add the chocolate mixture to the gelatin mixture in the metal bowl. Stir until the gelatin mixture is incorporated into the chocolate mixture. Place the bowl in a large ice-filled bowl and stir for 10 minutes or until cooled. Remove the metal bowl from the ice-filled bowl and add the whipped topping. Stir until the mixture is creamy and well blended. Spoon evenly into the prepared tart pan. Toss the raspberries and the red currant jelly together until the berries are well coated. Arrange on the top of the tart. Chill for at least 2 hours before serving.

  • Yields: 8 servings
  • Preparation Time: 1 hour plus chilling time
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