Frozen mousse and nougat pie
Biscuits, chocolate chip, reduced-fat
Reduced fat oil spread
Low fat chocolate mousse
6 tub(s), (6 x 62g tubs)
Chocolate bar, nougat and almond pieces
2 individual, finely chopped
1 cup(s), to serve
1 x 3 second spray(s)
- Using a food processor, process the biscuits until they resemble fine breadcrumbs. Add the melted spread and process until the mixture is just combined.
- Lightly spray a 20cm (base measurement) pie dish with oil. Press the biscuit mixture evenly over the base and side of the prepared dish.
- Place the mousse in a medium bowl and whisk until smooth. Stir in the nougat. Spoon the mousse mixture into the pie shell. Smooth the surface with a spatula. Cover and place in the freezer overnight.
- To serve, stand the pie at room temperature for 20 minutes. Dust with the cocoa powder and serve with the raspberries