1 1/4 c. chocolate wafer crumbs (from about 22 cookies)
1 tbsp. granulated sugar
2 tbsp. butter, at room temperature or melted
White from 1 lg. egg, lightly beaten

FILLING:

2/3 env. (2 tsp.) unflavored gelatin
1/4 c. cold water
1 tbsp. unsweetened cocoa powder
1 tbsp. instant coffee powder
1/4 c. granulated sugar
1 tsp. Amaretto (almond liqueur) or 1/2 tsp. almond extract
1 c. boiling water
1 c. (8 oz.) light or part-skim Ricotta cheese

GARNISH:

1 tsp. granulated sugar
1/2 tsp. cocoa powder

1. Heat oven to 425 degrees. Grease a 9 inch pie plate.

2. CRUST: Mix crumbs, sugar and butter. Stir in egg white with fork until well blended. Press over bottom and sides of prepared plate. Refrigerate 10 minutes.

3. Bake 5 minutes or until crust is shiny and bubbly (it will be soft and shrink slightly). Cool on wire rack.

4. FILLING: Sprinkle gelatin over cold water in a small bowl. Let stand 5 minutes. Mix cocoa, coffee powder, sugar and Amaretto in a medium size bowl. Add boiling water and stir until sugar dissolves. Stir in gelatin mixture until dissolved. Let mixture cool.

5. Pour into a blender or food processor. With blender on low, or using on-off turns with processor, add Ricotta, 1 tablespoon at a time. Then blend on high or process a few seconds.

6. Pour into crust. Refrigerate until pudding sets.

7. Just before serving, stir garnish ingredients through a small strainer over top of pie.

Makes 8 servings. Per serving: 173 cal, 6 g pro, 22 g car, 6 g fat, 13 mg chol with butter, 5 mg chol with butter, 167 mg sod.