1 pk (4-serving) Jell-O sugarfree
Cherry gelatin
1 pk (4-serving) Jell-O sugarfree
Vanilla cook-&-serve pudding
1 1/2 c Water
2 c (1-16 oz can) tart red cherries, packed in water,undrained
1 t Almond extract
2 (8 oz) packages Philadelphia Fat-free
Cream cheese
1 pk (4-serving) Jell-O sugarfree Chocolate
instant pudding
1 (6 oz) Keebler chocolate Pie crust
1/2 c Cool Whip Lite
1 T + 1 tsp.(1/3 oz) mini-chocolate chips
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In a medium saucepan, combine dry gelatin and dry cook-and-serve pudding mix. Add 1/2 cup water and undrained cherries. Mix gently to combine. Cook over medium heat until mixture thickens and starts to boil, stirring constantly, being careful not to crush cherries.
Remove from heat. Stir in almond extract. Place saucepan on a wire rack and allow to cool for 30 minutes.
Meanwhile, in a large bowl, stir cream cheese with a spoon until softened. Add dry instant pudding mix, dry milk powder, and remaining 1 cup water. Mix well using a wire whisk. Spread pudding mixture into pie crust. Refrigerate until cherry mixture is cooled. Evenly spoon cooled cherry mixture over chocolate layer. Drop Cool Whip Lite by tablespoonsful to form 8 mounds. Evenly sprinkle about 1/2 tsp.chocolate chips over the top of each mound. Refrigerate for at least 1 hour before serving. Cut into 8 servings.
Lin's Notes: I used sprinkles of cocoa instead of the mini-chips.
EVERYONE loved this dessert -- it is to die for!!!
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NUTRITIONAL INFORMATION per serving:
HE: 1 protein, 1/2 bread, 1/2 fruit, 1 slide, 17 optional calories
234 calories, 6 gm fat, 13 gm protein, 33 gm carbohydrates, 725 mg sodium, 77 mg calcium, 1 gm fiber.
Diabetic: 1 1/2 starch, 1 meat, 1 fat, 1/2 fruit
WW: 5 points per serving
Source: JoAnna Lund's "The Arthritis Healthy Exchanges (R)Cookbook", p. 260
Submitted by Linda Fields, linfields@aol.com or lfields@imcnet.net
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