Diabetics should save desserts for special occasions or as their food gift when going to "pitch-in" meals. I always recommend taking a dessert to such meals. That way you know there is a dessert you can enjoy with others and not be tempted to overeat it at home.
1 pkg (1.4-oz) sugar-free instant chocolate pudding mix
2 cups cold low-fat milk
1 tub (8-oz) sugar-free frozen whipped topping, thawed
1 sugar-free pie crust, baked or 1 reduced-fat graham cracker pie crust
1 pkg (1-oz) sugar-free white chocolate instant pudding mix
Beat chocolate pudding mix with 1 cup of the milk for 2 minutes with a wire whisk (mixture will be thick). Stir in half the whipped topping and spread in the prepared pie crust.
Repeat the process with the white chocolate pudding mix, remaining milk and whipped topping. Spread this mixture over the chocolate layer.
Refrigerate for at least 4 hours before cutting to serve.
Top each slice with a dollop of whipped cream or additional whipped topping, if desired, before serving. Garnish with additional graham cracker sprinkles and fresh berries, if desired.
1 tub (8-oz) sugar-free frozen whipped topping, thawed
1 sugar-free pie crust, baked or 1 reduced-fat graham cracker pie crust
1 pkg (1-oz) sugar-free white chocolate instant pudding mix
Beat chocolate pudding mix with 1 cup of the milk for 2 minutes with a wire whisk (mixture will be thick). Stir in half the whipped topping and spread in the prepared pie crust.
Repeat the process with the white chocolate pudding mix, remaining milk and whipped topping. Spread this mixture over the chocolate layer.
Refrigerate for at least 4 hours before cutting to serve.
Top each slice with a dollop of whipped cream or additional whipped topping, if desired, before serving. Garnish with additional graham cracker sprinkles and fresh berries, if desired.
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