Cookies and Cream Dessert

Cookies and Cream Dessert

Serves 6

18 (2 1/2 inch) chocolate graham crackers*
1 (8 oz) pkg Philadelphia fat free cream cheese
1 (4 serving) package Jell-O sugar free vanilla pudding mix
2/3 cup Carnation Nonfat Dry Milk Powder
1 1/3 cups water
3/4 cup Cool Whip Free

Place 9 graham crackers in a 9 by 9 inch cake pan. In a large bowl, stir cream cheese with a sturdy spoon until soft. Add dry pudding mix, dry milk powder and water. Mix well using a wire whisk. Blend in Cool Whip Free. Coarsely crush remaining 9 graham crackers. Reserve 2 tablespoons crumbs. Stir remaining crumbs into pudding mixture. Spread budding mixture evenly over "crust" in cake pan. Sprinkle reserved crumbs over top. Cover and refrigerate for at least 2 hours. Cut into 6 servings.

Each serving equals:
HE: 1 Bread, 2/3 Protein, 1/3 Skim Milk, 1/4 Slider, 17 Optional Calories
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125 Calories, 1gm Fat, 8gm Protein, 21gm Carbohydrate,
516mg Sodium, 208mg Calcium, 1gm Fiber
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DIABETIC: 1 1/2 Starch, 1/2 Meat

"Healthy Exchanges Food Newsletter February 2002, pg. 12."

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