Los Angeles Strawberry-Choco Pie

Los Angeles Strawberry-Choco Pie 

Serves 8

2 (8-ounce) packages Philadelphia Fat Free Cream Cheese
2 tablespoons Splenda granular
1/2 teaspoon almond extract
3/4 cup Cool Whip Lite
1 (6-ounce) Keebler Chocolate Piecrust
2 cups sliced fresh strawberries
1/4 cup (1 ounce) sliced almonds
1 tablespoon chocolate syrup

In a large bowl, stir cream cheese with a spoon until soft. Blend in Splenda, almond extract, and Cool Whip Lite. Spread mixture evenly into piecrust. Sprinkle strawberries and almonds over cream cheese mixture. Cover and refrigerate at least 2 hours. Just before serving, drizzle chocolate syrup over top. Cut into 8 servings.

Each serving equals:
HE: 1 Protein, 1/4 Fruit, 1/4 Fat, 3/4 Slider, 18 Optional Calories
200 Calories, 8gm Fat, 10gm Protein,
22gm Carbohydrate, 444mg Sodium, 1gm Fiber
DIABETIC: 1 1/2 Starch, 1 Protein, 1/2 Fat

"Camp Courageous of Iowa Dessert Cookbooklet, page 52."

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