Raspberry-Graham Cracker Torte

Raspberry-Graham Cracker Torte 


Serves 4

1/2 cup Cool Whip Lite
3/4 cup Yoplait Plain Fat Free Yogurt
2 teaspoons Splenda granular
1 cup frozen unsweetened red raspberries, thawed and mashed
1 teaspoon almond extract
6 (2 1/2-by-5-inch) graham crackers

In a medium bowl, combine Cool Whip Lite, yogurt, and Splenda. Add raspberries and almond extract. Mix well to combine. Place 1 cracker on a flat serving plate. Spread 2 tablespoons of topping mixture over top. Layer with another cracker and 2 more tablespoons topping. Continue layering with crackers and topping until all crackers are used. Frost top and sides with remaining topping. Cover and refrigerate at least 4 hours. Just before serving, slice into 4 equal pieces.

Each serving equals:
HE: 1 Bread, 1/4 Fruit, 1/4 Skim Milk, 1/4 Slider, 13 Optional Calories 
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142 Calories, 2gm Fat, 4gm Protein,
27gm Carbohydrate, 171mg Sodium, 1gm Fiber
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DIABETIC: 1 Starch, 1 Fat, 1/2 Carbohydrate

"Camp Courageous of Iowa Dessert Cookbooklet, page 29."

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