Title: Chocolate Crunch Cups
Categories: Diabetic Dessert
Yield: 4 Servings
| CRUST |
| 1 1/4 | c | Crisp rice cereal; |
| 1 | tb | Margarine; melted |
| 1 | tb | Butter melted |
| | | Sugar substitute equivalent to 2 ts sugar |
| FILLING |
| 1 3/4 | c | Skim milk; |
| 1 | pk | (1.4 oz) sugar-free instant pudding & pie filling mix; |
In small bowl, combine all crust ingredients; toss gently to coat. Divide
mixture evenly among 4 ungreased 6-oz custard cups; press to bottom and up
sides of cups. Freeze while preparing filling. In another small bowl,
combine milk and pudding mix. Beat until well blended; cover and
refrigerate 5 minutes or until serving time. Just before crusts. Just
before serving spoon pudding into frozen crusts. If desired garnish each
serving with banana slices or a fresh strawberry. Store in refrigerator. 4
servings. Food exchanges per serving: 1 STARCH EXCHANGE + 1/2 SKIM MILK
EXCHANGE + 1/2 FAT EXCHANGE; CAL: 140; PRO: 5g; CAR: 21g; FAT: 4g; CHO:
2mg: SOD: 520mg; POT: 190mg; Source: Fast and Healthy Magazine, Jan/Feb.
1995 Brought to you and yours via Nancy O'Brion and her Meal-Master.