If I wanted extra gifts under the tree from Santa - this is what I'd be stirring up before the Jolly Man came to town!
1/2 cup reduced calorie margarine 3/4 cup granular Splenda 1 egg or equivalent in egg substitute 2 teaspoons vanilla extract* 1 cup all purpose flour 3/4 cup quick oats 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup mini chocolate chips* 1 (4 serving) pkg Jello sugar free instant chocolate pudding mix 2/3 cup Carnation Nonfat Dry Milk Powder 1 cup water 3/4 cup Dannon plain fat free yogurt 1 1/3 cups Cool Whip Free* 5 maraschino cherries, halved
Preheat oven to 350 degrees. Spray a 13 inch round pizza pan with butter flavored cooking spray. In a large bowl, cream margarine and Splenda. Stir in egg and 1 teaspoon vanilla extract. Add flour, oats, baking soda and salt. Mix well to combine. Fold in 6 tablespoons chocolate chips. Shape dough into a ball and place in center of prepared pizza pan. Evenly pat dough into an 11 inch circle. Bake for 14 to 16 minutes or until light golden brown. Place pizza pan on a wire rack and allow to cool completely. In a medium bowl, mix dry pudding mix, dry milk powder and water. Mix well using a wire whisk. Blend in yogurt, 1/4 cup Cool Whip Free, and remaining 1 teaspoon vanilla extract. Evenly spread mixture over cooled "pizza" crust. refrigerate for 10 minutes. Carefully spread remaining 1 cup Cool Whip Free over set filling. Evenly sprinkle remaining 2 tablespoons chocolate chips over top and garnish with cherry halves. Refrigerate for at least 30 minutes. Cut into 12 pieces.
Serves 12 - Each serving equals: HE: 1 Fa, 2/3 Br, 1/4 SM, 1/2 Sl, 15 OC 182 Calories, 6 gm Fa, 5 gm Pr, 27 gm Ca, 345 mg So, 91 mg Cl, 1 gm Fi Diabetic: 1 1/2 St/Ca, 1 Fa
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