Chocolate Christmas Pizza December 2001 Healthy Exchanges Newsletter
1/2 c. reduced calorie margarine 3/4 c. granular splenda 1 egg or equivalent in egg substitute 2 t. vanilla extract * 1 cup all purpose flour 3/4 cup quick oats 1/2 t. baking soda 1/4 t. salt 1/2 c. mini chocolate chips * 1 (4 serving) pkg. jello sugar free instant chocolate pudding mix 2/3 c. carnation nonfat dry milk powder 1 c. water 3/4 c.p dannon plain fat free yogurt 1 1/4 cups cool whip free 6 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 & splenda. Stir in egg & 1 teaspoon vanilla extract. Add flour, oats, baking soda, & salt. Mix well to combine. Fold in 6 tablespoons chocolate chips. Shape dough into a ball & place in a 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 & allow to cool completely. In a medium bowl, combine 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 tablesppoons chocolate chips over top and garnish with cerry halfves. Refrigerate for at least 30 minutes. Cut into 12 wedges.
Serves: 12 - each serving equals: HE: 1 Fa, 2/3 Br, 1/4 SM, 1/2 Sl, 15 OC 182 calories, 6 g Fa, 5 g Pr, 27 g Ca, 345 mg So., 91 mg Cl, l g Fi DIABETIC: 1 1/2 St/Ca, 1 Fa
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