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MAGNOLIAHONEY's Photo MAGNOLIAHONEY Posts: 4,000
11/30/08 9:54 P

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I prefer a scale too! Thanks for the weights! This sounds delicious!



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ANNINSD Posts: 5,878
11/30/08 5:30 P

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Butterscotch Pecan Parfait
serves 6

3/4 cup purchased graham cracker crumbs or 12 (2 1/2 inch) graham cracker squares make into crumbs
1/4 cup chopped pecans
1 (4 serv) pkg. Jello s/f Instant Butterscotch pudding mix
2/3 cup Carnation n/f dry milk powder
1 1/2 cups water
3/4 cup plain f/f yogurt
1 tsp. vanilla extract
10 tabl. Cool Whip Lite (divided)
3 maraschino cherries, halved

In a medium bow, combine graham cracker crumbs and pecans. Set aside. In a large bowl, combine dry pudding mix and dry milk powder. Add water and yogurt. Mix well using a wire whisk. Blend in vanilla extract and 1/4 cup Cool Whip Lite. Evenly spoon about 1/4 cup pudding mixture into 6 dessert dishes. Sprinkle about 2 tabl. graham cracker mixture evenly over each. Spoon about 1/4 cup pudding mixture over graham cracker mixture. Sprinkle about 2 tsp. graham cracker mixture over top of each, top with 1 tabl. Cool Whip Lite and garnish with cherry half. Refrig. for at least 15 min.

Each serv. equals:
Diabetic: 1 starch/carbo, 1 fat, 1/2 f/f milk

141 cal, 5g fat, 5g pro, 19g carbo, 334mg sod, 150mg cal, 0g fiber

HE: 2/3 bread, 2/3 fat, 1/2 f/f milk, 1/4 slider, 14 opt. cal

Ann's notes: I used Cool Whip Free. I don't find it easy to measure 1/4 cup of pudding and prefer to us my kitchen scales. Each pudding layer equals just about 1 1/2 ounces.

Ann

Ann in San Diego


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