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    Chocolate Surprise Pie


    Source of Recipe


    JoAnna M. Lund


    Recipe Introduction


    Serves 8


    List of Ingredients


    • 1 cup finely chopped rhubarb
    • 1 2/3 cups water*
    • 1 (4-serving) package JELL-O sugar free strawberry gelatin
    • 1 (4-serving) package JELL-O sugar free instant chocolate pudding
    • 2/3 cup Carnation Nonfat Dry Milk Powder
    • 1 (6-ounce) Keebler chocolate piecrust
    • 1 cup Cool Whip Free
    • 2 tablespoons (1/2 ounce) mini chocolate chips


    Instructions


    1. In a medium saucepan, combine rhubarb and 1/3 cup water. Cover and cook over medium heat for 5 minutes or until rhubarb becomes soft. Remove from heat. Add dry gelatin. Mix well to dissolve gelatin. Place saucepan on a wire rack and let set for 30 minutes. In a medium bowl, combine dry pudding mix, dry milk powder, and remaining 1 1/3 cups water. Mix well using a wire whisk. Pour pudding mixture into piecrust. Refrigerate while preparing topping. In a medium bowl, combine cooled rhubarb mixture and Cool Whip Free. Spread topping mixture evenly over set filling. Evenly sprinkle chocolate chips over top. Refrigerate for at least 2 hours. Cut into 8 servings.


    Final Comments


    Each Serving Equals:
    HE: 1/4 Skim Milk, 1/4 Vegetable, 1 Slider, 14 Optional Calories
    *************************************************************
    178 Calories, 6 gm Fat, 4 gm Protein, 27 gm Carbohydrate, 329 mg Sodium, 83 mg Calcium, 1 gm Fiber
    *************************************************************
    Diabetic: 1 1/2 Starch, 1 Fat

    "Healthy Exchanges Food Newsletter, March 1999 pg 11."

 

 

 


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