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    Chocolate Pistachio Cream Pie

    Source of Recipe

    JoAnna M. Lund

    Recipe Introduction

    Serves 8
    *Freezes Well

    List of Ingredients

    • 1 (4-serving) package JELL-O Sugar Free Pistachio Instant Pudding Mix
    • 1/3 cup Carnation Nonfat Dry Milk Powder
    • 3/4 cup water
    • 3/4 cup Yoplait Plain Fat Free Yogurt
    • 2 tablespoons (1/2 ounce) mini chocolate chips
    • 1 cup Cool Whip Lite*
    • 1 (6-ounce) Keebler Chocolate Piecrust
    • 2 teaspoons chocolate syrup


    1. In a medium bowl, combine dry pudding mix, dry milk powder, water, and yogurt. Mix well using a wire whisk. Stir in chocolate chips and 1/4 cup Cool Whip Lite. Spread pudding mixture evenly into piecrust. Refrigerate at least 2 hours. Just before serving spread remaining 3/4 cup Cool Whip Lite over top and drizzle with chocolate syrup. Cut into 8 servings.

    Final Comments

    Each serving equals:
    HE: 1/2 Bread, 1/4 Skim Milk, 1 Slider, 17 Optional Calories
    183 Calories, 7gm Fat, 4gm Protein,
    26gm Carbohydrate, 300mg Sodium, 1gm Fiber
    DIABETIC: 1 Carbohydrate, 1 Fat, 1/2 Starch

    "Camp Courageous of Iowa Dessert Cookbooklet, page 45."




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