Chocolate crunch cups
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | Crisp rice ceral; |
| 1 | tablespoon | Margarine; melted |
| 1 | tablespoon | Butter melted |
| 1¾ | cup | Skim milk; |
| 1 | pack | (1.4 oz) sugar-free instant |
| Sugar substitute equivalent to 2 ts sugar pudding & pie filling mix; | ||
Directions
CRUST
FILLING
In small bowl, combine all crust ingredients; toss gently to coat.
Divide mixture evenly among 4 ungreased 6-oz custard cups; press to bottom and up sides of cups. Freeze while preparing filling. In another small bowl, combine milk and pudding mix. Beat until well blended; cover and refrigerate 5 minutes or until serving time. Just before crusts. Just before serving spoon pudding into frozen crusts.
If desired garnish each serving with banana slices or a fresh strawberry. Store in refrigerator. 4 servings. Food exchanges per serving: 1 STARCH EXCHANGE + ½ SKIM MILK EXCHANGE + ½ FAT EXCHANGE; CAL: 140; PRO: 5g; CAR: 21g; FAT: 4g; CHO: 2mg: SOD: 520mg; POT: 190mg; Source: Fast and Healthy Magazine, Jan/Feb. 1995 Brought to you and yours via Nancy O'Brion and her Meal-Master. Submitted By NANCY O'BRION On 01-06-95