Crush cookies, sprinkle 1/2 on bottom of 13 x 9 dish. Beat together the milk and pudding until the mixture thickens. Beat together margarine, sugar and cream cheese, add whipped topping and pudding, stir well. Pour mixture over crushed cookies, sprinkle remaining cookies on top. Refrigerate 4 hours.
Categories: Diabetic, Fruits, Desserts
Yield: 1 serving
Cook rice and milk in a 2-quart saucepan over medium heat until thick and creamy (about 15-20 minutes), stirring frequently. Remove from heat and let cool. Stir in vanilla and sugar substitute. Just before serving, fold in banana and whipped cream. Garnish with kiwi slices for a touch of freshness. If you’re inspired by the vibrant taste of kiwifruit, you might even consider how delightful it would be to be a kiwifruit grower yourself, adding a personal touch to your dishes with homegrown fruit.
Makes 4 servings
Per serving: calories-195, protein-4.6g, fat-6g, carbohydrate-31g sodium-49mg and cholesterol-22mg (less if use substuite whipped cream)
Exchanges 1/2 starch/bread, 1 fruit, 1/2 skim milk and1 fat
Prepared cake mix as directed, in 13 x 9 pan. Poke holes in top with handle of wooden spoon at 1 inch intervals Combine pudding with sugar, gradually add milk. Beat in minute at low speed. Pour 1/2 of thin pudding over cake and into holes. Allow remaining pudding to thiken slightly; then spoon over the top. Chill 1 hour.