1 (1 oz) box vanilla fat-free, sugar-free instant
1-1/4 cups cold skim milk
1/2 tsp almond extract, divided
1 cup frozen light whipped topping, thawed
2 tbsp slivered almonds, toasted*, chopped and divided
1 (21 oz) can light cherry pie filling
1. In a medium size bowl, beat together the pudding mix, milk and 1/4 tsp of the almond extract with a whisk for 2 minutes. Stir in the thawed whipped topping and 1 tbsp of the almonds.
2. Mix together the remaining extract and pie filling. Spoon in equal amounts into 8 dessert glasses alternately with pudding mixture. Top with the remaining almonds.
Yield: 8 Servings
Serving Size: About 1/2 Cup Each
Calories: 110, Total Fat 2g, Saturated Fat 1g, Cholesterol 0mg, Sodium 180mg, Fiber 1g,
Carbohydrates 21g, Sugars 14g, Protein 2g, Vitamin A 8 %DV, Vitamin C 0 %DV,
Calcium 6 %DV, Iron 2 %DV
Carb Choices: 1-1/2
1-1/2 Carbohydrate + 1/2 Fat
Spread nuts in a single layer on a baking sheet. Bake at 350° F. for 5 to 7 minutes or
until lightly toasted.
Date leftovers so they can be used within 2 to 3 days. Discard perishable foods which have been stored in the refrigerator for more than 2 to 3 days.
This can be prepared ahead of time. Assemble as directed, but do not top with remaining nuts. Refrigerate until ready to serve, then top with remaining nuts.